365 foreign dishes - A foreign dish for every day in the year. Various Authors

Jewish Boiled Fish

       English Stuffed Duck

       French Stewed Rabbits

       Italian Salad

       Hungarian Stewed Pigeons

       Vienna Baked Goose Breast

       Italian Veal and Macaroni

       French Squirrel Fricassee

       Irish Mutton Stew

       German Bread Pudding

       Hungarian Spice Cakes

       French Braised Sweetbread

Austrian Goulasch

       Table of Contents

      Boil 2 calves' heads in salted water until tender; then cut the meat from the bone. Fry 1 dozen small peeled onions and 3 potatoes, cut into dice pieces; stir in 1 tablespoonful of flour and the sauce in which the meat was cooked. Let boil up, add the sliced meat, 1 teaspoonful of paprika and salt to taste; let all cook together fifteen minutes then serve very hot.

East India Fish

       Table of Contents

      Slice ½ pound of cooked salmon; then heat 1 ounce of butter in a stew-pan; add 2 small onions chopped fine, 1 ounce of cocoanut, 2 hard-boiled eggs chopped. Let cook a few minutes, then add 1 pint of milk; let boil up once. Add the fish, 1 teaspoonful of curry paste, 1 teaspoonful of paprica and salt to taste. Let cook a few minutes, then stir in 1 large tablespoonful of boiled rice. Serve very hot with toast.

English Gems

       Table of Contents

      Cream 1 cup of butter with 2 cups of brown sugar; add 4 beaten eggs, 1 teaspoonful of soda dissolved in 1 large cup of strong coffee, 1 cup of molasses, 4 cups of sifted flour,½ teaspoonful each of nutmeg, allspice, cloves and mace, 2 teaspoonfuls of cream of tartar sifted with ½ cup of flour, 1 cup of raisins,½ cup of currants and chopped citron. Mix well and fill buttered gem pans ½ full and bake until done. Then cover with chocolate icing.

Turkish Pudding

       Table of Contents

      Dissolve ½ box of gelatin; chop ¼ pound of dates and mix with 2 ounces of boiled rice,½ cup of pulverized sugar and 1 teaspoonful of vanilla; then mix the gelatin with 1 pint of whipped cream. Mix all well together and turn into a mold and stand on ice until cold. Sprinkle with chopped nuts. Serve with whipped cream.

Chinese Chicken

       Table of Contents

      Cut a fat chicken into pieces at the joints; season with all kinds of condiments; then put in a deep saucepan. Add some chopped ham, a few sliced bamboo sprouts, 1 chopped onion and a handful of walnuts. Cover with hot water and let stew slowly until tender. Add some Chinese sauce and parsley. Serve with shredded pineapple.

Scotch Scones

       Table of Contents

      Sift 1–½ pints of flour; add a pinch of salt, 1 teaspoonful of soda mixed with 1 pint of sour milk. Mix to a soft dough. Lay on a well-floured baking-board and roll 1 inch thick. Cut with a round cake-cutter and bake on a hot greased griddle until brown on both sides. Serve hot with butter.

Egyptian Meat Balls

       Table of Contents

      Chop 1 pound of raw beef; season with salt, pepper and 1 teaspoonful of curry-powder; add 2 stalks of chopped celery, 1 small onion and some chopped parsley. Mix with 2 beaten eggs and ½ cup of bread-crumbs, and make into small balls. Let cook in hot butter until tender. Serve on a border of boiled rice and pour over all a highly seasoned tomato-sauce.

Austrian Potato Dumplings

       Table of Contents

      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 hot lard until brown. Serve hot with cooked fruit.

Belgian Rice Dessert

       Table of Contents

      Cook 1 pint of milk; add ½ 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 egg and fine bread-crumbs and fry a golden brown. Sprinkle with pulverized sugar and put some red currant jelly on top and serve.

Bavarian Pear Pudding

       Table of Contents

      Soak ½ loaf of bread and press dry. Mix with ½ 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, and form into a large ball. Then peel 1 quart of pears. Cut in half, and lay in a large saucepan a layer of pears; sprinkle with sugar, cinnamon and grated lemon peel. Lay in the pudding; cover with a layer of pears and pour over all 3 tablespoonfuls of syrup. Fill with cold water and boil half an hour; then bake three hours and serve hot.

French Pineapple Bisque

       Table of Contents

      Beat the yolks of 4 eggs with 1 cup of pulverized sugar; add 1 pint of cream; stir well until very light. Then add 1 small can of shredded pineapple and crush a few macaroons. Mix well with a small glass of brandy. Let freeze and serve in small glasses.