365 Foreign Dishes | Page 5

on a platter with mashed potatoes.
17.--Berlin Herring Salad.
Soak the herring over night; remove the milch and mash fine. Cut off
the head, skin and bone; chop the herring; add chopped apples, pickles,
potatoes, olives and capers. Put in the salad bowl; then add the yolk of
a hard-boiled egg to the mashed milch, mustard, 1 teaspoonful of sugar
mixed with 1/4 cup of vinegar and a little lemon-juice, salt and pepper.
Pour the sauce over the salad and garnish with olives and sliced lemon.
18.--German Lentil Soup.
To 1 gallon of soup stock, add 1 quart of lentils. Let boil until lentils
are soft, with 1 sliced onion. Then add some small sausages. Let boil
five minutes. Season to taste and serve the soup with the sausages and
croutons fried in butter.
19.--French Spiced Venison.
Rub the venison with salt, pepper, vinegar, cloves and allspice; then put
in a baking-pan. Pour over a cup of melted butter; add 1 onion sliced,
some thyme, parsley, the juice of a lemon, and a cup of hot water. Let
bake, covered, in a hot oven. Baste often with the sauce when nearly
done. Sprinkle with flour; add a glass of sherry and let brown. Serve
with celery and currant jelly.
20.--Spanish Mushrooms.
Drain 1 can of mushrooms and heat 2 tablespoonfuls of butter. Add 6
shallots and 1 clove of garlic chopped fine, some parsley and thyme
and the mushrooms. Let all fry a few minutes; then add the mushroom
liquor and 2 tablespoonfuls of white wine, salt and pepper to taste. Let
simmer five minutes and serve hot on slices of toast.

21.--Vienna Noodle Pudding.
Boil some fine noodles in salted water for ten minutes; let drain. Beat
the yolks of 5 eggs with 1 cup of pulverized sugar and mix with the
noodles. Add 1/2 cup of raisins, 1/2 cup of pounded almonds, a pinch
of cinnamon and the whites of the eggs beaten to a froth. Put in a
well-buttered pudding-dish and bake until brown. Serve hot with lemon
sauce.
22.--Dutch Sweet Potato Puff.
Peel and boil 3 sweet potatoes in salted water until tender; then mash
well with 3 beaten yolks of eggs, 1 cup of milk, 3 tablespoonfuls of
butter, 2 tablespoonfuls of sugar, a pinch of nutmeg and lemon-juice.
Beat the whites with a pinch of salt to a stiff froth; add to the potatoes
and put in a well buttered baking-dish and bake. Serve hot.
23.--Spaghetti (ITALIAN).
Boil 1/2 pound of spaghetti until tender. Drain. Heat 1 tablespoonful of
butter, stir in 1/2 pound of grated cheese, salt and pepper. Then add 1
cup of milk; let boil and pour over the spaghetti. Sprinkle with salt,
pepper and grated cheese and let bake in the oven until done. Serve hot.
24.--Russian Beet Soup.
Boil 5 medium-sized beets until tender; then chop and add to a highly
seasoned chicken broth. Add the juice of 1 lemon, some cinnamon and
nutmeg; let boil fifteen minutes. Then add 1 glass of red wine, mixed
with a teaspoonful of brown sugar. Let boil a few minutes longer and
serve with fried croutons.
25.--Boulettes.
Chop and mince 1 pound of round steak, 1 onion and 2 sprigs of
parsley. Add 1 tablespoonful of lemon-juice, 2 tablespoonfuls of
melted butter. Season highly with salt, black pepper and a pinch of
cayenne. Mix with 1 egg and form into balls; roll in flour and fry in

deep hot lard until brown. Serve hot with tomato-sauce.
26.--Baden Stewed Lentils.
Boil 1 quart of lentils until tender; then heat 2 tablespoonfuls of butter.
Add 1 chopped onion and stir in 1 tablespoonful of flour until brown;
add some cold water mixed with vinegar. Let boil and pour the sauce
over the lentils. Season with salt and pepper, and serve with small
boiled sausages. Sprinkle the top with bread-crumbs fried in butter until
brown.
27.--Duck aux Champignons.
Clean and season a pair of wild ducks and cut into pieces at the joints.
Heat 2 tablespoonfuls of butter in a saucepan; add the ducks, 1 large
onion chopped fine, 2 cloves of garlic and 1 herb bouquet chopped.
Cover and brown a few minutes; add 1 cup of water and stew until
tender. Then add 1/2 can of mushrooms and 1 glass of claret and let
simmer until done.
28.--Hungarian Beef Stew.
Cut beef into small pieces. Heat some dripping in a saucepan; add the
meat, salt and black pepper; cover and let stew half an hour. Then add 3
potatoes cut into dice pieces, 1 onion sliced thin, 1 cup of hot water,
and 1/2 teaspoonful of paprica. Let all cook until tender. Then add
some chopped parsley and thicken the sauce with flour, mixed in 1/2
cup of milk. Let cook a few minutes and