365 foreign dishes

Chop cold cooked chicken with some mushrooms, parsley and thyme and season with salt, black pepper and cayenne. Add a tablespoonful of butter and 1 well-beaten eggs. Then form into croquettes. Dip in beaten egg and fine bread-crumbs and fry in deep hot lard to a golden brown. Make a cream sauce and serve with the croquettes. Garnish with parsley. November 3j^-Jewish Goose Greeben. Cut all the fat from the goose into small pieces and cook in a skillet with i cup of cold water. Let cook uncovered until the water has evaporated ; then fry until brown. Sprinkle with salt and serve hot. aa. — French Venison Pie. Cut venison in very small pieces and stew, highly seasoned, until tender. Line a. deep pie-dish with a rich pie-paste and bake. Then fill with the venison. Add a glass of port wine, a pinch of cloves and mace to the sauce and bits of butter rolled in flour. Pour the sauce over the venison and cover with the paste. Rub the top with a beaten egg and let bake until done. 23.— Belgian Broiled Quail. Select fat quails. Rub with salt, pepper and butter and tie a very thin strip of bacon around the body of each quail. Place on a broiler over a slow fire ; let broil twenty minutes until done. Remove the bacon. Have ready buttered toast. Place the birds on the toast, pour over some melted butter, chopped parsley and lemon-juice. Serve hoL November 34. — Vienna Roast Beef^ Season a rib-roast of beef with salt, pepper and ginger and rub with vinegar. Put in the dripping-pan with i sliced onion, a doves of garlic, 3 carrots, 2 stalks of celery cut fine, I bay-leaf and a few cloves and peppercorns. Four over i cup of stock and dredge with fiour. Let bake in a quick oven ; allow fifteen minutes to the pound. Serve with potato dumplings. 35. — Oysters a la Toulonaise. Drain large oysters ; sprinkle with salt and pepper. Try out a few slices of bacon in a frying-pan ; remove the bacon. Roll the oysters in fine bread-crumbs and sauté until brown on both sides. Place on hot buttered toast; sprinkle with lemon-juice and garnish with olives. 36, — Chicken a la Bechamel. Clean and season a fat hen. Put a few slices of chopped bacon in a saucepan ; let get hot. Add the chicken with 1 carrot, i onion, a stalks of celery chopped fine, i herb bouquet, I bay-leaf, a few cloves and all- Novanbef spice and 2 blades of mace. 3 sprigs of parsley and i cup of hot water. Let all stew until tender; then add some chopped mushrooms and pour over all 1 cup of hot rich 37. — Milanese Vegetable Soup. Cut bacon and ham into small pieces ; put in a saucepan with i tablespoonful of hot butter. Add all kinds of vegetables, cut into very small pieces and let fry a few minutes. Then fill the pan with i quart of beef-stock ; let all cook slowly for half an hour ; add some boiled rice and i cup of tomato-sauce and cook until done. Serve hot. 1 Salad. Cut cold cooked fish into small pieces and mix with chopped hard-boiled eggs, a few sliced olives, capers and gherkins. Sprinkle with salt and pepper. Line the salad bowl with crisp lettuce leaves ; add the salad and cover with a mayonnaise dressing. Garnish with aspic, cut into dice pieces and serve cold. 188 ^3^SJ =ou November ag. — Oriental RabUt Pie. Clean and cut a rabbit into small pieces and let stew, well seasoned with salt and pepper and cayenne. Add a chopped cloves of garlic, I chopped green pepper, i Spanish onion sliced thin and 4 sliced tomatoes, a pinch of cloves and allspice. Tlien line a pie-dish with a puff paste ; let bake and fill with the rabbit ; add 4 chopped hard-boiled eggs and sprinkle with curry-powder. Cover with the paste ; brush the top with a beaten egg and let bake until brown. Serve hot.