365 foreign dishes

30. — Austrian Apple Omelet. Peel, core and slice some apples very thin. Heat I large tablespoonful of butter in a frying-pan; put in the apples and let them steam until tender. Make an egg omelet batter; sweeten to taste and pour over the apples; let cook until set. Cover thickly with sugar and sprinkle with cinnamon. Serve hot with wine sauce. 31. — Fish a la Normandie. Boil a trout well seasoned ; add t sliced onion, i carrot chopped, 2 sprigs of parsley and I bay-leaf, a few peppercorns and i tablespoonful of butter. When done, beat the yolks of 2 eggs with a little cream ; add salt and a pinch of cayenne. Remove the fish to a platter. Mix the egg sauce with the water in which the fish was cooked; add >^ cup of cream. Let get very hot and pour over the fish. Garnish with parsley. Serve hot. APRIL. 1— Italian Tongue. Boil a beef tongue until tender; skin and slice thin. Heat a tablespoonfuls of butter. Add 1 chopped onion and 2 cloves of garlic minced fine. Stir in i tablespoonful of flour until brown; add a little water, i cup of tomato-sauce, ^ cup chopped mushrooms, lemon-juice, salt and pepper to taste. Let boil. Add the sliced tongue, and >^ glass of sherry wine. Simmer ten minutes. Serve with baked macaroni. 2. — German Prune Pudding. Cook I pound of prunes iu a large saucepan with sliced lemon, a piece of stick cinnamon and brown sugar. Soak % loaf of bread in water; press out dry. Add 3 eggs, ^ teaspoonful each of cinnamon, cloves and allspice. Add fiour sifted with a teaspoonful of baking-powder. Make into a large roll ; April place in the centre of the pmnes ; cover with brown sugar and a tablespoonful of molasses and put in the oven to bake until done. Strve hot or cold. 3. — Swiss Pot Roast. Season a breast of veal with salt, pepper and ginger. Heat a cupful of dripping; lay the meat in the stew-pan with the dripping, I onion, some celery seed, carroway seed, a few peppercorns and parsley. Cover and let stew slowly until nearly done ; then add I cup of tomato-sauce and cook slowly until tender. Serve with baked potatoes. 4. — Mushrooms a la Bordelaise. Drain i can of mushrooms ; chop 6 shallots very fine and sauté in 1 tablespoonful of butter. Add the chopped mushrooms ; ' sprinkle with salt, pepper, some chopped parsley and i minced bay-leaf. Let cook ten minutes with J^ glass of sherry wine. Serve hot on slices of French toast. 5. — Turkish Soup. Season and fry some lamb chops; add 9 April green peppers sliced thin, i onion chopped and an herb bouquet. Then cook ^ cup of barley in i quart of soup stock until tender. Pour all together and let cook until meat is very tender. Serve hot. e. — Scotch Omelet. Boil young tender leeks in salted water; let drain. Chop to a fine mince and fry in hot butter. Add 6 well-beaten eggs, sprinkle with salt and pepper and fold into an omelet and serve on a hot dish. 7. — Jewish Egg Bread. Soak some matzoths in milk for a few minutes; then dip them into seasoned beaten eggs. Add a pinch of sugar and let them fry in hot rendered butter until a golden brown. Sprinkle with pulverized sugar and cinnamon and serve hot with coffee. 8. — Bombay Broiled Kidney. Clean sheep's kidneys and cut into thin slices. Sprinkle with salt, cayenne pepper and grated lemon peel. Then dip in beaten egg and fine bread-crumbs and broil on a hot AprU greased gridiron. Serve on buttered toast, spread with curry paste. g. — German Prune Kuchen. Boil some prunes until tender. Remove the kernels and mash the prunes well. Mix with sugar, cinnamon and lemon-juice to taste. Make a rich biscuit dough, roll out and place <m a well-buttered baking-pan. Fill with the prunes and let bake until done. Serve cold.