365 Foreign Dishes Part 9

13.--Italian Cooked Eggs.

Take 6 hard-boiled eggs and cut lengthwise. Put in a pan with 12 anchovies, some onion juice and 1 tablespoonful of finely chopped parsley. Season with salt, white pepper and a little nutmeg, grated.

Then pour over all 1/2 pint of sour cream. Let boil up once and serve hot with croutons.

14.--Spanish Broiled Steak.

Season a porter-house steak with salt and pepper and rub with b.u.t.ter.

Place on a hot gridiron and let broil on a quick fire on both sides.

Make this sauce: Chop 1 onion and brown in 1 tablespoonful of b.u.t.ter; add 1/2 cup of stock and 1/2 cup of claret; let boil well. Season and thicken the sauce with a little flour and some chopped parsley. Let boil up and serve at once with the steak.

15.--Liver a la Bourgogne.

Season a calf's liver with salt and pepper; put a few slices of bacon in a saucepan; let get very hot. Add the liver, 1 onion, 1 carrot, 2 bay-leaves and 2 sprigs of thyme minced fine; cover and let brown a few minutes. Then add 1 gla.s.s of sherry wine, salt and pepper and sprinkle with flour. Let simmer ten minutes. Serve hot with potatoes.

16.--Messina Macaroni.

Boil some macaroni in salted water until tender. Then fry 1 onion and 2 cloves of garlic chopped in olive-oil. Add 1 cup of tomato-sauce, salt and pepper to taste. Then add the macaroni, and let fry altogether. Serve hot with baked chicken.

17.--Dutch Prune Pudding.

Boil prunes until very soft; remove the stones. Mash well; add the yolks of 4 beaten eggs, 3 tablespoonfuls of sugar, 1 cup of bread-crumbs, 1 teaspoonful of vanilla, 1/2 cup of chopped nuts, and the whites of the eggs beaten stiff. Put in a well-b.u.t.tered pudding-dish and bake in a moderate oven until done. Serve cold.

18.--Irish Beef Stew.

Season a piece of fat beef; put in a stew-pan with some hot water. Let cook slowly a half hour. Then add 3 potatoes, cut in dice pieces, and 1 onion, sliced. Let cook slowly until tender. Add 1/2 cup of corn and 1 cup of tomatoes; season with salt and pepper. Let all cook until done. Serve hot.

19.--English Creamed Asparagus.

Cut tough ends from the asparagus; sc.r.a.pe and boil in salted water until tender. Make a cream sauce. When done, stir in the yolk of an egg; season with a little white pepper. The sauce must be rather thick and poured hot over the asparagus. Serve with veal chops.

20.--French Float.

Line a gla.s.s dish with stale sponge-cake. Sprinkle with wine. Make a boiled custard. Use 4 yolks of eggs and flavor with rose-water. Beat the whites with pulverized sugar and flavor to taste. Pour the custard over the cake and place the stiffly beaten whites on top. Put on the ice and serve very cold.

21.--Russian Pot Roast.

Season a round of beef with salt, pepper, cloves and nutmeg. Put in a saucepan on hot dripping. Peel 6 small onions and slice 2 carrots and 2 cloves of garlic. Add to the meat with 1 herb bouquet. Cover with 1 cup of hot water and let cook slowly until tender; then add 1/2 can of chopped mushrooms, 1 gla.s.s of claret, salt and pepper to taste. Serve hot on a border of mashed potatoes.

22.--Spanish Salad.

Take 1/2 pound of chopped chicken, 1/4 pound of almonds, 1 red pepper, 1 Spanish onion and 1 head of chicory chopped fine. Mix in a salad bowl with 1/4 teaspoonful of salt, 1 teaspoonful of curry-powder, 2 tablespoonfuls of tarragon vinegar, 4 tablespoonfuls of olive-oil.

Garnish with sliced beets and bananas.

23.--Scotch Baked Potatoes.

Peel and slice 6 raw potatoes very thin; then beat 1 egg with 1 tablespoonful of b.u.t.ter. Put the potatoes into a shallow baking-dish, sprinkle well with salt and pepper. Add enough milk to cover the potatoes; add the beaten egg. Sprinkle 1/2 cup of grated cheese over all and let bake until done.

24.--German Apple Cake.

Make a biscuit dough; roll out very thin and put on a well-b.u.t.tered cake-pan. Have ready some apples. Cut in quarters; lay closely on the cake; sprinkle thick with brown sugar; add some cinnamon and a handful of currants. Pour some fresh melted b.u.t.ter over the cake; set in the oven to bake until done. Serve with coffee.

25.--English Ham Sandwiches.

Cut thin slices of fresh bread. Chop ham with the yolks of 2 hard-boiled eggs; add some made mustard and fresh b.u.t.ter and a dash of pepper. Mix all well and spread between the slices of bread. Serve on a folded napkin and garnish with sprigs of parsley.

26.--Swiss Peach Custard.

Line a well-b.u.t.tered pudding-dish with slices of sponge-cake and cover with peach compote. Make an egg custard and cover with the custard; set in the oven to bake. Beat the whites of 2 eggs with a little lemon-juice and pulverized sugar spread on the top and let brown.

Serve cold.

27.--French Veal Hash.

Cut veal round-steak into small pieces. Then fry some chopped bacon, 1 onion and 2 cloves of garlic chopped; add the meat; stir well and let all fry a few minutes. Add 1 cup of boiling water and let cook slowly with some parsley and thyme, salt, pepper, until tender. Add a tablespoonful of vinegar. Let boil up; remove from the fire and stir in the yolks of 2 eggs well beaten. Serve hot with toast.

28.--Vienna Potato Salad.

Slice boiled potatoes thin; chop some onion very fine; slice 2 hard-boiled eggs and mix. Sprinkle all with salt and pepper. Then heat some vinegar. Add a teaspoonful of made mustard and stir with the beaten yolk of an egg. Mix all together with 1 tablespoonful of hot b.u.t.ter and chopped parsley. Serve with cold meats.

29.--French Baked Omelet.

Beat 4 yolks of eggs; add 6 soda crackers crushed fine, salt, pepper, 1 teaspoonful of grated onion, 1 tablespoonful of b.u.t.ter and 1 cup of milk. Beat up well; add the whites beaten stiff; put into a well-b.u.t.tered baking-dish and let bake in a hot oven. Serve at once.

30.--Italian Batter Cakes.

Beat 3 yolks of eggs with 1 cup of milk, a Salt-spoonful of salt, 1 tablespoonful of olive-oil and 1 tablespoonful of sugar. Mix with 1/2 cup of flour and the beaten whites of the eggs. Fry until light brown.

Serve with cooked fruit.

_JULY._