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1995-09-28
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Newsgroups: rec.food.recipes
From: JMUSE@norwich.earn
Subject: White Nut Roast with herb stuffing
Message-ID: <SVFX2NE@taronga.com>
Date: 16 Dec 1993 10:15:40 -0500 (EST)
>From Rose Elliot's *The Complete Vegetarian Cuisine*.
White Nut Roast with herb stuffing
serves 8
The roast For the Herb stuffing
1 onion chopped 2 cups fresh white breadcrumbs
4 tbls butter 1 stick butter
1 tsp dried thyme 1/4 cup chopped fresh parsley
1 tbls white flour grated rind of 1/2 lemon
1 1/4 cups milk 2 tbls grated onion
1 3/4 mixed,ground 1 tsp each marjoram,thyme
2 egg yolks
white nuts(cashews,almonds pine nuts)
1 1/3 fresh white breadcrumbs
salt and pepper
nutmeg
2 egg whites
3-4 tbls dried breadcrumbs
preheat the oven to 375 f. Grease a 2 lb loaf pan with
butter and line with buttered alum foil to cover the base of
the pan and the narrow sides. Sprinkle with dried
breadcrumbs.
Saute the onion in the 4 tbls of butter for 10 minutes. Add
the thyme and flour and cook for a minute or two, then add
milk and stir until thickened. Remove from heat and add nuts
and breadcrumbs. Season well with salt,pepper and nutmeg.
Beat the eggwhites until stiff but not dry and fold in.
Make the stuffing by thoroughly mixing the ingredients
together(she doesn't say to but I melt the butter) and
season to taste with salt and pepper.
Spoon half the nut mixture into the pan in an even layer.
Form the stuffing into a flat layer that will fit on top of
the nut mixture.Put on top of nut mixture. Cover the
stuffing with the rest of the nut mixture. Level top and
cover with buttered foil and bake for 1 -1 1/2 hours until
firm in center.(remove foil for last 15 minutes). Let it
stand for 5 minutes slip a knife around the edges and invert
on serving dish.