Take 1 cup of rye bread-crumbs and mix with the beaten yolks of 4
eggs, 1/2 cup of sugar, some pounded almonds, a pinch of cinnamon,
nutmeg and a piece of chocolate grated. Add 1 teaspoonful of
lemon-juice, 1 tablespoonful of brandy and 1 of wine. Beat the whites
to a stiff froth; add to the mixture. Put in a well-buttered
pudding-dish and bake until brown. Serve with wine sauce.
17.--Russian Stewed Fish.
Cut a white fish into pieces and salt well; let stand. Then cut 1
onion and 1 clove of garlic in thin slices; fry in 1 tablespoonful of
butter. Stir in 1 tablespoonful of flour until brown. Then fill the
pan with water and let boil. Add 1 teaspoonful of celery seed, 1
bay-leaf, a few cloves, a pinch of thyme and mace, 1/2 teaspoonful of
paprica and salt to taste. Let boil. Add the fish to the sauce;
sprinkle with black pepper and ginger and let cook until done. Remove
the fish to a platter. Beat the yolks of 2 eggs with a little water
and stir in the sauce with some chopped parsley. Let get very hot and
pour over the fish. Garnish with lemon slices and sprigs of parsley.
18.--German Liver Dumplings.
Chop 1/2 pound of liver; add 1 chopped onion, some parsley, salt,
pepper and a little nutmeg. Mix with 2 beaten eggs and 1 tablespoonful
of butter. Add enough bread-crumbs to form into small balls and boil
in soup-stock and serve with the soup.
19.--Jewish Sour Fish.
Season a trout and let cook with 1 sliced onion, 1 sliced lemon, 2
tablespoonfuls of vinegar, a few cloves and a pinch of pepper.
Pages:
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74