Beat the whites of 2 eggs with a little
lemon-juice and pulverized sugar spread on the top and let brown.
Serve cold.
27.--French Veal Hash.
Cut veal round-steak into small pieces. Then fry some chopped bacon, 1
onion and 2 cloves of garlic chopped; add the meat; stir well and let
all fry a few minutes. Add 1 cup of boiling water and let cook slowly
with some parsley and thyme, salt, pepper, until tender. Add a
tablespoonful of vinegar. Let boil up; remove from the fire and stir
in the yolks of 2 eggs well beaten. Serve hot with toast.
28.--Vienna Potato Salad.
Slice boiled potatoes thin; chop some onion very fine; slice 2
hard-boiled eggs and mix. Sprinkle all with salt and pepper. Then heat
some vinegar. Add a teaspoonful of made mustard and stir with the
beaten yolk of an egg. Mix all together with 1 tablespoonful of hot
butter and chopped parsley. Serve with cold meats.
29.--French Baked Omelet.
Beat 4 yolks of eggs; add 6 soda crackers crushed fine, salt, pepper,
1 teaspoonful of grated onion, 1 tablespoonful of butter and 1 cup of
milk. Beat up well; add the whites beaten stiff; put into a
well-buttered baking-dish and let bake in a hot oven. Serve at once.
30.--Italian Batter Cakes.
Beat 3 yolks of eggs with 1 cup of milk, a Salt-spoonful of salt, 1
tablespoonful of olive-oil and 1 tablespoonful of sugar. Mix with 1/2
cup of flour and the beaten whites of the eggs. Fry until light brown.
Serve with cooked fruit.
_JULY.
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