Put
into bowl; mash the milch with a little mustard, 1 teaspoonful of
sugar, pepper and salt. Add 1/4 cupful of vinegar and mix all well
together. Garnish with sliced lemon, and serve with boiled potatoes.
19.--Belgian Fried Calf's Feet.
Clean and boil the calf's feet until tender; season with salt and
pepper. Remove the large bones from the feet; beat 2 eggs with salt
and pepper; dip the feet in the beaten eggs; then roll in fine
bread-crumbs and fry in deep hot lard until brown. Serve hot with
tomato-sauce.
20.--Italian Ice Cream.
Whip 1 quart of cream with 2 cupfuls of sugar until stiff. Put in the
freezer until half frozen; then add the juice and grated peel of 2
lemons, 2 tablespoonfuls of fine brandy, and a little pistache
coloring. Let freeze until hard and serve with cake.
21.--French Chocolate Biscuits.
Beat the yolks of 6 eggs with 10 ounces of powered sugar; add 1 ounce
of powdered French chocolate. Mix well with 4 ounces of flour and the
whites beaten stiff with a pinch of salt; add 1 tablespoonful of
vanilla extract. Bake on wafer sheets in small cakes to a light brown.
22.--India Canapes.
Cut slices of bread into delicate circles and toast in butter; then
take 1 ounce of chutney and 2 ounces of grated Parmesan cheese; spread
the toast with ham and the chutney and sprinkle with grated cheese.
Set in the oven a few minutes and serve hot, garnished with
fried parsley.
23.--Chicken a la Tartare.
Season and stew 2 spring chickens with 1 onion, some capers, parsley,
1 bay-leaf and 2 sprigs of thyme chopped fine until tender.
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