365 foreign dishes

12. — French Prune Souffle. Cook J4 pound of prunes until soft; remove the stones and cut the prunes into small pieces. Mix with some chopped nuts and the yolks of 3 eggs well beaten with 3 tablespoonfuls of pulverized sugar. Add 1 teaspoonful of vanilla and the whites of the eggs beaten stiff. Put in a pudding-dish and bake in a moderate oven for ten minutes and serve. Jtmt 13. — Italian Cooked Eggs. Take 6 hard-boiled eggs and cut lengthwise. Put in a pan with 12 anchovies, some onion juice and i tablespoonful of finely chopped parsley. Season with salt, white pepper and a little nutmeg, grated. Then pour over all % pint of sour cream. Let boil up once and serve hot with croutons. 14. — Spanish Broiled Steak. Season a porter-house steak with salt and pepper and rub with butter. Place on a hot gridiron and let broil on a quick fire on both sides. Make the sauce : Chop i onion end brown in i tablespoonful of butter ; add % cup of stock and ^ cup of claret ; let boil well. Season and thicken the sauce with a little Hour and some chopped parsley. Let boil up and serve at once with the steak. 15. — Liver a la Bourgognc. Season a calf's liver with salt and pepper; put a few slices of bacon in a saucepan ; let get very hot. Add the liver, r onion, i carrot, 3 bay-leaves and z sprigs of thyme minced fine; cover and let brown a few minutes. June Then add i glass of sherry wine, salt and pepper and sprinkle with flour. Let simmer ten minutes. Serve hot with potatoes. i6. — Messina Macaroni. Boil some macaroni in salted water until tender. Then &y i onion and 3 cloves of garlic chopped in olive-oil. Add r cup of tomato-sauce, salt and pepper to taste. Then add the macaroni, and let fry altogether. Serve hot with baked chicken. 17. — Dutch Prune Pudding. Boil prunes until very soft ; remove the stones. Mash well; add the yolks of 4 beaten eggs, 3 tablespoonfuls of sugar, i cup of bread-crumbs, i teaspoonful of vanilla, J^ cup of chopped nuts, and the whites of the eggs beaten stiff. Put in a well-buttered puddingdish and bake in a moderate oven until done. Serve cold. 18.— Irish Beef Stew. Season a piece of fat beef; put in a stewpan with some hot water. Let cook slowly a half hour. Then add 3 potatoes, cut in dice pieces, and i onion, sliced. Let cook slowly until tender. Add ^ cup of com and I cup of tomatoes ; season with salt and pepper. Let all cook until done. Serve hot. 19.— English Creamed Asparagus. Cut tough ends from the asparagus; scrape and boil in salted water until tender. Make a cream sauce. When done, sdr in the yolk of an egg; season with a little white pepper. The sauce must be rather thick and poured hot over the asparagus. Serve with veal chops. aa — French Float. Line a glass dish with stale sponge-cake. Sprinkle with wine. Make a boiled custard. Use 4 yolks of eggs and flavor with rose-wa- ' ter. Beat the whites with pulverized sugar and flavor to taste. Pour the custard over the cake and place the stiffly beaten whites 'ut on the ice and serve very cold. 31. — Russian Pot Roast. Season a round of beef with salt, pepper. cloves and nutmeg. Put in a saucepan on hot dripping. Feel 6 small onions and slice 3 carrots and 2 cloves of garlic. Add to the meat with i herb bouquet. Cover with i cup of hot water and let cook slowly until tender ; then add y^ can of chopped mushrooms, I glass of claret, salt and pepper to taste. Serve hot on a border of mashed potatoes. 33. — Spanish Salad. Take J^ pound of chopped chicken, ^ pound of almonds, i red pepper, i Spanish onion and i head of chicory chopped fine. Mix in a salad bowl with % teaspoonful of salt, I teaspoonful of curry-powder, 3 tablespoonfuls of tarragon vinegar, 4 tablespoonfuls of olive-oil. Garnish with sliced beets and bananas.