INGREDIENTS: 1 (10 pound) whole goose 2 tablespoons kosher salt 1 teaspoon dried marjoram 8 ounces prunes, pitted and chopped 1 cup white wine 2 cups diced apple without peel…
Category: Global Recipe of the Day
German Prune Kuchen
German Prune Kuchen: by Chef Murph German Prune Kuchen Boil some prunes until tender. Remove the kernels and mash the prunes well. Mix with sugar, cinnamon and lemon-juice to taste.…
Bombay Broiled Kidney
Bombay Broiled Kidney: by Chef Murph Bombay Broiled Kidney Clean sheep’s kidneys and cut into thin slices. Sprinkle with salt, cayenne pepper, and grated lemon peel. Then dip in beaten…
Jewish Egg Bread
Jewish Egg Bread: by Chef Murph Jewish Egg Bread Soak some matzoths in milk for a few minutes; then dip them into seasoned beaten eggs. Add a pinch of sugar…
Scotch Omelet
Scotch Omelet: by Chef Murph Scotch Omelet Boil young tender leeks in salted water; let drain. Chop to a fine mince and fry in hot butter. Add 6 well-beaten eggs,…
Turkish Soup
Turkish Soup: by Chef Murph Turkish Soup Season and fry some lamb chops; add 2 green peppers sliced thin, 1 onion chopped and an herb bouquet. Then cook 1/2 cup…
Mushrooms a la Bordelaise
Mushrooms a la Bordelaise: by Chef Murph Mushrooms a la Bordelaise Drain 1 can of mushrooms; chop 6 shallots very fine and saute in 1 tablespoonful of butter. Add the…
Swiss Pot Roast
Swiss Pot Roast: by Chef Murph Swiss Pot Roast Season a breast of veal with salt, pepper, and ginger. Heat a cupful of dripping; lay the meat in the stew-pan…
German Prune Pudding
German Prune Pudding: by Chef Murph German Prune Pudding Cook 1 pound of prunes in a large saucepan with sliced lemon, a piece of stick cinnamon, and brown sugar. Soak…
Fish a la Normandie
Fish a la Normandie: by Chef Murph Fish a la Normandie Boil a trout well seasoned; add 1 sliced onion, 1 carrot chopped, 2 sprigs of parsley and 1 bay-leaf,…