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 Souffle.
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.
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