# 365 foreign dishes/November
## Swiss Fried Sweetbreads

Blanch the sweetbreads and sprinkle with salt and pepper; then cut into thin slices. Dip in beaten egg and roll in grated Swiss cheese and fine bread-crumbs and fry in a little hot butter to a golden brown. Serve hot, garnished with parsley.

## Japanese Chicken

Cut 2 spring chickens into pieces at the joints; season with salt, ginger, pepper and curry-powder and let fry in hot olive-oil until brown. Remove the chicken; add 1/4 cup of chopped leeks, 1/2 pint of Japanese sauce, 1/2 cup of chrysanthemum flowers, 2 chopped red peppers, some bamboo sprouts shaved thin and 1/2 cup of water. Cover and let cook ten minutes. Add the chicken to the sauce with 1 cup of cocoanut juice. Let all simmer until the chicken is tender. Serve on a platter with a border of cooked rice and garnish with fried parsley.

## Hindu Venison

Cook some venison, well seasoned, until tender and slice thin. Peel and slice 2 apples and 1 Spanish onion; season and fry until a light brown. Add 1 cooked carrot sliced thin, some savory herbs, and 1 cup of mutton broth; cover and let cook fifteen minutes. Then mix 1/2 ounce of butter with 1/2 tablespoonful of curry-powder and 1 tablespoonful of lemon-juice; add to the sauce with the sliced venison; cover and let simmer ten minutes; then add 1 tablespoonful of currant jelly. Let get very hot and serve, garnished with fried croutons and sliced lemon.

## Spanish Tongue

Boil a beef tongue until tender; take off the outer skin. Then rub with butter and the beaten yolk of an egg; put in a baking-dish. Add 1/2 cup of the water in which the tongue was cooked, 1/2 glass of wine and 1/2 can of mushrooms. Sprinkle with salt and pepper and let bake until brown. Serve garnished with the mushrooms.

## English Pigeon Pie

Clean and season some young pigeons. Stuff each with chopped oysters and bits of butter and let stew until tender with 1 onion, 2 sprigs of parsley and 1 bay-leaf. Then line a deep pie-dish with a rich paste; let bake and fill with the stuffed pigeons. Add the sauce; cover with the paste and let bake until brown. Serve hot.

## Hungarian Stuffed Goose Neck

Remove the skin from the neck of a fat goose and stuff with some soaked bread, fried with 1 small chopped onion in a tablespoonful of goose-dripping. Add chopped parsley, salt, paprica and ginger and mix with 1 egg. Lay in a baking-pan with a little hot water and bake until brown. Serve hot with red cabbage cooked with wine.

## Swedish Cabbage

Shred a cabbage very thin; sprinkle with salt and cook in as little water as possible until tender. Then add some milk and let boil. Add a tablespoonful of butter mixed with flour, some mace and white pepper to taste. Let boil up and serve hot.

## Spanish Fried Fish

Season and slice red fish; roll in flour and fry until brown. Then heat 1 tablespoonful of butter; add 1 chopped onion and 1 cup of tomatoes; let fry; add 1 tablespoonful of flour and 1 cup of water; also some parsley, salt, pepper and 1 bay-leaf chopped fine. Let all cook; then add the slices of fried fish. Let all get very hot and serve with boiled rice.

## German Spiced Rabbit

Clean and cut the rabbit into pieces; sprinkle with salt, ginger, black pepper and paprica and pour over some vinegar. Heat 1 tablespoonful of dripping; add the slices of rabbit and 1 sliced onion, 2 bay-leaves, a few peppercorns, 2 sprigs of parsley, thyme and a little mace. Cover with hot water and let stew slowly until tender. Thicken the sauce with butter mixed with flour. Let cook and serve hot with apple compote.

## English Layer Cake

Bake 3 layers of sponge-cake; then mix some jelly with wine and spread between the layers and over the top and sides. Cover with a rich chocolate icing, flavored with vanilla.

## Dutch Rice Pudding

Mix 1 cup of rice in 2 cups of milk; add 1 tablespoonful of butter, the yolks of 4 eggs, the juice of 1/2 lemon, 1 cup of sugar and nutmeg to taste, 1/2 cup of chopped raisins, 1/2 cup of nuts and the whites of the eggs beaten to a stiff froth. Bake in a well-buttered pudding-dish until done. Serve cold.

## Polish Poached Eggs

Boil 1/2 cup of vinegar with one cup of water and break in fresh eggs one at a time and poach them. Remove to a platter; sprinkle with salt and pepper. Then add 1 tablespoonful of butter and 1 tablespoonful of sugar to the sauce; let boil up and pour over the eggs. Serve on buttered toast.

## Belgian Sweet Potato Purée

Boil 4 sweet potatoes until soft. Mash until smooth with 1 tablespoonful of butter, 2 beaten eggs, 1 tablespoonful of brown sugar, 1/4 teaspoonful of cinnamon and 1/4 cup of milk. Beat well. Put in a buttered pudding-dish; pour over some melted butter; let bake until brown. Serve hot with broiled steak.

## Spanish Codfish

Parboil 1 cup of shredded codfish; heat 2 tablespoonfuls of butter; add 1 chopped onion and 2 cups of tomatoes; let fry. Add 1 tablespoonful of flour; stir until thickened. Then add 1 cup of water, pepper and chopped parsley; let boil well; add the codfish. Let simmer one-half hour. Serve on buttered toast.

## Halibut a la Toulonaise

Slice the fish; season highly with salt, pepper, cloves, lemon-juice and parsley. Then roll in flour and fry in hot olive-oil until brown. Garnish with lemon slices and parsley. Serve with a lettuce salad with French dressing.

## Jewish Stewed Goose

Clean and cut a fat goose into pieces; season with salt, pepper and ginger. Put in a stew-pan with 1 sliced onion, 2 cloves of garlic, 1 bay-leaf, thyme and a few peppercorns; add the juice of a lemon. Cover with hot water and let cook until tender. Thicken with flour and serve hot with apple-sauce.

## Polish Rice Pudding

Heat 1 quart of milk; add 1 cup of boiled rice, 3 ounces of seeded raisins and 2 ounces of currants. Let cook ten minutes. Then add the grated peel of a lemon, 1/4 of a grated nutmeg and the yolks of 6 eggs well beaten with 1 cup of sugar. Mix thoroughly and pour into a well-buttered pudding-dish; let bake until done. Then beat the whites to a stiff froth with 3 tablespoonfuls of pulverized sugar; flavor with vanilla. Spread on the pudding and let brown slightly in a hot oven. Serve with lemon sauce.

## Vienna Dumplings

Mix 2 eggs and 1/2 cup of water, a pinch of salt and enough flour to make a stiff batter. Then drop by the tablespoonful into boiling salted water until they rise to the surface. Remove to a platter and fry some onions in hot butter. Sprinkle with salt and pepper and pour over the dumplings.

## Bavarian Sauerkraut

Cook 2 pounds of fresh pork; season with salt and pepper; add 2 bay-leaves and a few cloves. When half done, add 1 quart of sauerkraut and let cook one hour. Add 1 cup of wine and 1 tablespoonful of brown sugar. Let all cook until tender. Serve with potato dumplings.

## Chicken Croquettes a la Reine

Chop cold cooked chicken with some mushrooms, parsley and thyme and season with salt, black pepper and cayenne. Add a tablespoonful of butter and 2 well-beaten eggs. Then form into croquettes. Dip in beaten egg and fine bread-crumbs and fry in deep hot lard to a golden brown. Make a cream sauce and serve with the croquettes. Garnish with parsley.

## Jewish Goose Greeben

Cut all the fat from the goose into small pieces and cook in a skillet with 1 cup of cold water. Let cook uncovered until the water has evaporated; then fry until brown. Sprinkle with salt and serve hot.

## French Venison Pie

Cut venison in very small pieces and stew, highly seasoned, until tender. Line a deep pie-dish with a rich pie-paste and bake. Then fill with the venison. Add a glass of port wine, a pinch of cloves and mace to the sauce and bits of butter rolled in flour. Pour the sauce over the venison and cover with the paste. Rub the top with a beaten egg and let bake until done.

## Belgian Broiled Quail

Select fat quails. Rub with salt, pepper and butter and tie a very thin strip of bacon around the body of each quail. Place on a broiler over a slow fire; let broil twenty minutes until done. Remove the bacon. Have ready buttered toast. Place the birds on the toast, pour over some melted butter, chopped parsley and lemon-juice. Serve hot.

## Vienna Roast Beef

Season a rib-roast of beef with salt, pepper and ginger and rub with vinegar. Put in the dripping-pan with 1 sliced onion, 2 cloves of garlic, 2 carrots, 2 stalks of celery cut fine, 1 bay-leaf and a few cloves and peppercorns. Pour over 1 cup of stock and dredge with flour. Let bake in a quick oven; allow fifteen minutes to the pound. Serve with potato dumplings.

## Oysters a la Toulonaise

Drain large oysters; sprinkle with salt and pepper. Try out a few slices of bacon in a frying-pan; remove the bacon. Roll the oysters in fine bread-crumbs and sauté until brown on both sides. Place on hot buttered toast; sprinkle with lemon-juice and garnish with olives.

## Chicken a la Bechamel

Clean and season a fat hen. Put a few slices of chopped bacon in a saucepan; let get hot. Add the chicken with 1 carrot, 1 onion, 2 stalks of celery chopped fine, 1 herb bouquet, 1 bay leaf, a few cloves and allspice and 2 blades of mace, 2 sprigs of parsley and 1 cup of hot water. Let all stew until tender; then add some chopped mushrooms and pour over all 1 cup of hot rich cream.

## Milanese Vegetable Soup

Cut bacon and ham into small pieces; put in a saucepan with 1 tablespoonful of hot butter. Add all kinds of vegetables, cut into very small pieces and let fry a few minutes. Then fill the pan with 1 quart of beef stock; let all cook slowly for half an hour; add some boiled rice and 1 cup of tomato-sauce and cook until done. Serve hot.

## Swedish Salad

Cut cold cooked fish into small pieces and mix with chopped hard-boiled eggs, a few sliced olives, capers and gherkins. Sprinkle with salt and pepper. Line the salad bowl with crisp lettuce leaves; add the salad and cover with a mayonnaise dressing. Garnish with aspic, cut into dice pieces and serve cold.

## Oriental Rabbit Pie

Clean and cut a rabbit into small pieces and let stew, well seasoned with salt and pepper and cayenne. Add 2 chopped cloves of garlic, 1 chopped green pepper, 1 Spanish onion sliced thin and 2 sliced tomatoes, a pinch of cloves and allspice. Then line a pie-dish with a puff paste; let bake and fill with the rabbit; add 2 chopped hard-boiled eggs and sprinkle with curry-powder. Cover with the paste; brush the top with a beaten egg and let bake until brown. Serve hot.

## Spanish Baked Fish

Season a pike; put in a baking-pan. Pour over two ounces of melted butter and 1 pint of sour cream; then let bake in a hot oven for twenty minutes. Sprinkle with bread-crumbs and grated cheese and let brown on top. Serve hot. Garnish with parsley.