Russian Boiled Fish.
To prepare Russian Boiled Fish Recipe: Clean and season a whole fish and let boil with 1 sliced onion, 1/2 cup of vinegar, a few slices of lemon and 2 sprigs of parsley. Add a tablespoonful of butter and let cook until tender. Remove the fish to a…
Spanish Cake.
To prepare Spanish Cake Recipe: Beat 1 pound of butter with 1 pound of sugar to a cream. Add the yolks of 8 eggs well beaten. Sift 1 pound of flour with 2 teaspoonfuls of baking-powder and stir together with 1 cup of milk. Add the whites of eggs, beaten…
Vienna Stewed Carrots.
To prepare Vienna Stewed Carrots Recipe: Peel some carrots and cut in small pieces. Boil in salted water until tender; drain. Brown 1 tablespoonful of flour in 2 tablespoonfuls of butter; add 1/2 cup of the water in which the carrots were cooked, 2…
Russian Fish-Roll.
To prepare Russian Fish-Roll Recipe: Chop some cooked trout and white fish, and mix with 1/2 cup of boiled rice. Season with salt, pepper and all kinds of herbs minced fine. Standard Western herbs such as rosemary, thyme, oregano, etc., are very common.…
India Curried Eggs.
India Curried Eggs: Cut hard-boiled eggs in halves; then fry 1 small chopped onion and 1 chopped apple in hot butter; add 1/4 cup of pounded almonds and 1 pint of milk, mixed with 1/2 tablespoonful of cornstarch. Season with salt and a spoonful of…
Codfish a la Lyonnaise.
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 potatoes, the codfish and 1 cup of milk; sprinkle with pepper. Cover and simmer…
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 in 1 tablespoonful of flour; add 2 cups of the water in which the tongue was cooked, a…
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 of minced veal, some parsley, salt, pepper and pinch of nutmeg to taste. Stir in the yolks of 2…
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 and curry-powder and moisten with lemon-juice. Cut small rounds of toasted…
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 and 1 teaspoonful of and salt to taste. Add one teaspoon rosemary, thyme,…
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 with 1 tablespoonful of cream, salt and pepper, and fry in an omelet-pan with hot…
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 cup of milk, salt and cayenne pepper to taste. Let boil up. Add the…
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 salt and pepper. Pour over 4 tablespoonfuls of cream; sprinkle with grated Swiss cheese, and let…
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, 2 sprigs of parsley and 1/2 cup of vinegar. When done, remove the fish to a platter; add 1/2…
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 pepper and curry-powder. Cover and let simmer five minutes. Serve on a platter with…
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 and roll out as thin as possible; fold it double and cut into square pieces and fill with minced…
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 1 tablespoonful of olive-oil. Add to the salad with 2 tablespoonfuls of vinegar.…
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 minutes; then pour over some highly seasoned tomato-sauce, and serve hot with fried veal…
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 a baking-pan; add 1 onion sliced thin and 1 cup of the water in which the tongue…
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 onions on the eggs; sprinkle with salt and red pepper and pour over some lemon-juice. Serve as hot…
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 the baking-pan, sprinkle with flour; pour over 1 cup of hot water; add a lump of butter and…
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 butter; add salt to taste. Mix well; add flour enough to form into dumplings and fry in deep…
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 the grated peel of a lemon, a pinch of cinnamon, cloves and allspice. Add some sifted flour; mix well,…
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 sugar. Remove from the fire. Add 1 teaspoonful of vanilla; then form into cylinders. Dip in beaten…
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 pepper and lemon-juice. Roll up and serve hot as possible.
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 cup of cooked rice, salt and pepper to taste. Place in a buttered baking-dish;…