365 Foreign Dishes | Page 2

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.
16.--Dutch Eggs.
Heat some butter in a pan; then break in as many eggs as needed and
fry them; add some sliced onions. Remove the eggs to a platter; arrange
the onions on the eggs; sprinkle with salt and red pepper and pour over
some lemon-juice. Serve as hot as possible on toast.
17.--Bavarian Wine Soup.
Mix 3 pints of red wine with 1 pint of water. Add sugar, nutmeg and
cinnamon to taste and the grated peel of half a lemon. Let come to a
boil; then stir in the yolks of 2 well-beaten eggs. Do not boil again.
Serve hot with biscuits.
18.--English Stuffed Goose.
Season a fat goose with salt and pepper, and rub well with vinegar.
Then core small apples and fill the goose with the whole apples. Put in
the baking-pan, sprinkle with flour; pour over 1 cup of hot water; add a
lump of butter and bake until done. Baste often with the sauce in the
pan. Serve the goose with the whole apples.
19.--Vienna Peach Torte.
Make a rich pie-dough; then line a pie-dish with the dough. Pare and
remove the stones from the peaches and cut into quarters. Lay closely
on the pie; sprinkle with brown sugar and moisten with wine. Bake in a
moderate oven until done. Then spread with a meringue and let brown
in the oven a few minutes.
20.--Egyptian Meat-Pie.

Line a large baking-dish with pie-dough. Have ready 1/2 pound of
calf's liver chopped, and 1/2 pound of fresh pork chopped fine. Season
highly and mix with 1/2 cup of butter, 2 green peppers, 1 onion
chopped and 1/2 can of chopped mushrooms. Moisten with a glass of
sherry. Fill the dish with the mixture and cover with the dough. Let
bake until done and serve hot.
21.--Russian Boiled Fish.
Clean and season a whole fish and let boil with 1 sliced onion, 1/2 cup
of vinegar, a few slices of lemon and 2 sprigs of parsley. Add a
tablespoonful of butter and let cook until tender. Remove the fish to a
platter; mix the sauce with 1 tablespoonful of brown sugar, a pinch of
ginger, cinnamon and nutmeg and the juice of a lemon. Let boil well;
then thicken with the yolks of 2 beaten eggs and pour over the fish.
Serve cold. Garnish with lemon-slices and olives.
22.--Spanish Cake.
Beat 1 pound of butter with 1 pound of sugar to a cream. Add the yolks
of 8 eggs well beaten. Sift 1 pound of flour with 2 teaspoonfuls of
baking-powder and stir together with 1 cup of milk. Add the whites of
eggs, beaten to a stiff froth with a pinch of salt. Flavor with rose-water.
Bake in a moderate oven until done.
23.--Vienna Stewed Carrots.
Peel some carrots and cut in small pieces. Boil in salted water until
tender; drain. Brown 1 tablespoonful of flour in 2 tablespoonfuls of
butter; add 1/2