365 Foreign Dishes | Page 3

cup of the water in which the carrots were cooked, 2
tablespoonfuls of vinegar and a little sugar. Let all boil; then add the
carrots and 1 cup of cooked peas, some chopped parsley and a pinch of
pepper. Simmer ten minutes and serve hot.
24.--Russian Fish-Roll.
Chop some cooked trout and white fish, and mix with 1/2 cup of boiled
rice. Season with salt, pepper and all kinds of herbs minced fine. Then

make a rich pie-paste and roll out very thin. Fill with the mixture and
make into a roll. Sprinkle with bits of butter and let bake until brown.
Serve hot with wine-sauce.
25.--India Curried Eggs.
Cut hard-boiled eggs in halves; then fry 1 small chopped onion and 1
chopped apple in hot butter; add 1/4 cup of pounded almonds and 1
pint of milk, mixed with 1/2 tablespoonful of cornstarch. Season with
salt and a dessertspoonful of curry-powder. Let cook ten minutes; then
add the eggs. Let all get very hot. Serve with croutons; garnish with
fried parsley.
26.--Codfish a la Lyonnaise.
Cut cold boiled codfish in pieces; then boil 8 small onions until soft;
heat 2 tablespoonfuls of butter. Add the boiled onions, 2 small cold
sliced potatoes, the codfish and 1 cup of milk; sprinkle with pepper.
Cover and simmer ten minutes and serve hot.
27.--Jewish Crebchen Soup.
Beat 3 eggs with 2 tablespoonfuls of water and a pinch of salt; then add
enough flour to make a stiff dough. Work it well with flour and roll out
as thin as possible; fold it double and cut into square pieces and fill
with minced cooked chicken or veal. Sprinkle with chopped parsley
and bits of butter; fold in the edges. Have ready some soup stock; when
boiling, add the crebchen and let boil until done. Serve with the soup.
28.--French Veal Soufflé.
Heat 2 tablespoonfuls of butter. Mix with 2 tablespoonfuls of flour until
smooth; add 1 cup of milk; let boil up. Then add 1 cup of minced veal,
some parsley, salt, pepper and nutmeg to taste. Stir in the yolks of 2
eggs. Remove from the fire; let cool. Beat the whites to a stiff froth;
add to the meat. Put in a buttered baking-dish and bake twenty minutes.
Serve at once.

29.--Belgian Potato Salad.
Slice cold boiled potatoes very thin and mix with chopped celery and
onion; season with salt and pepper. Then mix the yolks of 2 hard-boiled
eggs with 1 tablespoonful of olive-oil. Add to the salad with 2
tablespoonfuls of vinegar. Sprinkle with chopped parsley and serve.
30.--Polish Stewed Tongue.
Cook a fresh tongue until tender; skin and slice thin. Put a large
spoonful of butter in a saucepan; add a chopped onion; let brown. Then
stir in 1 tablespoonful of flour; add 2 cups of the water in which the
tongue was cooked, a pinch of nutmeg and cinnamon. Let boil with the
juice of 1 lemon, 2 tablespoonfuls of vinegar and 1 tablespoonful of
sugar. Add the sliced tongue and simmer ten minutes. Serve hot or
cold.
31.--Rissotto (ITALIAN).
Boil 1 cup of rice in salted water until soft; drain. Then grate Parmesan
cheese and cover the rice with cheese. Let steam in the oven a few
minutes; then pour over some highly seasoned tomato-sauce, and serve
hot with fried veal chops.
FEBRUARY.
1.--Oriental Canapes.
Take some lobster or crab-meat and pound in a mortar. Mix with 1
tablespoonful of butter; season with salt and pepper, a pinch each of
mustard, cayenne, nutmeg and curry-powder and moisten with

lemon-juice. Cut small rounds of toasted bread; scoop out some of the
centre; fill with the mixture and cover with a curry sauce. Sprinkle with
fine bread-crumbs and let bake in the oven a few minutes. Serve hot.
2.--Haggis (SCOTCH).
Chop a sheep's tongue, liver and heart and 1 pound of bacon. Add 2

large chopped onions; season with 1/4 teaspoonful of red pepper and 1
teaspoonful of mixed herbs and salt to taste. Mix with 1 pint of toasted
oatmeal, 2 beaten eggs and the grated rind and juice of a lemon. Then
clean the pouch of the sheep and fill with the mixture. Lay in boiling
water and let boil three hours. Serve with apple-sauce.
3.--Austrian Braised Tongue.
Boil a large fresh beef tongue in salted water until tender. Remove the
tongue and lard it with thin strips of bacon; sprinkle with paprica; lay in
a baking-pan; add 1 onion sliced thin and 1 cup of the water in which
the tongue was cooked and pour over 1 pint of cream. Let bake in a
moderate oven. Baste often with the sauce. Serve hot, and pour over the
sauce; garnish with parsley.
4.--Russian Omelet.
Chop 2 shallots with a little parsley and cook in hot water. Add 2
tablespoonfuls of