European and American cuisine

Flank à la Berlinoise.— Take a piece of flank weighing 2 pounds, rub it off with a clean damp cloth, season with 1 even tablespoonful seasoning salt Place a saucepan with 2 fine-chopped onions and 1 ounce of butter over the fire, cook 5 minutes without browning ; add Yt cupful fine-chopped mushrooms, 1 even teaspoonful seasoning salt, cook a few minutes longer; when cold spread this over the meat, roll up, and tie at each end and in the center with a string. Set a saucepan with 2 ounces fine-cut suet over the fire, fry until the suet is fried out, then add 1 ounce butter, put in the meat, cook and turn till the meat becomes a light brown ; add 1 cup of broth, cover and cook ½ hour ; add 1 cup of sour cream, cook 1½ hour longer, or until done. When ready to serve, lay the meat on the butter and flour, stir and boil till smooth ; season with pepper and salt, and pour over toast. Beef Kidney à la Baden-Baden.—Split a beef kidney in half, remove the white fat and all stringy parts, cut the kidney in small Y^-inch-square pieces. Place a saucepan over the fire, add 2 ounces butter ; as soon as hot, put in the kidney, season with 1 even tablespoonful salt, 1 even teaspoonf ul pepper, stir and cook 5 minutes ; add 2 tablespoonfuls fine- cut mushrooms, the same of truffles, and Yt cupful sherry wine, cover, and cook 6 minutes; mix the yolks of 2 eggs with Ys pint of rich sweet cream, add it to the kidneys, stir and beat till nearly boiling, add a little Cayenne pepper, and serve on a warm dish. Garnish with fleurons, or serve on buttered toast (For fleurons, see my book Desserts and Salads, recipe 721.) Fried Tripe à la Marinière.— Wash lYt pound tripe, cut it into pieces 4 inches long and 2 inches wide, season with 1 even tablespoonful salt, 1 even teaspoonful pepper. Place the tripe in a bowl, mix 1 pint vinegar with Yt pint water, pour it over; add 1 sliced onion, 3 cloves, 1 bay leaf, a blade of mace, and 12 whole peppers, cover and let it stand 24 hours, or longer. When ready to cook take out the tripe, wipe dry, and dust with flour ; beat 2 eggs in a soupplate till light, take each piece of tripe separately on a fork, dip it in the beaten egg, then cover with fine sifted bread crumbs. When all are prepared thus, place a frying pan over the fire, add ⅛ tablespoonful lard or fat ; as soon as hot lay in as many tripe pieces as will conveniently go in, fry light brown on both sides When all are done, arrange the tripe on a warm dish, garnish with water cress ; serve with French fried potatoes and hot biscuits. Tripe à la Maître d'Hôtel— Cut 1½ pound well washed and dried tripe into pieces 2 inches wide and 4 inches long. Mix 3 tablespoonfuls olive oil with 3 tablespoonfuls fine-chopped onion, the juice of 1 lemon, 1 even tablespoonful salt, 1 even teaspoonful pepper ; pour this over the tripe and mix it well together ; add Yt bunch fresh parsley 2 cloves, and a sprig of thyme, coyer and let it stand 2 hours. When ready to cook wipe the tripe off with a clean towel on both sides, dust it with flour, dip each piece into beaten egg and cover with fresh-grated bread crumbs ; fry light brown in lard or fat. Arrange the tripe on a hot dish and spread 2 ounces maître d'hôtel butter over them, and serve with Saratoga chips.