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 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 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.
