Season with salt, white pepper and a little nutmeg, grated.
Then pour over all 1/2 pint of sour cream. Let boil up once and serve
hot with croutons.
14.--Spanish Broiled Steak.
Season a porter-house steak with salt and pepper and rub with butter.
Place on a hot gridiron and let broil on a quick fire on both sides.
Make this sauce: Chop 1 onion and brown in 1 tablespoonful of butter;
add 1/2 cup of stock and 1/2 cup of claret; let boil well. Season and
thicken the sauce with a little flour and some chopped parsley. Let
boil up and serve at once with the steak.
15.--Liver a la Bourgogne.
Season a calf's liver with salt and pepper; put a few slices of bacon
in a saucepan; let get very hot. Add the liver, 1 onion, 1 carrot, 2
bay-leaves and 2 sprigs of thyme minced fine; cover and let brown a
few minutes. Then add 1 glass of sherry wine, salt and pepper and
sprinkle with flour. Let simmer ten minutes. Serve hot with potatoes.
16.--Messina Macaroni.
Boil some macaroni in salted water until tender. Then fry 1 onion and
2 cloves of garlic chopped in olive-oil. Add 1 cup of tomato-sauce,
salt and pepper to taste. Then add the macaroni, and let fry
altogether. Serve hot with baked chicken.
17.--Dutch Prune Pudding.
Boil prunes until very soft; remove the stones. Mash well; add the
yolks of 4 beaten eggs, 3 tablespoonfuls of sugar, 1 cup of
bread-crumbs, 1 teaspoonful of vanilla, 1/2 cup of chopped nuts, and
the whites of the eggs beaten stiff.
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