Place on a broiler
over a slow fire; let broil twenty minutes until done. Remove the
bacon. Have ready buttered toast. Place the birds on the toast, pour
over some melted butter, chopped parsley and lemon-juice. Serve hot.
24.--Vienna Roast Beef.
Season a rib-roast of beef with salt, pepper and ginger and rub with
vinegar. Put in the dripping-pan with 1 sliced onion, 2 cloves of
garlic, 2 carrots, 2 stalks of celery cut fine, 1 bay-leaf and a few
cloves and peppercorns. Pour over 1 cup of stock and dredge with
flour. Let bake in a quick oven; allow fifteen minutes to the pound.
Serve with potato dumplings.
25.--Oysters a la Toulonaise.
Drain large oysters; sprinkle with salt and pepper. Try out a few
slices of bacon in a frying-pan; remove the bacon. Roll the oysters in
fine bread-crumbs and saute until brown on both sides. Place on hot
buttered toast; sprinkle with lemon-juice and garnish with olives.
26.--Chicken a la Bechamel.
Clean and season a fat hen. Put a few slices of chopped bacon in a
saucepan; let get hot. Add the chicken with 1 carrot, 1 onion, 2
stalks of celery chopped fine, 1 herb bouquet, 1 bay leaf, a few
cloves and allspice and 2 blades of mace, 2 sprigs of parsley and 1
cup of hot water. Let all stew until tender; then add some chopped
mushrooms and pour over all 1 cup of hot rich cream.
27.--Milanese Vegetable Soup.
Cut bacon and ham into small pieces; put in a saucepan with 1
tablespoonful of hot butter.
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