Dip them in a seasoned egg batter
and fry in deep hot lard to a golden brown. Serve hot, garnished with
fried parsley and lemon slices.
3.--Jewish Chrimsel.
Soak 1/2 loaf of bread in milk; add 1 cup of sugar, 1/2 cup of
raisins, 1/2 cup of pounded nuts, the grated peel of a lemon and a
pinch of cinnamon. Then mix with the yolks of 4 eggs and the whites
beaten stiff and fry by the tablespoonful in hot fat until brown.
Serve hot with wine sauce.
4.--Spanish Relish.
Stone some large olives and fill the space with anchovy paste, mixed
with well-seasoned tomato-sauce. Then fry thin slices of bread and
spread with some of the paste. Place a filled olive in the centre;
sprinkle with chopped hard-boiled eggs and garnish with fillets of
anchovies and sprigs of parsley.
5.--French Orange Compote.
Make a syrup of sugar and water; add a little lemon-juice. Peel and
remove seeds of oranges; cut into quarters and lay them in the boiling
syrup; let cook ten minutes. Remove the oranges to a glass dish; pour
over the syrup and garnish with candied cherries.
6.--Spanish Baked Chicken.
Clean and season a chicken with salt and pepper and let boil until
tender. Put the chicken in a baking-dish; pour over some tomato-sauce
highly seasoned; sprinkle with well-buttered bread-crumbs and let bake
until brown. Place on a large platter with a border of boiled rice and
pour over the sauce. Serve hot.
7.--Swiss Beet Salad.
Boil red beets until tender; skin and cut into thin slices.
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