365 Foreign Dishes | Page 4

caviare and a teaspoonful of lemon-juice; season to
taste. Beat 4 eggs with 1 tablespoonful of cream, salt and pepper, and
fry in an omelet-pan with hot butter until done. Put the mixture in the
centre; turn in the ends and serve at once.
5.--Madras Potato Curry.
Cut boiled potatoes into thin slices; then fry 1 chopped onion in 2
tablespoonfuls of butter. Add 3 ounces of grated cocoanut, 1
teaspoonful of curry-powder and 1 cup of milk, salt and cayenne
pepper to taste. Let boil up. Add the sliced potatoes and a sprig of
parsley chopped. Let simmer a few minutes and serve hot.
6.--Swiss Baked Eggs.
Melt 1 ounce of butter in a baking-pan; then cover the bottom of the
pan with thin slices of Swiss cheese. Break in 6 eggs; sprinkle with salt
and pepper. Pour over 4 tablespoonfuls of cream; sprinkle with grated
Swiss cheese, and let bake in the oven to a delicate brown. Serve hot.

7.--Jewish Stewed Shad.
Clean and cut a shad into large slices; sprinkle with salt, pepper and
ginger. Put on to boil with 1 sliced onion, 1 bay-leaf, a few cloves, 2
sprigs of parsley and 1/2 cup of vinegar. When done, remove the fish to
a platter; add 1/2 cup of raisins, 1 tablespoonful of butter, 1/2 cup of
pounded almonds, 1 glass of wine, 1 tablespoonful of brown sugar and
a pinch of cinnamon. Let boil until done and pour over the fish.
Garnish with sliced lemon and sprigs of parsley and serve cold.
8.--Bombay Spinach.
Boil the spinach in salted water until tender; drain and chop fine. Fry 1
chopped onion in 2 tablespoonfuls of butter; add the chopped spinach, a
pinch of pepper and curry-powder. Cover and let simmer five minutes.
Serve on a platter with stewed prawns and garnish
with croutons.
9.--Spanish Fricasseed Shrimps.
Heat 2 tablespoonfuls of butter; add 1 onion chopped and 2 cups of
tomatoes. Let fry; then stir in 1 tablespoonful of flour; add 1/2 cup of
water; let boil; add 1 quart of shrimps, salt, pepper and parsley. Let all
cook twenty minutes. Stir in the yolk of an egg. Remove from the fire.
Put some boiled rice on a platter; add the shrimps and pour over the
sauce. Serve very hot.
10.--Irish Baked Potatoes.
Peel and boil potatoes in salted water until tender; drain and mash with
a lump of butter. Put in a well-buttered baking-dish a layer of the
potatoes and a layer of fried bread-crumbs until dish is full. Moisten
with beaten eggs, well seasoned with salt and pepper, and 3
tablespoonfuls of milk. Put in the oven to brown. Serve with boiled
fish.
11.--Russian Stewed Chicken.
Cut a fat chicken into pieces at the joints and let stew, well seasoned

with salt and pepper. Then add some small whole onions, some
cauliflower, mushrooms and 1 cup of French peas. Let all cook until
tender; then serve hot on a large platter.
12.--Dutch Baked Mackerel.
Place the mackerel in a baking-dish; sprinkle with pepper and chopped
parsley. Cover with fried bread-crumbs and bits of butter, and moisten
with cream. Then bake until brown on top and serve hot with stewed
potatoes.
13.--Polish Roast Mutton.
Season a leg of mutton with salt, pepper and a pinch of cloves. Lay in a
baking-pan with 1 sliced onion, 2 celery roots, 3 cloves of garlic and 2
carrots cut fine, 1 bay-leaf, a sprig of thyme and a few peppercorns.
Pour over 1 cup of vinegar and 1 cup of hot water. Dredge with flour
and let bake in a hot oven. Baste often with the sauce in the pan until
nearly done; then add 1 pint of sour cream and let bake until done.
Thicken with flour; boil up and pour over the roast.
14.--Italian Sugar Cakes.
Beat 1-1/2 pounds of sugar and 1/2 pound of butter to a cream; add 4
yolks of eggs, a pinch of salt and nutmeg. Stir in 1/2 pound of flour, 4
ounces of currants, 2 ounces of chopped almonds, 1 tablespoonful of
citron and candied orange peel chopped fine. Add the whites beaten
stiff and bake in small well-buttered cake-tins until done; then cover
with a thin icing.
15.--Oriental Stewed Prawns.
Clean and pick 3 dozen prawns. Heat some dripping in a large saucepan;
add the prawns, 1 chopped onion, salt, pepper and 1 teaspoonful of
curry-powder. Add 1 pint of stock and let simmer half an hour until
tender. Serve on a border of boiled rice; garnish with fried parsley.
16.--Swiss Steak.

Season a round steak with salt, black pepper and paprica; dredge with
flour and let fry in hot lard on both sides until brown. Then add some
sliced onions and moisten well with tomato-sauce. Cover and let
simmer half an hour. Serve hot