365 Foreign Dishes | Page 7

until a light brown. Drain and serve
very hot with tomato-sauce.
12.--Japanese Salad.
Cut some celery, apples and truffles into fine shreds and mix with
chrysanthemum flowers; season with salt and pepper. Put in a salad
bowl and cover with a mayonnaise dressing. Garnish with chopped
hard-boiled eggs and olives.
13.--Polish Chops.
Season veal chops with salt and pepper and let fry a few minutes in hot
dripping. Remove the chops and cover with a mixture of bacon, liver,
onions and parsley minced fine and well seasoned. Then let bake in the
oven with 1 cup of beef broth. Baste often and serve very hot.
14.--Spanish Stewed Rabbit.
Clean and parboil 2 rabbits; then cut into pieces. Sprinkle with flour
and fry in hot lard. Remove the rabbits. Add chopped tomato and onion
to the sauce; mix with flour; let fry; add the sauce in which the rabbit
was cooked, some lemon-juice, 1/2 teaspoonful of red pepper, parsley
and salt to taste. Cook ten minutes; then add the rabbit and simmer five
minutes. Serve hot with boiled rice.
15.--Scotch Baked Mutton.

Season a leg of mutton well with salt and pepper. Dredge with flour
and let bake in a hot oven until nearly done. Then add some boiled
turnips cut in quarters; sprinkle with pepper and flour; let bake until
browned. Serve the mutton on a platter with the turnips.
16.--Belgian Stuffed Shad.
Season and stuff the shad with chopped oysters and mushrooms well
seasoned. Place in a well-buttered baking-dish; sprinkle with fine
bread-crumbs, chopped onion and parsley. Put flakes of butter on top
and pour in 1 cup of tomato-sauce. Let bake until done. Baste often
with the sauce. Serve with celery salad with French dressing.
17.--Italian Roast Beef.
Cut several deep incisions in the upper round of beef and press into
them lardoons of salt pork. Stick 2 cloves of sliced garlic and 1 dozen
cloves in the meat; season with salt and pepper and dredge with flour.
Put in the dripping-pan with some hot water and let roast until tender.
Serve with boiled macaroni.
18.--French Apple Soufflé.
Cook apples and sweeten to taste. Mash well with 1 tablespoonful of
butter. Beat the yolks of 3 eggs with 2 tablespoonfuls of sugar, the juice
and rind of 1/2 lemon; add the whites beaten to a stiff froth. Put in a
buttered pudding-dish and bake in a moderate oven until done.
19.--German Sweet Pretzels.
Mix 1/2 pound of flour with 1/2 pound of fresh butter; add 1/4 pound of
sugar, 1 egg and 1 beaten yolk, 1 tablespoonful of sweet cream and
some grated lemon peel. Mix thoroughly and mold the dough into small
wreaths; brush the top with the yolk of an egg and sprinkle with
powdered sweet almonds. Lay in a well-buttered baking-tin and bake
until a deep yellow.
20.--French Waffles.

Sift 3 cups of flour with 1-1/2 teaspoonfuls of baking-powder and 1/2
teaspoonful of salt. Beat the yolks of 3 eggs; add a tablespoonful of
melted butter and 2 cups of warm milk. Add the beaten whites and stir
in the flour, making a light batter. Grease the waffle irons and fill with
the batter. Bake until a delicate brown. Remove to a hot dish. Serve hot
with powdered sugar on top.
21.--Swedish Stewed Mutton.
Season the breast of mutton with salt, pepper, thyme and mace; let stew
slowly with 1 onion and 2 cloves of garlic chopped. Add some chopped
capers and mushrooms; cook until tender. Then thicken the sauce with
flour mixed with a glass of wine and boil up. Serve hot with baked
turnips.
22.--Swedish Pie.
Make a rich pie-dough; line a deep pie-dish with the paste and let bake.
Then fill with chopped boiled fish, oysters, shrimps and some chopped
mushrooms. Sprinkle with salt and paprica and the grated peel of a
lemon. Pour over 1/4 cup of melted butter and the juice of 1/2 lemon
and a beaten egg. Then cover with the dough and let bake until done.
Serve hot.
23.--Greek Stuffed Egg-Plant.
Parboil the egg-plant and cut in half. Scrape out some of the inside and
chop some cooked lamb, 2 green peppers, 1 onion, and 2 tomatoes.
Then mix with a beaten egg, 1 tablespoonful of butter, salt and pepper
to taste. Fill the halves with the mixture; sprinkle with bread-crumbs
and bits of butter. Put in a baking-dish with a little stock and bake.
24.--Norwegian Fish Pudding.
Remove the bones from a large cooked fish and chop to a fine mince.
Mix with 2 beaten eggs, 2 tablespoonfuls of cream, 1 tablespoonful of
butter, season with salt, black pepper and 1/4 teaspoonful of paprica.
Beat well together with some bread-crumbs; fill a mold with the

pudding and let steam one hour; then boil the sauce in which the fish
was