365 Foreign Dishes | Page 8

cooked, add 1 tablespoonful of butter, chopped parsley and
chopped onion. Season highly; boil and serve with the pudding.
25.--Japanese Eggs.
Cook some rice in a rich chicken stock; place on a platter. Fry 6 eggs
and trim neatly; sprinkle with salt, black pepper, chopped parsley and
lemon-juice. Put the eggs on the rice and pour a little hot tomato-sauce
over the base of the platter and serve.
26.--Jewish Stewed Brisket.
Boil beef brisket until tender, and slice thin. Heat 2 tablespoonfuls of
butter; add 1 chopped onion. Stir in 1 tablespoonful of flour until
brown. Add the water in which the meat was cooked, 1/2 cup of raisins,
1/2 cup of vinegar, 1 tablespoonful of brown sugar and some cinnamon
and 1 carrot sliced thin, salt, pepper and a few cloves. Let boil. Add the
brisket and simmer fifteen minutes. Serve hot or cold.
27.--Hungarian Fruit Roll.
Make a pie-dough. Roll out and spread with melted butter, raisins,
currants, chopped apples, nuts and shredded citron. Cover well with
brown sugar and sprinkle with cinnamon and the grated peel of a lemon.
Roll up the dough. Lay in a buttered baking-pan. Rub the top well with
melted butter and let bake until brown. Serve with wine sauce.
28.--Dutch Stewed Fish.
Cook a large fish with 1 onion, 2 stalks of celery, parsley, a
tablespoonful of butter, salt and pepper until done. Remove fish to a
platter. Add 2 chopped pickles, the juice and rind of a lemon, 1/2 cup
of vinegar. Mash the yolks of 2 boiled eggs with 1 raw egg, a
teaspoonful of prepared mustard and a tablespoonful of butter. Add to
the sauce and boil. Lay the fish in the boiling sauce ten minutes; then
serve.

29.--Belgian Lamb Chops.
Season lamb chops; dredge with flour and fry until brown; keep hot.
Fry 1 chopped onion and 1 small carrot in two tablespoonfuls of butter.
Add 1 tablespoonful of flour; stir until light brown. Add 1/2 cup of
water; let boil well; add parsley, a few cloves and
peppercorns, salt
and pepper and 1 bay-leaf minced fine. Boil well. Add 1 glass of claret;
then pour the sauce hot over the chops, and garnish with French peas.
30.--Austrian Apple Omelet.
Peel, core and slice some apples very thin. Heat 1 large tablespoonful
of butter in a frying-pan; put in the apples and let them steam until
tender. Make an egg omelet batter; sweeten to taste and pour over the
apples; let cook until set. Cover thickly with sugar and sprinkle with
cinnamon. Serve hot with wine sauce.
31.--Fish a la Normandie.
Boil a trout well seasoned; add 1 sliced onion, 1 carrot chopped, 2
sprigs of parsley and 1 bay-leaf, a few peppercorns and 1

tablespoonful of butter. When done, beat the yolks of 2 eggs with a
little cream; add salt and a pinch of cayenne. Remove the fish to a
platter. Mix the egg sauce with the water in which the fish was cooked;
add 1/2 cup of cream. Let get very hot and pour over the fish. Garnish
with parsley. Serve hot.
APRIL.
1.--Italian Tongue.
Boil a beef tongue until tender; skin and slice thin. Heat 2
tablespoonfuls of butter. Add 1 chopped onion and 2 cloves of garlic
minced fine. Stir in 1 tablespoonful of flour until brown; add a little
water, 1 cup of tomato-sauce, 1/2 cup chopped mushrooms,
lemon-juice, salt and pepper to taste. Let boil. Add the sliced tongue,
and 1/2 glass of sherry wine. Simmer ten minutes. Serve with baked
macaroni.

2.--German Prune Pudding.
Cook 1 pound of prunes in a large saucepan with sliced lemon, a piece
of stick cinnamon and brown sugar. Soak 1/2 loaf of bread in water;
press out dry. Add 3 eggs, 1/4 teaspoonful each of cinnamon, cloves
and allspice. Add flour sifted with a teaspoonful of baking-powder.
Make into a large roll; place in the centre of the prunes; cover with
brown sugar and a tablespoonful of molasses and put in the oven to
bake until done. Serve hot or cold.
3.--Swiss Pot Roast.
Season a breast of veal with salt, pepper and ginger. Heat a cupful of
dripping; lay the meat in the stew-pan with the dripping, 1 onion, some
celery seed, carroway seed, a few peppercorns and parsley. Cover and
let stew slowly until nearly done; then add 1 cup of tomato-sauce and
cook slowly until tender. Serve with baked potatoes.
4.--Mushrooms a la Bordelaise.
Drain 1 can of mushrooms; chop 6 shallots very fine and sauté in 1
tablespoonful of butter. Add the chopped mushrooms; sprinkle with salt,
pepper, some chopped parsley and 1 minced bay-leaf. Let cook ten
minutes with 1/2 glass of sherry wine. Serve hot on slices of French
toast.
5.--Turkish Soup.
Season and fry some lamb chops; add 2 green peppers