Remove the chicken
and chop it fine; then add to the soup with the yolks of 3 well-beaten
eggs; let all get very hot. Sprinkle with chopped parsley and serve
at once.
7.--Yorkshire Pudding.
Beat 3 eggs with a pinch of salt; add 1 pint of milk and 2/3 of a cup
of flour. Stir until smooth. Then pour into a well-greased pan and
bake until done. Serve with English roast-beef, and pour over
the gravy.
8.--Portugal Salad.
Slice 2 cucumbers, 2 tomatoes, 1 onion and two green peppers. Then
sprinkle with 1 chopped clove of garlic, salt and pepper and cover
with some thin slices of bread. Pour over all a cup of vinegar and 1/4
cup of olive-oil and serve.
9.--English Chocolate Pudding.
Soak 6 ounces of bread-crumbs in milk and press dry; add 2 ounces of
butter mixed with 3 ounces of sugar and 3 ounces of chocolate; add the
yolks of 6 eggs well beaten, and flavor with a teaspoonful of vanilla;
add the whites beaten to a stiff froth. Bake in a quick oven and
serve at once.
10.--Spanish Canapes.
Prepare circular pieces of buttered toast. Then mix 1 cup of chopped
fish with 3 sweet pickles minced fine, and 2 tablespoonfuls of Madras
chutney; moisten with 2 tablespoonfuls of Hollandaise sauce. Spread
this mixture over 8 pieces of toast; sprinkle with 3 tablespoonfuls of
grated Parmesan cheese. Let bake for five minutes and serve.
11.--French Strawberry Pudding.
Dip enough macaroons in wine to line the pudding-dish; cover with
sweetened strawberries.
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