Add a
tablespoonful of butter and let cook until tender. Remove the fish to
a platter; mix the sauce with 1 tablespoonful of brown sugar, a pinch
of ginger, cinnamon and nutmeg and the juice of a lemon. Let boil
well; then thicken with the yolks of 2 beaten eggs and pour over the
fish. Serve cold. Garnish with lemon-slices and olives.
22.--Spanish Cake.
Beat 1 pound of butter with 1 pound of sugar to a cream. Add the yolks
of 8 eggs well beaten. Sift 1 pound of flour with 2 teaspoonfuls of
baking-powder and stir together with 1 cup of milk. Add the whites of
eggs, beaten to a stiff froth with a pinch of salt. Flavor with
rose-water. Bake in a moderate oven until done.
23.--Vienna Stewed Carrots.
Peel some carrots and cut in small pieces. Boil in salted water until
tender; drain. Brown 1 tablespoonful of flour in 2 tablespoonfuls of
butter; add 1/2 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.
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