365 foreign dishes

II. — French Pineapple Bisque. Beat the yolks of 4 eggs with i cup of pulverized sugar ; add i pint of cream ; stir well until very light. Then add t small can of shredded pineapple and crush a few macaroons. Mix well with a small glass of brandy. Let freeze and serve in small glasses. IX — Russian Pancakes. Make a pancake batter and fry in thin cakes. Then spread them with a layer of anchovies, butter and a layer of caviare. January Sprinkle with minced shallots, cayenne pepper and lemon-juice. Roll up and serve hot as possible. 13. — Egyptian Cabbage. Parboil 2 cabbages ia salted water ; drain and stuff with chopped cooked mutton. Mix with chopped ham, i onion and 3 sprigs of parsley chopped fine. Add ^ cup of cooked rice, salt and pepper to taste. Place in a buttered baking-dish; sprinkle with bits of butter ; add the juice of a lemon, and let bake in a moderate oven until done. Baste often with butter and serve hot. 14. — Madras Baked Fish. Season a fish with salt, pepper, some grated green ginger and curry-powder. Place in a baking-pan with i sliced onion, 3 chopped green peppers and i sprig of parsley. Pour over some water and hot melted butler; sprinkle with flour and bake until done. Garnish with sliced lemon and parsley. 15. — Norwegian Salad. Cut some pickled herring into pieces and mix with flaked lax, 3 peeled apples and 3 boiled potatoes. Cut into dice pieces ; add some chopped shallotsand gherkins; sprinkle with finely minced tarragon and chervil, salt and pepper. Cover with a plain salad dressing. i6. — Dutch Eggs. Heat some butter in a pan ; then break in as many ^gs as needed and fry them ; add some sliced onions. Remove the eggs to a platter; arrange the onions on the eggs; sprinkle with salt and red pepper and pour over some lemon-juice. Serve as hot as possible on toast. 17. — Bavarian Wine Soup. Mix 3 pints of red wine with i pint of water. Add sugar, nutmeg and cinnamon to taste and the grated peel of half a lemon. Let come to a boil; then stir in the yolks of 3 wellbeaten eggs. Do not boil again. Serve hot with biscuits. 18. — English Stuffed Goose. Season a fat goose with salt and pepper, and rub well with vinegar. Then core small apples and fill the goose with the whole ap- pics. Put in the baking-pan, sprinkle with flour J pour over i cup of hot water ; add a lump of butter and bake until done. Baste often with the sauce in the pan. Serve the goose with the whole apples. 19.— Vienna Peach Torte. Make a rich pie-dough ; then line a piedish with the dough. Pare and remove the stones from the peaches and cut into quarters. Lay closely on the pie; sprinkle with brown sugar and moisten with wine. Bake in a moderate oven until done. Then spread with a meringue and let brown in the oven a few minutes. ao. — ^yptian Meat-Pie. Line a large baking-dish with pie-dough. Have ready J^ pound of calf's liver chopped, and 14 pound of fresh pork chopped fine. Season highly and mix with ^ cup of butter, a green peppers, i onion chopped and J^ can of chopped mushrooms. Moisten with a glass of sherry. Fill the dish with the mixture and cover with the dough. Let bake until done and s< Janaajy ai. — Russian Boiled Fish. Clean and season a whole fish and let boil with I sliced onion, ^ cup of vinegar, a few slices of lemon and a sprigs of parsley. Add a tablespoonful of butter and let cook until tender. Remove the fish to a platter ; mix the sauce with i tablespoonful of brown sugar, a pinch of ginger, cinnamon and nutmeg and the juice of a lemon. Let boil well; then thicken with the yolks of a beaten eggs and pour over the fish. Serve cold. Garnish with lemon-slices and olives.