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.

24.—­Russian Fish-Roll.

Chop some cooked trout and white fish, and mix with 1/2 cup of boiled rice.  Season with salt, pepper and all kinds of herbs minced fine.  Then make a rich pie-paste and roll out very thin.  Fill with the mixture and make into a roll.  Sprinkle with bits of butter and let bake until brown.  Serve hot with wine-sauce.

25.—­India Curried Eggs.

Cut hard-boiled eggs in halves; then fry 1 small chopped onion and 1 chopped apple in hot butter; add 1/4 cup of pounded almonds and 1 pint of milk, mixed with 1/2 tablespoonful of cornstarch.  Season with salt and a dessertspoonful of curry-powder.  Let cook ten minutes; then add the eggs.  Let all get very hot.  Serve with croutons; garnish with fried parsley.

26.—­Codfish a la Lyonnaise.

Cut cold boiled codfish in pieces; then boil 8 small onions until soft; heat 2 tablespoonfuls of butter.  Add the boiled onions, 2 small cold sliced potatoes, the codfish and 1 cup of milk; sprinkle with pepper.  Cover and simmer ten minutes and serve hot.

27.—­Jewish Crebchen Soup.

Beat 3 eggs with 2 tablespoonfuls of water and a pinch of salt; then add enough flour to make a stiff dough.  Work it well with flour and roll out as thin as possible; fold it double and cut into square pieces and fill with minced cooked chicken or veal.  Sprinkle with chopped parsley and bits of butter; fold in the edges.  Have ready some soup stock; when boiling, add the crebchen and let boil until done.  Serve with the soup.

28.—­French Veal Souffle.

Heat 2 tablespoonfuls of butter.  Mix with 2 tablespoonfuls of flour until smooth; add 1 cup of milk; let boil up.  Then add 1 cup of minced veal, some parsley, salt, pepper and nutmeg to taste.  Stir in the yolks of 2 eggs.  Remove from the fire; let cool.  Beat the whites to a stiff froth; add to the meat.  Put in a buttered baking-dish and bake twenty minutes.  Serve at once.

29.—­Belgian Potato Salad.

Slice cold boiled potatoes very thin and mix with chopped celery and onion; season with salt and pepper.  Then mix the yolks of 2 hard-boiled eggs with 1 tablespoonful of olive-oil.  Add to the salad with 2 tablespoonfuls of vinegar.  Sprinkle with chopped parsley and serve.

30.—­Polish Stewed Tongue.

Cook a fresh tongue until tender; skin and slice thin.  Put a large spoonful of butter in a saucepan; add a chopped onion; let brown.  Then stir in 1 tablespoonful of flour; add 2 cups of the water in which the tongue was cooked, a pinch of nutmeg and cinnamon.  Let boil with the juice of 1 lemon, 2 tablespoonfuls of vinegar and 1 tablespoonful of sugar.  Add the sliced tongue and simmer ten minutes.  Serve hot or cold.

31.—­Rissotto (Italian).

Boil 1 cup of rice in salted water until soft; drain.  Then grate Parmesan cheese and cover the rice with cheese.  Let steam in the oven a few minutes; then pour over some highly seasoned tomato-sauce, and serve hot with fried veal chops.

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365 Foreign Dishes from Project Gutenberg. Public domain.