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Pastry Dishes

VEGETABLE CORNETS by Florence George 1908 

These are also good as vol au vents, which can be bought ready made.

Trimmings of puff pastry

4oz tomatoes

1 oz butter

2 eggs

Salt and pepper

Ĺ tsp sugar

1 tsp chopped parsley

Roll out the pastry very thinly and cut into rounds with a 4 inch cuter. Roll each round a cornet tine fastening the edges with a little egg.  Bake for about ten minutes.  When cooked, remove the tin.  Skin and slice the tomatoes, and cook for five minutes in the butter.  Beat the eggs, add them to the tomato with the sugar, salt and pepper.  Stir over the fire until the eggs are set, then fill the pastry cases with the mixture, and sprinkle them with the parsley.  Serve at once.

SAUSAGE ROLLS by Mary Pope 1904

8oz red lentils

6oz bread crumbs

2oz soaked tapioca

1 onion, chopped

1 egg

1 tablespoonful Yorkshire relish (vegetarian sauce similar to worcestershire sauce, try Henderson's Relish)

3 cloves

1 teaspoon pimento berries

1 oz albene (vegetarian margarine)

1 teaspoon Frommís extract (made from ground nuts, try a nut butter)

salt, pepper

Shortcrust (or puff) pastry

Pick over, and thoroughly cleanse the lentils. Put them in a double pan, with sufficient water to cover. Tie the cloves and pimento in muslin bag. Cook until tender, stirring occasionally, adding more water, if necessary. Stir in the beaten egg, crumbs, albene and other flavourings. While the lentils are cooking, boil the tapioca and onion in a very little water till tender and clear. Mix all together, and leave until partly cold and stiff. Then divide the mixture into portions, flour the hands, and roll each into sausage shape. Flour a dish, place the sausages on it, dredge flour over. Leave for some hours to get quite stiff. Make a good short paste. Roll out thin. Cut into squares. Place a sausage on one half the square. Roll over. Press the edges together. Brush over with beaten egg and bake. Serve with a rich brown gravy.