Foreign dishes

Spanish Fricasseed Shrimps

2008-05-08T09:11:00.000-07:00

Heat 2 tablespoonfuls of butter; add 1 onion chopped
and 2 cups of tomatoes. Let fry; then stir in 1
tablespoonful of flour; add 1/2 cup of water; let boil;
add 1 quart of shrimps, salt, pepper and parsley.

Let all cook twenty minutes. Stir in the yolk of an egg.
Remove from the fire. Put some boiled rice on a platter;
add the shrimps and pour over the sauce.
Serve very hot.

Bombay Spinach

2008-05-08T09:07:00.000-07:00

Boil the spinach in salted water until tender; drain and
chop fine. Fry 1 chopped onion in 2 tablespoonfuls
of butter; add the chopped spinach, a pinch of pepper
and curry-powder.

Cover and let simmer five minutes. Serve on a platter
with stewed prawns and garnish with croutons.

Jewish Stewed Shad

2008-05-08T09:05:00.000-07:00

Clean and cut a shad into large slices; sprinkle with salt,
pepper and ginger. Put on to boil with 1 sliced onion, 1
bay-leaf, a few cloves, 2 sprigs of parsley and 1/2 cup
of vinegar.

When done, remove the fish to a platter; add 1/2 cup
of raisins, 1 tablespoonful of butter, 1/2 cup of pounded
almonds, 1 glass of wine, 1 tablespoonful of brown
sugar and a pinch of cinnamon. Let boil until done and
pour over the fish.
Garnish with sliced lemon and sprigs of parsley and serve cold.

Swiss Baked Eggs

2008-05-08T09:04:00.000-07:00

Melt 1 ounce of butter in a baking-pan; then cover the
bottom of the pan with thin slices of Swiss cheese.
Break in 6 eggs; sprinkle with salt and pepper. Pour
over 4 tablespoonfuls of cream; sprinkle with grated
Swiss cheese, and let bake in the oven to a delicate
brown. Serve hot.

Madras Potato Curry

2008-05-08T09:03:00.000-07:00

Cut boiled potatoes into thin slices; then fry 1 chopped
onion in 2 tablespoonfuls of butter. Add 3 ounces of
grated cocoanut, 1 teaspoonful of curry-powder and 1
cup of milk, salt and cayenne pepper to taste. Let boil up.

Add the sliced potatoes and a sprig of parsley
chopped. Let simmer a few minutes and serve hot.

Russian Omelet

2008-05-08T09:00:00.000-07:00

Chop 2 shallots with a little parsley and cook in hot water.
Add 2 tablespoonfuls of caviare and a teaspoonful of
lemon-juice; season to taste.

Beat 4 eggs with 1 tablespoonful of cream, salt and pepper,
and fry in an omelet-pan with hot butter until done. Put the
mixture in the centre; turn in the ends and serve at once.

Austrian Braised Tongue.

2008-05-08T08:58:00.000-07:00

Boil a large fresh beef tongue in salted water until tender.
Remove the tongue and lard it with thin strips of bacon;
sprinkle with paprica; lay in a baking-pan; add 1 onion
sliced thin and 1 cup of the water in which the tongue
was cooked and pour over 1 pint of cream.
Let bake in a moderate oven. Baste often with the sauce.
Serve hot, and pour over the sauce; garnish with parsley.

Haggis - SCOTCH FOOD

2008-05-08T08:52:00.000-07:00

Chop a sheep's tongue, liver and heart and 1 pound of bacon.
Add 2 large chopped onions; season with 1/4 teaspoonful of
red pepper and 1 teaspoonful of mixed herbs and salt to taste.

Mix with 1 pint of toasted oatmeal, 2 beaten eggs and the
grated rind and juice of a lemon. Then clean the pouch of the
sheep and fill with the mixture.
Lay in boiling water and let boil three hours.
Serve with apple-sauce.

Oriental Canapes

2008-05-08T08:49:00.001-07:00

Take some lobster or crab-meat and pound in a mortar.
Mix with 1 tablespoonful of butter; season with salt and
pepper, a pinch each of mustard, cayenne, nutmeg and
curry-powder and moisten with lemon-juice.

Cut small rounds of toasted bread; scoop out some of the
centre; fill with the mixture and cover with a curry sauce.
Sprinkle with fine bread-crumbs and let bake in the oven
a few minutes. Serve hot.

Rissotto - ITALIAN FOOD

2008-05-08T08:42:00.000-07:00

Boil 1 cup of rice in salted water until soft; drain. Then
grate Parmesan cheese and cover the rice with cheese.
Let steam in the oven a few minutes; then pour over
some highly seasoned tomato-sauce, and serve hot with
fried veal chops.

Swedish Pie.

2008-02-23T00:24:00.000-08:00

Make a rich pie-dough; line a deep pie-dish with the paste and let bake. Then fill with chopped boiled fish, oysters, shrimps and some chopped mushrooms.
Sprinkle with salt and paprica and the grated peel of a lemon. Pour over 1/4 cup of melted butter and the juice of 1/2 lemon and a beaten egg. Then cover with the
dough and let bake until done. Serve hot.