365 Foreign Dishes eBook

This eBook from the Gutenberg Project consists of approximately 81 pages of information about 365 Foreign Dishes.

365 Foreign Dishes eBook

This eBook from the Gutenberg Project consists of approximately 81 pages of information about 365 Foreign Dishes.

28.—­Dutch Stewed Fish.

Cook a large fish with 1 onion, 2 stalks of celery, parsley, a tablespoonful of butter, salt and pepper until done.  Remove fish to a platter.  Add 2 chopped pickles, the juice and rind of a lemon, 1/2 cup of vinegar.  Mash the yolks of 2 boiled eggs with 1 raw egg, a teaspoonful of prepared mustard and a tablespoonful of butter.  Add to the sauce and boil.  Lay the fish in the boiling sauce ten minutes; then serve.

29.—­Belgian Lamb Chops.

Season lamb chops; dredge with flour and fry until brown; keep hot.  Fry 1 chopped onion and 1 small carrot in two tablespoonfuls of butter.  Add 1 tablespoonful of flour; stir until light brown.  Add 1/2 cup of water; let boil well; add parsley, a few cloves and peppercorns, salt and pepper and 1 bay-leaf minced fine.  Boil well.  Add 1 glass of claret; then pour the sauce hot over the chops, and garnish with French peas.

30.—­Austrian Apple Omelet.

Peel, core and slice some apples very thin.  Heat 1 large tablespoonful of butter in a frying-pan; put in the apples and let them steam until tender.  Make an egg omelet batter; sweeten to taste and pour over the apples; let cook until set.  Cover thickly with sugar and sprinkle with cinnamon.  Serve hot with wine sauce.

31.—­Fish a la Normandie.

Boil a trout well seasoned; add 1 sliced onion, 1 carrot chopped, 2 sprigs of parsley and 1 bay-leaf, a few peppercorns and 1 tablespoonful of butter.  When done, beat the yolks of 2 eggs with a little cream; add salt and a pinch of cayenne.  Remove the fish to a platter.  Mix the egg sauce with the water in which the fish was cooked; add 1/2 cup of cream.  Let get very hot and pour over the fish.  Garnish with parsley.  Serve hot.

APRIL.

1.—­Italian Tongue.

Boil a beef tongue until tender; skin and slice thin.  Heat 2 tablespoonfuls of butter.  Add 1 chopped onion and 2 cloves of garlic minced fine.  Stir in 1 tablespoonful of flour until brown; add a little water, 1 cup of tomato-sauce, 1/2 cup chopped mushrooms, lemon-juice, salt and pepper to taste.  Let boil.  Add the sliced tongue, and 1/2 glass of sherry wine.  Simmer ten minutes.  Serve with baked macaroni.

2.—­German Prune Pudding.

Cook 1 pound of prunes in a large saucepan with sliced lemon, a piece of stick cinnamon and brown sugar.  Soak 1/2 loaf of bread in water; press out dry.  Add 3 eggs, 1/4 teaspoonful each of cinnamon, cloves and allspice.  Add flour sifted with a teaspoonful of baking-powder.  Make into a large roll; place in the centre of the prunes; cover with brown sugar and a tablespoonful of molasses and put in the oven to bake until done.  Serve hot or cold.

3.—­Swiss Pot Roast.

Season a breast of veal with salt, pepper and ginger.  Heat a cupful of dripping; lay the meat in the stew-pan with the dripping, 1 onion, some celery seed, carroway seed, a few peppercorns and parsley.  Cover and let stew slowly until nearly done; then add 1 cup of tomato-sauce and cook slowly until tender.  Serve with baked potatoes.

Copyrights
Project Gutenberg
365 Foreign Dishes from Project Gutenberg. Public domain.