Russian Omelet: Chop 2 shallots with a little parsley and cook in hot water. Add 2 tablespoonfuls of caviare and a teaspoonful of lemon-juice;...
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Madras Potato Curry.
Madras Potato Curry: Cut boiled potatoes into thin slices; then fry 1 chopped onion in 2 tablespoonfuls of butter. Add 3 ounces of grated cocoanut,...
Swiss Baked Eggs.
Swiss Baked Eggs: 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;...
Jewish Stewed Shad.
Jewish Stewed Shad: 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,...
Bombay Spinach.
Bombay Spinach: Boil the spinach in salted water until tender; drain and chop fine. Fry 1 chopped onion in 2 tablespoonfuls of butter; add the...
Spanish Fricasseed Shrimps.
Spanish Fricasseed Shrimps: Heat 2 tablespoonfuls of butter; add 1 onion chopped and 2 cups of tomatoes. Let fry; then stir in 1 tablespoonful of...
Jewish Crebchen Soup.
Jewish Crebchen Soup: Beat 3 eggs with 2 tablespoonfuls of water and a pinch of salt; then add enough flour to make a stiff dough. Work it well...
Belgian Potato Salad.
Belgian Potato Salad: Slice cold boiled potatoes very thin and mix with chopped celery and onion; season with salt and pepper. Then mix the yolks...
Rissotto (ITALIAN).
Rissotto (ITALIAN): Boil 1 cup of rice in salted water until soft; drain. Then grate Parmesan cheese and cover the rice with cheese. Let steam in...
Austrian Braised Tongue.
Austrian Braised Tongue: Boil a large fresh beef tongue in salted water until tender. Remove the tongue and lard it with thin strips of bacon;...