Serve with whipped cream.
24.--Bavarian Fried Brains.
Clean and boil the brains in salted water; add 1 onion sliced; let
cook ten minutes. Remove the brains and mash up well with 1
tablespoonful of butter, some bread-crumbs and parsley chopped, salt
and pepper to taste; add 2 eggs. Mix together and fry in deep hot lard
by the tablespoonful until brown. Serve with tomato-sauce.
25.--Polish Bread Pudding.
Soak 1 pint of bread in a quart of milk; add the yolks of 4 eggs, 1
cup of sugar, 2 tablespoonfuls of melted butter, 1/2 cup of raisins,
1/2 cup of currants, the juice of 1/2 lemon. Mix well and bake until
brown; then beat the whites to a stiff froth with 3 tablespoonfuls of
pulverized sugar. Spread the pudding with jelly and cover with the
beaten whites; set in the oven to brown.
26.--Vienna Cherry Cake.
Make a rich biscuit dough; roll out; then put on a well-buttered
baking-tin. Stone black cherries. Sprinkle the dough with flour and
cover with the cherries. Sprinkle with sugar and let bake until done.
Then cover with a sweetened egg custard and bake until brown.
Serve cold.
27.--Belgian Poached Eggs.
Cut thin round slices of bread and toast them. Spread with chopped
anchovies and chopped ham. Cover the top with whipped whites of eggs
and place a raw yoke on each slice of bread. Set in the oven to bake
long enough to heat the egg, and serve at once.
28.--Bavarian Apple Pie.
Line a deep pie-dish with rich pie-paste.
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