365 Foreign Dishes | Page 6

serve hot.
MARCH.
1.--Chicken Chop Suey (CHINESE).
Cut all the meat of a chicken into thin strips; season with black pepper,
and cayenne, and fry in hot lard. Add some ham, onion, celery, green
bean sprouts and mushrooms cut fine. Moisten with 1/2 cup of stock.
Add 1/4 cup of Chinese sauce; cover and let simmer until tender.
Thicken the sauce with flour; add 2 tablespoonfuls of cream and

chopped parsley. Serve hot on a platter with boiled rice.
2.--Jewish Shallét.
Line a well-buttered pudding-dish with a rich pie-paste and cover with
a layer of sliced apples. Sprinkle with cinnamon, grated lemon peel and
small bits of butter, and moisten with white wine; then cover with a
layer of the paste and fill with another layer of apples, nuts and raisins,
a tablespoonful of syrup, the juice of 1/2 lemon and bits of butter.
Cover with the top crust; press in the edges with a beaten egg, and rub
the top with butter. Let bake in a moderate oven until done.
3.--Russian Relish.
Cut some slices of brown bread into fingers half an inch thick; spread
with butter. Mix some Russian caviare with lemon-juice to taste and a
tablespoonful of finely chopped shallots. Spread the fingers with the
mixture and place an oyster in the centre of each. Sprinkle with salt and
a pinch of paprica. Serve. Garnish with thin slices of lemon and
parsley.
4.--Dutch Stuffed Potatoes.
Select fine smooth potatoes; cut off the end of each and scrape out the
inside. Mix this with chopped ham, onion and parsley, and a
tablespoonful of butter. Season with salt, pepper and lemon-juice. Fill
the potato with the mixture and let bake in a moderate oven until tender
and serve hot.
5.--Fish a la Marseilles.
Cut two kinds of fish into slices; season with salt. Mince 2 cloves of
garlic, 2 sprigs of parsley, 2 sprigs of thyme and 2 bay-leaves very fine.
Add a pinch of pepper. Roll the fish in the spice. Then fry 2 sliced
onions in butter; add 1 cup of tomatoes, the juice of a lemon and 2 cups
of water. Let boil up. Add the fish and let boil until done. Remove the
fish to a platter. Add a cup of white wine to the sauce and 1
tablespoonful of sugar. Boil up and pour over the fish. Serve with toast.

6.--Jewish Stewed Brains.
Clean and stew the brains with 1/2 cup of vinegar, 1 sliced onion, salt
and pepper. Add a tablespoonful of brown sugar, 1/2 cup of raisins. Let
stew until tender. Remove the brains to a platter; add a lump of butter
and a tablespoonful of molasses to the sauce; boil up and pour over the
brains. Serve cold; garnish with lemon slices.
7.--Austrian Apple Strudel.
Mix 1 pint of flour with 1/2 cup of water, 4 ounces of butter, 3 eggs and
a pinch of salt to a stiff dough; then roll out as thin as possible. Pour
over some melted butter; cover with chopped apples and raisins.
Sprinkle with sugar and cinnamon. Make a large roll; bake in a buttered
baking-pan with flakes of butter on top until brown.
8.--Vienna Nut Torte.
Blanch 1/4 pound of almonds and pound in a mortar. Then beat 4 eggs
with 1/2 cup of sugar. Add 1 teaspoonful of brandy and a teaspoonful
of wine and lemon-juice; add 4 lady fingers crumbled up fine. Beat all
together with the nuts; put in a well-buttered pudding-dish and bake.
Serve with wine sauce.
9.--Bavarian Cabbage Salad.
Chop a cabbage with 1 large onion and 2 stalks of celery and 2 peppers;
season well with salt and sprinkle with pepper. Heat some vinegar; add
a teaspoonful of prepared mustard. Then beat the yolks of 2 eggs with a
tablespoonful of sugar; add the hot vinegar slowly to the beaten eggs
and mix with the cabbage. Serve cold.
10.--Russian Stewed Duck.
Clean and cut the duck into pieces and season with salt and pepper;
then cut 1/2 pound of bacon into dice pieces and put in a large saucepan
with 1 onion and 2 carrots. Cut fine 1 herb bouquet, a few cloves and a
few peppercorns; add the duck. Let all cook slowly with 1 cup of stock

until tender; then add 1 cup of red wine. Thicken the sauce with flour,
boil and serve hot.
11.--Russian Chicken Patties.
Chop the white meat of cooked chicken and turkey very fine and mix
with 3 chopped truffles and some chopped parsley. Season with the
grated peel of 1/2 lemon, a pinch of nutmeg, salt and pepper to taste,
and moisten with cream. Make a puff-paste and roll out very thin. Cut
into squares and fill with a tablespoonful of the mixture. Press the ends
together and fry in deep hot lard