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

Pancakes

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      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

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      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 ½ cup of cooked rice, salt and pepper to taste. Place in a buttered baking-dish; sprinkle with bits of butter; add the juice of a lemon, and let bake in a moderate oven until done. Baste often with butter and serve hot.

Madras Baked Fish

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      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 of parsley. Pour over some water and hot melted butter; sprinkle with flour and bake until done. Garnish with sliced lemon and parsley.

Norwegian Salad

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      Cut some pickled herring into pieces and mix with flaked lax, 2 peeled apples and 2 boiled potatoes. Cut into dice pieces; add some chopped shallots and gherkins; sprinkle with finely minced tarragon and chervil, salt and pepper. Cover with a plain salad dressing.

Dutch Eggs

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      Heat some butter in a pan; then break in as many eggs as needed and fry 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 as possible on toast.

Bavarian Wine Soup

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      Mix 3 pints of red wine with 1 pint of water. Add sugar, nutmeg and cinnamon to taste and the grated peel of half a lemon. Let come to a boil; then stir in the yolks of 2 well-beaten eggs. Do not boil again. Serve hot with biscuits.

English Stuffed Goose

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      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 bake until done. Baste often with the sauce in the pan. Serve the goose with the whole apples.

Vienna Peach Torte

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      Make a rich pie-dough; then line a pie-dish with the dough. Pare and remove the stones from the peaches and cut into quarters. Lay closely on the pie; sprinkle with brown sugar and moisten with wine. Bake in a moderate oven until done. Then spread with a meringue and let brown in the oven a few minutes.

Egyptian Meat-Pie

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      Line a large baking-dish with pie-dough. Have ready ½ pound of calf's liver chopped, and ½ pound of fresh pork chopped fine. Season highly and mix with ½ cup of butter, 2 green peppers, 1 onion chopped and ½ can of chopped mushrooms. Moisten with a glass of sherry. Fill the dish with the mixture and cover with the dough. Let bake until done and serve hot.

Russian Boiled Fish

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      Clean and season a whole fish and let boil with 1 sliced onion,½ 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 platter; mix the sauce with 1 tablespoonful of brown sugar, a pinch of ginger, cinnamon and nutmeg and the juice of a lemon. Let boil well; then thicken with the yolks of 2 beaten eggs and pour over the fish. Serve cold. Garnish with lemon-slices and olives.

Spanish Cake

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      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 to a stiff froth with a pinch of salt. Flavor with rose-water. Bake in a moderate oven until done.

Vienna Stewed Carrots

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      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 ½ cup of the water in which the carrots were cooked, 2 tablespoonfuls of vinegar and a little sugar. Let all boil; then add the carrots and 1 cup of cooked peas, some chopped parsley and a pinch of pepper. Simmer ten minutes and serve hot.

Russian Fish-Roll

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      Chop some cooked trout and white fish, and mix with ½ cup of boiled rice. Season with salt, pepper and all kinds of herbs minced fine. Then make a rich pie-paste and roll out very thin. Fill with the mixture and make into a roll. Sprinkle with bits of butter and let bake until brown. Serve hot with wine-sauce.

India Curried Eggs

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      Cut hard-boiled eggs in halves; then fry 1 small chopped onion and 1 chopped apple in hot butter; add ¼ cup of pounded almonds and 1 pint of milk, mixed with ½ tablespoonful of cornstarch. Season with salt and a dessertspoonful of curry-powder. Let cook ten minutes; then add the eggs. Let all get very hot. Serve with croutons; garnish with fried parsley.

Codfish a la Lyonnaise

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      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,