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; season to taste. Beat 4 eggs…
Tag: Chef Murphy
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, 1teaspoonful of curry-powder and 1…
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; sprinkle with…
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, a few cloves,…
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 chopped spinach, a pinch of…
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 flour; add 1/2 cup 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 with flour…
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 of 2 hard-boiled eggs with…
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 the oven a few…
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…