Codfish a la Lyonnaise: Cut cold boiled codfish in pieces; then boil 8 small onions until soft; heat 2 tablespoonfuls of butter. Add the boiled onions, 2 small cold sliced…
Tag: Foodist Networks
Polish Stewed Tongue.
Polish Stewed Tongue: Cook a fresh tongue until tender; skin and slice thin. Put a large spoonful of butter in a saucepan; add a chopped onion; let brown. Then stir…
French Veal Souffle.
French Veal Souffle: Heat 2 tablespoonfuls of butter. Mix with 2 tablespoonfuls of flour until smooth; add 1 cup of milk; let almost to a boil. Then add 1 cup…
Oriental Canapes.
Oriental Canapes: 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…
Haggis (SCOTCH).
Haggis (SCOTCH): 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 2 Cloves of garlic…
Russian Omelet.
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…
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…
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…