Mix with the yolks of 8 eggs and the whites beaten to a stiff
froth. Pour the mixture into a wet cloth dredged with flour; tie well
and let boil five hours. Serve with wine sauce.
2.--Swedish Rice Pudding.
Mix 3/4 cup of rice in 1 quart of milk; add 1 cup of sugar, a pinch of
salt and 1 teaspoonful of vanilla. Pour into a pudding-dish. Put bits
of butter over the top and let bake in a moderate oven until done.
Serve cold.
3.--Portugal Soup.
Boil 2 pounds of beef and 2 pig's feet in 4 quarts of water; season
with salt and pepper. Let boil well. Add 1 head of lettuce, 1/2 head
of cabbage, a few thin slices of pumpkin, 2 carrots and 1 clove of
garlic, all cut fine, and 1 herb bouquet. Let all cook until tender;
then add 1/2 can of peas. Remove the meat; cut into thin slices;
season, and serve with the soup.
4.--Chinese Salad.
Mix 2 dozen cooked oysters with 3 truffles, and 2 cooked potatoes cut
into shreds; season with salt and pepper. Add all kinds of chopped
herbs, and moisten with white wine. Line the salad bowl with crisp
lettuce leaves; fill with the mixture; sprinkle with finely chopped
parsley. Pour over a mayonnaise dressing and garnish with
anchovy fillets.
5.--Egyptian Salad.
Mix highly seasoned cold cooked rice with some grated onion, chopped
parsley and chives; add 2 dozen fine cut French sardines. Put on crisp
lettuce leaves in a salad bowl and cover with a mayonnaise dressing
Garnish with thin shreds of red beets, and serve.
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