The art of German cooking and baking

Another Species of Mushrooms. Quantity for 6 Persons. 2⅜ lbs. of chanterelles Salt to taste 2 qts. of water 1⅜ tbsps. of finely chopped 2 tbsps. of salt parsley % lb. of butter 2 tbsps. of cream % tbsp. of flour 1 pinch of pepper Preparation: The chanterelles are cleaned, washed, but not left in water; cook them 1 minute in 2 qts. of boiling salt water, drain in a colander. Heat the butter, put in the chanterelles with flour, salt and pepper and stew 2 minutes, then add the cream and parsley and serve at once. —206— terelles with flour, salt and pepper and stew 2 minutes, then add the cream and parsley and serve at once. No. 69— OLIVES AS VEGETABLES. Quantity for 6 Persons. 60 olives ¼ tsp. of meat extract ⅛ lb. of butter, scant Salt to taste 1 tbsp. of flour 1 pinch of pepper 1 pt. of bouillon % tsp. parsley % pt. of cream Preparation: The stones are taken out and the olives cooked tender in the bouillon ; to this add 1 tablespoonful of butter. The rest of the butter is melted, flour stirred in, then the olives, bouillon, cream and meat extract. Season with salt and pepper, stew for 15 minutes and add the chopped parsley. No. 70— STUFFED OLIVES. Quantity for 6 Persons. 36 olives 4 tbsps. of cream V2 lb. of finely ground chicken M tsp. of lemon juice 1 egg 1 tbsp. of butter Salt and pepper to taste V2 pt. of Madeira sauce Preparation: The preserved olives are scooped out and stuffed with cooked chicken. Which has been ground fine and mixed with egg, butter, salt, pepper and lemon juice. Onehalf pint of Madeira sauce is prepared. See under Gravies and Dressing, No. 25. The stuffed olives are put in and cooked until tender. No. 71— FILLED OR STUFFED OLIVES WITH CHAMPIGNONS. Quantity for 6 Persons. The preparation is the same as given under No. 70. One-half pound of champignons, which have been cooked until tender in butter, are stirred into the dressing. Remarks: This is a fine dish to serve at parties. No. 72— ROASTED CHESTNUTS. Quantity for 6 Persons. 1 lb. of sweet chestnuts % lb. of fresh butter 1 lb. of salt Preparation : The skins are rubbed off and the chestnuts slit with a sharp knife. Into an iron frying pan or spider put 1/3 of the salt, place the chestnuts on the salt in one layer and cover them with the rest of the salt. Put the pan into a medium hot oven and bake them scarcely ¾ hour, then take them out and place them on a napkin to eat with fresh butter. — 207 — No. 73— CHESTNUT PUREE. Quantity for 6 Persons. 1% lbs. of chestnuts 4 tbsps. of red wine % lb. of butter Salt to taste 1 tbsp. of flour 1 pinch of pepper % pt. of bouillon 1 tbsp. of sugar % pt. of cream 1 tsp. of chopped parsley Preparation: The chestnuts are taken out of the outer shell, then hot water poured on and the inner skin pulled off. Cook them in bouillon until tender and strain. Heat the butter, stir in the flour, stew a few minutes, add the chestnuts and stir in cream, red wine, salt, pepper, sugar and parsley. Let it get hot, stirring briskly, arrange mound-shaped and serve. No. 74— FRIED CHESTNUTS. Quantity for 6 Persons. 1 lb. of chestnuts 1 pinch of salt %: lb. of butter 1 tbsp. fine sugar Preparation: Shell the chestnuts, scald them and pull off the inner skin. Brown the butter and after the chestnuts are cooked slightly in water, put them into the hot butter, add salt and sugar and fry them light brown, shaking frequently. Serve them with roast goose stuffing or as a garnish with cabbage. -208 — SALADS. The various preparations of green salads, potato salads, vegetable salads and meat salads. Green salads such as head lettuce, endive, romaine and escariol salads are pleasing and refreshing with meats and fish. Salads must be prepared carefully. They may be servea with every meal. Good oil and good vinegar or lemon juice are essentials for preparing salads.