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.

8.—­Austrian Potato Dumplings.

Peel 5 potatoes and boil whole in salted water until tender.  Drain, let get cold, then grate them and mix with 4 eggs and 1 ounce of butter; add salt to taste.  Mix well; add flour enough to form into dumplings and fry in deep hot lard until brown.  Serve hot with cooked fruit.

9.—­Belgian Rice Dessert.

Cook 1 pint of milk; add 1/2 cup of boiled rice and some currants; stir in the yolks of 2 eggs well beaten with 2 tablespoonfuls of sugar.  Remove from the fire.  Add 1 teaspoonful of vanilla; then form into cylinders.  Dip in beaten egg and fine bread-crumbs and fry a golden brown.  Sprinkle with pulverized sugar and put some red currant jelly on top and serve.

10.—­Bavarian Pear Pudding.

Soak 1/2 loaf of bread and press dry.  Mix with 1/2 pound of chopped suet; add a teaspoonful of salt, 1 cup of sugar, 2 eggs and the grated peel of a lemon, a pinch of cinnamon, cloves and allspice.  Add some sifted flour; mix well, and form into a large ball.  Then peel 1 quart of pears.  Cut in half, and lay in a large saucepan a layer of pears; sprinkle with sugar, cinnamon and grated lemon peel.  Lay in the pudding; cover with a layer of pears and pour over all 3 tablespoonfuls of syrup.  Fill with cold water and boil half an hour; then bake three hours and serve hot.

11.—­French Pineapple Bisque.

Beat the yolks of 4 eggs with 1 cup of pulverized sugar; add 1 pint of cream; stir well until very light.  Then add 1 small can of shredded pineapple and crush a few macaroons.  Mix well with a small glass of brandy.  Let freeze and serve in small glasses.

12.—­Russian Pancakes.

Make a pancake batter and fry in thin cakes.  Then spread them with a layer of anchovies, butter and a layer of caviare.  Sprinkle with minced shallots, cayenne pepper and lemon-juice.  Roll up and serve hot as possible.

13.—­Egyptian Cabbage.

Parboil a cabbage in salted water; drain and stuff with chopped cooked mutton.  Mix with chopped ham, 1 onion and 2 sprigs of parsley chopped fine.  Add 1/2 cup of cooked rice, salt and pepper to taste.  Place in a buttered baking-dish; sprinkle with bits of butter; add the juice of a lemon, and let bake in a moderate oven until done.  Baste often with butter and serve hot.

14.—­Madras Baked Fish.

Season a fish with salt, pepper, some grated green ginger and curry-powder.  Place in a baking-pan with 1 sliced onion, 2 chopped green peppers and 1 sprig of parsley.  Pour over some water and hot melted butter; sprinkle with flour and bake until done.  Garnish with sliced lemon and parsley.

15.—­Norwegian Salad.

Cut some pickled herring into pieces and mix with flaked lax, 2 peeled apples and 2 boiled potatoes.  Cut into dice pieces; add some chopped shallots and gherkins; sprinkle with finely minced tarragon and chervil, salt and pepper.  Cover with a plain salad dressing.

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