Saturday, June 6, 2009
Boil eggs until hard; remove the shells. Cut out the centres lengthwise; then chop cooked chicken to a fine mince; add the yolk of a raw egg and mix with cream. Season to taste with salt and pepper. Fill the eggs and dip them in beaten eggs and fine bread-crumbs and fry a light brown. Serve hot with cream sauce. Garnish with parsley.
Pick, wash and drain 2 heads of lettuce and break into pieces. Mix with some watercress, shredded celery and a few leaves of mint. Put in a salad bowl, sprinkle with salt, pepper, sugar and lemon-juice and pour over a salad-dressing. Garnish with slices of hard-boiled eggs and pickled beet-root.
Cut tomatoes in halves; take out some of the pulp. Fry 1 large onion in butter, add the tomato pulp, a piece of beef-marrow, 2 sprigs of chopped parsley, salt and pepper. Remove from the fire; add a beaten egg and mix with bread-crumbs and a pinch of nutmeg. Then fill the tomatoes, sprinkle with buttered bread-crumbs and bake until done. Serve on a platter with poached eggs. Garnish with croutons.
Beat the yolks of 4 eggs; add 1 cup of butter and 3 cups of sugar beaten. Add the whites beaten stiff and a teaspoonful of lemon extract. Add enough flour with a teaspoonful of baking-powder to make a stiff dough. Roll out thin; cut into small cookies and bake in a quick oven to a light brown.
Season veal cutlets; dip in beaten egg and roll in fine bread-crumbs. Fry in deep hot lard; keep hot. Chop a few onions with a clove of garlic and fry in a tablespoonful of butter. Stir in 1 tablespoonful of flour until brown; add a little water and the juice of a lemon, salt, pepper and nutmeg to taste. Let boil well; then remove from the fire; stir in the yolks of 2 eggs, and let get very hot; pour over the chops. Serve with French peas.
Peel and boil potatoes in salted water until soft; drain, and mash smooth. Take a pint of the mashed potatoes; mix with 2 tablespoonfuls of melted butter and 1 egg; add a little flour, and form into balls. Put them into a well-buttered baking-pan; sprinkle with grated Parmesan cheese and bake in a quick oven to a golden brown. Serve with stewed chicken.
Season a veal loin roast with salt and pepper and rub with butter. Put in the dripping-pan with sliced onions, tomatoes and parsley and 2 tablespoonfuls of dripping. Let roast; baste often until tender. Serve hot or cold, cut into thin slices.
Peel 3 large potatoes and lay in salted water half an hour; then grate the potatoes; add pepper, salt, 3 eggs and a large spoonful of flour. Beat well together and fry in hot lard by the tablespoonful until light brown. Serve hot with a pot roast.
Soak 6 matzoth crackers in water; press dry and mix with 1 tablespoonful of butter, a pinch of salt, the yolks of 5 eggs, a small cup of sugar, some cinnamon, 1/2 cup of raisins and a little grated lemon peel. Add the beaten whites and bake until brown. Serve with wine sauce.
Season and stew 2 spring chickens with 1 onion, some capers, parsley, 1 bay-leaf and 2 sprigs of thyme chopped fine until tender. Remove the chickens; add 1 tablespoonful of minced pickles, 1 teaspoonful of made mustard, 1 teaspoonful of tarragon and 1/2 cup of mayonnaise sauce. Let boil up and pour over the chickens. Serve with boiled rice.
Cut slices of bread into delicate circles and toast in butter; then take 1 ounce of chutney and 2 ounces of grated Parmesan cheese; spread the toast with ham and the chutney and sprinkle with grated cheese. Set in the oven a few minutes and serve hot, garnished with fried parsley.