Mix all
well. Put in a well-buttered pudding-dish and bake until brown. Beat
the whites with a pinch of salt, sugar and a little lemon-juice spread
on the top. Let get light brown in the oven. Serve with wine sauce.
30.--Hungarian Spice Cakes.
Sift 1 pound of flour; beat the yolks of 4 eggs with 1 pound of sugar;
add 1/2 ounce cinnamon, 1/2 ounce of ginger, 1/4 teaspoonful of
cloves, some grated lemon peel and a pinch of salt. Make all into a
dough and roll into small cakes about an inch in diameter. Put on
well-buttered baking-plates, sprinkled with flour, and bake in a
moderate oven until a rich brown. Serve with wine.
31.--French Braised Sweetbread.
Parboil the sweetbreads; drain. Put in the baking-pan with a piece of
salt pork, 1 onion, 1 carrot, 1 bay-leaf and a sprig of thyme, all cut
fine. Sprinkle with pepper, dredge with flour; add 1/2 cup of stock.
Let cook in the oven until done. Serve with mushrooms.
End of the Project Gutenberg EBook of 365 Foreign Dishes, by Unknown
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