nful of butter. When done, beat the yolks of 2 eggs with a
little cream; add salt and a pinch of cayenne. Remove the fish to a
platter. Mix the egg sauce with the water in which the fish was
cooked; add 1/2 cup of cream. Let get very hot and pour over the fish.
Garnish with parsley. Serve hot.
_APRIL._
1.--Italian Tongue.
Boil a beef tongue until tender; skin and slice thin. Heat 2
tablespoonfuls of butter. Add 1 chopped onion and 2 cloves of garlic
minced fine. Stir in 1 tablespoonful of flour until brown; add a
little water, 1 cup of tomato-sauce, 1/2 cup chopped mushrooms,
lemon-juice, salt and pepper to taste. Let boil. Add the sliced
tongue, and 1/2 glass of sherry wine. Simmer ten minutes. Serve with
baked macaroni.
2.--German Prune Pudding.
Cook 1 pound of prunes in a large saucepan with sliced lemon, a piece
of stick cinnamon and brown sugar. Soak 1/2 loaf of bread in water;
press out dry. Add 3 eggs, 1/4 teaspoonful each of cinnamon, cloves
and allspice. Add flour sifted with a teaspoonful of baking-powder.
Make into a large roll; place in the centre of the prunes; cover with
brown sugar and a tablespoonful of molasses and put in the oven to
bake until done. Serve hot or cold.
3.--Swiss Pot Roast.
Season a breast of veal with salt, pepper and ginger. Heat a cupful of
dripping; lay the meat in the stew-pan with the dripping, 1 onion,
some celery seed, carroway seed, a few peppercorns and parsley. Cover
and let stew slowly until nearly done; then add 1 cup of tomato-sauce
and cook slowly until tender. Serve with baked potatoes.
4.--Mushrooms a la Bordelaise.
Drain 1 can of mushrooms; chop 6 shallots very fine and saute in 1
tablespoonful of butter. Add the chopped mushrooms; sprinkle with
salt, pepper, some chopped parsley and 1 minced bay-leaf. Let cook ten
minutes with 1/2 glass of sherry wine. Serve hot on slices of
French toast.
5.--Turkish Soup.
Season and fry some lamb chops; add 2 green peppers sliced thin, 1
onion chopped and an herb bouquet. Then cook 1/2 cup of barley in 1
quart of soup stock until tender. Pour all together and let cook until
meat is very tender. Serve hot.
6.--Scotch Omelet.
Boil young tender leeks in salted water; let drain. Chop to a fine
mince and fry in hot butter. Add 6 well-beaten eggs, sprinkle with
salt and pepper and fold into an omelet and serve on a hot dish.
7.--Jewish Egg Bread.
Soak some matzoths in milk for a few m
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