--Swedish Pie.
Make a rich pie-dough; line a deep pie-dish with the paste and let
bake. Then fill with chopped boiled fish, oysters, shrimps and some
chopped mushrooms. Sprinkle with salt and paprica and the grated peel
of a lemon. Pour over 1/4 cup of melted butter and the juice of 1/2
lemon and a beaten egg. Then cover with the dough and let bake until
done. Serve hot.
23.--Greek Stuffed Egg-Plant.
Parboil the egg-plant and cut in half. Scrape out some of the inside
and chop some cooked lamb, 2 green peppers, 1 onion, and 2 tomatoes.
Then mix with a beaten egg, 1 tablespoonful of butter, salt and pepper
to taste. Fill the halves with the mixture; sprinkle with bread-crumbs
and bits of butter. Put in a baking-dish with a little stock and bake.
24.--Norwegian Fish Pudding.
Remove the bones from a large cooked fish and chop to a fine mince.
Mix with 2 beaten eggs, 2 tablespoonfuls of cream, 1 tablespoonful of
butter, season with salt, black pepper and 1/4 teaspoonful of paprica.
Beat well together with some bread-crumbs; fill a mold with the
pudding and let steam one hour; then boil the sauce in which the fish
was cooked, add 1 tablespoonful of butter, chopped parsley and chopped
onion. Season highly; boil and serve with the pudding.
25.--Japanese Eggs.
Cook some rice in a rich chicken stock; place on a platter. Fry 6 eggs
and trim neatly; sprinkle with salt, black pepper, chopped parsley and
lemon-juice. Put the eggs on the rice and pour a little hot
tomato-sauce over the base of the platter and serve.
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