BBS:      TELESC.NET.BR
Assunto:  Green Pea Cutlets
De:       Ben Collver
Data:     Sun, 3 May 2026 06:55:00 -0700
-----------------------------------------------------------
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Pea Cutlets
 Categories: Vegetarian
      Yield: 1 Batch
 
      1 pt Young peas; shelled
           Mint; to taste
      2 sm Onions
  2 1/2 oz Butter
      1 oz Flour
    1/2 c  Milk
      1    Egg
      1    Egg yolk
           Bread crumbs
      4 oz Rice
    1/4 ts Powdered saffron
  1 1/2 oz Cheese; grated
      1 pt Vegetable stock
           Seasoning
           Brown sauce; thick
 
  Put the peas into a saucepan of boiling water, to which a piece of
  mint, some salt, sugar, and a pinch of soda have been added, and let
  them cook steadily until they are done. Boil one onion in salted
  water until it is tender, then drain it well and rub it through a
  sieve. Melt one ounce of the butter in a saute pan and stir in the
  flour; moisten by degrees with the milk, stirring quickly until the
  sauce is perfectly smooth and very thick, then add the yolk of egg
  and sieved onion; season with salt, pepper, and nutmeg, add about 1/4
  ts chopped mint, and lastly the peas (which should be well drained),
  and spread the mixture on a dish to get cold. Take a small portion at
  a time and form into the shape of a little cutlet on a floured board;
  insert a piece of macaroni at the end to represent the bone, and when
  the mixture has all been used, brush them over with beaten egg and
  cover with finely-sifted bread crumbs. When the latter have had time
  to dry, fry the cutlets in boiling oil, and serve round a support of
  rice prepared as follows, and send to the table with a boat of thick
  brown sauce flavoured with Madeira. Put the rice into a saucepan of
  cold, salted water, bring it gradually to boiling point, and let it
  boil rapidly for six minutes, then rinse it in a colander under the
  cold water tap, and drain it well. Mince the remaining onion and put
  it into a stewpan containing one ounce of butter, and let it simmer
  gently until it begins to get soft, but it must not acquire any
  colour, then add the rice, saffron, and stock; when the latter has
  boiled, draw the pan to the side of the stove where the rice can
  simmer steadily until it is quite soft; season it well, add the
  cheese, which should be dry and mild, and half an ounce of butter
  divided into tiny pieces, and use as directed; the saffron can of
  course be omitted if the flavour is disliked, and some chopped
  parsley substituted for it.
  
  Recipe by Jeanne Jardine
  
  Recipe FROM: The Best Vegetarian Dishes I Know, 1910
  
  Recipe FROM: 
 
MMMMM
--- SBBSecho 3.37-Win32
 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

-----------------------------------------------------------
[Voltar]