Serve with a caramel sauce.
9.--Belgian Veal Scallop.
Chop cooked veal to a fine mince; butter a baking-dish and put
alternate layers of veal, rice and tomato-sauce until dish is full.
Cover over with fine bread-crumbs; pour over some melted butter and
let bake in the oven until brown. Serve with French peas.
10.--Parisian Chicken.
Clean and season 2 spring chickens. Put them in a saucepan with 3
tablespoonfuls of butter; cover and let simmer until brown. Add 1/2
can of mushrooms, chopped parsley, and 1 glass of wine; let all cook
until done. Put on a platter and pour over 1 cup of hot cream. Serve,
garnished with croutons.
11.--German Boiled Noodles.
Make a stiff noodle-dough; roll out very thin and cut into ribbons
half an inch wide. Let them dry and boil in salted water; drain in a
colander. Fry some sliced onions in butter until soft; add the
noodles. Stir and serve hot with stewed chicken.
12.--Dutch Baked Fish.
Clean and split a fish open down the back; remove the backbone;
sprinkle with salt and pepper; put in a baking-dish, flesh side up.
Put flakes of butter on top; sprinkle with a little flour; moisten
with cream. Bake in a hot oven until brown. Pour over a Hollandaise
sauce and serve hot.
13.--Vienna Cheese Torte.
Mix 1 cup of cottage cheese with 1 tablespoonful of cream, 1
tablespoonful of flour, 1 tablespoonful of butter, 3 tablespoonfuls of
sugar, the yolks of 3 eggs, and a pinch of salt and cinnamon.
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