No. 2247 — Vegetarian Use of Sauces from Section V

Most gravies in Section V can be made suitable by replacing meat stock with broth from browned and fresh root vegetables and onions; add as appropriate parsley, celery and leek greens, herb essence No. 396, caramelized sugar, browned flour or a clean dried mushroom.

Because vegetarians avoid fish and meat, serve such butter-based sauces with fried bread, omelettes, potato, rice or mushroom cutlets, stuffed blini pies, boiled or stuffed potatoes, stuffed tomatoes or artichokes, and semolina, rice, noodle or macaroni puddings baked the day before and reheated as butter-fried slices. Other options are vermicelli pastries, hard-egg pastries, rice pastries and blini pastries.

For fried French bread, preferably Polish bread No. 744 in double proportion, the author recommends nearly all savoury sauces Nos. 399–499, except mustard and a few others.

Serve thick mashed potato No. 627 with red sauces, mushroom sauce No. 426, sweet-and-sour raisin sauce No. 415 or sweet-and-sour onion sauce No. 420. Potato croquettes No. 628 go with most gravies other than mustard or sweet sauces, from Nos. 399–471.

Rice cutlets also suit almost any sauce from No. 399 except mustard varieties. Mushroom cutlets take sauces Nos. 399–410, sweet-and-sour shallot sauce No. 419, cherry and redcurrant sauces Nos. 427–428 or hollandaise No. 467.

For a double-proportion omelette No. 739 use white sauces, including Nos. 442, 443, 435, 438, 439, 441, 444, 445, and hollandaise variants Nos. 476, 450, 451, 457, 460 and 462.

For sliced pudding-like dishes No. 752 choose any sauce except mustard; for a filled blini loaf No. 363 with buckwheat, curd cheese, eggs or semolina, nearly all sauces Nos. 399–471 except mustard are appropriate.

Boiled potatoes take sauces Nos. 442–447 and 399–441. Stuffed potatoes Nos. 631–637 take nearly all sauces from No. 399, and stuffed tomatoes No. 574 take sauce No. 432.

For asparagus use Polish sauce No. 442, yellow sauce No. 443, cream sauce No. 444, white sauce No. 445, hollandaise No. 467 or sabayon No. 490; for artichokes Nos. 525–530, Polish sauce No. 442, hollandaise No. 467, sabayon No. 490 or tomato sauce No. 432.

Vermicelli pastries No. 367 may take milk sauce No. 423, mushroom No. 426, champignon No. 435, white No. 439, red sauces Nos. 406–408 or sour-cream sauce No. 404. Macaroni croquettes No. 375 take sauces Nos. 399–404, mushroom No. 426, tomato No. 432 and milk No. 423.

Fried semolina or rice puddings No. 1776, noodle pudding No. 1768 and macaroni pudding No. 1719 may take milk sauces Nos. 423 or 445, hollandaise No. 467, almond No. 466 or No. 443. Rice-stuffed blini pastries may take tomato sauce No. 432, mushroom No. 426 or sweet-and-sour No. 415.

The author finds these combinations most suitable for breakfast, referring to No. 2276. She then remarks that vegetarians who have made no religious vow against meat might use a little meat broth for their sauces, reasoning that such a small quantity would improve the meal.