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 the oven a few…
Tag: Chef Murph TV
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; sprinkle with paprica; lay in…
Dutch Eggs.
Dutch Eggs: Heat some butter in a pan; then break in as many eggs as needed andfry them; add some sliced onions. Remove the eggs to a platter; arrange the…
English Stuffed Goose.
English Stuffed Goose: Season a fat goose with salt and pepper, and rub well with vinegar. Then core small apples and fill the goose with the whole apples. Put in…
Austrian Potato Dumplings.
Austrian Potato Dumplings: Peel 5 potatoes and boil whole in salted water until tender. Drain, let get cold, then grate them and mix with 4 eggs and 1 ounce of…
Bavarian Pear Pudding.
Bavarian Pear Pudding: Soak 1/2 loaf of bread and press dry. Mix with 1/2 pound of chopped suet; add a teaspoonful of salt, 1 cup of sugar, 2 eggs and…
Belgian Rice Dessert.
Belgian Rice Dessert: Cook 1 pint of milk; add 1/2 cup of boiled rice and some currants; stir in the yolks of 2 eggs well beaten with 2 tablespoonfuls of…
Russian Pancakes.
Russian Pancakes: Make a pancake batter and fry in thin cakes. Then spread them with a layer of anchovies, butter and a layer of caviare. Sprinkle with minced shallots, cayenne…
Egyptian Cabbage.
Egyptian Cabbage: Parboil a cabbage in salted water; drain and stuff with chopped cooked mutton. Mix with chopped ham, 1 onion and 2 sprigs of parsley chopped fine. Add 1/2…
Madras Baked Fish.
Madras Baked Fish: Season a fish with salt, pepper, some grated green ginger and curry-powder. Place in a baking-pan with 1 sliced onion, 2 chopped green peppers and 1 sprig…