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.
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