365 foreign dishes

Parsley and thyme and the mushrooms. Let all Try a few minutes; then add the mushroom liquor and a tablespoonfuls of white wine, salt and pepper to taste. Let simmer live minutes and serve hot on slices of toast. 31, — Vienna Noodle Pudding. Boil some fine noodles in salted water for ten minutes; let drain. Beat the yolks of 5 eggs with i cup of pulverized sugar and mix with the noodles. Add ^ cup of raisins, ^ cup of pounded almonds, a pinch of cinnamon and the whites of the eggs beaten to a froth. Put in a well-buttered pudding-dish and bake until brown. Serve hot with lemon sauce. 32.— Dutch Sweet Potato Puff. Peel and boil 3 sweet potatoes in salted water until tender; then mash well with 3 beaten yolks of eggs, i cup of milk, 3 tablespoonfuls of butter, 2 tablespoonfuls of sugar, a pinch of nutmeg and lemon-juice. Beat the whites with a pinch of salt to a stiff froth; add to the potatoes and put in a [illustration: February] well-buttered baking-dish and bake. Serve hot. 33. — Spaghetti (Italian). Boil % pound of spaghetti until tender. Drain. Heat i tablespoonful of butter, stir in yi pound of grated cheese, salt and pepper. Then add 1 cup of milk ; let boil and pour over the spaghetti. Sprinkle with salt, pepper and grated cheese and let bake in the oven until done. Serve hot. 24. — Russian Beet Soup. Boil 5 medium-sized beets until tender; then chop and add to a highly seasoned chicken broth. Add the juice of i lemon, some cinnamon and nutmeg ; let boil fifteen minutes. Then add i glass of red wine, mixed with a teaspoonful of brown sugar. Let boil a few minutes longer and serve with fried croutons. 25. — Boulettes. Chop and mince 1 pound of round steak, I onion and 2 sprigs of parsley. Add i tablespoonful of lemon-juice, 3 tablespoonfuls of melted butter. Season highly with [illustration: February] salt, black pepper and a pinch of cayenne. Mix with I egg and form into bails ; roll in flour and fry in deep hot lard until brown. Serve hot with tomato-sauce. 3& — Baden Stewed L.entils. Boil 1 quart of lentils until tender; then heat 3 tablespoonfuls of butter. Add t chopped onion and stir in i tablespoonful of flour until brown; add some cold water mixed with vinegar. Let boil and pour the sauce over the lentils. Season with salt and pepper, and serve with small boiled sausages. Sprinkle the top with breadcrumbs fried in butter until brown. 37. — Dack aux Champignons. Clean and season a pair of wild ducks and cut into pieces at the joints. Heat 2 tablespoonfuls of butter in a saucepan ; add the ducks, i large onion chopped fine, a cloves of garlic and i herb bouquet chopped. Cover and simmer a few minutes; add 1 cup istew until tender. Then add mushrooms and 1 glass of claret until done. February aS. — Hungarian Beef Stew. Cut beef into small pieces. Heat some dripping in a saucepan ; add the meat, salt and black pepper ; cover and let stew half an hour. Then add 3 potatoes cut into dice pieces, i onion sliced thin, i cup of hot water, and ^ teaspoonful of paprica. Let all cook until tender. Then add some chopped parsley and thicken the sauce with flour, mixed in % cup of milk. Let cook a few minutes and serve hot MARCH. I. — Chicken Chop Suey (Chinese). Cut all the meat of a chicken into thin strips ; season with black pepper, and cayenne, and fry in hot lard. Add some ham, onion, celery, green bean sprouts and mushrooms cut fine. Moisten with )4 cup of stock. Add }s( cup of Chinese sauce ; covei and let simmer until tender. Thicken the sauce with flour j add a tablespoonfuls of cream and chopped parsley. Serve hot on a platter with boiled rice.