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.
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