Just 4 u
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.
Tuesday, September 7, 2010
Austrian Apple Omelet.
Just 4 u
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;
12
let cook until set. Cover thickly with sugar and sprinkle with cinnamon. Serve hot with wine sauce.
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;
12
let cook until set. Cover thickly with sugar and sprinkle with cinnamon. Serve hot with wine sauce.
Belgian Lamb Chops.
Just 4 u
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.
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.
Dutch Stewed Fish.
Just 4 u
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.
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.
Hungarian Fruit Roll.
Just 4 u
Make a pie−dough. Roll out and spread with melted butter, raisins, currants, chopped apples, nuts and
shredded citron. Cover well with brown sugar and sprinkle with cinnamon and the grated peel of a lemon.
Roll up the dough. Lay in a buttered baking−pan. Rub the top well with melted butter and let bake until
brown. Serve with wine sauce.
Make a pie−dough. Roll out and spread with melted butter, raisins, currants, chopped apples, nuts and
shredded citron. Cover well with brown sugar and sprinkle with cinnamon and the grated peel of a lemon.
Roll up the dough. Lay in a buttered baking−pan. Rub the top well with melted butter and let bake until
brown. Serve with wine sauce.
Jewish Stewed Brisket.
Just 4 u
Boil beef brisket until tender, and slice thin. Heat 2 tablespoonfuls of butter; add 1 chopped onion. Stir in 1
tablespoonful of flour until brown. Add the water in which the meat was cooked, 1/2 cup of raisins, 1/2 cup of
vinegar, 1 tablespoonful of brown sugar and some cinnamon and 1 carrot sliced thin, salt, pepper and a few
cloves. Let boil. Add the brisket and simmer fifteen minutes. Serve hot or cold.
Boil beef brisket until tender, and slice thin. Heat 2 tablespoonfuls of butter; add 1 chopped onion. Stir in 1
tablespoonful of flour until brown. Add the water in which the meat was cooked, 1/2 cup of raisins, 1/2 cup of
vinegar, 1 tablespoonful of brown sugar and some cinnamon and 1 carrot sliced thin, salt, pepper and a few
cloves. Let boil. Add the brisket and simmer fifteen minutes. Serve hot or cold.
Japanese Eggs.
Just 4 u
Cook some rice in a rich chicken stock; place on a platter. Fry 6 eggs and trim neatly; sprinkle with salt, black
pepper, chopped parsley and lemon−juice. Put the eggs on the rice and pour a little hot tomato−sauce over the
base of the platter and serve.
Cook some rice in a rich chicken stock; place on a platter. Fry 6 eggs and trim neatly; sprinkle with salt, black
pepper, chopped parsley and lemon−juice. Put the eggs on the rice and pour a little hot tomato−sauce over the
base of the platter and serve.
Norwegian Fish Pudding.
Just 4 u
Remove the bones from a large cooked fish and chop to a fine mince. Mix with 2 beaten eggs, 2
tablespoonfuls of cream, 1 tablespoonful of butter, season with salt, black pepper and 1/4 teaspoonful of
paprica. Beat well together with some bread−crumbs; fill a mold with the pudding and let steam one hour;
then boil the sauce in which the fish was cooked, add 1 tablespoonful of butter, chopped parsley and chopped
onion. Season highly; boil and serve with the pudding.
Remove the bones from a large cooked fish and chop to a fine mince. Mix with 2 beaten eggs, 2
tablespoonfuls of cream, 1 tablespoonful of butter, season with salt, black pepper and 1/4 teaspoonful of
paprica. Beat well together with some bread−crumbs; fill a mold with the pudding and let steam one hour;
then boil the sauce in which the fish was cooked, add 1 tablespoonful of butter, chopped parsley and chopped
onion. Season highly; boil and serve with the pudding.
Greek Stuffed Egg−Plant.
Just 4 u
Parboil the egg−plant and cut in half. Scrape out some of the inside and chop some cooked lamb, 2 green
peppers, 1 onion, and 2 tomatoes. Then mix with a beaten egg, 1 tablespoonful of butter, salt and pepper to
taste. Fill the halves with the mixture; sprinkle with bread−crumbs and bits of butter. Put in a baking−dish
with a little stock and bake.
Parboil the egg−plant and cut in half. Scrape out some of the inside and chop some cooked lamb, 2 green
peppers, 1 onion, and 2 tomatoes. Then mix with a beaten egg, 1 tablespoonful of butter, salt and pepper to
taste. Fill the halves with the mixture; sprinkle with bread−crumbs and bits of butter. Put in a baking−dish
with a little stock and bake.
Swedish Pie.
Just 4 u
Make a rich pie−dough; line a deep pie−dish with the paste and let bake. Then fill with chopped boiled fish,
oysters, shrimps and some chopped mushrooms. Sprinkle with salt and paprica and the grated peel of a lemon.
Pour over 1/4 cup of melted butter and the juice of 1/2 lemon and a beaten egg. Then cover with the dough
and let bake until done. Serve hot.
Make a rich pie−dough; line a deep pie−dish with the paste and let bake. Then fill with chopped boiled fish,
oysters, shrimps and some chopped mushrooms. Sprinkle with salt and paprica and the grated peel of a lemon.
Pour over 1/4 cup of melted butter and the juice of 1/2 lemon and a beaten egg. Then cover with the dough
and let bake until done. Serve hot.
Swedish Stewed Mutton.
Just 4 u
Season the breast of mutton with salt, pepper, thyme and mace; let stew slowly with 1 onion and 2 cloves of
garlic chopped. Add some chopped capers and mushrooms; cook until tender. Then thicken the sauce with
flour mixed with a glass of wine and boil up. Serve hot with baked turnips.
Season the breast of mutton with salt, pepper, thyme and mace; let stew slowly with 1 onion and 2 cloves of
garlic chopped. Add some chopped capers and mushrooms; cook until tender. Then thicken the sauce with
flour mixed with a glass of wine and boil up. Serve hot with baked turnips.
French Waffles.
Just 4 u
Sift 3 cups of flour with 1−1/2 teaspoonfuls of baking−powder and 1/2 teaspoonful of salt. Beat the yolks of 3
eggs; add a tablespoonful of melted butter and 2 cups of warm milk. Add the beaten whites and stir in the
flour, making a light batter. Grease the waffle irons and fill with the batter. Bake until a delicate brown.
Remove to a hot dish. Serve hot with powdered sugar on top.
Sift 3 cups of flour with 1−1/2 teaspoonfuls of baking−powder and 1/2 teaspoonful of salt. Beat the yolks of 3
eggs; add a tablespoonful of melted butter and 2 cups of warm milk. Add the beaten whites and stir in the
flour, making a light batter. Grease the waffle irons and fill with the batter. Bake until a delicate brown.
Remove to a hot dish. Serve hot with powdered sugar on top.
German Sweet Pretzels.
Just 4 u
Mix 1/2 pound of flour with 1/2 pound of fresh butter; add 1/4 pound of sugar, 1 egg and 1 beaten yolk, 1
tablespoonful of sweet cream and some grated lemon peel. Mix thoroughly and mold the dough into small
wreaths; brush the top with the yolk of an egg and sprinkle with powdered sweet almonds. Lay in a
well−buttered baking−tin and bake until a deep yellow.
Mix 1/2 pound of flour with 1/2 pound of fresh butter; add 1/4 pound of sugar, 1 egg and 1 beaten yolk, 1
tablespoonful of sweet cream and some grated lemon peel. Mix thoroughly and mold the dough into small
wreaths; brush the top with the yolk of an egg and sprinkle with powdered sweet almonds. Lay in a
well−buttered baking−tin and bake until a deep yellow.
French Apple Soufflé.
Just 4 u
Cook apples and sweeten to taste. Mash well with 1 tablespoonful of butter. Beat the yolks of 3 eggs with 2
tablespoonfuls of sugar, the juice and rind of 1/2 lemon; add the whites beaten to a stiff froth. Put in a buttered
pudding−dish and bake in a moderate oven until done.
Cook apples and sweeten to taste. Mash well with 1 tablespoonful of butter. Beat the yolks of 3 eggs with 2
tablespoonfuls of sugar, the juice and rind of 1/2 lemon; add the whites beaten to a stiff froth. Put in a buttered
pudding−dish and bake in a moderate oven until done.
Italian Roast Beef.
Just 4 u
Cut several deep incisions in the upper round of beef and press into them lardoons of salt pork. Stick 2 cloves
of sliced garlic and 1 dozen cloves in the meat; season with salt and pepper and dredge with flour. Put in the
dripping−pan with some hot water and let roast until tender. Serve with boiled macaroni.
Cut several deep incisions in the upper round of beef and press into them lardoons of salt pork. Stick 2 cloves
of sliced garlic and 1 dozen cloves in the meat; season with salt and pepper and dredge with flour. Put in the
dripping−pan with some hot water and let roast until tender. Serve with boiled macaroni.
Belgian Stuffed Shad.
Just 4 u
Season and stuff the shad with chopped oysters and mushrooms well seasoned. Place in a well−buttered
baking−dish; sprinkle with fine bread−crumbs, chopped onion and parsley. Put flakes of butter on top and
pour in 1 cup of tomato−sauce. Let bake until done. Baste often with the sauce. Serve with celery salad with
French dressing.
Season and stuff the shad with chopped oysters and mushrooms well seasoned. Place in a well−buttered
baking−dish; sprinkle with fine bread−crumbs, chopped onion and parsley. Put flakes of butter on top and
pour in 1 cup of tomato−sauce. Let bake until done. Baste often with the sauce. Serve with celery salad with
French dressing.
Scotch Baked Mutton.
Just 4 u
Season a leg of mutton well with salt and pepper. Dredge with flour and let bake in a hot oven until nearly
done. Then add some boiled turnips cut in quarters; sprinkle with pepper and flour; let bake until browned.
Serve the mutton on a platter with the turnips.
Season a leg of mutton well with salt and pepper. Dredge with flour and let bake in a hot oven until nearly
done. Then add some boiled turnips cut in quarters; sprinkle with pepper and flour; let bake until browned.
Serve the mutton on a platter with the turnips.
Spanish Stewed Rabbit
Just 4 u
Clean and parboil 2 rabbits; then cut into pieces. Sprinkle with flour and fry in hot lard. Remove the rabbits.
Add chopped tomato and onion to the sauce; mix with flour; let fry; add the sauce in which the rabbit was
cooked, some lemon−juice, 1/2 teaspoonful of red pepper, parsley and salt to taste. Cook ten minutes; then
add the rabbit and simmer five minutes. Serve hot with boiled rice.
Clean and parboil 2 rabbits; then cut into pieces. Sprinkle with flour and fry in hot lard. Remove the rabbits.
Add chopped tomato and onion to the sauce; mix with flour; let fry; add the sauce in which the rabbit was
cooked, some lemon−juice, 1/2 teaspoonful of red pepper, parsley and salt to taste. Cook ten minutes; then
add the rabbit and simmer five minutes. Serve hot with boiled rice.
Polish Chops.
Just 4 u
Season veal chops with salt and pepper and let fry a few minutes in hot dripping. Remove the chops and cover
with a mixture of bacon, liver, onions and parsley minced fine and well seasoned. Then let bake in the oven
with 1 cup of beef broth. Baste often and serve very hot.
Season veal chops with salt and pepper and let fry a few minutes in hot dripping. Remove the chops and cover
with a mixture of bacon, liver, onions and parsley minced fine and well seasoned. Then let bake in the oven
with 1 cup of beef broth. Baste often and serve very hot.
Japanese Salad.
Just 4 u
Cut some celery, apples and truffles into fine shreds and mix with chrysanthemum flowers; season with salt
and pepper. Put in a salad bowl and cover with a mayonnaise dressing. Garnish with chopped hard−boiled
eggs and olives.
Cut some celery, apples and truffles into fine shreds and mix with chrysanthemum flowers; season with salt
and pepper. Put in a salad bowl and cover with a mayonnaise dressing. Garnish with chopped hard−boiled
eggs and olives.
Russian Chicken Patties.
Just 4 u
Chop the white meat of cooked chicken and turkey very fine and mix with 3 chopped truffles and some
chopped parsley. Season with the grated peel of 1/2 lemon, a pinch of nutmeg, salt and pepper to taste, and
moisten with cream. Make a puff−paste and roll out very thin. Cut into squares and fill with a tablespoonful of
the mixture. Press the ends together and fry in deep hot lard until a light brown. Drain and serve very hot with
tomato−sauce.
Chop the white meat of cooked chicken and turkey very fine and mix with 3 chopped truffles and some
chopped parsley. Season with the grated peel of 1/2 lemon, a pinch of nutmeg, salt and pepper to taste, and
moisten with cream. Make a puff−paste and roll out very thin. Cut into squares and fill with a tablespoonful of
the mixture. Press the ends together and fry in deep hot lard until a light brown. Drain and serve very hot with
tomato−sauce.
Russian Stewed Duck.
Just 4 u
Clean and cut the duck into pieces and season with salt and pepper; then cut 1/2 pound of bacon into dice
pieces and put in a large saucepan with 1 onion and 2 carrots. Cut fine 1 herb bouquet, a few cloves and a few
peppercorns; add the duck. Let all cook slowly with 1 cup of stock until tender; then add 1 cup of red wine.
Thicken the sauce with flour, boil and serve hot.
Clean and cut the duck into pieces and season with salt and pepper; then cut 1/2 pound of bacon into dice
pieces and put in a large saucepan with 1 onion and 2 carrots. Cut fine 1 herb bouquet, a few cloves and a few
peppercorns; add the duck. Let all cook slowly with 1 cup of stock until tender; then add 1 cup of red wine.
Thicken the sauce with flour, boil and serve hot.
Bavarian Cabbage Salad.
Just 4 u
Chop a cabbage with 1 large onion and 2 stalks of celery and 2 peppers; season well with salt and sprinkle
with pepper. Heat some vinegar; add a teaspoonful of prepared mustard. Then beat the yolks of 2 eggs with a
tablespoonful of sugar; add the hot vinegar slowly to the beaten eggs and mix with the cabbage. Serve cold.
Chop a cabbage with 1 large onion and 2 stalks of celery and 2 peppers; season well with salt and sprinkle
with pepper. Heat some vinegar; add a teaspoonful of prepared mustard. Then beat the yolks of 2 eggs with a
tablespoonful of sugar; add the hot vinegar slowly to the beaten eggs and mix with the cabbage. Serve cold.
Vienna Nut Torte.
Just 4 u
Blanch 1/4 pound of almonds and pound in a mortar. Then beat 4 eggs with 1/2 cup of sugar. Add 1
teaspoonful of brandy and a teaspoonful of wine and lemon−juice; add 4 lady fingers crumbled up fine. Beat
all together with the nuts; put in a well−buttered pudding−dish and bake. Serve with wine sauce.
Blanch 1/4 pound of almonds and pound in a mortar. Then beat 4 eggs with 1/2 cup of sugar. Add 1
teaspoonful of brandy and a teaspoonful of wine and lemon−juice; add 4 lady fingers crumbled up fine. Beat
all together with the nuts; put in a well−buttered pudding−dish and bake. Serve with wine sauce.
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