Just 4 u
Season a pike; put in a baking−pan. Pour over two ounces of melted butter and 1 pint of sour cream; then let
bake in a hot oven for twenty minutes. Sprinkle with bread−crumbs and grated cheese and let brown on top.
Serve hot. Garnish with parsley.
Tuesday, September 14, 2010
Oriental Rabbit Pie.
Just 4 u
Clean and cut a rabbit into small pieces and let stew, well seasoned with salt and pepper and cayenne. Add 2
chopped cloves of garlic, 1 chopped green pepper, 1 Spanish onion sliced thin and 2 sliced tomatoes, a pinch
of cloves and allspice. Then line a pie−dish with a puff paste; let bake and fill with the rabbit; add 2 chopped
hard−boiled eggs and sprinkle with curry−powder. Cover with the paste; brush the top with a beaten egg and
let bake until brown. Serve hot.
Clean and cut a rabbit into small pieces and let stew, well seasoned with salt and pepper and cayenne. Add 2
chopped cloves of garlic, 1 chopped green pepper, 1 Spanish onion sliced thin and 2 sliced tomatoes, a pinch
of cloves and allspice. Then line a pie−dish with a puff paste; let bake and fill with the rabbit; add 2 chopped
hard−boiled eggs and sprinkle with curry−powder. Cover with the paste; brush the top with a beaten egg and
let bake until brown. Serve hot.
Swedish Salad.
Just 4 u
Cut cold cooked fish into small pieces and mix with chopped hard−boiled eggs, a few sliced olives, capers
and gherkins. Sprinkle with salt and pepper. Line the salad bowl with crisp lettuce leaves; add the salad and
cover with a mayonnaise dressing. Garnish with aspic, cut into dice pieces and serve cold.
Cut cold cooked fish into small pieces and mix with chopped hard−boiled eggs, a few sliced olives, capers
and gherkins. Sprinkle with salt and pepper. Line the salad bowl with crisp lettuce leaves; add the salad and
cover with a mayonnaise dressing. Garnish with aspic, cut into dice pieces and serve cold.
Milanese Vegetable Soup
Just 4 u
Cut bacon and ham into small pieces; put in a saucepan with 1 tablespoonful of hot butter. Add all kinds of
vegetables, cut into very small pieces and let fry a few minutes. Then fill the pan with 1 quart of beef stock;
let all cook slowly for half an hour; add some boiled rice and 1 cup of tomato−sauce and cook until done.
Serve hot.
Cut bacon and ham into small pieces; put in a saucepan with 1 tablespoonful of hot butter. Add all kinds of
vegetables, cut into very small pieces and let fry a few minutes. Then fill the pan with 1 quart of beef stock;
let all cook slowly for half an hour; add some boiled rice and 1 cup of tomato−sauce and cook until done.
Serve hot.
Chicken a la Bechamel.
Just 4 u
Clean and season a fat hen. Put a few slices of chopped bacon in a saucepan; let get hot. Add the chicken with
1 carrot, 1 onion, 2 stalks of celery chopped fine, 1 herb bouquet, 1 bay leaf, a few cloves and allspice and 2
blades of mace, 2 sprigs of parsley and 1 cup of hot water. Let all stew until tender; then add some chopped
mushrooms and pour over all 1 cup of hot rich cream.
Clean and season a fat hen. Put a few slices of chopped bacon in a saucepan; let get hot. Add the chicken with
1 carrot, 1 onion, 2 stalks of celery chopped fine, 1 herb bouquet, 1 bay leaf, a few cloves and allspice and 2
blades of mace, 2 sprigs of parsley and 1 cup of hot water. Let all stew until tender; then add some chopped
mushrooms and pour over all 1 cup of hot rich cream.
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