Let simmer
one-half hour. Serve on buttered toast.
15.--Halibut a la Toulonaise.
Slice the fish; season highly with salt, pepper, cloves, lemon-juice
and parsley. Then roll in flour and fry in hot olive-oil until brown.
Garnish with lemon slices and parsley. Serve with a lettuce salad with
French dressing.
16.--Jewish Stewed Goose.
Clean and cut a fat goose into pieces; season with salt, pepper and
ginger. Put in a stew-pan with 1 sliced onion, 2 cloves of garlic, 1
bay-leaf, thyme and a few peppercorns; add the juice of a lemon. Cover
with hot water and let cook until tender. Thicken with flour and serve
hot with apple-sauce.
17.--Polish Rice Pudding.
Heat 1 quart of milk; add 1 cup of boiled rice, 3 ounces of seeded
raisins and 2 ounces of currants. Let cook ten minutes. Then add the
grated peel of a lemon, 1/4 of a grated nutmeg and the yolks of 6 eggs
well beaten with 1 cup of sugar. Mix thoroughly and pour into a
well-buttered pudding-dish; let bake until done. Then beat the whites
to a stiff froth with 3 tablespoonfuls of pulverized sugar; flavor
with vanilla. Spread on the pudding and let brown slightly in a hot
oven. Serve with lemon sauce.
18.--Vienna Dumplings.
Mix 2 eggs and 1/2 cup of water, a pinch of salt and enough flour to
make a stiff batter. Then drop by the tablespoonful into boiling
salted water until they rise to the surface. Remove to a platter and
fry some onions in hot butter. Sprinkle with salt and pepper and pour
over the dumplings.
Pages:
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89