365 foreign dishes

31. — Preach Turkey Soup. Cut off all the meat from left-over turkey bones. Put the booes in cold water and boil with I small onion, i carrot, a pieces of celery and a sprigs of parsley, all cut fine. Add I cup of tomato-sauce. Let all coolc well, seasoned with salt and pepper. Remove the bones ; add boiled rice and the turkey meat cut into dice pieces. Let boil and serve hot with fried croutons. 23. — Swedish Baked Fish. Clean and season a trout with salt, black pepper and cayenne. Lay in a baking-pan ; dredge with flour; sprinkle with parsley and bits of butter ; add a little water and vinegar. Let bake in a hot oven. Baste often with butter until done. Garnish with parsley and serve hot with cream sauce. 33.— Jewish Stewed Sweetbreads. Clean and parboil the sweetbreads ; then fry I small sliced onion in hot fat until light brown. Stir in i tablespoonful of flour ; add J^ cup of water and j4 cup of wine vinegar; let boil up. Add i bay-leaf, a few cloves. OdoBer ^ cup of seeded raisins, a few thin slices of lemon and chopped parsley. Season with salt and paprica to taste ; add i tablespoonful of brown sugar. Let boil ; add the sweetbreads and simmer until done. Seive cold. 34. — German Stuffed Turkey. Singe and clean a fat turkey. Season well with salt and pepper. Chop the giblets ; add some chopped veal and pork, i onion, a cloves of garlic and parsley chopped, salt and pepper. Mix with 2 eggs and stuff the turkey. Put in the dripping-pan with some hot water. Dredge with flour ; let bake until done. Baste often with the sauce. Serve the turkey with the dressing. Garnish with boiled beets sliced thin. 35. — Neapolitan Salad. Cut cold chicken or turkey in small dice pieces; add some cold potatoes, beets and celery, cut fine; sprinkle with chopped hardboiled eggs, salt and pepper. Line the salad bowl with lettuce leaves; add the salad. Cover with a French mayonnaise dressing. Garnish with capers and beets. October 36. — Bavarian Stuffed Chicken. Clean and season a fat hen. Chop the giblets ; add some truffles, a chopped onion, parsley, bread-crumbs, a beaten egg, salt, black pepper and paprica to taste. I'hen fill the chicken ; heat some dripping in a large saucepan; lay in the chicken, cover, and cook slowly with 1 cup of hot water until tender. ij. — Hungarian Baked Herring. Bone the herring and cut into small pieces. Slice some cooked potatoes; then butter a baking-dish ; sprinkle with fiour. Put a layer of potatoes, some chopped onion and herring and bits of butter until dish is full ; sprinkle with pepper. Make the top layer of potatoes and bits of butter. Moisten with 3 tablespoonfuls of sour cream. Bake in a moderate oven until brown. Serve hot. 38. — French Stewed Quail. Stuff the quail. Put i tablespoonful of butter in a stew-pan ; add some thin Let get very hot. Lay in Lie with salt and pepper; add OdoBer I small onion and i carrot chopped 'fine. Cover and let brown a few minutes, then add I cup of hot water. Let stew slowly until tender. Thicken the sauce with flour mixed with mitk; &dd some chopped parsley; let boil up and serve hot, 39. — India Beef Curry. Cut 3 pounds of beefeteak ioto inch pieces. Sprinkle with salt, pepper and flour and fry until brown. Add i onion chopped fine and i tablespoonfnl of vinegar. Cover and let simmer with i tablespoonful of curry-powder and ^ cup of hot water until meat is tender. Thicken the sauce with flour and butter. Serve on a platter with a border of cooked rice sprinkled with chopped parsley and garnished with fried apple slices. 3a — Bread Pudding a la Caramel. Mix 1 pint of soft bread-crumbs with j4 cup of seeded raisins, 3 tablespoon fuls of sugar and 2 eggs. Stir in milk and bake in a well-bi dish until brown. Then ti Odoher