365 Foreign Dishes Part 8

Season a veal loin roast with salt and pepper and rub with b.u.t.ter. Put in the dripping-pan with sliced onions, tomatoes and parsley and 2 tablespoonfuls of dripping. Let roast; baste often until tender. Serve hot or cold, cut into thin slices.

27.--Russian Rice Pudding.

Mix cold boiled rice with the juice and rind of a lemon, 1 cup of sugar and 1/2 gla.s.s of fine rum; then press into a mold. Let get very cold and serve with cold cooked fruit.

28.--Scotch Pudding.

Take 2 quart of black cherries; remove the stones and mix with 1/2 pound of fine bread-crumbs, some chopped nuts, the beaten yolks of 4 eggs and 1/2 cup of sugar. Add the whites beaten stiff. Bake in a well-b.u.t.tered pudding-dish and serve cold.

29.--Italian Potato b.a.l.l.s.

Peel and boil potatoes in salted water until soft; drain, and mash smooth. Take a pint of the mashed potatoes; mix with 2 tablespoonfuls of melted b.u.t.ter and 1 egg; add a little flour, and form into b.a.l.l.s.

Put them into a well-b.u.t.tered baking-pan; sprinkle with grated Parmesan cheese and bake in a quick oven to a golden brown. Serve with stewed chicken.

30.--Belgian Veal Cutlets.

Season veal cutlets; dip in beaten egg and roll in fine bread-crumbs.

Fry in deep hot lard; keep hot. Chop a few onions with a clove of garlic and fry in a tablespoonful of b.u.t.ter. Stir in 1 tablespoonful of flour until brown; add a little water and the juice of a lemon, salt, pepper and nutmeg to taste. Let boil well; then remove from the fire; stir in the yolks of 2 eggs, and let get very hot; pour over the chops. Serve with French peas.

31.--French Lemon Cookies.

Beat the yolks of 4 eggs; add 1 cup of b.u.t.ter and 3 cups of sugar beaten. Add the whites beaten stiff and a teaspoonful of lemon extract. Add enough flour with a teaspoonful of baking-powder to make a stiff dough. Roll out thin; cut into small cookies and bake in a quick oven to a light brown.

_JUNE._

1.--Italian Stuffed Tomatoes.

Cut tomatoes in halves; take out some of the pulp. Fry 1 large onion in b.u.t.ter, add the tomato pulp, a piece of beef-marrow, 2 sprigs of chopped parsley, salt and pepper. Remove from the fire; add a beaten egg and mix with bread-crumbs and a pinch of nutmeg. Then fill the tomatoes, sprinkle with b.u.t.tered bread-crumbs and bake until done.

Serve on a platter with poached eggs. Garnish with croutons.

2.--English Salad.

Pick, wash and drain 2 heads of lettuce and break into pieces. Mix with some watercress, shredded celery and a few leaves of mint. Put in a salad bowl, sprinkle with salt, pepper, sugar and lemon-juice and pour over a salad-dressing. Garnish with slices of hard-boiled eggs and pickled beet-root.

3.--Scotch Stuffed Eggs.

Boil eggs until hard; remove the sh.e.l.ls. Cut out the centres lengthwise; then chop cooked chicken to a fine mince; add the yolk of a raw egg and mix with cream. Season to taste with salt and pepper.

Fill the eggs and dip them in beaten eggs and fine bread-crumbs and fry a light brown. Serve hot with cream sauce. Garnish with parsley.

4.--Oriental Vegetable Curry.

Peel and fry some small onions. Add 2 stalks of celery, cut into inch pieces; sprinkle with salt, pepper and curry-powder; add a few truffles and pour over all 1 cup of stock. Let stew until tender. Then boil some potatoes; mash smooth with b.u.t.ter and season with curry sauce. Place a border of mashed potatoes on a platter and put the stew in the centre; serve hot. Garnish with fried parsley.

5.--Chinese Noodle Soup.

Boil a large hen in 3 quarts of water. Add a few slices of ham, 1 onion sliced, some sliced mushrooms, 2 stalks of celery cut fine, 2 tomatoes and Chinese chopped herbs. Let cook three hours and strain; then boil up; add fine noodles and let cook ten minutes. Add chopped parsley and serve at once.

6.--Hindu Eggs.

Slice some hard-boiled eggs and place in a well-b.u.t.tered baking-dish.

Cover with well-beaten raw eggs; sprinkle with salt, pepper, cayenne and curry-powder, a few bits of b.u.t.ter rolled in bread-crumbs and some grated cheese. Let bake in a moderate oven until done.

7.--Portugal Veal Stew.

Heat 2 tablespoonfuls of olive-oil in a stew-pan; add 2 sliced onions, a clove of garlic and a few capers. Let fry a few minutes. Stir in 1 tablespoonful of flour until brown; add 1/2 cup of stock; season with salt, pepper, cinnamon, cloves and a pinch of saffron. Add 1 cup of white wine; let boil; then add cooked veal sliced thin. Let cook ten minutes in the sauce and serve very hot.

8.--Italian Coffee Cream.

Mix 1-1/2 cups of strong coffee with 1/2 cup of rich milk in a double boiler; add 1/2 cup of sugar, 1 tablespoonful of gelatin and a pinch of salt. Then stir in the yolks of 3 eggs beaten with 1/2 cup of sugar until it thickens. Remove from the fire; add the whites beaten to a froth and a teaspoonful of vanilla. Pack in a mold and freeze until hard and serve with whipped cream.

9.--Scotch Rarebit.

Cut 1/2 pound of cheese in very small pieces and add 1 ounce of fresh b.u.t.ter, 2 tablespoonfuls of fine bread-crumbs, 1 teaspoonful of prepared mustard, salt and pepper and a pinch of cayenne to taste. Mix well together to a smooth paste. Have ready some b.u.t.tered toast; place on a dish, spread with the mixture and set in the oven until melted.

Serve at once.

10.--Irish Ham Omelet.

Beat 6 yolks of eggs with a pinch of salt; add the whites beaten stiff and mix with a tablespoonful of cream. Beat 2 ounces of b.u.t.ter in an omelet pan; add the beaten eggs and shake the pan to spread evenly.

Have ready some finely minced ham. Spread on half of the omelet, fold and serve at once on a hot dish.

11.--Jewish Stewed Tongue.

Boil a calf's tongue in salted water until tender; skin and slice thin. Then heat 2 tablespoonfuls of b.u.t.ter; add 1 chopped onion; stir in 1 tablespoonful of flour until brown; add 2 cups of the water in which the tongue was cooked, 1/4 cup of seeded raisins, a few cloves, 1 bay-leaf, 1/4 cup of vinegar, and 1/2 teaspoonful of paprica. Let all boil well; then add the sliced tongue. Let simmer ten minutes.

Serve hot or cold.

12.--French Prune Souffle.

Cook 1/2 pound of prunes until soft; remove the stones and cut the prunes into small pieces. Mix with some chopped nuts and the yolks of 3 eggs well beaten with 3 tablespoonfuls of pulverized sugar. Add 1 teaspoonful of vanilla and the whites of the eggs beaten stiff. Put in a pudding-dish and bake in a moderate oven for ten minutes and serve.