Line the salad bowl with lettuce
leaves; add the salad. Cover with a French mayonnaise dressing.
Garnish with capers and beets.
26.--Bavarian Stuffed Chicken.
Clean and season a fat hen. Chop the giblets; add some truffles, a
chopped onion, parsley, bread-crumbs, a beaten egg, salt, black pepper
and paprica to taste. Then fill the chicken; heat some dripping in a
large saucepan; lay in the chicken, cover, and cook slowly with 1 cup
of hot water until tender.
27.--Hungarian Baked Herring.
Bone the herring and cut into small pieces. Slice some cooked
potatoes; then butter a baking-dish; sprinkle with flour. Put a layer
of potatoes, some chopped onion and herring and bits of butter until
dish is full; sprinkle with pepper. Make the top layer of potatoes and
bits of butter. Moisten with 3 tablespoonfuls of sour cream. Bake in a
moderate oven until brown. Serve hot.
28.--French Stewed Quail.
Stuff the quail. Put 1 tablespoonful of butter in a large stew-pan;
add some thin slices of bacon. Let get very hot. Lay in the birds;
sprinkle with salt and pepper; add 1 small onion and 1 carrot chopped
fine. Cover and let brown a few minutes, then add 1 cup of hot water.
Let stew slowly until tender. Thicken the sauce with flour mixed with
milk; add some chopped parsley; let boil up and serve hot.
29.--India Beef Curry.
Cut 2 pounds of beefsteak into inch pieces. Sprinkle with salt, pepper
and flour and fry until brown. Add 1 onion chopped fine and 1
tablespoonful of vinegar.
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