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365 Foreign Dishes (Version 2)-Unknown · 30 Tempting Spaghetti Meals

• 0:01
  Speaker 1: Section one of three hundred and sixty five foreign dishes.
• 0:04
  Speaker 1: This is a librirox recording or Liberrox recordings are in
• 0:07
  Speaker 1: the public domain. For more informational to volunteer, please visit
• 0:11
  Speaker 1: librox dot org. Three hundred sixty five Foreign Dishes Binonymous
• 0:16
  Speaker 1: January one Austrian goulash. Boil two calves as heads in
• 0:24
  Speaker 1: salted water until tender. Then cut the meat from the bone.
• 0:28
  Speaker 1: Fry one dozen small peeled onions and three potatoes cut
• 0:32
  Speaker 1: into dice pieces. Stir in one tablespoonful of flour and
• 0:35
  Speaker 1: the sauce in which the meat was cooked. Let boil up.
• 0:39
  Speaker 1: Add the sliced meat, one teaspoonful of paprika, and salt
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  Speaker 1: to taste at all. Cook together fifteen minutes, then serve
• 0:46
  Speaker 1: very hot. Two East India fish. Slice half a pound
• 0:51
  Speaker 1: of cooked salmon. Then heat one ounce of butter in
• 0:54
  Speaker 1: a stewpan. Add two small onions, chopped fine, one ounce
• 0:58
  Speaker 1: of coconut, two hard oiled eggs chopped, Let cook a
• 1:02
  Speaker 1: few minutes, then add one pint of milk. Let boil
• 1:05
  Speaker 1: up once add the fish, one teaspoonful of curry paste,
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  Speaker 1: one teaspoonful of paprika, and salt to taste. Let cook
• 1:13
  Speaker 1: a few minutes, then stir in one large tablespoonful of
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  Speaker 1: boiled rice. Serve very hot with toast, three English gems,
• 1:23
  Speaker 1: cream one cup of butter with two cups of brown sugar.
• 1:26
  Speaker 1: Add four beaten eggs, one teaspoonful of soda dissolved in
• 1:30
  Speaker 1: one large cup of strong coffee, one cup of molasses,
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  Speaker 1: four cups of sifted flour. Have a teaspoonful each of
• 1:37
  Speaker 1: nutmeg or spice, cloves and mace. Two teaspoonfuls of cream
• 1:41
  Speaker 1: of tatar, sifted with half a cup of flour, one
• 1:44
  Speaker 1: cup of raisins, half cup of currants and chopped citron.
• 1:48
  Speaker 1: Mix well and fill buttered gem pans half full and
• 1:51
  Speaker 1: bake until done. Then cover with chocolate icing four Turkish pudding.
• 1:57
  Speaker 1: Dissolve half a box of gelatin, chop quarter pounds of
• 2:01
  Speaker 1: dates and mix with two ounces of boiled rice. Have
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  Speaker 1: a cup of pulverized sugar and one teaspoonful of vanilla.
• 2:07
  Speaker 1: Then mix with jelten with one pint of whipped cream.
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  Speaker 1: Mix all well together and turn into a mold and
• 2:12
  Speaker 1: stand on ice until cold. Sprinkle with chopped nuts. Serve
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  Speaker 1: with whipped cream. Five Chinese chicken. Cut a fat chicken
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  Speaker 1: into pieces at the joints. Season with all kinds of condiments,
• 2:26
  Speaker 1: then put in a deep saucepan. Add some chopped ham,
• 2:29
  Speaker 1: a few sliced bamboo sprouts, one chopped onion, and a
• 2:32
  Speaker 1: handful of walnuts. Cover with hot water and let stew
• 2:35
  Speaker 1: slowly until tender. Add some Chinese sauce and parsley. Serve
• 2:40
  Speaker 1: with threaded pineapple. Six Scotch scones. Sift one and a
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  Speaker 1: half pints of flour, Add a pinch of salt, one
• 2:49
  Speaker 1: teaspoonful of soda. Mix with one pint of sour milk.
• 2:52
  Speaker 1: Mix to a soft dough, Lay on a well floured
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  Speaker 1: baking board, and roll one inch thick cut with a
• 2:59
  Speaker 1: round cake cut and bake on a hot, greased griddle
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  Speaker 1: until brown on both sides. Serve hot with butter. Seven
• 3:07
  Speaker 1: Egyptian meat balls. Chop one pounds of raw beef, season
• 3:11
  Speaker 1: with salt, pepper, and one teaspoonful of curry powder. Add
• 3:15
  Speaker 1: two stalks of chopped celery, one small onion, and some
• 3:18
  Speaker 1: chopped parsley. Mix with two beaten eggs and half a
• 3:21
  Speaker 1: cup of bread crumbs, and make into small balls. Let
• 3:24
  Speaker 1: cook in hot butter until tender. Serve on a border
• 3:28
  Speaker 1: of boiled rice, and pour over all a highly seasoned
• 3:31
  Speaker 1: tomato sauce. Eight Austrian potato dumplings. Peel five potatoes and
• 3:37
  Speaker 1: boil whole in salted water until tender. Drain, let get cold,
• 3:42
  Speaker 1: then grape then mix with four eggs and one ounce
• 3:44
  Speaker 1: of butter. Add salt to taste. Mix well, Add flour
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  Speaker 1: enough to form into dumplings, and fry in deep hot
• 3:51
  Speaker 1: lard until brown. Serve hot with cooked fruit. Nine Belgian
• 3:56
  Speaker 1: rice dessert. Cook one pint of milk, add half a
• 4:00
  Speaker 1: cup of boiled rice and some currants. Stir in the
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  Speaker 1: yolks of two eggs, well beaten with two tablespoonfuls of sugar,
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  Speaker 1: and move from the fire. Add one teaspoonful of vanilla.
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  Speaker 1: Then form into cylinders, Dip in beaten egg and fine
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  Speaker 1: bread crumbs, and fry golden brown. Sprinkle with pulvered sugar
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  Speaker 1: and put some red currant jelly on top and serve.
• 4:22
  Speaker 1: Ten Bavarian pear pudding. Soak half a loaf of bread
• 4:26
  Speaker 1: and press dry max with half a pound of chopped suet.
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  Speaker 1: Add a teaspoonful of salt, one cup of sugar, two eggs,
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  Speaker 1: and the grated peel of a lemon, a pinch of cinnamon,
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  Speaker 1: cloves and allspice. Add some sifted flour. Mix well and
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  Speaker 1: form into a large ball. Then peel one quart of pears,
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  Speaker 1: cut in half and lay in a large saucepan a
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  Speaker 1: layer of pears. Sprinkle sugar, cinnamon and grated lemon peel.
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  Speaker 1: Lay in the pudding. Cover with a layer of pears
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  Speaker 1: and pour over all three tablespoonfuls of syrup. Fill with
• 4:57
  Speaker 1: cold water and boil half an hour. Then bake through
• 5:00
  Speaker 1: hours and serve hot. Eleven French pineapple bisk Beat the
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  Speaker 1: yolks of four eggs with one cup of pulverrice sugar,
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  Speaker 1: Add one pint of cream. Stir well until very light.
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  Speaker 1: Then add one small can of shredded pineapple and crush
• 5:15
  Speaker 1: a few macaroons. Mix well with a small glass of brandy.
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  Speaker 1: Let freeze and serve in small glasses. Twelve Russian pancakes.
• 5:24
  Speaker 1: Make a pancake batter and fry in thin cakes. Then
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  Speaker 1: spread them with a layer of anchovies, butter and a
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  Speaker 1: layer of cavia. Sprinkle with minced shallots, cayenne, pepper, and
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  Speaker 1: lemon juice, Roll up and serve hot as possible. Thirteen
• 5:40
  Speaker 1: Egyptian cabbage pour boil a cabbage in salted water, drain
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  Speaker 1: and stuff with chopped cooked mutton. Mix with chopped ham,
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  Speaker 1: one onion, and two sprigs of parsley chopped fine. Add
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  Speaker 1: half a cup of cooked rice, salt and pepper to taste.
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  Speaker 1: Place in a buttered baking dish. Sprinkle with bits of butter,
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  Speaker 1: Add the juice of a lam and let bake in
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  Speaker 1: a moderate oven until done. Baste often with butter and
• 6:04
  Speaker 1: serve hot. Fourteen Madress baked fish season a fit with salt, pepper,
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  Speaker 1: some grated green ginger, and curry powder. Place in a
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  Speaker 1: baking pan with one sliced onion, two chopped green peppers,
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  Speaker 1: and one sprig of parsley. Pour over some water in
• 6:21
  Speaker 1: hot melted butter. A sprink with flour and bake until done.
• 6:25
  Speaker 1: Garnish with sliced lemon and parsley. Fifteen Norwegian salad. Cut
• 6:31
  Speaker 1: some pickled herring into pieces and mix with flaked lax.
• 6:35
  Speaker 1: Two peeled apples and two boiled potatoes cut into dice pieces.
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  Speaker 1: Add some chopped shallats and gerkins. Sprink with finely minced
• 6:43
  Speaker 1: tarragon and chervil, salt and pepper. Cover with a plain
• 6:47
  Speaker 1: salad dressing. Sixteen Dutch eggs. Heat some butter in a pan,
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  Speaker 1: then break in as many eggs as needed and fry them.
• 6:56
  Speaker 1: Add some sliced onions. Move the eggs to a platter,
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  Speaker 1: arrange the onions on the eggs, Sprink with salt and
• 7:02
  Speaker 1: red pepper, and pour over some lemon juice. Serve as
• 7:05
  Speaker 1: hot as possible on toast. Seventeen Bavarian wine soup. Mix
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  Speaker 1: three pints of red wine with one pint of water,
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  Speaker 1: add sugar, nutmeg, and cinnamon to taste, and the grated
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  Speaker 1: peel of half a lemon let. Come to a boil
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  Speaker 1: and stir in the yolks of two well beaten eggs.
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  Speaker 1: Do not boil again. Serve hot with biscuits. Eighteen English
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  Speaker 1: stuffed goose. Season a fat goose with salt and pepper
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  Speaker 1: and rub well with vinegar. Then course small apples and
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  Speaker 1: fill the goose with the whole apples. Put in the
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  Speaker 1: baking pan, sprinkle flour, pour over one cup of hot water,
• 7:41
  Speaker 1: add a lump of butter, and bake until done. Baste
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  Speaker 1: often with the sauce in the pan. Serve the goose
• 7:47
  Speaker 1: with the whole apples nineteen Vienna peach torte. Make a
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  Speaker 1: rich pie dough, then line a pie dish with the dough.
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  Speaker 1: Pair and remove the stones from the peaches and cut
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  Speaker 1: into quarters. Lay closely on the pie. Sprink with brown
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  Speaker 1: sugar and moisten with wine. Bake in a moderate oven
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  Speaker 1: until done, Then spread with the meringue and let brown
• 8:08
  Speaker 1: in the oven a few minutes. Twenty Egyptian meat pie.
• 8:13
  Speaker 1: Line a large baking dish with pie dough. Have ready
• 8:17
  Speaker 1: half a pound of calf's liver chopped and half a
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  Speaker 1: pound of fresh pork chopped fine, Season highly and mix
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  Speaker 1: with half a cup of butter, two green peppers, one
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  Speaker 1: onion chopped, and half a can of chopped mushrooms. Moisten
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  Speaker 1: with a glass of sherry. Fill the dish with the
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  Speaker 1: mixture and cover with the dough. Let bake until done,
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  Speaker 1: and serve hot. Twenty one rush and boiled fish. Clean
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  Speaker 1: and season a whole fish and let boil with one
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  Speaker 1: sliced onion, half a cup of vinegar, a few slices
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  Speaker 1: of lemon, and two sprigs of parsley. Add a tablespoonful
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  Speaker 1: of butter and let cook until tender. Move the fish
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  Speaker 1: to a platter. Mix a sauce of one tablespoonful of
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  Speaker 1: brown sugar, a pinch of ginger, cinnamon and nutmeg, and
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  Speaker 1: the juice of a lemon let. Boil well, then thicken
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  Speaker 1: with the yolks of two beaten eggs, and pour over
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  Speaker 1: the fish. Serve cold garne with lemon slices and olives.
• 9:08
  Speaker 1: Twenty two Spanish cake. Beat one pound of butter with
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  Speaker 1: one pound of sugar to a cream. Add the yolks
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  Speaker 1: of eight eggs well beaten. Sift one pound of flour
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  Speaker 1: with two teaspoonfuls of baking powder and stir together with
• 9:20
  Speaker 1: one cup of milk. Add the whites of eggs. Beate
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  Speaker 1: into a stiff froth with a pinch of salt. Flavor
• 9:26
  Speaker 1: with rose water. Bake in a moderate oven until done.
• 9:31
  Speaker 1: Twenty three Vienna stewed carrots. Peel some carrots and cut
• 9:35
  Speaker 1: in small pieces. Boil in salted water until tender. Drain
• 9:39
  Speaker 1: round one tablespoonful of flour in two tablespoonfuls of butter.
• 9:43
  Speaker 1: Add half a cup of the water in which the
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  Speaker 1: carrots were cooked. Two tablespoonfuls of vinegar and a little sugar.
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  Speaker 1: Let all boil. Then add the carrots in one cup
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  Speaker 1: of cooked peas, some chopped parsley, and a pinch of pepper.
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  Speaker 1: Simmer ten minutes and serve hot. Twenty four Rush and
• 10:00
  Speaker 1: fish roll. Chop some cooked trout and whitefish and mix
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  Speaker 1: with half a cup of boiled rice. Season with salt, pepper,
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  Speaker 1: and all kinds of herbs minced fine. Then make a
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  Speaker 1: rich pie paste and roll out very thin. Fill with
• 10:12
  Speaker 1: the mixture and make into a roll. Sprinkle with bits
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  Speaker 1: of butter, and let bake until brown. Serve hot with
• 10:18
  Speaker 1: wine sauce. Twenty five India curried eggs cut hard boiled
• 10:23
  Speaker 1: eggs in halves. Then fry one small chopped onion and
• 10:27
  Speaker 1: one chopped apple in hot butter. Add a quartter cup
• 10:30
  Speaker 1: of pounded almonds and one pint of milk. Mix with
• 10:33
  Speaker 1: half a tablespoonful of cornstarch, season with salt and a
• 10:36
  Speaker 1: dessert spoonful of curry powder. Let cook ten minutes, then
• 10:40
  Speaker 1: add the eggs. Let all get very hot. Serve with croutons,
• 10:43
  Speaker 1: garnish with fried parsley. Twenty six cod fish ala lionnaise
• 10:51
  Speaker 1: cut cold boiled codfish in pieces, then boil eight small
• 10:54
  Speaker 1: onions until soft. Heat two tablespoonfuls of butter. Add the
• 10:58
  Speaker 1: boiled onions, two small all cold sliced potatoes, the codfish,
• 11:02
  Speaker 1: and one cup of milk. Sprink with pepper, cover in,
• 11:06
  Speaker 1: simmer ten minutes, and serve hot. Twenty seven Jewish creb
• 11:11
  Speaker 1: chin soup. Beat three eggs of two tablespoonfuls of water
• 11:14
  Speaker 1: and a pinch of salt. Then add enough flour to
• 11:17
  Speaker 1: make a stiff dough. Work it well with flour and
• 11:20
  Speaker 1: roll out as thin as possible. Fold it double and
• 11:22
  Speaker 1: cut into square pieces, and fill with minced cooked chicken
• 11:25
  Speaker 1: or veal. Sprink with chopped past they in bits of butter.
• 11:28
  Speaker 1: Fold in the edges. Have ready some soup stock. When boiling,
• 11:33
  Speaker 1: add the creb chin and let boil until done. Serve
• 11:36
  Speaker 1: with the soup. Twenty eight French veal to flay, eat
• 11:41
  Speaker 1: two tablespoonfuls of butter. Mix with two tablespoonfuls of flour
• 11:45
  Speaker 1: until smooth. Add one cup of milk, let boil up,
• 11:49
  Speaker 1: then add one cup of minced veal, some parsley, salt, pepper,
• 11:52
  Speaker 1: and nutmeg to taste. Stir in the yolks of two eggs.
• 11:56
  Speaker 1: Move from the fire. Let cool. Beat the whites to
• 11:59
  Speaker 1: a stiff froth. Add to the meat, Put in a
• 12:02
  Speaker 1: buttered baking dish, and bake twenty minutes. Serve at once.
• 12:07
  Speaker 1: Twenty nine Belgian potato salad. Slice cold boiled potatoes very
• 12:12
  Speaker 1: thin and mix with chopped cilerine onion. Season with salt
• 12:15
  Speaker 1: and pepper. Then mix the yolks of two hard boiled
• 12:17
  Speaker 1: eggs with one tablespoonful of olive oil. Add to the
• 12:21
  Speaker 1: salad with two tablespoonfuls of vinegar. Sprinkle with chopped parsley,
• 12:24
  Speaker 1: and serve thirty polish stewed tongue. Cook a fresh tongue
• 12:30
  Speaker 1: until tender, skin and slice thin. Put a large spoonful
• 12:34
  Speaker 1: of butter in a saucepan. Add a chopped onion. Let brown,
• 12:38
  Speaker 1: then stir in one tablespoonful of flour. Add two cups
• 12:41
  Speaker 1: of the water in which the tongue was cooked, a
• 12:43
  Speaker 1: pinch of nutmeg and cinnamon. Let boil with the juice
• 12:46
  Speaker 1: of one lemon, two tablespoonfuls of vinegar, and one tablespoonful
• 12:50
  Speaker 1: of sugar. Add the sliced tongue and simmer ten minutes.
• 12:54
  Speaker 1: Serve hot or cold thirty one risotto italianoll one cup
• 13:00
  Speaker 1: of rice and salted water until soft. Drain, then grape
• 13:03
  Speaker 1: parmesan cheese and cover the rice with cheese. Let's steam
• 13:07
  Speaker 1: in the oven a few minutes, and pour over some
• 13:09
  Speaker 1: highly seasoned tomato sauce and serve hot with fried veal chops.
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  Speaker 1: End of section one. Reread by inkurl.
• 13:23
  Speaker 2: Section two of three hundred sixty five Foreign dishes. This
• 13:26
  Speaker 2: is a LibriVox recording. All LibriVox recordings are in the
• 13:30
  Speaker 2: public domain. For more information or to volunteer, please visit
• 13:34
  Speaker 2: LibriVox dot org. Read by Rose three hundred sixty five
• 13:38
  Speaker 2: Foreign Dishes by anonymous February one. Oriental canops. Take some
• 13:44
  Speaker 2: lobster or crab meat and pound in a mortar. Mix
• 13:46
  Speaker 2: with one tablespoonful of butter, season with salt and pepper,
• 13:50
  Speaker 2: a pinch each of mustard, cayenne, nutmeg, and curry powder,
• 13:53
  Speaker 2: and moisten with lemon juice. Cut small rounds of toasted
• 13:56
  Speaker 2: bread Scoop out some of the center. Fill with the
• 13:58
  Speaker 2: mixture and cover with the curve sauce. Sprinkle with fine
• 14:01
  Speaker 2: bread crumbs, and let bake in the oven a few minutes.
• 14:04
  Speaker 2: Serve hot. Two haggis scotch chop a sheep's tongue, liver
• 14:08
  Speaker 2: and heart, and one pound of bacon. Add two large
• 14:11
  Speaker 2: chopped onions, season with one fourth teaspoonful of red pepper
• 14:16
  Speaker 2: and one teaspoonful of mixed herbs and salt to taste.
• 14:19
  Speaker 2: Mix with one pint of toasted oatmeal, two beaten eggs,
• 14:22
  Speaker 2: and the grated rind and juice of a lemon. Then
• 14:25
  Speaker 2: clean the pouch of the sheep and fill with the mixture.
• 14:28
  Speaker 2: Lay in boiling water and let boil three hours. Serve
• 14:31
  Speaker 2: with apple sauce. Three Austrian braised tongue. Boil large fresh
• 14:36
  Speaker 2: beef tongue in salted water until tender. Remove the tongue
• 14:39
  Speaker 2: and lard it with thin strips of bacon. Sprinkle with paprika.
• 14:43
  Speaker 2: Lay in a baking pan and add one onion thin
• 14:46
  Speaker 2: and one cup of the water in which the tongue
• 14:48
  Speaker 2: was cooked, and pour over one pint of cream. Let
• 14:51
  Speaker 2: bake in a moderate oven. Baste often with the sauce.
• 14:54
  Speaker 2: Serve hot and pour over the sauce. Garnish with parsley.
• 14:57
  Speaker 2: Four Russian omelet chop two sh with a little parsley
• 15:01
  Speaker 2: and cook in hot water. Add two tablespoonfuls of caviar
• 15:04
  Speaker 2: and a tea spoonful of lemon juice. Season to taste.
• 15:07
  Speaker 2: Beat four eggs with one tablespoonful of cream, salt and pepper,
• 15:11
  Speaker 2: and fry on an omelet pan with hot butter until done.
• 15:14
  Speaker 2: Put the mixture in the center, turn in the ends,
• 15:16
  Speaker 2: and serve it once. Five Madras potato curry. Cut boiled
• 15:20
  Speaker 2: potatoes into thin slices, then fry one chopped onion and
• 15:23
  Speaker 2: two tablespoonfuls of butter. Add three ounces of grated coconut,
• 15:27
  Speaker 2: one teaspoonful of curry powder, and one cup of milk,
• 15:30
  Speaker 2: salt and cayenne pepper to taste. Let boil up. Add
• 15:33
  Speaker 2: the sliced potatoes and a sprig of parsley chopped. Let
• 15:35
  Speaker 2: simmer a few minutes and serve hot. Six Swiss baked eggs.
• 15:39
  Speaker 2: Melt one ounce of butter in a baking pan, then
• 15:41
  Speaker 2: cover the bottom of the pan with thin slices of
• 15:43
  Speaker 2: Swiss cheese. Break in six eggs, sprinkle with salt and pepper.
• 15:47
  Speaker 2: Pour over four tablespoonfuls of cream. Sprinkle with grated Swiss cheese,
• 15:52
  Speaker 2: and let bake in the oven to a delicate brown.
• 15:54
  Speaker 2: Serve hot seven Jewish stewed shad. Clean and cut a
• 15:58
  Speaker 2: shad into large slices. Sprinkle with salt, pepper and ginger.
• 16:01
  Speaker 2: Put on to boil with one sliced onion, one bay leaf,
• 16:04
  Speaker 2: a few cloves, two sprigs of parsley, and a half
• 16:07
  Speaker 2: a cup of vinegar. When done, remove the fish to
• 16:09
  Speaker 2: a platter. Add half cup of raisins, one tablespoonful of butter,
• 16:13
  Speaker 2: half cup of pounded almonds, one glass of wine, one
• 16:16
  Speaker 2: tablespoonful of brown sugar, and a pinch of cinnamon. Let
• 16:19
  Speaker 2: boil until done and pour over the fish. Garnish with
• 16:21
  Speaker 2: sliced lemon and sprigs of parsley, and serve cold. Ate
• 16:25
  Speaker 2: bombay spinach. Boil the spinach in salted water until tender,
• 16:28
  Speaker 2: Drain and chop fine. Fry one chopped onion and two
• 16:31
  Speaker 2: tablespoonfuls of butter. Add the chopped spinach, a pinch of
• 16:34
  Speaker 2: pepper and curry powder, cover and let simmer five minutes.
• 16:38
  Speaker 2: Serve on a platter with stewed prawns, and garnish with croutons.
• 16:41
  Speaker 2: Nine Spanish for crossed shrimps. Heat two tablespoonfuls of butter,
• 16:45
  Speaker 2: Add one onion, chopped and two cups of tomatoes. Let fry,
• 16:48
  Speaker 2: then stir in one tablespoonful of flour and half cup
• 16:51
  Speaker 2: of water. Let boil. Add one quart of shrimps, salt, pepper,
• 16:55
  Speaker 2: and parsley. Let all cook twenty minutes. Stir in the
• 16:58
  Speaker 2: yolk of an egg. Remove the fire. Put some boiled
• 17:00
  Speaker 2: rice on a platter, Add the shrimps and pour over
• 17:02
  Speaker 2: the sauce. Serve very hot. Ten Irish baked potatoes. Peel
• 17:06
  Speaker 2: and boiled potatoes and salted water until tender. Drain in
• 17:10
  Speaker 2: mash with a lump of butter. Put in a well
• 17:12
  Speaker 2: buttered baking dish a layer of the potatoes and a
• 17:14
  Speaker 2: layer of fried bread cumbs until dish is full. Moisten
• 17:17
  Speaker 2: with beaten eggs, well seasoned with salt and pepper, and
• 17:20
  Speaker 2: three tablespoonfuls of milk. Put in the oven to brown.
• 17:23
  Speaker 2: Serve with boiled fish. Eleven Russian stewed chicken. Cut a
• 17:26
  Speaker 2: fat chicken into pieces at the joints and let stew,
• 17:29
  Speaker 2: well seasoned with salt and pepper. Then add some small
• 17:32
  Speaker 2: whole onions, some cauliflour, mushrooms and one cup of French peas.
• 17:36
  Speaker 2: Let all cook until tender, then serve hot on a
• 17:38
  Speaker 2: large platter. Twelve Dutch baked mackerel. Place the mackerel in
• 17:42
  Speaker 2: a baking dish, sprinkle with pepper and chopped parsley, Cover
• 17:46
  Speaker 2: with fried bread cumbs and bits of butter, and moisten
• 17:48
  Speaker 2: with cream. Then bake until brown on top and serve
• 17:50
  Speaker 2: hot with stewed potatoes. Thirteen Polish roast button season a
• 17:55
  Speaker 2: leg of mutton with salt, pepper and a pinch of clothes.
• 17:57
  Speaker 2: Lay in a baking pan with one sliced onion, two
• 18:00
  Speaker 2: cellar roots, three cloves of garlic, and two carrots cut fine,
• 18:03
  Speaker 2: one bay, leave, a sprig of thyme and a few peppercorns.
• 18:07
  Speaker 2: Pour over one cup of vinegar and one cup of
• 18:09
  Speaker 2: hot water, dredge with flour and let bake in a
• 18:11
  Speaker 2: hot oven. Baste often with the sauce in the pan
• 18:14
  Speaker 2: until nearly done. Then add one pint of sour cream
• 18:17
  Speaker 2: and let bake until done. Thicken with flour, boil up
• 18:19
  Speaker 2: and pour over the roast. Fourteen Italian sugar cakes. Beat
• 18:23
  Speaker 2: one and a half pounds of sugar and half pound
• 18:26
  Speaker 2: of butter to a cream. Add four yolks of eggs,
• 18:28
  Speaker 2: a pinch of salt and nutmeg, stirn half pounds of flour,
• 18:32
  Speaker 2: four ounces of currants, two ounces of chopped almonds, one
• 18:35
  Speaker 2: teablespoonful of citron, and candied orange peel, chopped fine. Add
• 18:38
  Speaker 2: the whites, beaten stiff, and bake in small, well buttered
• 18:41
  Speaker 2: cake tins until done. Then cover with a thin icing.
• 18:45
  Speaker 2: Fifteen Oriental stewed prawns. Clean and pick three dozen prawns.
• 18:49
  Speaker 2: Heat some dripping in a large sauce. Add the prawns,
• 18:52
  Speaker 2: one chopped onion, salt, pepper, and one teaspoonful of curry powder.
• 18:56
  Speaker 2: Add one pint of stock, and let simmer half an
• 18:58
  Speaker 2: hour until tender. Serve on a border of boiled rice.
• 19:01
  Speaker 2: Garnish with fried parsley. Sixteen Swiss steak season a round
• 19:06
  Speaker 2: steak with salt, pepper and paprika. Dredge with flour and
• 19:09
  Speaker 2: let fry in hot lard on both sides until brown.
• 19:12
  Speaker 2: Then add some sliced onions and moisten well with tomato sauce,
• 19:15
  Speaker 2: cover and let simmer half an hour. Serve hot on
• 19:17
  Speaker 2: a platter with mashed potatoes. Seventeen brilin harring salad. Soak
• 19:21
  Speaker 2: the harring over night, room of the milk and mash fine,
• 19:24
  Speaker 2: cut off the head, skin and bone. Drop the herring.
• 19:26
  Speaker 2: Add chopped apples, pickles, potatoes, olives, and capers. Put in
• 19:30
  Speaker 2: the salad bowl. Then add the yolk of a hard
• 19:32
  Speaker 2: billed egg to the mashed milk, mustard, one teaspoon of sugar,
• 19:36
  Speaker 2: mixed with one fourth cup of vinegar, and a little
• 19:38
  Speaker 2: lemon juice, salt and pepper. Pour the sauce over the
• 19:41
  Speaker 2: salad and garnish with olives and sliced lemon. Eighteen German
• 19:44
  Speaker 2: lentil soup to one gallon of soup stock, add one
• 19:47
  Speaker 2: quart of lentils, then boil until lentils are soft with
• 19:50
  Speaker 2: one sliced onion. Then add some small sausages. Let boil
• 19:54
  Speaker 2: five minutes, season to taste, and serve the soup with
• 19:56
  Speaker 2: the sausages and croutons fried in butter. Nineteen French spiced venison.
• 20:01
  Speaker 2: Rub the venison with salt, pepper, vinegar, cloves and allspice,
• 20:04
  Speaker 2: then put in a baking pan. Pour over a cup
• 20:07
  Speaker 2: of melted butter. Add one onion slice, some thyme, parsley
• 20:10
  Speaker 2: the juice of a lemon and a cup of hot water.
• 20:13
  Speaker 2: Let bake covered in a hot oven. Baste often with
• 20:16
  Speaker 2: the sauce. When nearly done, sprinkle with flour. Add a
• 20:19
  Speaker 2: glass of sherry and let brown. Serve with celery and
• 20:21
  Speaker 2: currant jelly. Twenty Spanish mushrooms. Drain one can of mushrooms
• 20:25
  Speaker 2: and heat two tablespoonfuls of butter. Add six shallots and
• 20:28
  Speaker 2: one clove of garlic, chopped fine, some parsley and thyme,
• 20:31
  Speaker 2: and the mushrooms. Let all fry a few minutes. Then
• 20:34
  Speaker 2: add the mushroom, liqueur and two tablespoonfuls of white wine,
• 20:37
  Speaker 2: salt and pepper to taste. Let simmer five minutes. Serve
• 20:40
  Speaker 2: hot on slices of toast. Twenty one Vienna noodle pudding.
• 20:44
  Speaker 2: Boil some fine noodles in salted water for ten minutes,
• 20:47
  Speaker 2: let drain. Beat the yolks of five eggs with one
• 20:50
  Speaker 2: cup of pulverized sugar and mix with the noodles. Add
• 20:53
  Speaker 2: half cup of raisins, half cup of pounded almonds, a
• 20:56
  Speaker 2: pinch of cinnamon, and the whites of the eggs. Beaten
• 20:58
  Speaker 2: to a froth. Put in a well buttered pudding dish
• 21:00
  Speaker 2: and bake until brown. Serve hot with lemon sauce. Twenty
• 21:03
  Speaker 2: two Dutch sweet potato puff. Peel and boil three sweet
• 21:06
  Speaker 2: potatoes and salted water until tender. Then mash well with
• 21:09
  Speaker 2: three beaten yolks of eggs, one cup of milk, three
• 21:12
  Speaker 2: tablespoons of butter, two tablespoonfuls of sugar, a pinch of
• 21:15
  Speaker 2: nutmeg and lemon juice. Beat the whites with a pinch
• 21:18
  Speaker 2: of salt to a stiff froth. Add to the potatoes
• 21:20
  Speaker 2: and put in a well buttered baking dish and bake.
• 21:23
  Speaker 2: Serve hot. Twenty three Spaghetti Italian. Boil half pounds of
• 21:27
  Speaker 2: spaghetti until tender, drain, eat one tablespoonful of butter, Stir
• 21:31
  Speaker 2: in half pounds of grated cheese, salt and pepper. Then
• 21:34
  Speaker 2: add one cup of milk, Let boil and pour over
• 21:37
  Speaker 2: with spaghetti. Sprinkle with salt, pepper and grated cheese, and
• 21:40
  Speaker 2: let bake in the oven until done. Serve hot. Twenty
• 21:43
  Speaker 2: four Russian beet soup. Boil five medium sized beets until tender,
• 21:47
  Speaker 2: then chop and add to a highly seasoned chicken roth.
• 21:49
  Speaker 2: Add the juice of one lemon, some cinnamon and nutmeg.
• 21:52
  Speaker 2: Let boil fifteen minutes, then add one glass of red
• 21:55
  Speaker 2: wine mixed with a teaspoonful of brown sugar. Let boil
• 21:58
  Speaker 2: a few minutes longer, and serve with fried croutons. Twenty
• 22:01
  Speaker 2: five bullets chop and mince one pounds of round steak,
• 22:04
  Speaker 2: one onion, and two sprigs of parsley. Add one tablespoonful
• 22:07
  Speaker 2: of lemon juice, two tablespoonfuls of melted butter, season highly
• 22:11
  Speaker 2: with salt, black pepper, and a pinch of cayenne. Mix
• 22:14
  Speaker 2: with one egg and form into bowls. Roll in flour
• 22:16
  Speaker 2: and fry in deep hot lard until brown. Serve hot
• 22:19
  Speaker 2: with tomato sauce. Twenty six baten stewed lentils. Boil one
• 22:24
  Speaker 2: quart of lentils until tender, then heat two tablespoonfuls of butter.
• 22:28
  Speaker 2: Add one chopped onion and stir in one tablespoonful of
• 22:30
  Speaker 2: flour until brown. Add some cold water mixed with vinegar,
• 22:34
  Speaker 2: Let boil and pour the sauce over the lentils. Season
• 22:37
  Speaker 2: with salt and pepper, and serve with small boiled sausages.
• 22:41
  Speaker 2: Sprinkle the top with bread crumbs fried in butter until brown.
• 22:44
  Speaker 2: Twenty seven duck off chipons, clean and season a pair
• 22:47
  Speaker 2: of wild ducks and cut into pieces at the joints.
• 22:49
  Speaker 2: Eat two tablespoonfuls of butter in a saucepan. Add the ducks,
• 22:53
  Speaker 2: one large onion, chopped fine, two cloves of garlic, and
• 22:55
  Speaker 2: one herb bouquet chopped. Cover in brown a few minutes.
• 22:59
  Speaker 2: Add one cup of water and stew until tender. Then
• 23:01
  Speaker 2: add half can of mushrooms in one glass of claret
• 23:04
  Speaker 2: and let zimmer until done. Twenty eight Hungarian beef stew.
• 23:08
  Speaker 2: Cut beef into small pieces he'sim dripping in a saucepan.
• 23:11
  Speaker 2: Add the meat, salt and black pepper, cover and let
• 23:14
  Speaker 2: stew half an hour. Then add three potatoes cut into
• 23:17
  Speaker 2: dice pieces, one union sliced thin, one cup of hot water,
• 23:20
  Speaker 2: and half a teaspoonful of paprika. Let all cook until tender.
• 23:24
  Speaker 2: Then add some chopped parsley and thicken the sauce with
• 23:27
  Speaker 2: flour mixed in half cup of milk like cook a
• 23:30
  Speaker 2: few minutes and serve hot.
• 23:31
  Speaker 3: End of section two, Section three of three hundred and
• 23:40
  Speaker 3: sixty five Foreign Dishes. This is a LibriVox recording. All
• 23:45
  Speaker 3: LibriVox recordings are in the public domain. For more information
• 23:49
  Speaker 3: or to volunteer, please visit LibriVox dot org. Read by
• 23:54
  Speaker 3: Adrian Stephens, three hundred and sixty five Foreign Dishes by
• 23:59
  Speaker 3: anonymous March. One chicken chop suey Chinese. Cut all the
• 24:07
  Speaker 3: meat of a chicken into thin strips, season with black
• 24:11
  Speaker 3: pepper and cayenne, and fry in hot lard. Add some ham, onion, celery,
• 24:19
  Speaker 3: green bean sprouts and mushrooms cut fine. Moisten with half
• 24:25
  Speaker 3: a cup of stock. Add a quarter of a cup
• 24:28
  Speaker 3: of Chinese sauce, Cover and let simmer until tender. Thicken
• 24:34
  Speaker 3: the sauce with flour, Add two tablespoonfuls of cream and
• 24:38
  Speaker 3: chopped parsley. Serve hot on a platter with boiled rice.
• 24:45
  Speaker 3: Two Jewish challate Line a well buttered pudding dish with
• 24:51
  Speaker 3: a rich pie paste and cover with a lair of
• 24:54
  Speaker 3: sliced apples. Sprinkle with cinnamon, grated lemon peel, and small
• 25:01
  Speaker 3: bits of butter, and moisten with white wine. Then cover
• 25:06
  Speaker 3: with a layer of the paste and fill with another
• 25:09
  Speaker 3: layer of apples, nuts and raisins, a tablespoonful of syrup,
• 25:15
  Speaker 3: the juice of half a lemon, and bits of butter.
• 25:19
  Speaker 3: Cover with the top, crust, press in the edges with
• 25:22
  Speaker 3: the beaten egg, and rub the top with butter. Let
• 25:28
  Speaker 3: bake in a moderate oven until done. Three Russian relish.
• 25:35
  Speaker 3: Cut some slices of brown bread into fingers half an
• 25:38
  Speaker 3: inch thick. Spread with butter, Mix some Russian caviare with
• 25:44
  Speaker 3: lemon juice to taste, and a tablespoonful of finely chopped shalots.
• 25:49
  Speaker 3: Spread the fingers with the mixture and place an oyster
• 25:53
  Speaker 3: in the center of each. Sprinkle with salt in a
• 25:56
  Speaker 3: pinch of paprika. Serve garnish with thin slices of lemon
• 26:01
  Speaker 3: and parsley. Four Dutch stuffed potatoes. Select fine smooth potatoes,
• 26:11
  Speaker 3: cut off the end of each and scrape out the inside.
• 26:15
  Speaker 3: Mix this with chopped ham, onion and parsley and a
• 26:19
  Speaker 3: tablespoonful of butter. Season with salt, pepper and lemon juice.
• 26:25
  Speaker 3: Fill the potato with a mixture and let bake in
• 26:28
  Speaker 3: a moderate oven until tender, and serve hot. Five fish
• 26:36
  Speaker 3: a la Marseille. Cut two kinds of fish into slices.
• 26:42
  Speaker 3: Season with salt, mince two cloves of garlic, two sprigs
• 26:46
  Speaker 3: of parsley, two sprigs of thyme. And two bay leaves
• 26:50
  Speaker 3: very fine. Add a pinch of pepper. Roll the fish
• 26:55
  Speaker 3: in the spice, then fry two sliced onions in butter.
• 27:00
  Speaker 3: Add one cup of tomatoes, the juice of a lemon,
• 27:03
  Speaker 3: and two cups of water. Let boil up. Add the
• 27:08
  Speaker 3: fish and let boil until done. Remove the fish to
• 27:13
  Speaker 3: a platter. Add a cup of white wine to the
• 27:16
  Speaker 3: sauce and one tablespoonful of sugar. Boil up and pour
• 27:20
  Speaker 3: over the fish. Serve with toast. Six Jewish stewed brains.
• 27:30
  Speaker 3: Clean and stew the brains with half a cup of vinegar,
• 27:34
  Speaker 3: one sliced onion, salt and pepper. Add a tablespoonful of
• 27:39
  Speaker 3: brown sugar half a cup of raisins. Let stew until tender.
• 27:44
  Speaker 3: Remove the brains to a platter, and a lump of
• 27:48
  Speaker 3: butter and a tablespoonful of molasses to the sauce. Boil
• 27:52
  Speaker 3: up and pour over the brains. Serve cold, Garnish with
• 27:58
  Speaker 3: lemon slices. Seven Austrian apple strudle. Mix one pint of
• 28:06
  Speaker 3: flour with half a cup of water, four ounces of butter,
• 28:10
  Speaker 3: three eggs, and a pinch of salt to a stiff dough.
• 28:14
  Speaker 3: Then roll out as thin as possible. Pour over some
• 28:17
  Speaker 3: melted butter. Cover with chopped apples and raisins. Sprinkle with
• 28:23
  Speaker 3: sugar and cinnamon. Make a large roll. Bake in a
• 28:27
  Speaker 3: buttered baking pan with flakes of butter on top until brown.
• 28:34
  Speaker 3: Eight Vienna nut torte. Blanch quarter of a pound of
• 28:40
  Speaker 3: almonds and pound in a mortar. Then beat four eggs
• 28:44
  Speaker 3: with half a cup of sugar. Add one teaspoonful of
• 28:47
  Speaker 3: brandy and a teaspoonful of wine and lemon juice. Add
• 28:51
  Speaker 3: four lady fingers, crumbled up fine. Beat all together with nuts.
• 28:58
  Speaker 3: Put in a well buttered pudding dish and bake. Serve
• 29:02
  Speaker 3: with wine sauce. Nine Bavarian cabbage salad. Chop a cabbage
• 29:10
  Speaker 3: with one large onion and two stalks of celery and
• 29:14
  Speaker 3: two peppers. Season well with salt and sprinkle with pepper.
• 29:19
  Speaker 3: Heat some vinegar, Add a teaspoonful of prepared mustard. Then
• 29:24
  Speaker 3: beat the yolks of two eggs with a tablespoonful of sugar.
• 29:28
  Speaker 3: Add the hot vinegar slowly to the beaten eggs and
• 29:34
  Speaker 3: mix with the cabbage. Serve cold. Ten Russian stewed duck,
• 29:42
  Speaker 3: clean and cut the duck into pieces and season with
• 29:46
  Speaker 3: salt and pepper. Then cut half a pound of bacon
• 29:50
  Speaker 3: into dice pieces and put in a large saucepan with
• 29:54
  Speaker 3: one onion and two carrots, cut fine, one herb bouquet,
• 29:58
  Speaker 3: a few cloves, and few peppercorns. Add the duck. Let
• 30:04
  Speaker 3: all cook slowly with one cup of stock until tender.
• 30:09
  Speaker 3: Then add one cup of red wine. Thicken the sauce
• 30:12
  Speaker 3: with flour, boil and serve hot. Eleven Russian chicken patties.
• 30:21
  Speaker 3: Chop the white meat of cooked chicken and turkey very
• 30:25
  Speaker 3: fine and mix with three chopped truffles and some chopped parsley.
• 30:31
  Speaker 3: Season with a grated peel of half a lemon, a
• 30:34
  Speaker 3: pinch of nutmeg, salt and pepper to taste and moisten
• 30:39
  Speaker 3: with cream. Make a puff paste and roll out very thin,
• 30:44
  Speaker 3: Cut into squares and fill with a tablespoonful of the mixture.
• 30:49
  Speaker 3: Press the ends together and fry in deep hot lard
• 30:54
  Speaker 3: until a light brown. Drain and serve very hot with tomatoes.
• 31:02
  Speaker 3: Twelve Japanese salad. Cut some celery, apples and truffles into
• 31:08
  Speaker 3: fine shreds and mix with chrysanthemum flowers. Season with salt
• 31:13
  Speaker 3: and pepper. Put in a salad bowl and cover with
• 31:17
  Speaker 3: a mayonnaise dressing. Garnish with chopped, hard boiled eggs and olives.
• 31:24
  Speaker 3: Thirteen Polish chops. Season veal chops with salt and pepper
• 31:31
  Speaker 3: and let fry a few minutes in hot dripping. Remove
• 31:35
  Speaker 3: the chops and cover with a mixture of bacon, liver, onions,
• 31:39
  Speaker 3: and parsley, minced fine and well seasoned. Then let bake
• 31:44
  Speaker 3: in the oven with one cup of beef broth. Baste
• 31:48
  Speaker 3: often and serve very hot. Fourteen Spanish stewed rabbit. Clean
• 31:57
  Speaker 3: and parboil two rabbits, then cut into pieces, Sprinkle with
• 32:02
  Speaker 3: flour and fry in hot lard. Remove the rabbits, add
• 32:08
  Speaker 3: chopped tomato and onion to the sauce. Mix with flour,
• 32:12
  Speaker 3: let fry. Add the sauce in which the rabbit was cooked,
• 32:16
  Speaker 3: some lemon juice, half a teaspoonful of red pepper, parsley
• 32:21
  Speaker 3: and salt to taste. Cook ten minutes, Then add the
• 32:25
  Speaker 3: rabbit and simmer five minutes. Serve hot with boiled rice.
• 32:32
  Speaker 3: Fifteen Scotch baked mutton. Season a leg of mutton well
• 32:39
  Speaker 3: with salt and pepper. Dredge with flour and let bake
• 32:43
  Speaker 3: in hot oven until nearly done. Then add some boiled
• 32:48
  Speaker 3: turnips cut in quarters, Sprinkle with pepper and flour. Let
• 32:53
  Speaker 3: bake until browned. Serve the mutton on a platter with
• 32:57
  Speaker 3: the turnips. Sixty Belgian stuffed shad. Season and stuff the
• 33:05
  Speaker 3: shad with chopped oysters and mushrooms well seasoned. Place in
• 33:10
  Speaker 3: a well buttered baking dish. Sprinkle with fine bread crumbs,
• 33:15
  Speaker 3: chopped onion and parsley. Put flakes of butter on top,
• 33:19
  Speaker 3: and pour in one cup of tomato sauce. Let bake
• 33:23
  Speaker 3: until done. Baste often with the sauce. Serve with celery,
• 33:29
  Speaker 3: salad with French dressing. Seventeen Italian roast beef. Cut several
• 33:37
  Speaker 3: deep incisions in the upper round of beef and press
• 33:41
  Speaker 3: into them lardoons of salt, pork stick two cloves of
• 33:45
  Speaker 3: sliced garlic and one dozen cloves in the meat. Season
• 33:50
  Speaker 3: with salt and pepper, and dredge with flour. Put in
• 33:54
  Speaker 3: the dripping pan with some hot water and let roast
• 33:57
  Speaker 3: until tender. Serve with boiled macaroni. Eighteen French apple souflee.
• 34:07
  Speaker 3: Cook apples and sweeten to taste. Mash well with one
• 34:11
  Speaker 3: tablespoonful of butter, Beat the yolks of three eggs with
• 34:15
  Speaker 3: two tablespoonfuls of sugar, the juice and rind of half
• 34:20
  Speaker 3: a lemon. Add the whites. Beaten to a stiff froth,
• 34:25
  Speaker 3: Put in a buttered pudding dish, and bake in a
• 34:28
  Speaker 3: moderate oven until done. Nineteen German sweet pretzels Mix half
• 34:37
  Speaker 3: a pound of flour with half a pound of fresh butter.
• 34:40
  Speaker 3: Add a quarter of a pound of sugar, one egg
• 34:44
  Speaker 3: and one beaten yolk, one tablespoonful of sweet cream, and
• 34:48
  Speaker 3: some grated lemon peel. Mix thoroughly and mold the dough
• 34:53
  Speaker 3: into small wreaths. Brush the top with the yolk of
• 34:57
  Speaker 3: an egg, and sprinkle with powdered sweat almonds. Lay in
• 35:02
  Speaker 3: a well buttered baking tin, and bake until a deep yellow.
• 35:09
  Speaker 3: Twenty French waffles Sift three cups of flour with one
• 35:15
  Speaker 3: and a half teaspoonfuls of baking powder and half a
• 35:18
  Speaker 3: teaspoonful of salt. Beat the yolks of three eggs, Add
• 35:23
  Speaker 3: a tablespoonful of melted butter and two cups of warm milk.
• 35:28
  Speaker 3: Add the beaten whites and stir in the flour, making
• 35:32
  Speaker 3: a light batter. Grease the waffle irons and fill with
• 35:37
  Speaker 3: the batter. Bake until a delicate brown. Remove to a
• 35:42
  Speaker 3: hot dish. Serve hot, with powdered sugar on top. Twenty
• 35:48
  Speaker 3: one Swedish stewed mutton. Season the breast of mutton with salt, pepper, thyme,
• 35:57
  Speaker 3: and mace. Let stew slowly with one onion and two
• 36:02
  Speaker 3: cloves of garlic chopped. Add some chopped capers and mushrooms.
• 36:08
  Speaker 3: Cook until tender. Then thicken the sauce with flour mixed
• 36:14
  Speaker 3: with a glass of wine and boil up. Serve hot
• 36:19
  Speaker 3: with baked turnips. Twenty two Swedish pie. Make a rich
• 36:27
  Speaker 3: pie dough. Line a deep pie dish with the paste
• 36:31
  Speaker 3: and let bake. Then fill with chopped boiled fish, oysters, shrimps,
• 36:37
  Speaker 3: and some chopped mushrooms. Sprinkle with salt and paprika and
• 36:42
  Speaker 3: the grated peel of a lemon. Pour over a quarter
• 36:47
  Speaker 3: of a cup of melted butter and the juice of
• 36:50
  Speaker 3: half a lemon and a beaten egg. Then cover with
• 36:54
  Speaker 3: the dough and let bake until done. Serve hot. Twenty
• 37:01
  Speaker 3: three Greek stuffed eggplant pa Boil the eggplant and cut
• 37:08
  Speaker 3: in half. Scrape out some of the inside, and chop
• 37:11
  Speaker 3: some cooked lamb two green peppers, one onion, and two tomatoes.
• 37:18
  Speaker 3: Then mix with a beaten egg, one tablespoonful of butter,
• 37:22
  Speaker 3: salt and pepper to taste. Fill the halves with the mixture.
• 37:27
  Speaker 3: Sprinkle with bread crumbs and bits of butter. Put in
• 37:31
  Speaker 3: a baking dish with a little stock, and bake. Twenty
• 37:37
  Speaker 3: four Norwegian fish pudding. Remove the bones from a large
• 37:43
  Speaker 3: cooked fish and chopped to a fine mince. Mix with
• 37:47
  Speaker 3: two beaten eggs, two tablespoonfuls of cream, one tablespoonful of butter,
• 37:53
  Speaker 3: season with salt, black pepper, and a quarter of a
• 37:57
  Speaker 3: teaspoonful of paprika. Beat well together with some bread crumbs.
• 38:02
  Speaker 3: Fill a mold with the pudding and let steam one hour.
• 38:07
  Speaker 3: Then boil the sauce in which the fish was cooked.
• 38:10
  Speaker 3: Add one tablespoonful of butter, chopped parsley and chopped onion.
• 38:16
  Speaker 3: Season highly, boil and serve with the pudding. Twenty five
• 38:23
  Speaker 3: Japanese eggs. Cook some rice in a rich chicken stock,
• 38:29
  Speaker 3: place on a platter. Fry six eggs and trim neatly.
• 38:34
  Speaker 3: Sprinkle with salt, black pepper, chopped parsley, and lemon juice.
• 38:39
  Speaker 3: Put the eggs on the rice and pour a little
• 38:42
  Speaker 3: hot tomato sauce over the base of the platter and serve.
• 38:48
  Speaker 3: Twenty six Jewish stewed brisket. Boil beef brisket until tender
• 38:55
  Speaker 3: and slice thin. Heat two tablespoonfuls of butter. Add one
• 39:00
  Speaker 3: chopped onion. Stir in one tablespoonful of flour until brown.
• 39:07
  Speaker 3: Add the water in which the meat was cooked, half
• 39:10
  Speaker 3: a cup of raisins, half a cup of vinegar, one
• 39:13
  Speaker 3: tablespoonful of brown sugar and some cinnamon, and one carrot
• 39:18
  Speaker 3: sliced thin, salt, pepper and a few cloves. Let boil,
• 39:24
  Speaker 3: Add the brisket and simmer fifteen minutes. Serve hot or cold.
• 39:31
  Speaker 3: Twenty seven Hungarian fruit roll. Make a pie dough, roll
• 39:38
  Speaker 3: out and spread with melted butter, raisins, currants, chopped apples, nuts,
• 39:43
  Speaker 3: and shredded citron. Cover well with brown sugar, and sprinkle
• 39:48
  Speaker 3: with cinnamon and the grated peel of a lemon. Roll
• 39:52
  Speaker 3: up the dough, lay in a buttered baking pan. Rub
• 39:57
  Speaker 3: the top well with melted butter. Let bake until brown.
• 40:03
  Speaker 3: Serve with wine sauce. Twenty eight Dutch stewed fish. Cook
• 40:11
  Speaker 3: a large fish with one onion, two stalks of celery, parsley,
• 40:17
  Speaker 3: a tablespoonful of butter, salt and pepper until done. Remove
• 40:24
  Speaker 3: fish to a platter. Add two chopped pickles, the juice
• 40:29
  Speaker 3: and rind of a lemon, half a cup of vinegar.
• 40:33
  Speaker 3: Mash the yolks of two boiled eggs with one raw egg,
• 40:37
  Speaker 3: a teaspoonful of prepared mustard, and a tablespoonful of butter.
• 40:43
  Speaker 3: Add to the sauce and boil. Lay the fish in
• 40:48
  Speaker 3: the boiling sauce ten minutes, then serve. Twenty nine Belgian
• 40:56
  Speaker 3: lamb chops. Season lamb chops, dredge with flour and fry
• 41:05
  Speaker 3: until brown. Keep hot. Fry one chopped onion and one
• 41:10
  Speaker 3: small carrot in two tablespoonfuls of butter. Add one tablespoonful
• 41:15
  Speaker 3: of flour. Stir until light brown. Add half a cup
• 41:20
  Speaker 3: of water, let boil well. Add parsley, few cloves and peppercorns,
• 41:25
  Speaker 3: salt and pepper, and one bay leaf minced fine. Boil well.
• 41:32
  Speaker 3: Add one glass of claret. Then pour the sauce hot
• 41:38
  Speaker 3: over the chops and garnish with French peace. Thirty Austrian
• 41:49
  Speaker 3: apple omelet, peel cow and slice some apples very thin.
• 41:57
  Speaker 3: Heat one large tablespoonful of butter in a frying pan.
• 42:01
  Speaker 3: Put in the apples and let them steam until tender.
• 42:07
  Speaker 3: Make an egg omelet batter, sweeten to taste and pour
• 42:12
  Speaker 3: over the apples. Let cook until set. Cover thickly with
• 42:18
  Speaker 3: sugar and sprinkle with cinnamon. Serve hot with wine sauce.
• 42:26
  Speaker 3: Thirty one fish a la normandy. Boil a trout well seasoned.
• 42:34
  Speaker 3: Add one sliced onion, one carrot chopped, two sprigs of
• 42:39
  Speaker 3: parsley and one bay leaf, a few peppercorns, and one
• 42:44
  Speaker 3: tablespoonful of butter. When done, beat the yolks of two
• 42:50
  Speaker 3: eggs with a little cream, Add salt and a pinch
• 42:54
  Speaker 3: of cayenne. Remove the fish to a platter. Mix the
• 42:59
  Speaker 3: eggs with the water in which the fish was cooked.
• 43:03
  Speaker 3: Add half a cup of cream. Let get very hot
• 43:07
  Speaker 3: and pour over the fish. Garnish with parsley. Serve hot.
• 43:16
  Speaker 3: End of section three.
• 43:24
  Speaker 4: Section four of three hundred and sixty five Foign dishes.
• 43:28
  Speaker 4: This is the LibriVox recording. All LibriVox recordings are in
• 43:32
  Speaker 4: the public domain. For more information or to volunteer, please
• 43:35
  Speaker 4: visit LibriVox dot org. April one Italian tongue. Boil a
• 43:44
  Speaker 4: beef tongue until tender, skin and slice thin. Heat two
• 43:48
  Speaker 4: tablespoons of butter. Add one chopped onion and two cloves
• 43:52
  Speaker 4: of garlic minced fine. Stir in one tablespoonful of flour
• 43:56
  Speaker 4: until brown. Add a little water, one cup of tomato sauce,
• 44:01
  Speaker 4: one half cup chopped mushrooms, lemon, juice, salt and pepper
• 44:05
  Speaker 4: to taste. Lead boil, Add the sliced tongue and one
• 44:10
  Speaker 4: half glass of sherry wine. Simmer ten minutes. Serve with
• 44:15
  Speaker 4: baked macaroni. Two German prune pudding. Cook one pound of
• 44:22
  Speaker 4: prunes in a large saucepan with sliced lemon, a piece
• 44:25
  Speaker 4: of stick, cinnamon, and brown sugar. Soak one half loaf
• 44:28
  Speaker 4: of bread and water. Press out dry. Add three eggs,
• 44:33
  Speaker 4: one fourth teaspoonful each of cinnamon, cloves, and allspice. Add
• 44:38
  Speaker 4: flour sifted with a teaspoonful of baking powder. Make into
• 44:43
  Speaker 4: a large roll. Place in the center of the prunes.
• 44:47
  Speaker 4: Cover with brown sugar and a tablespoonful of molasses and
• 44:50
  Speaker 4: put in the oven to bake until done. Serve hot
• 44:54
  Speaker 4: or cold. Three Swiss pot roast season a breast of
• 45:00
  Speaker 4: veal with salt, pepper and ginger. Heat a cupful of dripping.
• 45:06
  Speaker 4: Lay the meat in the stew pan with the dripping,
• 45:08
  Speaker 4: one onion, some celery seed, caraway seed, a few pepper
• 45:13
  Speaker 4: corns and parsley. Cover and let stew slowly until nearly done.
• 45:18
  Speaker 4: Then add one cup of tomato sauce and cook slowly
• 45:21
  Speaker 4: until tender. Serve with baked potatoes. Four mushrooms a la bordelaise.
• 45:31
  Speaker 4: Drain one can of mushrooms, chop six shallots very fine,
• 45:35
  Speaker 4: and saute in one tablespoonful butter. Add the chopped mushrooms,
• 45:39
  Speaker 4: sprinkle with salt, pepper, some chopped parsley, and one minced
• 45:44
  Speaker 4: bay leaf. Let cook ten minutes with one half glass
• 45:48
  Speaker 4: of sherry wine. Serve hot on slices of French toast
• 45:54
  Speaker 4: five Turkish soup season and fry some lamb chops. Add
• 46:00
  Speaker 4: two green peppers sliced thin, one onion chopped, and an
• 46:04
  Speaker 4: herb bouquet. Then cook one half cup of barley in
• 46:08
  Speaker 4: one quart of soup stock until tender. Pour all together
• 46:12
  Speaker 4: and let cook until meat is very tender. Serve hot.
• 46:17
  Speaker 4: Six Scotch omelet. Boil young tender lenks and salted water.
• 46:23
  Speaker 4: Let drain chop to a fine mince and fry in
• 46:27
  Speaker 4: hot butter. Add six well beaten eggs, Sprinkle with salt
• 46:31
  Speaker 4: and pepper, and fold into an omelet and serve on
• 46:35
  Speaker 4: a hot dish. Seven Jewish egg bread. Soak some mazzos
• 46:43
  Speaker 4: in milk for a few minutes, then dip them into
• 46:45
  Speaker 4: seasoned beaten eggs. Add a pinch of sugar, and let
• 46:49
  Speaker 4: them fry in hot rendered butter until a golden brown.
• 46:53
  Speaker 4: Sprinkle with pulverized sugar and cinnamon, and serve hot with coffee.
• 46:59
  Speaker 4: Eight Bombay broiled kidney. Clean sheep's kidneys and cut into
• 47:06
  Speaker 4: thin slices. Sprinkle with salt, cayenne, pepper, and grated lemon peel.
• 47:12
  Speaker 4: Then dip in beaten egg and fine bread crumbs and
• 47:15
  Speaker 4: broil on a hot, greased gridiron. Serve on buttered toast.
• 47:19
  Speaker 4: Spread with curry paste. Nine German prune couchan. Boil some
• 47:27
  Speaker 4: prunes until tender, remove the kernels and mash the prunes well.
• 47:32
  Speaker 4: Mix with sugar cinnamon and lemon juice to taste. Make
• 47:36
  Speaker 4: a rich biscuit dough, roll out and place on a
• 47:40
  Speaker 4: well buttered baking pan. Fill with the prunes and let
• 47:44
  Speaker 4: bake until done. Serve cold ten French roast with carrots.
• 47:53
  Speaker 4: Lard a round of beef with slices of bacon and
• 47:56
  Speaker 4: put in a large saucepan. Cover and let brown a
• 47:59
  Speaker 4: few minutes. Add sliced onion and boiling water to cover.
• 48:04
  Speaker 4: Let cook slowly and tell tender. Then scrape six carrots
• 48:08
  Speaker 4: and cut thin. Add two sliced onions, two cloves of
• 48:13
  Speaker 4: garlic and let cook until tender. Thicken with butter and flour.
• 48:18
  Speaker 4: Season highly with salt, pepper and parsley. Add to the
• 48:23
  Speaker 4: meat and let all cook together a half hour and
• 48:26
  Speaker 4: serve hot. Eleven Spanish fried chicken. Cut a fat hen
• 48:33
  Speaker 4: into pieces at the joints and boil until tender. Season
• 48:37
  Speaker 4: and fry with one onion and two green peppers, chopped fine.
• 48:42
  Speaker 4: Add one cup of tomato, sauce, salt and pepper to taste.
• 48:47
  Speaker 4: Serve the chicken on a platter with boiled rice. Twelve
• 48:53
  Speaker 4: Hungarian bread pudding chop one half cup of suet, mix
• 48:59
  Speaker 4: with one half floaf of stale bread that has been
• 49:01
  Speaker 4: soaked and pressed dry. Add one cup of chopped apples,
• 49:06
  Speaker 4: one cup of sugar, one half cup of chopped raisins
• 49:09
  Speaker 4: and nuts. Sprinkle with cinnamon, nutmeg and grated lemon peel.
• 49:14
  Speaker 4: Then mix with the yolks of four eggs and the
• 49:17
  Speaker 4: whites beaten stiff. Put in a well buttered pudding dish
• 49:21
  Speaker 4: and let bake until done. Serve hot with wine sauce
• 49:27
  Speaker 4: thirteen sweetish baked turnips. Peel small tender turnips. Heat one
• 49:34
  Speaker 4: tablespoonful of butter in a saucepan. Place the turnips in whole,
• 49:39
  Speaker 4: Sprinkle with salt and pepper. Add a tablespoonful of sugar,
• 49:44
  Speaker 4: Pour over a cup of water, cover and let cook
• 49:47
  Speaker 4: for one hour until tender but not broken. Thicken the
• 49:51
  Speaker 4: sauce with flour and milk, add a little water and
• 49:55
  Speaker 4: set in the oven a half hour, covered with paper.
• 49:59
  Speaker 4: Then serve fourteen Belgium baked bananas. Skin fine bananas and
• 50:07
  Speaker 4: lay them whole in a baking dish. Sprinkle with sugar
• 50:10
  Speaker 4: and grated lemon peel. Add the juice of one orange,
• 50:14
  Speaker 4: one half lemon, and one half glass of sherry wine.
• 50:18
  Speaker 4: Let bake in a quick oven. Put the bananas in
• 50:21
  Speaker 4: a glass dish and pour over the sauce. Let get
• 50:25
  Speaker 4: cold and serve. Fifteen Japanese rice Boil one cup of rice,
• 50:34
  Speaker 4: add three chopped shallots, one teaspoonful of soy, and salt
• 50:38
  Speaker 4: to taste. Place on a platter. Cover with chopped hard
• 50:42
  Speaker 4: boiled eggs. Sprinkle with salt, paprika, and chopped parsley. Garnish
• 50:48
  Speaker 4: with some thin slices of smoked salmon. Sixteen Scotch loaf cake.
• 50:56
  Speaker 4: Mix one half pound of butter with one fourth pound
• 50:59
  Speaker 4: of sugar, one half cup of chopped nuts, and one
• 51:02
  Speaker 4: half cup of shredded citron. Then work in one pound
• 51:06
  Speaker 4: of sifted flour with two teaspoonfuls of baking powder. Make
• 51:11
  Speaker 4: a loaf a half inch thick and bake in a
• 51:13
  Speaker 4: moderate oven until done. Seventeen English meat loaf chopped cooked
• 51:21
  Speaker 4: veal and boiled ham. Place in a well greased mold.
• 51:25
  Speaker 4: Alternate layers of veal, ham and hard boiled eggs. Sprinkle
• 51:30
  Speaker 4: with pepper, mace and chopped parsley. Moisten with beef stock
• 51:34
  Speaker 4: and let bake in the oven. Serve cold sliced very
• 51:38
  Speaker 4: thin garnished with watercress. Eighteen Jewish perrum cakes. Beat one
• 51:46
  Speaker 4: cup of sugar with one half cup of butter to
• 51:49
  Speaker 4: a cream. Add two beaten eggs, a pinch of salt,
• 51:53
  Speaker 4: one half cup of milk, and the grated peel of
• 51:56
  Speaker 4: one half lemon. Add enough sifted flour with one teaspoon
• 52:00
  Speaker 4: full of baking powder to make a soft biscuit dough.
• 52:03
  Speaker 4: Put on a well flowered baking board, Roll out a
• 52:07
  Speaker 4: half inch thick, cut into triangles, and drop in a
• 52:10
  Speaker 4: kettle of hot rendered butter. Fry until golden brown. Then
• 52:15
  Speaker 4: mix some powdered sugar with a little milk and flavor
• 52:18
  Speaker 4: with vanilla. Spread on the top. Nineteen Swiss pie. Make
• 52:25
  Speaker 4: a rich pie dough. Line a buttered pie dish with
• 52:29
  Speaker 4: the dough, then slice three onions very thin and let
• 52:32
  Speaker 4: cook in hot butter until tender. Add a pinch of salt.
• 52:36
  Speaker 4: Fill the pie with the onions, cover the top with cream,
• 52:40
  Speaker 4: and let bake in a moderate oven until done. Serve
• 52:43
  Speaker 4: hot or cold. Twenty French apple fritters. Peel and slice
• 52:51
  Speaker 4: large apples, Sprinkle with sugar and lemon juice, and make
• 52:55
  Speaker 4: a rich egg batter. Sweeten to taste and flavor with
• 52:59
  Speaker 4: two tablespoons of orange flour water. Lay the sliced apples
• 53:03
  Speaker 4: in the batter and fry in deep hot lard to
• 53:05
  Speaker 4: a golden brown. Serve with wine sauce. Twenty one Jewish
• 53:12
  Speaker 4: purum torte. Line a well buttered baking dish with a
• 53:17
  Speaker 4: rich pie paste. Then mix one cup of fine poppy
• 53:21
  Speaker 4: seeds with the yolks of five eggs and one half
• 53:23
  Speaker 4: cup of sugar, some chopped raisins and nuts, and the
• 53:27
  Speaker 4: juice of one half lemon. Add the whites, beaten stiff,
• 53:31
  Speaker 4: then fill with the mixture and let bake until done.
• 53:35
  Speaker 4: Twenty two English boiled pudding. Mix one half pound of
• 53:40
  Speaker 4: butter with one half pound of powdered sugar to a cream.
• 53:44
  Speaker 4: Add the yolks of six eggs, beaten, one half cup
• 53:47
  Speaker 4: of seeded raisins, and some chopped citron, a pinch of
• 53:51
  Speaker 4: nutmeg and cinnamon. Mix in one half pound of sifted
• 53:54
  Speaker 4: flour and one half teaspoonful of baking powder. Add the whites,
• 53:59
  Speaker 4: beaten to with stiff froth. Put in a buttered pudding
• 54:02
  Speaker 4: mold and let boil until done. Serve with brandy sauce.
• 54:09
  Speaker 4: Twenty three German stewed brains. Clean the brains, heat one
• 54:15
  Speaker 4: tablespoonful of drippings in a pan. Add the brains, one
• 54:19
  Speaker 4: sliced onion, some parsley, salt and pepper. Let stew fifteen minutes.
• 54:25
  Speaker 4: Thicken the sauce with butter and flour. Let boil up,
• 54:29
  Speaker 4: serve hot with spinach, and sprinkle all with chopped hard
• 54:33
  Speaker 4: boiled eggs. Twenty four Scotch cream muffins. Sift one pint
• 54:39
  Speaker 4: of flour with one teaspoonful of baking powder. Beat three
• 54:43
  Speaker 4: yolks of eggs with a pinch of salt. Add one
• 54:47
  Speaker 4: pint of cream and one tablespoonful of melted butter. Stir
• 54:51
  Speaker 4: in the flour. Add the whites, beaten to a stiff froth.
• 54:55
  Speaker 4: Beat all well together. Fill the muffin rings half full,
• 54:59
  Speaker 4: and bacon quick oven for twenty minutes. Twenty five French tart.
• 55:06
  Speaker 4: Make a rich pie dough. Line a large pie dish
• 55:09
  Speaker 4: with the paste and bake. Take three ounces of almonds
• 55:13
  Speaker 4: and pound two of paste. Add three tablespoonfuls of pulverized sugar,
• 55:18
  Speaker 4: two tablespoonfuls of melted butter, one half teaspoonful of cinnamon
• 55:23
  Speaker 4: and the yolks of two eggs, well beaten with one
• 55:26
  Speaker 4: tablespoonful of rum. Add the beaten whites, Fill the pie
• 55:30
  Speaker 4: and bake in a moderate oven. Then make a glossee
• 55:35
  Speaker 4: Mix one ounce of granulated sugar with one tablespoonful of
• 55:39
  Speaker 4: cold water and let come to a boil. Put on
• 55:42
  Speaker 4: the pie, wind cool, and serve. Twenty six polish stewed beans.
• 55:50
  Speaker 4: Break string beans into pieces and let boil in salted
• 55:53
  Speaker 4: water until tender. Then heat one tablespoonful of butter. Stir
• 55:58
  Speaker 4: in one tablespoonful flour until brown. Add the water in
• 56:02
  Speaker 4: which the beans were cooked, one half cup of vinegar,
• 56:05
  Speaker 4: one tablespoonful of brown sugar, some cinnamon, and cloves to taste.
• 56:10
  Speaker 4: Let sauce boil. Add the beans and simmer ten minutes.
• 56:15
  Speaker 4: Serve hot with the beef pot roast twenty seven vienna
• 56:22
  Speaker 4: milk rolls. Sift one and one half quartz of flour,
• 56:27
  Speaker 4: Add one half teaspoonful of salt. Work in a large
• 56:31
  Speaker 4: tablespoonful of butter, then stir in one half cup of
• 56:35
  Speaker 4: milk with a piece of yeast dissolved in the milk
• 56:38
  Speaker 4: and a teaspoonful of sugar. Beat all up well with
• 56:42
  Speaker 4: one pint of milk. Let raise over night. Roll out
• 56:46
  Speaker 4: an inch thick cut with a biscuit cutter, rub with
• 56:51
  Speaker 4: melted butter, lay in a buttered baking dish. Let rise
• 56:56
  Speaker 4: one hour, then bake in a hot oven twenty minutes.
• 57:01
  Speaker 4: Twenty eight Scotch potato stew. Cut the potatoes into small
• 57:07
  Speaker 4: dice pieces and fry in hot lard. Then fry one
• 57:10
  Speaker 4: onion cut fine in hot butter, but do not brown.
• 57:14
  Speaker 4: Stir in some flour, then add milk, salt, pepper, and parsley.
• 57:19
  Speaker 4: Let boil up once and add the potatoes to the sauce.
• 57:23
  Speaker 4: Let all get very hot and serve. Twenty nine Jewish dumplings.
• 57:31
  Speaker 4: Soak six crackers in water, then press dry. Fry one
• 57:35
  Speaker 4: chopped onion in butter and pour over the crackers. Add
• 57:39
  Speaker 4: three eggs and chopped parsley. Sprinkle with salt, pepper and nutmeg.
• 57:45
  Speaker 4: Mix all with some cracker meal until you can form
• 57:47
  Speaker 4: into balls and boil in salted water until done. Serve
• 57:52
  Speaker 4: hot with melted butter, pour it over them, and garnish
• 57:55
  Speaker 4: with parsley. Thirty Italian soup. Chop some cabbage and let
• 58:02
  Speaker 4: fry in two tablespoonfuls of butter. Add one half cup
• 58:06
  Speaker 4: of rice dry, and one clove of garlic chopped with
• 58:09
  Speaker 4: one half small onion. Let fry a few minutes. Then
• 58:13
  Speaker 4: add two quarts of soup stock, seasoned with salt, white pepper,
• 58:18
  Speaker 4: and a little saffron to taste. Add one half cup
• 58:21
  Speaker 4: of grated parmesan cheese. Let all cook until done. Serve
• 58:27
  Speaker 4: with toasted croutons. End of section four.
• 58:38
  Speaker 5: Section five of three hundred sixty five Fourgin dishes. This
• 58:42
  Speaker 5: is a LibriVox recording. All LibriVox recordings are in the
• 58:46
  Speaker 5: public domain. For more information or to volunteer, please visit
• 58:50
  Speaker 5: LibriVox dot org. Read by Betty B. Three hundred sixty
• 58:55
  Speaker 5: five fourign dishes by anonymous. May one Turkish puree. Boil
• 59:03
  Speaker 5: one cup of lentils with one bay leaf, two sprigs
• 59:07
  Speaker 5: of parsley, a pinch of salt and pepper to taste,
• 59:10
  Speaker 5: Add some mace and cook until tender. Then fry one
• 59:14
  Speaker 5: chopped onion in two tablespoonfuls of olive oil. Add the
• 59:18
  Speaker 5: lentils and one cup of cooked rice and one tablespoonful
• 59:22
  Speaker 5: of butter. Stir well together and let get very hot.
• 59:26
  Speaker 5: Put on a platter and pour over a highly seasoned
• 59:29
  Speaker 5: tomato sauce and serve garnish with fried parsley, two Jewish cougle.
• 59:37
  Speaker 5: Soak one half loaf of bread in water, then press
• 59:40
  Speaker 5: it dry. Heat one half cup of butter and mix
• 59:43
  Speaker 5: with the bread. Add two chopped apples, one half cup
• 59:47
  Speaker 5: of raisins, one half cup of pounded almonds, and the
• 59:50
  Speaker 5: grated peel of a lemon. Add the yolks of four
• 59:53
  Speaker 5: eggs and the whites, beaten to a stiff froth. Mix
• 59:57
  Speaker 5: well together. Put in a buttered pudding dish and pour
• 1:00:01
  Speaker 5: over one half cup of melted butter. Let bake in
• 1:00:04
  Speaker 5: a moderate oven until brown. Serve hot. Three English muffins.
• 1:00:11
  Speaker 5: Take one quart of warm milk, one half cup of yeast,
• 1:00:15
  Speaker 5: one teaspoonful of salt, and flour enough to make a
• 1:00:18
  Speaker 5: stiff batter. Let stand to raise until light. Then add
• 1:00:22
  Speaker 5: one half cup of melted butter, one teaspoonful of soda
• 1:00:26
  Speaker 5: dissolved in a little water. Add enough flour to make
• 1:00:29
  Speaker 5: a very stiff batter and let raise half an hour.
• 1:00:33
  Speaker 5: Then fill well greased muffin rings half full with the
• 1:00:37
  Speaker 5: batter and bake in a quick oven until done. Serve
• 1:00:41
  Speaker 5: with butter. Four Spanish roast veal season a six pound
• 1:00:46
  Speaker 5: veal roast with salt and pepper and rub well with butter.
• 1:00:50
  Speaker 5: Put in the dripping pan with one large sliced onion,
• 1:00:54
  Speaker 5: one bay leaf, two sprigs of parsley, and two of
• 1:00:57
  Speaker 5: thyme and sage. Add one half teaspoonful each of cloves,
• 1:01:02
  Speaker 5: allspice and mace. Pour in one cup of hot water
• 1:01:05
  Speaker 5: and the juice of a lemon, and dredge with flour.
• 1:01:09
  Speaker 5: Add a tablespoonful of butter. Let bake until brown and tender.
• 1:01:13
  Speaker 5: Baste often with the sauce, and serve five Madras stewed chicken.
• 1:01:20
  Speaker 5: Cut a spring chicken into pieces at the joints, season
• 1:01:23
  Speaker 5: with salt and pepper, and fry in hot lard with
• 1:01:27
  Speaker 5: some tender mutton chops. Fry one sliced onion in hot
• 1:01:31
  Speaker 5: butter with two ounces of rice, one teaspoonful of curry powder,
• 1:01:35
  Speaker 5: and one chopped apple. Add to the chicken, moisten with
• 1:01:39
  Speaker 5: one quart of chicken broth. Season to taste and let
• 1:01:43
  Speaker 5: simmer until the chicken and mutton are very tender. Then
• 1:01:47
  Speaker 5: add one pint of hot oysters and the juice of
• 1:01:50
  Speaker 5: one half lemon. Let all get very hot and serve
• 1:01:54
  Speaker 5: on a platter with fried eggplant. Six Irish beef rolls.
• 1:02:00
  Speaker 5: Chop some fat beef with one onion and two sprigs
• 1:02:03
  Speaker 5: of parsley, season with salt, pepper, nutmeg, and a little
• 1:02:08
  Speaker 5: mace to taste, and the grated rind of one half lemon,
• 1:02:11
  Speaker 5: one beaten egg, and one half cup of fine bread crumbs.
• 1:02:15
  Speaker 5: Mix all well together and shape into rolls. Then heat
• 1:02:19
  Speaker 5: some drippings in a saucepan. Lay in the rolls, cover
• 1:02:22
  Speaker 5: and let simmer until brown. Serve hot with the sauce.
• 1:02:27
  Speaker 5: Seven Norwegian fruit pudding. Boil one pint of raspberries and
• 1:02:32
  Speaker 5: one pint of red currants in two cups of water
• 1:02:35
  Speaker 5: until soft. Add three cups of sugar, some cinnamon, one
• 1:02:39
  Speaker 5: cup of pounded almonds, and one tablespoonful of chopped citron.
• 1:02:44
  Speaker 5: Let cook and mash until smooth. Then thicken with a
• 1:02:47
  Speaker 5: little cornstarch. Remove from the fire and pour into a mold.
• 1:02:52
  Speaker 5: When cold. Serve with whipped cream. Eight Spanish puffs. Put
• 1:02:57
  Speaker 5: a large cupful of water in a saucepan, Add two
• 1:03:00
  Speaker 5: ounces of butter, one quarter teaspoonful of salt, one tablespoonful
• 1:03:05
  Speaker 5: of pulverized sugar. While boiling, stir in sifted flour until
• 1:03:10
  Speaker 5: stiff and smooth. Remove from the stove and stir in
• 1:03:15
  Speaker 5: the yolks of four eggs, one at a time and
• 1:03:18
  Speaker 5: the beaten whites. Then fry by the teaspoonful in boiling
• 1:03:22
  Speaker 5: lard until browned. Serve with a caramel sauce. Nine Belgian
• 1:03:28
  Speaker 5: veal scallop. Chop cooked veal to a fine mince, butter
• 1:03:32
  Speaker 5: a baking dish and put alternate layers of veal, rice
• 1:03:36
  Speaker 5: and tomato sauce until dish is full. Cover over with
• 1:03:40
  Speaker 5: fine bread crumbs, Pour over some melted butter, and let
• 1:03:43
  Speaker 5: bake in the oven until brown. Serve with French peas.
• 1:03:47
  Speaker 5: Ten Parisian chicken, clean and season two spring chickens. Put
• 1:03:53
  Speaker 5: them in a sauce pan with three tablespoonfuls of butter,
• 1:03:56
  Speaker 5: cover and let simmer until brown. Add one half can
• 1:03:59
  Speaker 5: of mushrooms, chopped parsley, and one glass of wine. Let
• 1:04:04
  Speaker 5: all cook until done. Put on a platter and pour
• 1:04:07
  Speaker 5: over one cup of hot cream. Serve garnished with croutons.
• 1:04:12
  Speaker 5: Eleven German boiled noodles. Make a stiff noodle dough. Roll
• 1:04:17
  Speaker 5: out very thin and cut into ribbons half an inch wide.
• 1:04:21
  Speaker 5: Let them dry and boil in salted water. Drain in
• 1:04:25
  Speaker 5: a colander. Fry some sliced onions in butter until soft.
• 1:04:29
  Speaker 5: Add the noodles, stir and serve hot with stewed chicken.
• 1:04:33
  Speaker 5: Twelve Dutch baked fish. Clean and split a fish open
• 1:04:38
  Speaker 5: down the back, Remove the backbone, Sprinkle with salt and pepper.
• 1:04:43
  Speaker 5: Put in a baking dish, flesh side up. Put flakes
• 1:04:46
  Speaker 5: of butter on top. Sprinkle with a little flour. Moisten
• 1:04:50
  Speaker 5: with cream. Bake in a hot oven until brown. Pour
• 1:04:53
  Speaker 5: over a Hollandaise sauce, and serve hot. Thirteen Vienna cheese
• 1:04:59
  Speaker 5: torque one cup of cottage cheese with one tablespoonful of cream,
• 1:05:04
  Speaker 5: one tablespoonful of flour, one tablespoonful of butter, three tablespoonfuls
• 1:05:09
  Speaker 5: of sugar, the yolks of three eggs, and a pinch
• 1:05:12
  Speaker 5: of salt and cinnamon. Mix all together with the whites.
• 1:05:16
  Speaker 5: Beaten stiff. Then line muffin rings with a rich pastry dough,
• 1:05:20
  Speaker 5: Fill with the cheese, and bake in a moderate oven
• 1:05:23
  Speaker 5: until brown. Fourteen Hungarian fried noodles. Beat three eggs with
• 1:05:29
  Speaker 5: two tablespoonfuls of water, Add a pinch of salt and
• 1:05:32
  Speaker 5: enough flour to make a stiff dough work well, then
• 1:05:36
  Speaker 5: roll out as thin as paper, Fold the dough and
• 1:05:38
  Speaker 5: cut into round pieces. Fry in deep pot lard to
• 1:05:42
  Speaker 5: a golden brown. Serve hot with stewed chicken. Fifteen Belgian
• 1:05:47
  Speaker 5: roast lamb season four pounds of lamb with salt, pepper
• 1:05:52
  Speaker 5: and lemon juice. Put in the dripping pan with two
• 1:05:54
  Speaker 5: small chopped onions, one bay leaf, two sprints of parsley
• 1:05:58
  Speaker 5: and thyme, Pour over one half cup of butter and
• 1:06:02
  Speaker 5: dredge with flour. Add a cup of hot water and
• 1:06:05
  Speaker 5: the juice of a lemon let. Bake in a hot
• 1:06:08
  Speaker 5: oven until done. Serve with French peas. Sixteen Russian salad
• 1:06:14
  Speaker 5: chop one half pound of cold roast veal with one
• 1:06:17
  Speaker 5: quarter pounds of smoked salmon, three sour pickles, two sour apples,
• 1:06:22
  Speaker 5: one large onion, some beans and capers, and three hard
• 1:06:26
  Speaker 5: boiled eggs, chopped fine. Add some chopped nuts, season and
• 1:06:31
  Speaker 5: pour over a mayonnaise dressing. Garnish with sliced beets and olives.
• 1:06:36
  Speaker 5: Serve cold. Seventeen French rolls. Prepare the dough as for bread.
• 1:06:42
  Speaker 5: Work in one quarter pounds of butter and one quarter
• 1:06:45
  Speaker 5: pounds of sugar. Add four beaten eggs. Form into rolls,
• 1:06:49
  Speaker 5: put in a well buttered baking pan. Let them raise
• 1:06:52
  Speaker 5: half an hour. Brush the tops with beaten egg and
• 1:06:55
  Speaker 5: let bake until done. Eighteen German herring salad. Soak carryings
• 1:07:02
  Speaker 5: over night in cold water. Remove the milch, cut off
• 1:07:06
  Speaker 5: the head and skin, and cut the herring into small pieces.
• 1:07:10
  Speaker 5: Add two apples, two pickles, three hard boiled eggs, one onion,
• 1:07:15
  Speaker 5: a few olives, all cut fine, put into bowl. Mash
• 1:07:19
  Speaker 5: the milch with a little mustard, one teaspoonful of sugar, pepper,
• 1:07:23
  Speaker 5: and salt. Add one quarter cupful of vinegar and mix
• 1:07:26
  Speaker 5: all well together. Garnish with sliced lemon, and serve with
• 1:07:30
  Speaker 5: boiled potatoes. Nineteen Belgian fried calf's feet. Clean and boil
• 1:07:37
  Speaker 5: the calf's feet until tender season with salt and pepper.
• 1:07:40
  Speaker 5: Remove the large bones from the feet. Beat two eggs
• 1:07:44
  Speaker 5: with salt and pepper. Dip the feet in the beaten eggs.
• 1:07:47
  Speaker 5: Then roll in fine bread crumbs and fry in deep
• 1:07:50
  Speaker 5: hot lard until brown. Serve hot with tomato sauce. Twenty
• 1:07:55
  Speaker 5: Italian ice cream. Whip one quart of cream with two
• 1:07:59
  Speaker 5: cups of sugar until stiff. Put in the freezer until
• 1:08:03
  Speaker 5: half frozen. Then add the juice and grated peel of
• 1:08:06
  Speaker 5: two lemons, two tablespoonfuls of fine brandy, and a little
• 1:08:11
  Speaker 5: pistache coloring. Let freeze until hard, and serve with cake.
• 1:08:16
  Speaker 5: Twenty one French chocolate biscuits. Beat the yolks of six
• 1:08:21
  Speaker 5: eggs with ten ounces of powdered sugar. Add one ounce
• 1:08:24
  Speaker 5: of powdered French chocolate. Mix well with four ounces of flour,
• 1:08:28
  Speaker 5: and the whites beaten stiff with a pinch of salt.
• 1:08:31
  Speaker 5: Add one tablespoonful of vanilla extract. Bake on wafer sheets
• 1:08:36
  Speaker 5: in small cakes to a light brown. Twenty two India cannopes.
• 1:08:43
  Speaker 5: Cut slices of bread into delicate circles and toast in butter.
• 1:08:47
  Speaker 5: Then take one ounce of chutney and two ounces of
• 1:08:50
  Speaker 5: grated Parmesan cheese. Spread the toast with ham and the chutney,
• 1:08:54
  Speaker 5: and sprinkle with grated cheese. Set in the oven a
• 1:08:57
  Speaker 5: few minutes and serve hot. Garnish with fried parsley. Twenty
• 1:09:02
  Speaker 5: three chicken a la tartar season and stew two spring
• 1:09:07
  Speaker 5: chickens with one onion, some capers, parsley, one bay leaf,
• 1:09:13
  Speaker 5: and two sprigs of thyme, chopped fine until tender. Remove
• 1:09:16
  Speaker 5: the chickens. Add one tablespoonful of minced pickles, one teaspoonful
• 1:09:21
  Speaker 5: of made mustard, one teaspoonful of tarragon, and one half
• 1:09:25
  Speaker 5: cup of mayonnaise sauce. Let boil up and pour over
• 1:09:29
  Speaker 5: the chickens. Serve with boiled rice. Twenty four Jewish pudding.
• 1:09:35
  Speaker 5: Soak six mozza crackers in water, pressed dry, and mix
• 1:09:39
  Speaker 5: with one tablespoonful of butter, a pinch of salt, the
• 1:09:42
  Speaker 5: yolks of five eggs, a small cup of sugar, some cinnamon,
• 1:09:46
  Speaker 5: one half cup of raisins, and a little grated lemon. Peel.
• 1:09:50
  Speaker 5: Add the beaten rice and bake until brown. Serve with
• 1:09:53
  Speaker 5: wine sauce. Twenty five German potato pancakes. Peel three largetat
• 1:10:00
  Speaker 5: ptatoes and lay in salted water half an hour. Then
• 1:10:03
  Speaker 5: grate the potatoes, add pepper, salt, three eggs, and a
• 1:10:07
  Speaker 5: large spoonful of flour. Beat well together and fry in
• 1:10:10
  Speaker 5: hot lard by the tablespoonful until light brown. Serve hot
• 1:10:15
  Speaker 5: with a pot roast. Twenty six English roast veal season
• 1:10:20
  Speaker 5: a veal loin, roast with salt and pepper and rub
• 1:10:23
  Speaker 5: with butter. Put in the dripping pan with sliced onions,
• 1:10:26
  Speaker 5: tomatoes and parsley, and two tablespoonfuls of dripping let roast.
• 1:10:31
  Speaker 5: Baste often until tender. Serve hot or cold, cut into
• 1:10:35
  Speaker 5: thin slices. Twenty seven Russian rice pudding. Mix cold boiled
• 1:10:41
  Speaker 5: rice with the juice and rind of a lemon, one
• 1:10:44
  Speaker 5: cup of sugar, and one half glass of fine rum.
• 1:10:48
  Speaker 5: Then press into a mold. Let get very cold, and
• 1:10:51
  Speaker 5: serve with cold cooked fruit. Twenty eight Scotch pudding. Take
• 1:10:57
  Speaker 5: two quart of black cherries, remove the stone and mix
• 1:11:00
  Speaker 5: with one half pound of fine bread crumbs, some chopped nuts,
• 1:11:04
  Speaker 5: the beaten yolks of four eggs and one half cup
• 1:11:07
  Speaker 5: of sugar. Add the whites, beaten stiff. Bake in a
• 1:11:10
  Speaker 5: well buttered pudding dish and serve cold. Twenty nine Italian
• 1:11:16
  Speaker 5: potato balls. Peel and boiled potatoes in salted water until soft.
• 1:11:21
  Speaker 5: Drain and mash smooth. Take a pint of the mashed potatoes,
• 1:11:25
  Speaker 5: mix with two tablespoonfuls of melted butter and one egg.
• 1:11:29
  Speaker 5: Add a little flour and form into balls. Put them
• 1:11:33
  Speaker 5: into a well buttered baking pan. Sprinkle with grated Parmesan cheese,
• 1:11:37
  Speaker 5: and bake in a quick oven to a golden brown.
• 1:11:40
  Speaker 5: Serve with stewed chicken, thirty Belgian veal cutlets. Seasoned veal cutlets,
• 1:11:47
  Speaker 5: Dip in beaten egg and roll in fine bread crumbs.
• 1:11:50
  Speaker 5: Fry in deep pot lard, keep hot. Chop a few
• 1:11:54
  Speaker 5: onions with a clove of garlic and fry in a
• 1:11:57
  Speaker 5: tablespoonful of butter. Stir in one tablespoonful of flour until brown.
• 1:12:02
  Speaker 5: Add a little water and the juice of a lemon, salt,
• 1:12:05
  Speaker 5: pepper and nutmeg to taste. Let boil well. Then remove
• 1:12:10
  Speaker 5: from the fire. Stir in the yolks of two eggs
• 1:12:13
  Speaker 5: and let get very hot. Pour over the chops. Serve
• 1:12:16
  Speaker 5: with French peas thirty one French lemon cookies. Beat the
• 1:12:22
  Speaker 5: yolks of four eggs, add one cup of butter and
• 1:12:25
  Speaker 5: three cups of sugar beaten. Add the whites beaten stiff,
• 1:12:29
  Speaker 5: and a teaspoonful of lemon extract. Add enough flour with
• 1:12:32
  Speaker 5: a teaspoonful of baking powder to make a stiff dough.
• 1:12:36
  Speaker 5: Roll out thin, cut into small cookies, and bake in
• 1:12:40
  Speaker 5: a quick oven to a light brown. End of section five.
• 1:12:52
  Speaker 6: Section six of three hundred and sixty five Foreign dishes.
• 1:12:56
  Speaker 6: This is a LibriVox recording. All LibriVox recordings in the
• 1:13:00
  Speaker 6: public domain. For more information or to volunteer, please visit
• 1:13:04
  Speaker 6: librebox dot org. Read by Lore. Three hundred and sixty
• 1:13:10
  Speaker 6: five dishes by anonymous June. One Italian stuffed tomatoes. Cut
• 1:13:18
  Speaker 6: tomatoes and halves. Take out some of the pulp, Fry
• 1:13:22
  Speaker 6: one large onion in butter. Add the tomato pulp, a
• 1:13:26
  Speaker 6: piece of beef marrow, two sprigs of chopped parsley, salt
• 1:13:31
  Speaker 6: and pepper. Remove from the fire. Add a beaten egg
• 1:13:35
  Speaker 6: and mix with bread crumbs and a pinch of nutmeg.
• 1:13:38
  Speaker 6: Then fill the tomatoes, Sprinkle with buttered bread crumbs, and
• 1:13:43
  Speaker 6: bake until done. Serve on a platter with poached eggs.
• 1:13:47
  Speaker 6: Garnish with croutons. Two English salad pick, wash and drain
• 1:13:55
  Speaker 6: two heads of lettuce and break into pieces. Mix with
• 1:13:59
  Speaker 6: some water, crub shredded celery, and a few leaves of mint.
• 1:14:03
  Speaker 6: Put in a salad bowl. Sprinkle with salt, pepper, sugar,
• 1:14:07
  Speaker 6: and lemon juice, and pour over a salad dressing. Garnish
• 1:14:12
  Speaker 6: with slices of hard boiled eggs and pickled beetroot. Three
• 1:14:17
  Speaker 6: scotch stuffed eggs. Boil eggs until hard, remove the shells,
• 1:14:24
  Speaker 6: cut out the center's lengthwise. Then chopped cooked chicken to
• 1:14:28
  Speaker 6: a fine mince. Add the yolk of a raw egg
• 1:14:32
  Speaker 6: and mix with cream. Season to taste with salt and pepper.
• 1:14:37
  Speaker 6: Fill the eggs and dip them in beaten eggs and
• 1:14:40
  Speaker 6: fine bread crumbs, and fry a light brown. Serve hot
• 1:14:44
  Speaker 6: with cream sauce. Garnish with parsley, four oriental vegetable curry,
• 1:14:52
  Speaker 6: peel and fry some small onions. Add two stalks of
• 1:14:57
  Speaker 6: celery cut in two inch pieces. Sprinkle with salt, pepper
• 1:15:02
  Speaker 6: and curry powder. Add a few truffles and pour over
• 1:15:06
  Speaker 6: all one cup of stock. Let stew until tender. Then
• 1:15:11
  Speaker 6: boil some potatoes, Mash smooth with butter and season with
• 1:15:15
  Speaker 6: curry sauce. Place a border of mashed potatoes on a
• 1:15:19
  Speaker 6: platter and put the stew in the center. Serve hot
• 1:15:23
  Speaker 6: garnish with fried parsley. Five Chinese noodle soup. Boil a
• 1:15:30
  Speaker 6: large hen in three quarts of water. Add a few
• 1:15:33
  Speaker 6: slices of ham, one onion sliced, some sliced mushrooms, two
• 1:15:39
  Speaker 6: stalks of celery, cut fine, two tomatoes, and Chinese chopped herbs.
• 1:15:45
  Speaker 6: Let cook three hours and strain, then boil up. Add
• 1:15:49
  Speaker 6: fine noodles and let cook ten minutes. Add chopped parsley
• 1:15:54
  Speaker 6: and serve it once. Six Hindu eggs. Slice some hard
• 1:16:00
  Speaker 6: boiled eggs and place in a well buttered baking dish.
• 1:16:04
  Speaker 6: Cover with well beaten raw eggs. Sprinkle with salt, pepper, cayenne,
• 1:16:10
  Speaker 6: and curry powder. A few bits of butter rolled in breadcrumbs,
• 1:16:15
  Speaker 6: and some grated cheese. Let bake in a moderate oven
• 1:16:19
  Speaker 6: until done. Seven Portugal veal stew. Heat two tablespoonfuls of
• 1:16:27
  Speaker 6: olive oil in a stew pan. Add two sliced onions,
• 1:16:31
  Speaker 6: a clove of garlic, and a few capers. Let fry
• 1:16:35
  Speaker 6: a few minutes. Stir in one tablespoonful of flour until brown.
• 1:16:40
  Speaker 6: Add one half cup of stock, seasoned with salt, pepper, cinnamon, cloves,
• 1:16:46
  Speaker 6: and a pinch of saffron. Add one cup of white wine.
• 1:16:50
  Speaker 6: Let boil, then add cooked veal sliced thin Let cook
• 1:16:55
  Speaker 6: ten minutes in the sauce and serve very hot. Eight
• 1:17:00
  Speaker 6: Italian coffee cream. Mix one and one half cups of
• 1:17:05
  Speaker 6: strong coffee with one half cup of rich milk in
• 1:17:09
  Speaker 6: a double boiler. Add one half cup of sugar, one
• 1:17:14
  Speaker 6: tablespoonful of gelatin, and a pinch of salt. Then stir
• 1:17:19
  Speaker 6: in the yolks of three beaten eggs with one half
• 1:17:22
  Speaker 6: cup of sugar until it thickens. Remove from the fire.
• 1:17:27
  Speaker 6: Add the whites, beaten to a froth, and a teaspoonful
• 1:17:31
  Speaker 6: of vanilla. Pack in a mold and freeze until hard,
• 1:17:35
  Speaker 6: and served with whipped cream. Nine Scotch rare bit. Cut
• 1:17:42
  Speaker 6: one half pound of cheese in very small pieces and
• 1:17:46
  Speaker 6: add one ounce of fresh butter, two tablespoonfuls of fine
• 1:17:51
  Speaker 6: bread crumbs, one teaspoonful of prepared mustard, salt and pepper,
• 1:17:57
  Speaker 6: and a pinch of cayenne to taste. Mix well together
• 1:18:00
  Speaker 6: to a smooth paste. Have ruddy some buttered toast. Place
• 1:18:05
  Speaker 6: on a dish, spread with the mixture and set in
• 1:18:08
  Speaker 6: the oven until melted. Serve at once ten Irish ham omelet.
• 1:18:16
  Speaker 6: Beat six yolks of eggs with a pinch of salt.
• 1:18:19
  Speaker 6: Add the whites, beaten stiff, and mix with a tablespoonful
• 1:18:23
  Speaker 6: of cream. Beat two ounces of butter in an omelet pan.
• 1:18:28
  Speaker 6: Add the beaten eggs and shake the pan to spread evenly.
• 1:18:33
  Speaker 6: Have ready some finely minced tam Spread on half of
• 1:18:37
  Speaker 6: the omelet, Fold and serve at once on a hot dish.
• 1:18:42
  Speaker 6: Eleven Jewish stewed tongue. Boil calf's tongue in salted water
• 1:18:49
  Speaker 6: until tender, skin and slice thin. Then heat two tablespoonfuls
• 1:18:56
  Speaker 6: of butter. Add one chopped onion. Stir in one table's
• 1:19:00
  Speaker 6: spoonful of flour until brown. Add two cups of the
• 1:19:03
  Speaker 6: water in which the tongue was cooked, one fourth cup
• 1:19:07
  Speaker 6: of seeded raisins, a few cloves, one bay leaf, one
• 1:19:12
  Speaker 6: fourth cup of vinegar, and one half teaspoonful of paprika.
• 1:19:18
  Speaker 6: Let all boil well. Then add the sliced tongue. Let
• 1:19:22
  Speaker 6: simmer ten minutes. Serve hot or cold. Twelve French prune seflet.
• 1:19:30
  Speaker 6: Cook one half pound of prunes until soft. Remove the
• 1:19:34
  Speaker 6: stones and cut the prunes into small pieces. Mix with
• 1:19:38
  Speaker 6: some chopped nuts and the yolks of three eggs, well
• 1:19:41
  Speaker 6: beaten with three tablespoonfuls of pulverized sugar. Add one teaspoonful
• 1:19:48
  Speaker 6: of vanilla and the whites of the eggs beaten stiff.
• 1:19:52
  Speaker 6: Put in a pudding dish and bake in a moderate
• 1:19:55
  Speaker 6: oven for ten minutes and serve thirteen Italian cooked eggs.
• 1:20:03
  Speaker 6: Take six hard boiled eggs and cut lengthwise. Put in
• 1:20:07
  Speaker 6: a pan with twelve anchovies, some onion, juice, and one
• 1:20:11
  Speaker 6: tablespoonful of finely chopped parsley. Season with salt, white pepper,
• 1:20:17
  Speaker 6: and a little nutmeg grated. Then pour over all one
• 1:20:22
  Speaker 6: half pint of sour cream. Let boil up once and
• 1:20:26
  Speaker 6: serve hot with croutons. Fourteen Spanish broiled steak. Season a
• 1:20:34
  Speaker 6: porterhouse steak with salt and pepper and rub with butter.
• 1:20:38
  Speaker 6: Place on a hot gridiron and let broil on a
• 1:20:41
  Speaker 6: quick fire on both sides. Make this sauce. Chop one
• 1:20:46
  Speaker 6: onion and brown in one tablespoonful of butter. Add one
• 1:20:50
  Speaker 6: half cup of stock and one half cup of claret.
• 1:20:54
  Speaker 6: Let boil well, season and thicken the sauce with a
• 1:20:58
  Speaker 6: little flour and some chopped parsley. Let boil up and
• 1:21:02
  Speaker 6: serve it once with the steak. Fifteen liver a la
• 1:21:09
  Speaker 6: bourgone season a calf's liver with salt and pepper. Put
• 1:21:13
  Speaker 6: a few slices of bacon in a saucepan. Let get
• 1:21:17
  Speaker 6: very hot. Add the liver, one onion, one carrot, two
• 1:21:22
  Speaker 6: bay leaves, and two sprigs of thyme minced fine, cover
• 1:21:26
  Speaker 6: and let brown a few minutes. Then add one glass
• 1:21:30
  Speaker 6: of sherry wine, salt and pepper, and sprinkle with flour.
• 1:21:34
  Speaker 6: Let simmer ten minutes. Serve hot with potatoes. Sixteen Messina macaroni.
• 1:21:42
  Speaker 6: Boil some macaroni in salted water until tender, then fry
• 1:21:47
  Speaker 6: one onion and two cloves of garlic, chopped in olive oil.
• 1:21:52
  Speaker 6: Add one cup of tomato, sauce, salt and pepper to taste.
• 1:21:56
  Speaker 6: Then add the macaroni and let fry altogether. Serve hot
• 1:22:01
  Speaker 6: with baked chicken. Seventeen Dutch prune pudding. Boil prunes until
• 1:22:08
  Speaker 6: very soft, remove the stones, mash well, add the yolks
• 1:22:13
  Speaker 6: of four beaten eggs, three tablespoonfuls of sugar, one cup
• 1:22:18
  Speaker 6: of bread crumbs, one teaspoonful of vanilla. One half cup
• 1:22:23
  Speaker 6: of chopped nuts and the whites of the eggs beaten stiff.
• 1:22:27
  Speaker 6: Put in a well buttered pudding dish and bake in
• 1:22:30
  Speaker 6: a moderate oven until done. Serve cold eighteen Irish beef stew.
• 1:22:39
  Speaker 6: Season a piece of fat beef. Put in a stew
• 1:22:42
  Speaker 6: pan with some hot water. Let cook slowly a half hour.
• 1:22:47
  Speaker 6: Then add three potatoes, cut in dice pieces and one
• 1:22:51
  Speaker 6: onion sliced. Let cook slowly until tender. Add one half
• 1:22:56
  Speaker 6: cup of corn and one cup of tomatoes, seasoned with
• 1:22:59
  Speaker 6: salt and pepper. Let all cook until done. Serve hot
• 1:23:05
  Speaker 6: nineteen English creamed asparagus. Cut tough ends from the asparagus,
• 1:23:12
  Speaker 6: scrape and boil in salted water until tender. Make a
• 1:23:16
  Speaker 6: cream sauce. When done, stir in the yolk of an egg.
• 1:23:20
  Speaker 6: Season with a little white pepper. The sauce must be
• 1:23:24
  Speaker 6: rather thick and poured hot over the asparagus. Serve with
• 1:23:29
  Speaker 6: veal chops. Twenty French float. Line a glass dish with
• 1:23:36
  Speaker 6: stale sponge cake, sprinkle with wine. Make a boiled custard.
• 1:23:42
  Speaker 6: Use four yolks of eggs and flavor with rose water.
• 1:23:46
  Speaker 6: Beat the whites with pulverized sugar. And flavor to taste.
• 1:23:51
  Speaker 6: Pour the custard over the cake and place the stiffly
• 1:23:54
  Speaker 6: beaten whites on top. Put on the ice and serve
• 1:23:58
  Speaker 6: very cold. Twenty one Russian pot roast. Season a round
• 1:24:04
  Speaker 6: of beef with salt, pepper, cloves and nutmeg. Put in
• 1:24:08
  Speaker 6: a saucepan on hot dripping Peel six small onions and
• 1:24:13
  Speaker 6: slice two carrots and two cloves of garlic. Add to
• 1:24:17
  Speaker 6: the meat with one erb bouquet. Cover with one cup
• 1:24:21
  Speaker 6: of hot water and let cook slowly until tender. Then
• 1:24:25
  Speaker 6: add one half can of chopped mushrooms, one glass of clarette,
• 1:24:31
  Speaker 6: salt and pepper to taste. Serve hot on a border
• 1:24:34
  Speaker 6: of mashed potatoes. Twenty two Spanish salad. Take one half
• 1:24:42
  Speaker 6: pound of chopped chicken, one quarter pound of almonds, one
• 1:24:46
  Speaker 6: red pepper, one Spanish onion, and one head of chickory,
• 1:24:50
  Speaker 6: chopped fine. Mix in a salad bowl with one fourth
• 1:24:55
  Speaker 6: teaspoonful of salt, one teaspoonful of curry powder, two table
• 1:25:00
  Speaker 6: spoonfuls of tarragon vinegar, four tablespoonfuls of olive oil. Garnish
• 1:25:06
  Speaker 6: with sliced beets and bananas. Twenty three Scotch baked potatoes.
• 1:25:14
  Speaker 6: Peel and slice six raw potatoes very thin. Then beat
• 1:25:18
  Speaker 6: one egg with one tablespoonful of butter. Put the potatoes
• 1:25:22
  Speaker 6: into a shallow baking dish. Sprinkle well with salt and pepper.
• 1:25:27
  Speaker 6: Add enough milk to cover the potatoes. Add the beaten egg.
• 1:25:32
  Speaker 6: Sprinkle one half cup of grated cheese over all, and
• 1:25:35
  Speaker 6: let bake until done. Twenty four German apple cake. Make
• 1:25:41
  Speaker 6: a biscuit dough, roll out verry thin and put on
• 1:25:45
  Speaker 6: a well buttered cakepan. Have ready some apples cut in quarters.
• 1:25:51
  Speaker 6: Lay closely on the cake. Sprinkle thick with brown sugar
• 1:25:56
  Speaker 6: and some cinnamon and a handful of currants. Pour some
• 1:26:00
  Speaker 6: fresh melted butter over the cake. Set in the oven
• 1:26:03
  Speaker 6: to bake until done. Serve with coffee. Twenty five English
• 1:26:10
  Speaker 6: ham sandwiches. Cut thin slices of fresh bread. Chop ham
• 1:26:16
  Speaker 6: with the yolks of two hard boiled eggs. Add some
• 1:26:19
  Speaker 6: made mustard and fresh butter and a dash of pepper.
• 1:26:24
  Speaker 6: Mix all well and spread between the slices of bread.
• 1:26:27
  Speaker 6: Serve on a folded napkin and garnish with sprigs of parsley.
• 1:26:33
  Speaker 6: Twenty six Swiss peach custard line a well buttered pudding
• 1:26:39
  Speaker 6: dish with slices of sponge cake and cover with peach compo.
• 1:26:44
  Speaker 6: Make an egg custard and cover with the custard. Set
• 1:26:48
  Speaker 6: in the oven to bake. Beat the whites of two
• 1:26:50
  Speaker 6: eggs with a little lemon juice and pulverized sugar. Spread
• 1:26:54
  Speaker 6: on the top and let brown. Serve cold. Twenty seven
• 1:27:00
  Speaker 6: French veal hash Cut veal round steak into small pieces,
• 1:27:06
  Speaker 6: then fry some chopped bacon, one onion, and two cloves
• 1:27:10
  Speaker 6: of garlic chopped. Add the meat, stir well and let
• 1:27:14
  Speaker 6: all fry a few minutes. Add one cup of boiling
• 1:27:18
  Speaker 6: water and let cook slowly with some parsley and thyme, salt,
• 1:27:23
  Speaker 6: pepper until tender. Add a tablespoonful of vinegar. Let boil up.
• 1:27:29
  Speaker 6: Remove from the fire and stir in the yolks of
• 1:27:32
  Speaker 6: two eggs well beaten. Serve hot with toast. Twenty eight
• 1:27:38
  Speaker 6: Vienna potato salad. Slice boiled potatoes thin, chop some onion,
• 1:27:44
  Speaker 6: erry fine, Slice two hard boiled eggs and mix. Sprinkle
• 1:27:48
  Speaker 6: all with salt and pepper. Then heat some vinegar. Add
• 1:27:52
  Speaker 6: a tea spoonful of made mustard and stir with the
• 1:27:56
  Speaker 6: beaten yolk of an egg. Mix all together with one
• 1:28:00
  Speaker 6: one tablespoonful of hot butter and chopped parsley. Serve with
• 1:28:04
  Speaker 6: cold meats. Twenty nine French baked omelet Beat four yolks
• 1:28:11
  Speaker 6: of eggs, Add six soda crackers, crushed fine salt, pepper,
• 1:28:17
  Speaker 6: one teaspoonful of grated onion, one tablespoonful of butter, and
• 1:28:22
  Speaker 6: one cup of milk. Beat up well. Add the whites,
• 1:28:26
  Speaker 6: beaten stiff, put into a well buttered baking dish, and
• 1:28:30
  Speaker 6: let bake in a hot oven. Serve at once. Thirty
• 1:28:35
  Speaker 6: Italian batter cakes beat three yolks of eggs with one
• 1:28:40
  Speaker 6: cup of milk, a salt spoonful of salt, one tablespoonful
• 1:28:45
  Speaker 6: of olive oil, and one tablespoonful of sugar. Mix with
• 1:28:50
  Speaker 6: one half cup of flour and the beaten whites of
• 1:28:53
  Speaker 6: the eggs. Fry until light brown. Serve with cooked fruit
• 1:29:00
  Speaker 6: of Section six.
• 1:29:07
  Speaker 3: Section seven of three hundred and sixty five Foreign dishes.
• 1:29:12
  Speaker 3: This is a LibriVox recording. All LibriVox recordings are in
• 1:29:16
  Speaker 3: the public domain. For more information or to volunteer, please
• 1:29:21
  Speaker 3: visit LibriVox dot org. Read by Adrian Stephens three hundred
• 1:29:27
  Speaker 3: and sixty five foreign dishes by anonymous July. One Portugal
• 1:29:35
  Speaker 3: iced pudding mix one quart of vanilla ice cream with
• 1:29:41
  Speaker 3: one jill of wine, one quarter pounds of malaga grapes,
• 1:29:45
  Speaker 3: two ounces of candied orange peel, chopped fine, and one
• 1:29:49
  Speaker 3: pint of whipped cream. Then place in the freezer to
• 1:29:53
  Speaker 3: harden and serve. Two English chicken salad mix. One cup
• 1:30:01
  Speaker 3: of cold chicken, cut fine, with one cup of chopped celery,
• 1:30:06
  Speaker 3: one cup of cooked chestnuts chopped, and two green peppers
• 1:30:10
  Speaker 3: cut fine, season with salt and pepper. Put on crisp
• 1:30:16
  Speaker 3: lettuce leaves in the salad bowl. Cover with a mayonnaise dressing.
• 1:30:21
  Speaker 3: Serve cold. Three Turkish stewed lamb season a quarter of
• 1:30:29
  Speaker 3: a young lamb and cut into pieces, lay in a
• 1:30:33
  Speaker 3: large stewpan and cover with hot water. Add one sliced onion,
• 1:30:40
  Speaker 3: two sliced green peppers, and two tomatoes, one red pepper,
• 1:30:45
  Speaker 3: and two sprigs of parsley. Let stews slowly until tender.
• 1:30:51
  Speaker 3: Then fry thin slices of eggplant and add to the stew.
• 1:30:57
  Speaker 3: Serve hot. Four or Irish apple pudding. Pare and slice
• 1:31:05
  Speaker 3: apples and lay them in a buttered pie dish. Sprinkle
• 1:31:09
  Speaker 3: with brown sugar, add the juice and rind of half
• 1:31:13
  Speaker 3: of a lemon, a pinch of cinnamon, and cloves, then
• 1:31:18
  Speaker 3: cover with a rich pie paste and let bake until done.
• 1:31:24
  Speaker 3: Five Indian rice Boil one cup of rice in chicken broth,
• 1:31:31
  Speaker 3: Add a pinch of curry, powder and seasoned taste with
• 1:31:35
  Speaker 3: salt and pepper. Boil half teaspoon of saffron in one
• 1:31:40
  Speaker 3: cup of the stock. Then let all cook slowly until
• 1:31:45
  Speaker 3: the broth is entirely absorbed by the rice. Serve very hot.
• 1:31:53
  Speaker 3: Six Hungarian chicken soup. Boil a large chicken in three
• 1:32:00
  Speaker 3: quarts of water, season with salt, sage, and pepper. Add
• 1:32:06
  Speaker 3: one onion, chopped and cook until tender. Remove the chicken
• 1:32:12
  Speaker 3: and chop it fine. Then add to the soup with
• 1:32:15
  Speaker 3: the yolks of three well beaten eggs. Let all get
• 1:32:20
  Speaker 3: very hot, Sprinkle with chopped parsley, and serve at once.
• 1:32:28
  Speaker 3: Seven Yorkshire pudding. Beat three eggs with a pinch of salt,
• 1:32:34
  Speaker 3: add one pint of milk and two thirds of a
• 1:32:36
  Speaker 3: cup of flour. Stir until smooth, then pour into a
• 1:32:42
  Speaker 3: well greased pan and bake until done. Serve with English
• 1:32:47
  Speaker 3: roast beef and pour over the gravy eight Portugal salad.
• 1:32:56
  Speaker 3: Slice two cucumbers, two tomatoes, one onion, and two green peppers.
• 1:33:02
  Speaker 3: Then sprinkle with one chopped clove of garlic, salt and pepper,
• 1:33:06
  Speaker 3: and cover with some thin slices of bread. Pour over
• 1:33:11
  Speaker 3: all a cup of vinegar and a quarter cup of
• 1:33:14
  Speaker 3: olive oil, and serve. Nine English chocolate pudding. Soak six
• 1:33:23
  Speaker 3: ounces of bread crumbs in milk and pressed dry. Add
• 1:33:26
  Speaker 3: two ounces of butter mixed with three ounces of sugar
• 1:33:29
  Speaker 3: and three ounces of chocolate. Add the yolks of six eggs,
• 1:33:34
  Speaker 3: well beaten, and flavor with a tea spoonful of vanilla.
• 1:33:38
  Speaker 3: Add the whites, beaten to a stiff froth. Bake in
• 1:33:42
  Speaker 3: a quick oven, and serve at once. Ten Spanish cannopies.
• 1:33:50
  Speaker 3: Prepare circular pieces of buttered toast. Then mix one cup
• 1:33:55
  Speaker 3: of chopped fish with three sweet pickles, minced fine, and
• 1:33:59
  Speaker 3: two tablespoonfuls of madrass chutney. Moisten with two tablespoonfuls of
• 1:34:05
  Speaker 3: hollandaise sauce. Spread this mixture over eight pieces of toast.
• 1:34:10
  Speaker 3: Sprinkle with three tablespoonfuls of grated parmesan cheese. Let bake
• 1:34:16
  Speaker 3: for five minutes and serve. Eleven French strawberry pudding. Dip
• 1:34:25
  Speaker 3: enough macaroons in wine to line the pudding dish. Cover
• 1:34:29
  Speaker 3: with sweetened strawberries. Beat the yolks of four eggs with
• 1:34:33
  Speaker 3: sugar and flavor with vanilla. Pour over the strawberries. Put
• 1:34:38
  Speaker 3: in the oven to bake. Beat the whites to a
• 1:34:41
  Speaker 3: stiff froth with some pulverized sugar. Put on top of
• 1:34:46
  Speaker 3: the pudding, and let brown. Serve cold. Twelve veal croquette
• 1:34:53
  Speaker 3: a la reine chop cold veal mix with some sweet
• 1:34:59
  Speaker 3: bread and mushrooms chopped, season with salt, pepper and lemon juice.
• 1:35:05
  Speaker 3: Add a sprig of parsley and a little onion chopped fine.
• 1:35:10
  Speaker 3: Mix with a beaten egg and bread crumbs. Sprinkle with nutmeg.
• 1:35:16
  Speaker 3: Four into croquettes, Dip in beaten egg and fine bread crumbs,
• 1:35:21
  Speaker 3: and fry in deep hot lard. Serve hot with a
• 1:35:26
  Speaker 3: cream sauce. Thirteen German cheese pie line a pie plate
• 1:35:34
  Speaker 3: with a rich pie dough. Mix one cup of cottage
• 1:35:38
  Speaker 3: cheese with one tablespoonful of butter, a quarter cup of sugar,
• 1:35:43
  Speaker 3: two eggs, a pinch of salt and a few currants.
• 1:35:47
  Speaker 3: Mix well. Fill the pie, sprinkle with sugar and cinnamon,
• 1:35:52
  Speaker 3: and bake until light brown, serve hot or cold. Fourteen
• 1:35:59
  Speaker 3: Italian veal pathaes chop cooked veal with some onion, parsley, thyme,
• 1:36:06
  Speaker 3: and one clove of garlic. Season with salt, pepper and nutmeg.
• 1:36:10
  Speaker 3: Add some chopped ham, lemon, juice, and two eggs. Mix
• 1:36:15
  Speaker 3: with bread crumbs and melted butter. Fill into small path shells.
• 1:36:21
  Speaker 3: Rub with butter and beaten egg Place a paper over
• 1:36:25
  Speaker 3: the top and let bake in a moderate oven. Serve
• 1:36:29
  Speaker 3: with tomato sauce. Fifteen Hungarian noodle pudding. Boil finely cut
• 1:36:37
  Speaker 3: noodles in salted water. Drain and mix with the yolks
• 1:36:41
  Speaker 3: of five eggs, a half cup of raisins, sugar, cinnamon,
• 1:36:46
  Speaker 3: and grated lemon peel to taste. Add the beaten whites.
• 1:36:51
  Speaker 3: Line the pudding dish with a rich pie paste, Fill
• 1:36:55
  Speaker 3: with the noodles and pour over some melted butter. Bake
• 1:37:00
  Speaker 3: until brown, serve hot with lemon sauce. Sixteen Polish stewed chicken.
• 1:37:10
  Speaker 3: Clean a fat hen and cut into pieces at the joints.
• 1:37:14
  Speaker 3: Season and let stew with two sliced onions, two carrots,
• 1:37:18
  Speaker 3: and one potato, cut into dice pieces. When nearly done,
• 1:37:23
  Speaker 3: add one cup of sour kraut, two tablespoonfuls of sorrel,
• 1:37:28
  Speaker 3: and half a cup of wine. Let cook until tender
• 1:37:33
  Speaker 3: and serve on a platter with cooked rice. Seventeen madrass
• 1:37:40
  Speaker 3: curried apples, peel and cow four sour apples and cut
• 1:37:46
  Speaker 3: into rings, then sprinkle with curry powder and let fry
• 1:37:51
  Speaker 3: until tender. Add a few thinly cut shalots, cover and
• 1:37:57
  Speaker 3: let simmer until done. Serve on a platter with boiled rice,
• 1:38:03
  Speaker 3: and pour over a curry sauce. Eighteen Irish batter cakes.
• 1:38:11
  Speaker 3: Beat the yolks of four eggs, add a pinch of salt,
• 1:38:15
  Speaker 3: one tablespoonful of melted butter, one small cup of milk,
• 1:38:19
  Speaker 3: and sifted flour enough to make a smooth batter. Beat well.
• 1:38:25
  Speaker 3: Add the whites of eggs, beaten stiff and let fry
• 1:38:29
  Speaker 3: a golden color. Then spread with jam and serve hot.
• 1:38:37
  Speaker 3: Nineteen Spanish baked eggs. Poach eggs as soft as possible,
• 1:38:45
  Speaker 3: butter a baking dish, add a layer of bread crumbs
• 1:38:48
  Speaker 3: and grated cheese, Paste the eggs on the crumbs, Sprinkle
• 1:38:53
  Speaker 3: with salt, pepper, grated cheese and chopped parsley. Cover with
• 1:38:57
  Speaker 3: bread crumbs and pour over some cream sauce. Let bake
• 1:39:02
  Speaker 3: in a hot oven until brown on top. Serve with toast.
• 1:39:08
  Speaker 3: Twenty Scotch stewed onions. Boil one dozen small onions and
• 1:39:16
  Speaker 3: four leeks in salted water until tender. Drain, heat two
• 1:39:24
  Speaker 3: tablespoonfuls of butter. Stir in one tablespoonful of flour until
• 1:39:30
  Speaker 3: smooth but not brown. Then add half pint of rich milk,
• 1:39:37
  Speaker 3: season highly with pepper and salt to taste. Add the onions,
• 1:39:42
  Speaker 3: Let boil up and serve. Twenty one German baked cabbage.
• 1:39:51
  Speaker 3: Take a large cabbage, remove the outer leaves and the inside,
• 1:39:56
  Speaker 3: leaving a frame. Chop all the cabbage from the inside
• 1:40:00
  Speaker 3: and fry in hot grease with one sliced onion. Remove
• 1:40:05
  Speaker 3: from the fire. Mix well with bread crumbs and half
• 1:40:09
  Speaker 3: a cup of chopped ham, two eggs, salt, black pepper,
• 1:40:14
  Speaker 3: and cayenne. Refill the cabbage. Put on the outside leaves,
• 1:40:19
  Speaker 3: cover the top with leaves. Put in a baking pan,
• 1:40:23
  Speaker 3: Sprinkle with bits of butter and pour in half a
• 1:40:27
  Speaker 3: cup of water, let bake until brown. Serve hot. Twenty
• 1:40:35
  Speaker 3: two Dutch veal stew season three pounds of veal with salt, pepper,
• 1:40:41
  Speaker 3: and lemon juice. Put a few slices of bacon in
• 1:40:45
  Speaker 3: a stew pan. When hot, add the veal, cover and
• 1:40:49
  Speaker 3: let brown a few minutes. Then add two carrots and
• 1:40:53
  Speaker 3: one onion, sliced thin, some thyme and mace. Pour over
• 1:40:57
  Speaker 3: one cup of hot water and let cook slowly until tender.
• 1:41:04
  Speaker 3: Thicken with flour mixed with half a cup of milk.
• 1:41:08
  Speaker 3: Add chopped parsley, season to taste, and serve with baked potatoes.
• 1:41:16
  Speaker 3: Twenty three French baked apple dumplings. Peel and core apples,
• 1:41:24
  Speaker 3: sprinkle well with sugar, then mix some cold boiled rice
• 1:41:28
  Speaker 3: with one egg, a pinch of salt, sugar, and cinnamon
• 1:41:32
  Speaker 3: flour enough to make a dough. Cover the apples with
• 1:41:36
  Speaker 3: the dough. Put in a well buttered baking dish with
• 1:41:39
  Speaker 3: two tablespoonfuls of butter, and bake to a delicate brown.
• 1:41:45
  Speaker 3: Serve with whipped cream. Twenty four Bavarian fried brains. Clean
• 1:41:54
  Speaker 3: and boil the brains in salted water. Add one onion
• 1:41:59
  Speaker 3: slice ed. Let cook ten minutes. Remove the brains and
• 1:42:04
  Speaker 3: mash up well with one tablespoonful of butter, some bread
• 1:42:09
  Speaker 3: crumbs and parsley, chopped, salt and pepper to taste. Add
• 1:42:13
  Speaker 3: two eggs. Mix together and fry in deep hot lard
• 1:42:17
  Speaker 3: by the tablespoonful until brown. Serve with tomato sauce. Twenty
• 1:42:25
  Speaker 3: five Polish bread pudding. Soak one pint of bread in
• 1:42:30
  Speaker 3: a quart of milk. Add the yolks of four eggs,
• 1:42:33
  Speaker 3: one cup of sugar, two tablespoonfuls of melted butter, half
• 1:42:37
  Speaker 3: cup of raisins, half a cup of currants, the juice
• 1:42:40
  Speaker 3: of half a lemon. Mix well and bake until brown.
• 1:42:45
  Speaker 3: Then beat the whites to a stiff froth with three
• 1:42:48
  Speaker 3: tablespoonfuls of pulverized sugar. Spread the pudding with jelly and
• 1:42:54
  Speaker 3: cover with the beaten whites. Set in the oven to brown.
• 1:42:59
  Speaker 3: Twenty Vienna cherry cake. Make a rich biscuit dough, roll out,
• 1:43:07
  Speaker 3: then put on a well buttered baking tin stone black cherries.
• 1:43:12
  Speaker 3: Sprinkle the dough with flour and cover with the cherries.
• 1:43:17
  Speaker 3: Sprinkle with sugar and let bake until done. Then cover
• 1:43:22
  Speaker 3: with a sweetened egg custard and bake until brown, serve cold.
• 1:43:31
  Speaker 3: Twenty seven Belgian poached eggs. Cut thin round slices of
• 1:43:38
  Speaker 3: bread and toast them. Spread with chopped anchovies and chopped ham.
• 1:43:44
  Speaker 3: Cover the top with whipped whites of eggs, and place
• 1:43:48
  Speaker 3: a raw yolk on each slice of bread. Set in
• 1:43:52
  Speaker 3: the oven to bake long enough to heat the egg,
• 1:43:55
  Speaker 3: and serve at once. Twenty eight Bavarian apple pie. Line
• 1:44:03
  Speaker 3: a deep pie dish with rich pie paste, let bake
• 1:44:08
  Speaker 3: and fill with chopped apples, raisins, and chopped nuts, sugar
• 1:44:12
  Speaker 3: and a pinch of cinnamon and nutmeg. Then cover with
• 1:44:17
  Speaker 3: cake crumbs and let bake until done. Beat three whites
• 1:44:21
  Speaker 3: of eggs with pulverized sugar, flavor with lemon, and spread
• 1:44:25
  Speaker 3: over the pudding. Set in the oven a few minutes
• 1:44:29
  Speaker 3: to brown on top. Twenty nine Russian fried sweetbreads. Clean
• 1:44:37
  Speaker 3: and season the sweetbreads with salt and pepper and sprinkle
• 1:44:41
  Speaker 3: with lemon, juice and chopped parsley. Roll in fine bread
• 1:44:46
  Speaker 3: crumbs and fry in hot lard. Fry some eggs and
• 1:44:51
  Speaker 3: put on a platter with the sweetbreads, and serve with
• 1:44:55
  Speaker 3: tomatoes sauce. Thirty Polish apple dumpling. Peel and core the
• 1:45:04
  Speaker 3: apples and fill the space with currants. Sprinkle with sugar, cinnamon,
• 1:45:10
  Speaker 3: and grated lemon. Peel and cover each apple with a
• 1:45:15
  Speaker 3: rich pie paste. Lay on a well buttered pie dish
• 1:45:20
  Speaker 3: and let bake until done. Serve with wine sauce. Thirty
• 1:45:28
  Speaker 3: one Swiss potato dumpling. Boil six potatoes, then grate them.
• 1:45:37
  Speaker 3: Mix with two tablespoonfuls of flour and two tablespoonfuls of
• 1:45:43
  Speaker 3: butter and three eggs. Make into a soft dough. Roll
• 1:45:49
  Speaker 3: out and then spread with fried bread crumbs. Make into
• 1:45:55
  Speaker 3: round dumplings and let boil twenty minutes. Have hot with
• 1:46:02
  Speaker 3: melted butter poured over. End of section seven.
• 1:46:14
  Speaker 6: Section eight of three hundred and sixty five Foreign dishes.
• 1:46:18
  Speaker 6: This is a librevox recording. All LibriVox recordings are in
• 1:46:22
  Speaker 6: the public domain. For more information or to volunteer, please
• 1:46:26
  Speaker 6: visit librevox dot org. Read by Lore, three hundred sixty
• 1:46:31
  Speaker 6: five Foreign Dishes by anonymous August one German pot roast.
• 1:46:39
  Speaker 6: Take a five pound beef roast. Rub with salt and
• 1:46:42
  Speaker 6: black pepper and paprika. Pour over some boiling vinegar. Add
• 1:46:47
  Speaker 6: two bay leaves, a few peppercorns and cloves. Let's stand overnight.
• 1:46:53
  Speaker 6: Heat two tablespoonfuls of dripping in a pand lay in
• 1:46:58
  Speaker 6: the meat with two sliced onion. Let stew slowly with
• 1:47:02
  Speaker 6: one cup of water and a half cup of spiced
• 1:47:05
  Speaker 6: vinegar until tender. Thicken the sauce with flour and serve
• 1:47:09
  Speaker 6: hot with potato pancakes, two scotch soup. Cut a sheep's
• 1:47:16
  Speaker 6: liver into pieces and stew with the sheep's head in
• 1:47:20
  Speaker 6: four quarts of water. Add sliced onions, sliced leaks, carrots, turnips,
• 1:47:26
  Speaker 6: parsley and thyme, salt, pepper, and a few cloves. Let
• 1:47:31
  Speaker 6: all cook until tender, then strain, let stand until cool.
• 1:47:37
  Speaker 6: Skim off the fat. Heat and mix with flour until brown.
• 1:47:41
  Speaker 6: Let boil. Add a glass of white wine. Cook all
• 1:47:44
  Speaker 6: together and serve hot. Three Spanish fried potatoes. Peel some
• 1:47:51
  Speaker 6: new potatoes and cook until tender. Mix some fine bread
• 1:47:55
  Speaker 6: prumbs with grated Parmesan cheese and chopped parsley. Beat two
• 1:48:00
  Speaker 6: eggs with salt and pepper. Dip each potato in beaten
• 1:48:03
  Speaker 6: egg and roll in the bread crumbs. Fry in deep
• 1:48:07
  Speaker 6: hot lard until brown, Serve hot, four French frozen milk punch.
• 1:48:16
  Speaker 6: Sweeten one quart of milk with two cupfuls of sugar.
• 1:48:20
  Speaker 6: Let come to a boil. Remove from the fire and
• 1:48:23
  Speaker 6: gray in one half nutmeg. When cool, freeze until a
• 1:48:27
  Speaker 6: half frozen. Then stir in three cupfuls of whipped cream
• 1:48:31
  Speaker 6: and freeze again. Add one half cup of rum and
• 1:48:35
  Speaker 6: one cupful of French brandy. Let freeze until hard, and
• 1:48:40
  Speaker 6: serve five Bavarian fruit compope. Cook two cups of water
• 1:48:47
  Speaker 6: with one cup of wine. Add one cup of sugar
• 1:48:50
  Speaker 6: and a pinch of cinnamon, and some strawberries, cherries and blackberries.
• 1:48:55
  Speaker 6: Let simmer in the juice until fruit is done. Put
• 1:48:58
  Speaker 6: in a glass dish and pour over the syrup. Serve cold.
• 1:49:03
  Speaker 6: Six be in a rice custard. Boil one half cup
• 1:49:07
  Speaker 6: of rice in one quart of milk. Add salt to taste.
• 1:49:11
  Speaker 6: Boil until very soft. Beat the yolks of three eggs
• 1:49:15
  Speaker 6: with four tablespoonfuls of sugar and stir in the rice.
• 1:49:19
  Speaker 6: Flavor with rose water and put in a well buttered
• 1:49:23
  Speaker 6: pudding dish. Beat the whites with pulverized sugar to a
• 1:49:27
  Speaker 6: stiff froth. Spread on the custard and let bake in
• 1:49:31
  Speaker 6: the oven until done. Serve cold. Seven French fried cucumbers.
• 1:49:38
  Speaker 6: Peel the cucumbers and cut into inch slices. Sprinkle with
• 1:49:43
  Speaker 6: salt and pepper, and dip in beaten eggs and fine
• 1:49:46
  Speaker 6: bread crumbs. Season with salt and pepper, and fry in
• 1:49:50
  Speaker 6: hot lard until brown. Serve with tomato sauce and veal chops.
• 1:49:56
  Speaker 6: Eight German cherry soup. Boil one quart of cherries until soft,
• 1:50:03
  Speaker 6: sweetened to taste. Add some grated lemon, peel some cinnamon,
• 1:50:08
  Speaker 6: one bottle of red wine and two bottles of water.
• 1:50:11
  Speaker 6: Serve ice cold with macaroons. Nine Swiss pancakes. Peel and
• 1:50:19
  Speaker 6: grate four raw potatoes. Mix with one ounce of butter,
• 1:50:23
  Speaker 6: one ounce of bread crumbs, one fourth pint of milk,
• 1:50:28
  Speaker 6: one large tablespoonful of Swiss cheese, the yolks of three
• 1:50:33
  Speaker 6: eggs and the whites beaten stiff. Season with salt and pepper,
• 1:50:37
  Speaker 6: and mix with one tablespoonful of flour to a smooth batter.
• 1:50:42
  Speaker 6: Then fry in hot lard until brown. Serve hot. Ten
• 1:50:47
  Speaker 6: English tarts. Make a rich puff paste, roll out thin
• 1:50:52
  Speaker 6: and cut into squares. Then fill with fruit jam, turn
• 1:50:56
  Speaker 6: over and pinch in the edges. Drop in a kettle
• 1:50:59
  Speaker 6: a deep hot lard and fry until a delicate brown.
• 1:51:03
  Speaker 6: Sprinkle with pulverized sugar and serve hot. Eleven Norwegian rice.
• 1:51:11
  Speaker 6: Cook rice until tender, then reheat in a well seasoned
• 1:51:15
  Speaker 6: chicken stock. Put on a platter. Sprinkle with chopped chicken, liver,
• 1:51:20
  Speaker 6: scrambled eggs, and grated cheese, and serve it once. Twelve
• 1:51:26
  Speaker 6: Spanish broiled kidney. Take a fresh kidney, clean and cut
• 1:51:32
  Speaker 6: into thin slices. Run a skewer through them to hold
• 1:51:36
  Speaker 6: them together. Sprinkle with salt and pepper and brush with butter.
• 1:51:40
  Speaker 6: Put on a broiler and cook for five minutes. Then
• 1:51:44
  Speaker 6: place on a platter. Pour over some lemon juice and
• 1:51:47
  Speaker 6: hot butter. Sprinkle with parsley, and serve it once. Thirteen
• 1:51:53
  Speaker 6: Egyptian stuffed peppers. Cut off the tops and remove the
• 1:51:57
  Speaker 6: seeds from large sweet peppers. Stuff with chopped raw beef,
• 1:52:02
  Speaker 6: highly seasoned, and mix with chopped onion, parsley, tomato, a
• 1:52:07
  Speaker 6: beaten egg, and two tablespoonfuls of chutney. Put the stuffed
• 1:52:12
  Speaker 6: peppers in a baking pan with a little hot water.
• 1:52:15
  Speaker 6: Sprinkle with bits of butter and let bake three quarters
• 1:52:19
  Speaker 6: of an hour. Serve garnish with cucumber salad. Fourteen English
• 1:52:25
  Speaker 6: tea cakes. Beat one fourth pound of butter with one
• 1:52:29
  Speaker 6: fourth pound of sugar to a cream. Add one egg
• 1:52:32
  Speaker 6: and one teaspoonful each of cinnamon and mace. Mix with
• 1:52:37
  Speaker 6: six ounces of sifted flour, a pinch of salt, and
• 1:52:41
  Speaker 6: milk enough to make a stiff dough. Then roll out
• 1:52:45
  Speaker 6: very thin, cut into round cakes, and bake in a
• 1:52:48
  Speaker 6: quick oven until done. Fifteen Bavarian cheesecake. Make a rich biscuit, though,
• 1:52:57
  Speaker 6: roll out and place on a well buttered pie dish.
• 1:53:01
  Speaker 6: Then mix one half pound of cottage cheese with a
• 1:53:04
  Speaker 6: pinch of salt, one fourth cup of melted butter, one
• 1:53:08
  Speaker 6: half cup of sugar, one half lemon grated, two yolks
• 1:53:12
  Speaker 6: of eggs, and one half cup of currants. Add the whites,
• 1:53:16
  Speaker 6: beaten stiff. Fill the pie with the cheese. Serve hot
• 1:53:21
  Speaker 6: or cold with coffee. Sixteen Spanish chicken. Cut a spring
• 1:53:28
  Speaker 6: chicken into pieces at the joints. Season with salt and pepper,
• 1:53:31
  Speaker 6: and fry until brown. Remove the chicken. Add one onion
• 1:53:35
  Speaker 6: two cloves of garlic chopped and a cup of tomato sauce.
• 1:53:40
  Speaker 6: Cover and let simmer. Then add the chicken with one
• 1:53:43
  Speaker 6: glass of sherry wine. Cook ten minutes, serve hot with
• 1:53:47
  Speaker 6: boiled rice. Seventeen Polish shrimp salad. Drain one cup of
• 1:53:54
  Speaker 6: shrimps and one can of sardines cut into small pieces.
• 1:53:59
  Speaker 6: Add two two hard boiled eggs, one small onion, a
• 1:54:03
  Speaker 6: few capers and gerkins chopped fine and chopped parsley. Mix
• 1:54:08
  Speaker 6: with one fourth cup of vinegar. Line the salad bowl
• 1:54:11
  Speaker 6: with the crisp lettuce leaves. Add the salad and pour
• 1:54:15
  Speaker 6: over a mayonnaise dressing and serve. Eighteen Dutch apple pudding.
• 1:54:22
  Speaker 6: Peel and chop apples. Mix with a half cup of nuts, raisins,
• 1:54:27
  Speaker 6: the juice and rind of one half lemon, and one
• 1:54:30
  Speaker 6: tablespoonful of brandy. Then add the yolks of four eggs
• 1:54:35
  Speaker 6: and the whites, beaten to a stiff froth. Let bake
• 1:54:39
  Speaker 6: in a moderate oven until done. Serve cold. Nineteen Bavarian potatoes.
• 1:54:46
  Speaker 6: Peel and cook some new potatoes with one sliced onion,
• 1:54:51
  Speaker 6: salt and pepper until tender. Then brown one tablespoonful of
• 1:54:55
  Speaker 6: flour in two teaspoonfuls of butter, Add one one half
• 1:55:00
  Speaker 6: cup of water, let boil well with some chopped parsley,
• 1:55:04
  Speaker 6: salt and pepper. Then add the potatoes and let simmer
• 1:55:07
  Speaker 6: five minutes. Serve hot. Twenty Spanish steak roll cut thin
• 1:55:14
  Speaker 6: slices from the round steak, then chop one onion, two tomatoes,
• 1:55:18
  Speaker 6: some celery, parsley, and two hard boiled eggs, and season
• 1:55:23
  Speaker 6: with salt and pepper. Mix with butter and fine bread crumbs.
• 1:55:27
  Speaker 6: Then spread the mixture on the steak and roll up.
• 1:55:31
  Speaker 6: Sprinkle with flour. Lay closely in a pan of hot
• 1:55:34
  Speaker 6: dripping cover and let simmer until tender. Serve hot, garnished
• 1:55:40
  Speaker 6: with olives and parsley. Twenty one Oriental cabbage. Chop a
• 1:55:46
  Speaker 6: small head of cabbage, then fry one onion and two
• 1:55:50
  Speaker 6: sour apples, slice thin. Add the chopped cabbage, one half
• 1:55:54
  Speaker 6: cup of stock and the juice of one half lemon.
• 1:55:57
  Speaker 6: Sprinkle with salt and cayenne pepper. Add one half teaspoonful
• 1:56:02
  Speaker 6: of curry powder, Cover and let all simmer until tender.
• 1:56:06
  Speaker 6: Serve very hot on a border of boiled rice. Twenty
• 1:56:11
  Speaker 6: two Dutch salad soak three Dutch herrings in milk, then
• 1:56:16
  Speaker 6: cut off the heads and tails and cut herrings into
• 1:56:19
  Speaker 6: one half inch pieces. Add two apples cut fine, two
• 1:56:23
  Speaker 6: hard boiled eggs, slice thin, some cooked beets cut fine,
• 1:56:28
  Speaker 6: some celery and green onions cut into very small pieces.
• 1:56:32
  Speaker 6: Season and mix together. Pour over some vinegarrette sauce, and
• 1:56:36
  Speaker 6: sprinkle with chopped girkins. Twenty three Greek cucumbers. Peel large cucumbers,
• 1:56:45
  Speaker 6: cut off the ends, scoop out the seeds. Sprinkle with salt.
• 1:56:49
  Speaker 6: Then mix boiled rice with some chopped green onions and
• 1:56:53
  Speaker 6: stuff the cucumbers. Lay the cucumbers in a stewpan. Pour
• 1:56:57
  Speaker 6: over one cup of stock and the juice of a lemon.
• 1:57:01
  Speaker 6: Add one tablespoonful of butter and let cook until tender.
• 1:57:06
  Speaker 6: Serve hot, and pour over a well seasoned white sauce
• 1:57:10
  Speaker 6: garnish with parsley. Twenty four Russian beef roll. Chop two
• 1:57:16
  Speaker 6: pounds of beef with one fourth pound of suet. Add
• 1:57:20
  Speaker 6: four small onions, two cloves of garlic, and three sprigs
• 1:57:24
  Speaker 6: of parsley chopped fine. Season with salt, pepper, and nutmeg.
• 1:57:29
  Speaker 6: Mix with some bread crumbs and a beaten egg. Shape
• 1:57:32
  Speaker 6: into a roll and lay in a baking dish, moisten
• 1:57:36
  Speaker 6: with broth and let bake until done. Serve on a
• 1:57:39
  Speaker 6: platter with a border of mashed potatoes and garnish with
• 1:57:43
  Speaker 6: fried parsley. Twenty five Jewish veal stew. Cook three pounds
• 1:57:49
  Speaker 6: of meal when nearly done, Add two cups of vinegar,
• 1:57:53
  Speaker 6: one half cup of frasins, a pinch of cloves and cinnamon,
• 1:57:58
  Speaker 6: and a tablespoonful of shradish. Thicken the sauce with buttered
• 1:58:02
  Speaker 6: bread crumbs, season with salt and pepper to taste. Serve
• 1:58:06
  Speaker 6: with boiled rice. Twenty six French popovers. Beat the yolks
• 1:58:12
  Speaker 6: of three eggs until very light. Add one pint of milk.
• 1:58:17
  Speaker 6: Sift one pint of flour with two teaspoonfuls of baking powder.
• 1:58:22
  Speaker 6: Add one half teaspoonful of salt, and the whites of
• 1:58:26
  Speaker 6: the eggs beaten to a stiff froth. Flavor with rose water.
• 1:58:31
  Speaker 6: Mix well together and pour into hot, well buttered cake tins.
• 1:58:36
  Speaker 6: Bake in a quick oven until a light brown. Serve
• 1:58:39
  Speaker 6: hot with French coffee. Twenty seven German egg toast cut
• 1:58:45
  Speaker 6: slices of stale bread, beat three eggs with a pinch
• 1:58:49
  Speaker 6: of salt and one fourth cup of milk. Dip the
• 1:58:52
  Speaker 6: slices of bread in the beaten eggs and fry untill
• 1:58:55
  Speaker 6: brown on both sides. Cover with pulverized sugar. Sprinkle with
• 1:59:00
  Speaker 6: cinnamon and some finely chopped nuts. Serve hot. Twenty eight
• 1:59:05
  Speaker 6: Irish potato puffs. Peel and boil potatoes well seasoned, then
• 1:59:10
  Speaker 6: mash thoroughly with a lump of butter. Add some milk
• 1:59:14
  Speaker 6: and two eggs. Beat well until very light. Then fry
• 1:59:18
  Speaker 6: in deep hot lard by the tablespoonful until a light brown.
• 1:59:23
  Speaker 6: Serve hot with broiled steak. Twenty nine Belgian eggs. Take
• 1:59:30
  Speaker 6: four eggs, two cups of milk, four tablespoonfuls of sugar,
• 1:59:35
  Speaker 6: one teaspoonful of flour. Beat white separate. Add flour to
• 1:59:40
  Speaker 6: the yolks and sugar. Beat until stiff. Beat the whites
• 1:59:44
  Speaker 6: and scald in milk. Strain from the milk and set aside.
• 1:59:48
  Speaker 6: Take the yolk and stir gently in the milk until thick.
• 1:59:52
  Speaker 6: Remove from the fire place in a dish to cool.
• 1:59:56
  Speaker 6: Flavor with vanilla, and then put the whites on top
• 1:59:59
  Speaker 6: and serve thirty Irish cucumber salad. Peel the cucumbers and
• 2:00:06
  Speaker 6: slice thin. Add one onion sliced, Sprinkle well with salt.
• 2:00:10
  Speaker 6: Let stand half an hour on ice. Press out all
• 2:00:14
  Speaker 6: the water. Sprinkle with white pepper and chopped parsley. Add
• 2:00:19
  Speaker 6: vinegar mixed with sugar to taste, and salad oil. Serve
• 2:00:23
  Speaker 6: at once thirty one German iced beer soup. Take one
• 2:00:29
  Speaker 6: quart of fresh beer, sweetened to taste and flavor with
• 2:00:32
  Speaker 6: a pinch of cinnamon and nutmeg. Slice a lemon very
• 2:00:36
  Speaker 6: thin and put in the beer. Let get very cold
• 2:00:39
  Speaker 6: on ice, and serve with sponge cake. End of section eight.
• 2:00:50
  Speaker 5: Section nine of three hundred sixty five Fourn dishes. This
• 2:00:55
  Speaker 5: is a LibriVox recording. All LibriVox recordings are in the
• 2:00:58
  Speaker 5: public domain. For more information or to volunteer, please visit
• 2:01:03
  Speaker 5: LibriVox dot org. Red by Betty B. Three hundred sixty
• 2:01:08
  Speaker 5: five Fourn Dishes by anonymous September one Dutch biscuits. Make
• 2:01:15
  Speaker 5: a soft biscuit dough, then put on a well floured
• 2:01:18
  Speaker 5: baking board and roll out one half inch thick. Sprinkle
• 2:01:22
  Speaker 5: with sugar, cinnamon and grated lemon. Peel and pour over
• 2:01:25
  Speaker 5: some melted butter. Then roll up the dough and cut
• 2:01:28
  Speaker 5: into inch thick slices, Lay in a well buttered baking pan,
• 2:01:32
  Speaker 5: and let bake in a hot oven until done. Two
• 2:01:37
  Speaker 5: Hindu oyster fritters. Boil large oysters in their liquor season
• 2:01:41
  Speaker 5: with salt, pepper and curry powder. Let come to a boil.
• 2:01:45
  Speaker 5: Then drain and spread the oysters with highly seasoned minced chicken.
• 2:01:50
  Speaker 5: Dip them in a seasoned egg batter, and fry in
• 2:01:53
  Speaker 5: deep hot lard to a golden brown. Serve hot, garnished
• 2:01:57
  Speaker 5: with fried parsley and lemon slices. Three Jewish crimzell soak
• 2:02:03
  Speaker 5: one half loaf of bread in milk. Add one cup
• 2:02:06
  Speaker 5: of sugar, one half cup of raisins, one half cup
• 2:02:09
  Speaker 5: of pounded nuts, the grated peel of a lemon, and
• 2:02:13
  Speaker 5: a pinch of cinnamon. Then mix with the yolks of
• 2:02:15
  Speaker 5: four eggs and the whites, beaten stiff, and fry by
• 2:02:19
  Speaker 5: the tablespoonful in hot fat until brown. Serve hot with
• 2:02:23
  Speaker 5: wine sauce. Four Spanish relish stone some large olives and
• 2:02:29
  Speaker 5: fill the space with anchovy paste. Mix with well seasoned
• 2:02:33
  Speaker 5: tomato sauce. Then fry thin slices of bread and spread
• 2:02:37
  Speaker 5: with some of the paste. Place a filled olive in
• 2:02:40
  Speaker 5: the center. Sprinkle with chopped hard boiled eggs, and garnish
• 2:02:44
  Speaker 5: with files of anchovies and sprits of parsley. Five French
• 2:02:50
  Speaker 5: orange compot. Make a syrup of sugar and water, add
• 2:02:55
  Speaker 5: a little lemon juice, Peel and remove seeds of oranges,
• 2:02:59
  Speaker 5: cut into quarter and lay them in the boiling syrup.
• 2:03:02
  Speaker 5: Let cook ten minutes. Remove the oranges to a glass dish,
• 2:03:06
  Speaker 5: Pour over the syrup, and garnish with candied cherries. Six
• 2:03:11
  Speaker 5: Spanish baked chicken. Clean and season a chicken with salt
• 2:03:15
  Speaker 5: and pepper and let boil until tender. Put the chicken
• 2:03:18
  Speaker 5: in a baking dish. Pour over some tomato sauce highly seasoned.
• 2:03:23
  Speaker 5: Sprinkle with well buttered bread crumbs, and let bake until brown.
• 2:03:27
  Speaker 5: Place on a large platter with a border of boiled
• 2:03:30
  Speaker 5: rice and pour over the sauce. Serve hot. Seven Swiss
• 2:03:35
  Speaker 5: bead salad. Boil red beets until tender, skin and cut
• 2:03:40
  Speaker 5: into thin slices. Sprinkle with salt, whole pepper, whole cloves,
• 2:03:44
  Speaker 5: two bay leaves, and mix with wine vinegar. Let stand
• 2:03:48
  Speaker 5: serve the next day. Eight Bombay chicken croquettes boil a
• 2:03:54
  Speaker 5: fat hen well seasoned with salt, pepper, one slice onion,
• 2:03:58
  Speaker 5: two green peppers, and two of garlic. Remove the chicken
• 2:04:02
  Speaker 5: and chopped fine and mix with chopped parsley, the grated
• 2:04:05
  Speaker 5: rind of one half lemon, one half teaspoonful of paprika,
• 2:04:09
  Speaker 5: and a pinch of nutmeg. Add a little chopped terragon
• 2:04:13
  Speaker 5: and chervil, and two beaten eggs. Mix with the sauce
• 2:04:16
  Speaker 5: and form into croquettes. Then dip in beaten eggs and
• 2:04:20
  Speaker 5: fine bread crumbs and fry in deep pot lard a
• 2:04:23
  Speaker 5: golden brown. Serve hot garnish with fried parsley, and serve
• 2:04:28
  Speaker 5: some tomato sauce in a separate dish, flavored with chopped
• 2:04:31
  Speaker 5: mango chutney. Nine Swiss veal pie. Cut cooked veal into
• 2:04:37
  Speaker 5: small pieces, season and moisten with a rich beef gravy.
• 2:04:41
  Speaker 5: Pour into a deep pie dish. Then make a cover
• 2:04:44
  Speaker 5: with mashed potatoes moistened with cream. Sprinkle with bits of
• 2:04:48
  Speaker 5: butter and leut bake until brown. Serve hot ten Spanish
• 2:04:53
  Speaker 5: rice fry one large chopped onion with two cups of tomatoes.
• 2:04:58
  Speaker 5: Add one cup of stock, salt and pepper to taste.
• 2:05:01
  Speaker 5: Cover and let simmer ten minutes, then add two cups
• 2:05:05
  Speaker 5: of boiled rice. Mix well together with one tablespoonful of butter.
• 2:05:09
  Speaker 5: Let get very hot and serve. Eleven Polish Chicken soup.
• 2:05:15
  Speaker 5: Cook a large fat chicken in three quarts of water.
• 2:05:18
  Speaker 5: Add one onion, two carrots and two stalks of celi
• 2:05:22
  Speaker 5: cut into small pieces, and one cup of pearl barley.
• 2:05:26
  Speaker 5: Let all cook until tender. Remove the chicken. Season the
• 2:05:29
  Speaker 5: soup to taste with salt and pepper, Add some chopped parsley,
• 2:05:33
  Speaker 5: and serve hot with the chicken. Twelve Norwegian soup. Boil
• 2:05:39
  Speaker 5: a large fish in two quarts of water, season with
• 2:05:42
  Speaker 5: salt and paprika. Add one sliced onion, two leaks, cut fine,
• 2:05:47
  Speaker 5: two sprigs of parsley, and one bay leaf. Let cook well,
• 2:05:51
  Speaker 5: then remove the fish. Add one tablespoonful of butter and
• 2:05:55
  Speaker 5: one quart of oysters. Let boil ten minutes. Add one
• 2:05:59
  Speaker 5: cup of hot cream, seasoned to taste, and serve very hot.
• 2:06:03
  Speaker 5: Thirteen Greek cakes. Mix one half pound of butter and
• 2:06:08
  Speaker 5: one cup of sugar to a cream, Add four well
• 2:06:11
  Speaker 5: beaten eggs and the grated rind and juice of one
• 2:06:14
  Speaker 5: half lemon. Then Stir in one half pound of flour
• 2:06:18
  Speaker 5: and work into a smooth dough. Lay on a well
• 2:06:21
  Speaker 5: floured baking board and roll out thin cut into fancy
• 2:06:25
  Speaker 5: shapes and bake in a moderate oven until done. Cover
• 2:06:29
  Speaker 5: with a white icing flavored with vanilla. Fourteen Russian sandwich.
• 2:06:35
  Speaker 5: Spread thin slices of rye bread with butter and caviar,
• 2:06:39
  Speaker 5: some slices of white bread with butter, and thin slices
• 2:06:42
  Speaker 5: of ham, some slices of pumpernickel bread with butter, and
• 2:06:46
  Speaker 5: a layer of cottage cheese, and some slices of brown
• 2:06:50
  Speaker 5: bread with butter and cold cooked chicken. Slice thin. Put
• 2:06:54
  Speaker 5: all into a press under a heavy weight for one hour,
• 2:06:58
  Speaker 5: then cut into perpendicular slices and serve. Fifteen Spanish dessert.
• 2:07:05
  Speaker 5: Dissolve one half box of gelatin, then cook one pint
• 2:07:08
  Speaker 5: of milk, Add six tablespoonfuls of sugar, and stir in
• 2:07:12
  Speaker 5: the yolks of three eggs. Mix all together with the
• 2:07:15
  Speaker 5: gelatin and the whites of eggs, beaten to a stiff froth.
• 2:07:19
  Speaker 5: Add one teaspoonful of vanilla. Pour into a mold and
• 2:07:23
  Speaker 5: place on ice. Serve with whipped cream. Sixteen German bread tart.
• 2:07:29
  Speaker 5: Take one cup of rye bread crumbs and mix with
• 2:07:32
  Speaker 5: the beaten yolks of four eggs, one half cup of sugar,
• 2:07:35
  Speaker 5: some pounded almonds, a pinch of cinnamon, nutmeg, and a
• 2:07:39
  Speaker 5: piece of chocolate grated. Add one teaspoonful of lemon juice,
• 2:07:44
  Speaker 5: one tablespoonful of brandy, and one of wine. Beat the
• 2:07:47
  Speaker 5: whites to a stiff froth. Add to the mixture. Put
• 2:07:51
  Speaker 5: in a well buttered pudding dish and bake until brown.
• 2:07:54
  Speaker 5: Serve with wine sauce seventeen Russian stewed fish. Cut a
• 2:08:00
  Speaker 5: white fish into pieces and salt well. Let stand. Then
• 2:08:04
  Speaker 5: cut one onion and one clove of garlic in thin slices.
• 2:08:08
  Speaker 5: Fry in one tablespoonful of butter, Stir in one tablespoonful
• 2:08:12
  Speaker 5: of flour until brown. Then fill the pan with water
• 2:08:15
  Speaker 5: and let boil. Add one teaspoonful of celery seed, one
• 2:08:19
  Speaker 5: bay leaf, a few cloves, a pinch of thyme and mace,
• 2:08:24
  Speaker 5: one half teaspoonful of paprika, and salt to taste. Let boil.
• 2:08:29
  Speaker 5: Add the fish to the sauce, Sprinkle with black pepper
• 2:08:32
  Speaker 5: and ginger, and let cook until done. Remove the fish
• 2:08:35
  Speaker 5: to a platter. Beat the yolks of two eggs with
• 2:08:38
  Speaker 5: a little water and stir in the sauce with some
• 2:08:41
  Speaker 5: chopped parsley. Let get very hot and pour over the fish.
• 2:08:45
  Speaker 5: Garnish with lemon slices and sprigs of parsley. Eighteen German
• 2:08:51
  Speaker 5: liver dumplings. Chop one half pound of liver, add one
• 2:08:55
  Speaker 5: chopped onion, some parsley, salt, pepper, and a little nutmeg.
• 2:08:59
  Speaker 5: Mix with two beaten eggs and one tablespoonful of butter.
• 2:09:03
  Speaker 5: Add enough bread crumbs to form into small balls, and
• 2:09:06
  Speaker 5: boil in soup stock and serve with the soup. Nineteen
• 2:09:11
  Speaker 5: Jewish sour fish season a trout and let cook with
• 2:09:14
  Speaker 5: one sliced onion, one sliced lemon, two tablespoonfuls of vinegar,
• 2:09:19
  Speaker 5: a few cloves, and a pinch of pepper. Add cinnamon,
• 2:09:23
  Speaker 5: one quarter cup of raisins, and one tablespoonful of butter.
• 2:09:27
  Speaker 5: When done, remove to a platter. Add some brown sugar, lemon, juice,
• 2:09:31
  Speaker 5: and chopped parsley to the sauce. Let boil and pour
• 2:09:35
  Speaker 5: over the fish. Serve cold garnish with parsley. Twenty compote
• 2:09:41
  Speaker 5: de bananas peel one dozen bananas and cut them in halves.
• 2:09:46
  Speaker 5: Then cook one half cup of water with one half
• 2:09:49
  Speaker 5: pound of sugar. Let boil ten minutes, then add the
• 2:09:53
  Speaker 5: juice of a lemon. Let cook. Add the sliced bananas
• 2:09:56
  Speaker 5: to the hot syrup and stew slowly until done. Move
• 2:10:00
  Speaker 5: the bananas to a dish and pour over the syrup.
• 2:10:03
  Speaker 5: Serve very cold. For dessert. Twenty one English peach pie.
• 2:10:09
  Speaker 5: Make a rich pie crust and let bake until done.
• 2:10:12
  Speaker 5: Peel and chop some peaches and mix with sugar to taste.
• 2:10:16
  Speaker 5: Fill the pie with the peaches, let bake. Whip one
• 2:10:19
  Speaker 5: cup of rich cream with pulverized sugar and flavor with vanilla.
• 2:10:24
  Speaker 5: Spread the cream high over the pie. Let get cold
• 2:10:27
  Speaker 5: and serve. Twenty two bean polenta Italian. Cook two cups
• 2:10:33
  Speaker 5: of white dried beans with salt and pepper until very soft.
• 2:10:37
  Speaker 5: Press through a colander. Fry one onion in two tablespoonfuls
• 2:10:41
  Speaker 5: of butter until brown. Mix with the beans. Add one
• 2:10:45
  Speaker 5: tablespoonful of vinegar, one teaspoonful of made mustard, some lemon juice,
• 2:10:50
  Speaker 5: and two tablespoonfuls of molasses. Let all get very hot
• 2:10:54
  Speaker 5: and serve with pork roast. Twenty three French almond pudding.
• 2:11:00
  Speaker 5: Take one half pounds of almonds and pound in a mortar.
• 2:11:03
  Speaker 5: Mix with six yolks of eggs and a cup of sugar,
• 2:11:06
  Speaker 5: one tablespoonful of lemon juice, one tablespoonful of brandy, three
• 2:11:10
  Speaker 5: slices of stale cake crumbs, and the whites of the
• 2:11:13
  Speaker 5: eggs beaten stiff. Put in a well buttered pudding dish
• 2:11:17
  Speaker 5: and bake in a slow oven until done. Twenty four
• 2:11:21
  Speaker 5: Italian cutlets Take tender veal cutlets, season highly with pepper
• 2:11:26
  Speaker 5: and salt, Dip in beaten egg and fine bread crumbs,
• 2:11:30
  Speaker 5: and fry in boiling lard until a light brown. Have
• 2:11:33
  Speaker 5: ready some boiled macaroni, well seasoned, put on a platter
• 2:11:37
  Speaker 5: with the cutlets, and pour over all a highly seasoned
• 2:11:41
  Speaker 5: tomato sauce. Twenty five Jewish chaffilter fish. Take two pounds
• 2:11:47
  Speaker 5: of trout and two pounds of redfish cut in two
• 2:11:50
  Speaker 5: inch slices. Remove the skin from one side of the slices,
• 2:11:54
  Speaker 5: chop two onions, add salt, pepper, and mix with fine
• 2:11:58
  Speaker 5: cracker crumbs and one egg to a paste. Lay the
• 2:12:01
  Speaker 5: paste on the fish and put back the skin. Boil
• 2:12:04
  Speaker 5: the fish with salt, pepper and sliced onion, one carrot
• 2:12:08
  Speaker 5: and two sprigs of parsley, cut fine, a pinch of cloves,
• 2:12:12
  Speaker 5: and allspice. Let boil two hours. Add a tablespoonful of
• 2:12:17
  Speaker 5: rich cream. Serve cold. Twenty six sweetish stewed veal season
• 2:12:24
  Speaker 5: three pounds of veal, lay some sliced bacon in a saucepan.
• 2:12:28
  Speaker 5: Let get hot. Add the veal, cover and let brown
• 2:12:31
  Speaker 5: with two sliced onions, two carrots and an herb bouquet,
• 2:12:36
  Speaker 5: one bay leaf and one tablespoonful of butter. Add one
• 2:12:39
  Speaker 5: pint of water and let simmer until tender. Add chopped
• 2:12:43
  Speaker 5: mushrooms and a small glass of wine. Let all get
• 2:12:46
  Speaker 5: hot and serve. Twenty seven French apple pie line a
• 2:12:52
  Speaker 5: deep pie dish with a rich pie crust. Chop four
• 2:12:55
  Speaker 5: apples very fine and mix with sugar, cinnamon, lemon, juice,
• 2:12:59
  Speaker 5: and one half cup of currants. Then mix with the
• 2:13:01
  Speaker 5: yolks of two eggs well beaten. Fill the pie and
• 2:13:04
  Speaker 5: bake until done. Beat the whites with pulverized sugar and
• 2:13:08
  Speaker 5: spread on the pie. Let get light brown on top.
• 2:13:12
  Speaker 5: Twenty eight vienna filled apples. Remove the core and scrape
• 2:13:16
  Speaker 5: out the inside of the apples. Mix the scraped apple
• 2:13:20
  Speaker 5: with chopped raisins, nuts, cinnamon, sugar, and grated lemon peel.
• 2:13:24
  Speaker 5: Fill the apples. Place in a stew pan. Mix one
• 2:13:27
  Speaker 5: half cup of wine with one half cup of water,
• 2:13:30
  Speaker 5: Sweeten with three tablespoonfuls of sugar, and pour over the apples.
• 2:13:35
  Speaker 5: Let cook slowly until the apples are tender. Remove from
• 2:13:38
  Speaker 5: the fire, put on a glass dish, Pour over the sauce,
• 2:13:42
  Speaker 5: and serve cold. Twenty nine Scotch stewed tripe. Clean and
• 2:13:48
  Speaker 5: boil tripe until tender. Then fry one chopped curate and
• 2:13:52
  Speaker 5: one onion until light brown. Stir in one tablespoonful of flour.
• 2:13:57
  Speaker 5: Add one cup of stock, one bay leaf, someme and parsley.
• 2:14:01
  Speaker 5: Let boil season with salt, pepper, and lemon juice. Cut
• 2:14:05
  Speaker 5: the tripe into narrow strips. Add to the sauce. Let
• 2:14:09
  Speaker 5: simmer one half hour and serve thirty polish stewed calves feet.
• 2:14:15
  Speaker 5: Boil the calves feet in salted water until tender, then
• 2:14:19
  Speaker 5: take out the bones. Fry one chopped onion in butter.
• 2:14:22
  Speaker 5: Stir in one tablespoonful of flour. Add one cup of stock.
• 2:14:27
  Speaker 5: Let boil with one bay leaf, some parsley, chopped fine,
• 2:14:31
  Speaker 5: and one quarter cup of vinegar, salt and pepper to taste.
• 2:14:35
  Speaker 5: Then add the feet and let simmer ten minutes. Stir
• 2:14:38
  Speaker 5: in the yolk of an egg, and serve hot. End
• 2:14:42
  Speaker 5: of section nine.
• 2:14:49
  Speaker 7: Section ten of three hundred and sixty five Foreign Dishes.
• 2:14:53
  Speaker 7: This is a LibriVox recording. All LibriVox recordings are in
• 2:14:57
  Speaker 7: the public domain. For more information or to volunteer, please
• 2:15:03
  Speaker 7: visit LibriVox dot org. Red by Hope, three hundred and
• 2:15:08
  Speaker 7: sixty five Foreign Dishes by anonymous October One oriental pudding.
• 2:15:15
  Speaker 7: Heat one large cup of milk and stir in three
• 2:15:17
  Speaker 7: tablespoonfuls of butter. Let boil up, then stir in one
• 2:15:22
  Speaker 7: small cup of flour, sifted with one teaspoonful of baking
• 2:15:25
  Speaker 7: powder and a pinch of salt. Stir until a smooth batter.
• 2:15:30
  Speaker 7: Then remove from the fire and stir in four well
• 2:15:33
  Speaker 7: beaten eggs, a half cup of preserved ginger, minced fine,
• 2:15:37
  Speaker 7: and two tablespoonfuls of the syrup, mixed thoroughly. Put into
• 2:15:42
  Speaker 7: a well buttered mold, and let steam two hours. Serve
• 2:15:46
  Speaker 7: hot with wine sauce, two sweetish batter cakes. Sift one
• 2:15:51
  Speaker 7: pint of flour, add a saltspoonful of salt, one teaspoonful
• 2:15:56
  Speaker 7: of soda dissolved in a little milk, the yolks of
• 2:15:59
  Speaker 7: sea eggs and the whites beaten to a stiff froth
• 2:16:03
  Speaker 7: and enough milk to make a thin better Then bake
• 2:16:06
  Speaker 7: on a hot, greased grittle until done. Serve hot three
• 2:16:11
  Speaker 7: Chinese chopped souey. Cut two pounds of fresh pork into
• 2:16:14
  Speaker 7: thin strips and let fry ten minutes. Add one large onion,
• 2:16:19
  Speaker 7: sliced thin and let fry. Then add one cup of
• 2:16:22
  Speaker 7: sliced mushrooms, two stalks of celery, cut fine, one fourth
• 2:16:26
  Speaker 7: cup of Chinese sauce, and a pinch of pepper. Moisten
• 2:16:30
  Speaker 7: with one half cup of hot water, cover and let
• 2:16:33
  Speaker 7: simmer until tender. Thicken the sauce with flour, moistened with
• 2:16:37
  Speaker 7: a little milk and let boil. Put some well seasoned
• 2:16:40
  Speaker 7: cooked rice on a platter, Pour over the chopped suey,
• 2:16:43
  Speaker 7: and serve hot. Four Russian national soup. Chop and fry
• 2:16:50
  Speaker 7: all kinds of vegetables until tender. Make a highly seasoned
• 2:16:54
  Speaker 7: beef broth add the fried vegetables, two boiled beets, chopped fine,
• 2:17:00
  Speaker 7: some chopped ham, one fourth teaspoonful of fennel seed, two
• 2:17:05
  Speaker 7: sprigs of parsley, chopped. Let boil well, then add one
• 2:17:08
  Speaker 7: cup of hot cream and serve it once Five English buns.
• 2:17:15
  Speaker 7: Set a sponge overnight with one cake of compressed yeast
• 2:17:18
  Speaker 7: dissolved in a cup of warm water, three cups of milk,
• 2:17:22
  Speaker 7: and flour enough to make a thick batter. Then add
• 2:17:25
  Speaker 7: one half cup of melted butter, one cup of sugar,
• 2:17:29
  Speaker 7: a saltspoonful of salt, one half teaspoonful of soda, one
• 2:17:34
  Speaker 7: half nutmeg grated, and flour enough to make a stiff dough.
• 2:17:37
  Speaker 7: Let raise five hours, then roll out half an inch
• 2:17:41
  Speaker 7: thick and cut into round cakes. Lay in a well
• 2:17:44
  Speaker 7: buttered baking pan. Let stand half an hour, then bake
• 2:17:48
  Speaker 7: until a light brown. Brush the top with white of egg,
• 2:17:51
  Speaker 7: beaten with pulverized sugar. Six Japanese fish. Clean and season
• 2:17:57
  Speaker 7: a large white fish with salt and paprika, and let
• 2:18:00
  Speaker 7: boil with four sliced shallots and one clove of garlic,
• 2:18:03
  Speaker 7: mashed fine. When nearly done, add one tablespoonful of butter.
• 2:18:09
  Speaker 7: Two sprigs of parsley, chopped fine, one tablespoonful of soy,
• 2:18:13
  Speaker 7: one tablespoonful each of tarragon and in Worcester shy or sauce.
• 2:18:18
  Speaker 7: Let cook until done, Place on a platter, garnish with
• 2:18:21
  Speaker 7: fried parsley, and serve with boiled rice. Seven Swiss creamed potatoes.
• 2:18:28
  Speaker 7: Boil potatoes until tender and slice them thin. Heat two
• 2:18:33
  Speaker 7: ounces of butter. Add a dessert spoonful of flour, then
• 2:18:37
  Speaker 7: stir in some rich milk until it thickens. Add the potatoes, salt, pepper,
• 2:18:42
  Speaker 7: and chopped parsley. Let boil up. Add a little hot cream,
• 2:18:47
  Speaker 7: and serve at once. Eat Belgian chicken. Cut a cooked
• 2:18:52
  Speaker 7: chicken and pieces. Add some slices of cold veal. Heat
• 2:18:56
  Speaker 7: one cup of stock, Add one fourth teaspoonful of mustard,
• 2:19:01
  Speaker 7: one half teaspoonful of paprika, a pinch of white pepper,
• 2:19:05
  Speaker 7: and salt to taste. Add the chicken and one glass
• 2:19:08
  Speaker 7: of sherry wine. Let all cook ten minutes. Add three
• 2:19:12
  Speaker 7: tablespoonfuls of currant jelly. Serve hot with toasted croutons. Nine
• 2:19:18
  Speaker 7: Swiss biscuits. Beat the yolks of two eggs with one
• 2:19:22
  Speaker 7: fourth pound of butter. Add a pinch of salt and pepper,
• 2:19:26
  Speaker 7: a teaspoonful of mustard, and five ounces of grated Swiss cheese.
• 2:19:31
  Speaker 7: Mix well with one fourth pound of flour, or enough
• 2:19:34
  Speaker 7: to make a stiff dough, roll out and cut into
• 2:19:37
  Speaker 7: round biscuits. Bake in a moderate oven for twenty minutes
• 2:19:41
  Speaker 7: and serve ten French fritters. Boil one quarld of water,
• 2:19:47
  Speaker 7: add one teaspoonful of salt, two tablespoonfuls of butter, then
• 2:19:51
  Speaker 7: stir in enough sifted flour until thick and smooth. When cold,
• 2:19:55
  Speaker 7: stir in five beaten eggs, sugar, and a little nutmeg
• 2:19:59
  Speaker 7: to taste. Fry in deep hot lard to a golden brown.
• 2:20:03
  Speaker 7: Serve with wine sauce. Eleven German waffles. Mix one fourth
• 2:20:10
  Speaker 7: pound of butter with six tablespoonfuls of sugar. Add the
• 2:20:14
  Speaker 7: yolks of five eggs, one half cup of milk, one
• 2:20:18
  Speaker 7: half pound of sifted flour with two teaspoonfuls of baking powder,
• 2:20:23
  Speaker 7: a pinch of salt, and the grated peel of a lemon.
• 2:20:26
  Speaker 7: Mix well. Add the whites, beaten stiff and bacon a
• 2:20:30
  Speaker 7: well greased waffle iron. Sprinkle with pulverized sugar and serve hot.
• 2:20:36
  Speaker 7: Twelve Dutch rice fritters. Take one cup of boiled rice
• 2:20:41
  Speaker 7: and mix with three beaten eggs. Then sift one half
• 2:20:44
  Speaker 7: cup of flour with one teaspoonful of baking powder and
• 2:20:47
  Speaker 7: a pinch of salt. Add some sugar to taste. Beat
• 2:20:51
  Speaker 7: to a light thick batter, and fry a spoonful at
• 2:20:54
  Speaker 7: a time in boiling lard. Sprinkle with pulverized sugar, and
• 2:20:58
  Speaker 7: serve hot with co Thirteen French lettuce salad. Take the
• 2:21:04
  Speaker 7: innerlettuce leaves, sprinkle with salt and pepper, Mix the yolks
• 2:21:08
  Speaker 7: of two hardboiled eggs with one tablespoonful of olive oil,
• 2:21:12
  Speaker 7: and stir all together with two tablespoonfuls of white wine vinegar.
• 2:21:17
  Speaker 7: Serve it once with meats. Fourteen Austrian baked eggs. Poach
• 2:21:23
  Speaker 7: fresh eggs one at a time, then put in a
• 2:21:27
  Speaker 7: well buttered baking dish. Sprinkle with salt, pepper, bits of
• 2:21:31
  Speaker 7: butter and grated cheese. Pour over the top one half
• 2:21:35
  Speaker 7: cup of cream sauce and cover with fine bread crumbs.
• 2:21:39
  Speaker 7: Set in the oven to brown, and serve hot with
• 2:21:41
  Speaker 7: tomato sauce. Fifteen sweetish stewed chicken. Cut a spring chicken
• 2:21:47
  Speaker 7: in pieces at the joints. Season with salt, pepper, and
• 2:21:50
  Speaker 7: salte in hot butter. Add two cups of cream sauce,
• 2:21:54
  Speaker 7: one half cup of boiled rice, some chopped parsley, and
• 2:21:58
  Speaker 7: bits of butter. Let stuice until the chicken is very tender.
• 2:22:02
  Speaker 7: Serve hot sixteen polish filled fish. Clean the fish, cut
• 2:22:08
  Speaker 7: open along the backbone, Remove all the fish from the
• 2:22:11
  Speaker 7: skin and bone from head to tail, and chop fine.
• 2:22:14
  Speaker 7: Fry one onion in butter. Add some soaked bread. Take
• 2:22:18
  Speaker 7: from the fire and mix with the chopped fish. Add
• 2:22:21
  Speaker 7: two eggs and chopped parsley, season highly with salt and pepper,
• 2:22:25
  Speaker 7: a pinch of cloves and nutmeg. Fill the skin of
• 2:22:28
  Speaker 7: the fish with the mixture and boil with sliced onions,
• 2:22:31
  Speaker 7: a few lemon slices, some parsley, and a tablespoonful of butter,
• 2:22:36
  Speaker 7: salt and pepper until done. Serve hot or cold seventeen
• 2:22:42
  Speaker 7: eels a la poulette. Clean and skinly eels, let, boil
• 2:22:46
  Speaker 7: with salt, pepper and vinegar, then cut into three inched pieces.
• 2:22:51
  Speaker 7: Heat two tablespoonfuls of butter, add one onion, chopped, Stir
• 2:22:55
  Speaker 7: in one tablespoonful of flour until brown. Add one cup
• 2:22:59
  Speaker 7: of water, salt, pepper, one bay leaf, some parsley in thyme.
• 2:23:03
  Speaker 7: Let boil well. Add the eels and one glass of wine.
• 2:23:07
  Speaker 7: Boil ten minutes longer. Thicken the sauce with the yolks
• 2:23:10
  Speaker 7: of two eggs, well beaten, and seasoned with lemon juice.
• 2:23:14
  Speaker 7: Serve with fried croutons. Eighteen Aalian baked fish. Clean and
• 2:23:19
  Speaker 7: season a blue fish with salt, pepper, and cloves. Lay
• 2:23:23
  Speaker 7: the fish in a baking pan with one onion, chopped fine,
• 2:23:26
  Speaker 7: and two tablespoonfuls of chopped carrot and parsley. Pour over
• 2:23:30
  Speaker 7: one glass of wine. Sprinkle with flour. Put flakes of
• 2:23:34
  Speaker 7: butter over the fish, and let bake until brown. Serve
• 2:23:37
  Speaker 7: with macaroni. Nineteen Dutch stuffed goose. Clean and season a
• 2:23:43
  Speaker 7: goose and stuff with oysters, well seasoned with salt, pepper, parsley, thyme,
• 2:23:47
  Speaker 7: and bits of butter rolled in fine bread crumbs. Put
• 2:23:50
  Speaker 7: in a baking dish. Pour over the oyster liquid and
• 2:23:54
  Speaker 7: a little hot water. Let bake until done. Baste as
• 2:23:59
  Speaker 7: often as necessary. Serve with red currant jelly. Twenty Swiss
• 2:24:04
  Speaker 7: roast turkey. Clean and season the turkey with salt and pepper.
• 2:24:08
  Speaker 7: Then fill with two cups of bread crumbs, mixed with
• 2:24:11
  Speaker 7: a lump of butter, some chopped onion and thyme, salt
• 2:24:15
  Speaker 7: and pepper to taste. One half cup of seeded raisins
• 2:24:19
  Speaker 7: and one half cup of nuts. Mix all well with
• 2:24:22
  Speaker 7: two beaten eggs. Put turkey and dripping pan and let
• 2:24:25
  Speaker 7: bake a rich brown baste often with the dripping until tender.
• 2:24:30
  Speaker 7: Serve with dressing. Twenty one French turkey soup. Cut off
• 2:24:35
  Speaker 7: all the meat from left over turkey bones. Put the
• 2:24:38
  Speaker 7: bones in cold water and boil with one small onion,
• 2:24:41
  Speaker 7: one carrot, two pieces of celery, and two sprigs of parsley,
• 2:24:44
  Speaker 7: all cut fine. Add one cup of tomato sauce. Let
• 2:24:48
  Speaker 7: all cook well, seasoned with salt pepper. Remove the bones,
• 2:24:53
  Speaker 7: Add boiled rice and the turkey meat cut into dice pieces.
• 2:24:58
  Speaker 7: Let boil and serve hot with fried cl Twenty two
• 2:25:02
  Speaker 7: Sweetish baked fish. Clean and season a trout with salt,
• 2:25:06
  Speaker 7: black pepper, and cayenne. Lay in a baking pan. Dredge
• 2:25:10
  Speaker 7: with flour, Sprinkle with parsley and bits of butter, add
• 2:25:13
  Speaker 7: a little water and vinegar. Let bake in a hot oven.
• 2:25:17
  Speaker 7: Baste often with butter until done. Garnish with parsley, and
• 2:25:21
  Speaker 7: serve hot with cream sauce. Twenty three Jewish stewed sweetbreads.
• 2:25:28
  Speaker 7: Clean and parboil the sweetbreads, then fry one's small sliced
• 2:25:32
  Speaker 7: onion in hot fat until light brown. Stir in one
• 2:25:36
  Speaker 7: tablespoonful of flour. Add one half cup of water and
• 2:25:39
  Speaker 7: one half cup of wine vinegar. Let boil up. Add
• 2:25:43
  Speaker 7: one bay leaf, a few cloves, one fourth cup of
• 2:25:47
  Speaker 7: seeded raisins, a few thin slices of lemon, and chopped parsley.
• 2:25:52
  Speaker 7: Season with salt and paprika to taste. Add one tablespoonful
• 2:25:56
  Speaker 7: of brown sugar. Let boil. Add the sweetbreads and simmer
• 2:25:59
  Speaker 7: until serve cold. Twenty four German stuffed turkey. Singe and
• 2:26:06
  Speaker 7: clean a fat turkey, season well with salt and pepper.
• 2:26:10
  Speaker 7: Chop the giblets, Add some chopped veal and pork, one onion,
• 2:26:14
  Speaker 7: two cloves of garlic and parsley, chopped salt and pepper.
• 2:26:20
  Speaker 7: Mix with two eggs and stuff the turkey. Put in
• 2:26:23
  Speaker 7: the dripping pan with some hot water, dredge with flour,
• 2:26:27
  Speaker 7: let bake until done. Baste often with the sauce. Serve
• 2:26:32
  Speaker 7: the turkey with a dressing. Garnish with boiled beets sliced thin.
• 2:26:37
  Speaker 7: Twenty five Neapolitan salad. Cut cold chicken or turkey and
• 2:26:42
  Speaker 7: small dice pieces. Add some cold potatoes, beads and clery
• 2:26:46
  Speaker 7: cut fine. Sprinkle with chopped hard boiled eggs, salt and pepper.
• 2:26:51
  Speaker 7: Line the salad bowl with lettuce leaves. Add the salad.
• 2:26:55
  Speaker 7: Cover with a French mayonnaise dressing, garnish with capers and beads.
• 2:27:00
  Speaker 7: Twenty six Bavarian stuffed chicken. Clean and season a fat hen,
• 2:27:06
  Speaker 7: chop the giblets, Add some truffles, a chopped onion, parsley,
• 2:27:10
  Speaker 7: bread crumbs, a beaten egg, salt, black pepper, and paprika
• 2:27:14
  Speaker 7: to taste. Then fill the chicken. Heat some dripping in
• 2:27:19
  Speaker 7: a large saucepan. Lay in the chicken, cover and cook
• 2:27:23
  Speaker 7: slowly with one cup of hot water until tender. Twenty
• 2:27:26
  Speaker 7: seven Hungarian baked harring. Bone the harring and cut into
• 2:27:31
  Speaker 7: small pieces. Slice some cooked potatoes, then butter a baking dish,
• 2:27:36
  Speaker 7: Sprinkle with flour. Put a layer of potatoes. Some chopped
• 2:27:39
  Speaker 7: onion and harring and bits of butter until dish is full.
• 2:27:43
  Speaker 7: Sprinkle with pepper. Make the top layer of potatoes and
• 2:27:47
  Speaker 7: bits of butter moisten with three tablespoonfuls of sour cream.
• 2:27:52
  Speaker 7: Bake in a moderate of an ntil brown, serve hot.
• 2:27:57
  Speaker 7: Twenty eight French stewed quail. Stuff the quail. Put one
• 2:28:02
  Speaker 7: tablespoonful of butter in a large stew pan, Add some
• 2:28:06
  Speaker 7: thin slices of bacon. Let get very hot. Lay in
• 2:28:10
  Speaker 7: the birds. Sprinkle with salt and pepper. Add one small
• 2:28:13
  Speaker 7: onion and one carrot, chopped fine, Cover and let brown
• 2:28:17
  Speaker 7: a few minutes. Then add one cup of hot water.
• 2:28:20
  Speaker 7: Let stew slowly until tender. Thicken the sauce with flour
• 2:28:24
  Speaker 7: mixed with milk, Add some chopped parsley, let boil up
• 2:28:28
  Speaker 7: and serve hot. Twenty nine India beef curry. Cut two
• 2:28:32
  Speaker 7: pounds of beef steak into inch pieces. Sprinkle with salt,
• 2:28:36
  Speaker 7: pepper and flour, and fry until brown. Add one onion,
• 2:28:39
  Speaker 7: chopped fine, and one tablespoonful of vinegar. Cover and let
• 2:28:43
  Speaker 7: simmer with one tablespoonful of curry powder and one half
• 2:28:46
  Speaker 7: cup of hot water until meat is tender, Thicken the
• 2:28:50
  Speaker 7: sauce with flour and butter. Serve on a platter with
• 2:28:53
  Speaker 7: a border of cooked rice, sprinkled with chopped parsley, and
• 2:28:56
  Speaker 7: garnished with fried apple slices. Thirty Bread pudding a la caramel.
• 2:29:02
  Speaker 7: Mix one pint of soft bread crumbs with one half
• 2:29:05
  Speaker 7: cup of seeded raisins, two tablespoonfuls of sugar and two eggs.
• 2:29:09
  Speaker 7: Stir in one cup of milk, and bake in a
• 2:29:11
  Speaker 7: well buttered pudding dish until brown thin. Boil one and
• 2:29:16
  Speaker 7: one half cups of brown sugar with one half cup
• 2:29:19
  Speaker 7: of milk and four tablespoonfuls of chocolate. Stir until smooth
• 2:29:24
  Speaker 7: and spread hot over the pudding. Thirty one Irish flummery.
• 2:29:29
  Speaker 7: Take one pint of oat meal, pour on enough cold
• 2:29:32
  Speaker 7: water to cover, let stand over night, strain and boil
• 2:29:35
  Speaker 7: with a pinch of salt until thickened. Then add one
• 2:29:38
  Speaker 7: cup of cooked small fruit, a lump of butter and
• 2:29:41
  Speaker 7: sugar to taste like, get cold and serve with cream.
• 2:29:46
  Speaker 7: End of section ten.
• 2:29:53
  Speaker 1: Section eleven of tinder, and sixty five foreign dishes. This
• 2:29:56
  Speaker 1: is the Leebro's recording All Lee Brox' recordings are in
• 2:29:59
  Speaker 1: the public dema from more information not a volunteer, please
• 2:30:02
  Speaker 1: visit the brocks dot org. Two hundred sixty five foreign
• 2:30:05
  Speaker 1: dishes by anonymous November one Swiss fried sweetbreads. Blanch the
• 2:30:13
  Speaker 1: sweetbreads and sprinkle with salt and pepper, then cut into
• 2:30:16
  Speaker 1: thin slices. Dip in beaten egg and roll in grated
• 2:30:20
  Speaker 1: Swiss cheese and fine bread crumbs, and fry in a
• 2:30:22
  Speaker 1: little hot butter to a golden brown. Serve hot garnish
• 2:30:26
  Speaker 1: with parsley. Two Japanese chicken. Cut two spring chickens into
• 2:30:33
  Speaker 1: pieces at the joints, season with salt, ginger, pepper, and
• 2:30:37
  Speaker 1: curry powder, and let fry in hot olive oil until brown.
• 2:30:40
  Speaker 1: Move the chicken. Add a quarter cup of chopped leaks,
• 2:30:44
  Speaker 1: Have a pint of Japanese sauce. Have a cup of
• 2:30:46
  Speaker 1: chrysanthinum flowers, two chopped red peppers, some bamboo sprouts shaved thin,
• 2:30:51
  Speaker 1: and have a cup of water. Cover and let cook
• 2:30:54
  Speaker 1: ten minutes. Add the chicken to the sauce with one
• 2:30:57
  Speaker 1: cup of coconut juice. Let all simmer until the chicken
• 2:30:59
  Speaker 1: is tender. Serve on a platter with a border of
• 2:31:02
  Speaker 1: cooked rice and garnish with fried parsley. Three Hindu venison.
• 2:31:09
  Speaker 1: Cook some venison well seasoned until tender and sliced thin.
• 2:31:13
  Speaker 1: Peel and slice two apples in one Spanish onion, season
• 2:31:16
  Speaker 1: and fry until a light brown. Add one cooked carrot,
• 2:31:19
  Speaker 1: sliced thin, some savory herbs, and one cup of mutton broth,
• 2:31:23
  Speaker 1: cover and net. Cook fifteen minutes. Then mix half an
• 2:31:27
  Speaker 1: ounce of butter with half a tablespoonful of curry powder
• 2:31:30
  Speaker 1: and one tablespoonful of lemon juice. Add to the sauce
• 2:31:33
  Speaker 1: with a sliced venison, cover and net. Simmer ten minutes.
• 2:31:36
  Speaker 1: Then add one tablespoonful of currant jelly that get very
• 2:31:39
  Speaker 1: hot and serve. Garnish with fried croutons and sliced lemon.
• 2:31:45
  Speaker 1: Four Spanish tongue. Boil a beef tongue until tender. Take
• 2:31:50
  Speaker 1: off the outer skin, then rub with butter and the
• 2:31:52
  Speaker 1: beaten yolk of an egg. Put in a baking dish.
• 2:31:55
  Speaker 1: Add half a cup of the water in which the
• 2:31:57
  Speaker 1: tongue was cooked. Have a glass of wine and have
• 2:32:00
  Speaker 1: a can of mushrooms. Sprink with salt and pepper, and
• 2:32:02
  Speaker 1: let bake until brown. Serve garnish with the mushrooms. Five
• 2:32:08
  Speaker 1: English pigeon pie. Clean and season some young pigeons. Stuff,
• 2:32:12
  Speaker 1: eat with chopped oysters and bits of butter, and let
• 2:32:15
  Speaker 1: stew until tender with one onion two sprigs of parsley
• 2:32:18
  Speaker 1: in one bay leaf. Then line a deep pie dish
• 2:32:20
  Speaker 1: with a rich paste, Let bake and fill with the
• 2:32:23
  Speaker 1: stuffed pigeons. Add the sauce, cover with the paste and
• 2:32:26
  Speaker 1: let bake until brown serve hot. Six Hungarian stuffed goose neck.
• 2:32:33
  Speaker 1: Move the skin from the neck of a fat goose
• 2:32:35
  Speaker 1: and stuff with some soaked bread. Fed with one small
• 2:32:38
  Speaker 1: chopped onion in a tablespoonful of goose stripping. Add chopped parsley, salt, paprika,
• 2:32:45
  Speaker 1: and ginger, and mix with one egg. Lay in a
• 2:32:47
  Speaker 1: baking pan with little hot water and bake until brown
• 2:32:50
  Speaker 1: serve hot. With red cabbage cooked with wine. Seven Swedish cabbage.
• 2:32:56
  Speaker 1: Shreader cabbage very thin, sprink with salted cook and his
• 2:32:59
  Speaker 1: life water as possible until tender. Then add some milk
• 2:33:03
  Speaker 1: and let boil. Add a tablespoonful of butter mixed with flour,
• 2:33:06
  Speaker 1: some mace and white pepper to taste. Let boil up
• 2:33:09
  Speaker 1: and serve hot. Eight Spanish fried fish. Season and slice
• 2:33:15
  Speaker 1: red fish, Roll in flour and fry until brown. Then
• 2:33:18
  Speaker 1: heat one tablespoonful of butter, Add one chopped onion and
• 2:33:22
  Speaker 1: one cup of tomatoes. Let fry. Add one tablespoonful of
• 2:33:26
  Speaker 1: flour and one cup of water. Add some parsley, salt, pepper,
• 2:33:29
  Speaker 1: and one bay leaf chopped fine let's all cook. Then
• 2:33:33
  Speaker 1: add the slices of fried fish. Let all get very
• 2:33:35
  Speaker 1: hot and serve with boiled rice. Nine German spiced rabbit.
• 2:33:41
  Speaker 1: Clean and cut the rabbit into pieces. Sprinkle with salt, ginger,
• 2:33:45
  Speaker 1: black pepper, and paprika, and pour over some vinegar. Eat
• 2:33:48
  Speaker 1: one tablespoonful of dripping. Add the slices of rabbit and
• 2:33:51
  Speaker 1: one sliced onion, two bay leaves, a few pepper corns,
• 2:33:55
  Speaker 1: two sprigs of parsley, thyme, and a little mace. Cover
• 2:33:59
  Speaker 1: with hot water. Stew slowly until tender. Thicken the sauce
• 2:34:02
  Speaker 1: with butter, mix the flour, Let cook and serve hot
• 2:34:05
  Speaker 1: with apple compote. Ten English layer cake. Bake three layers
• 2:34:11
  Speaker 1: of sponge cake, then mix some jelly with wine and
• 2:34:14
  Speaker 1: spread between the layers and over the top and sides.
• 2:34:16
  Speaker 1: Cover with a rich chocolate icing flavored with vanilla. Eleven
• 2:34:22
  Speaker 1: Dutch rice pudding. Mix one cup of rice in two
• 2:34:25
  Speaker 1: cups of milk, Add one tablespoonful of butter, the yolks
• 2:34:28
  Speaker 1: of four eggs, the juice of half a lemon, one
• 2:34:31
  Speaker 1: cup of sugar, and nutmeg to taste. Have a cup
• 2:34:34
  Speaker 1: of chopped raisins, Have a cup of nuts and the
• 2:34:36
  Speaker 1: whites of the eggs beaten to a stiff froth. Bake
• 2:34:39
  Speaker 1: in a well buttered pudding dish until done. Serve cold.
• 2:34:43
  Speaker 1: Twelve polish poached eggs. Boil, have a cup of vinegar
• 2:34:48
  Speaker 1: with one cup of water, and break in fresh eggs
• 2:34:50
  Speaker 1: one at a thyme and poach them. Move to a platter.
• 2:34:53
  Speaker 1: Sprink with salt and pepper. Then add one tablespoonful of
• 2:34:56
  Speaker 1: butter and one tablespoonful of sugar to the sauce. Let
• 2:34:59
  Speaker 1: boiler up and pour over the eggs. Serve on buttered toast.
• 2:35:03
  Speaker 1: Thirteen Belgian sweet potato puree. Boil four sweet potatoes until soft,
• 2:35:09
  Speaker 1: Mash until smooth with one tablespoonful of butter, two beaten eggs,
• 2:35:13
  Speaker 1: one tablespoonful of brown sugar, a quarter teaspoonful of cinnamon,
• 2:35:17
  Speaker 1: and a quarter cup of milk, beat well. Put in
• 2:35:21
  Speaker 1: a buttered pudding dish, Pour over some melted butter, Let
• 2:35:24
  Speaker 1: bake until brown. Serve hot with broiled steak. Fourteen Spanish codfish.
• 2:35:31
  Speaker 1: Pop boil one cup of shredded codfish, heat, two tablespoonfuls
• 2:35:35
  Speaker 1: of butter, Add one chopped onion and two cups of tomatoes.
• 2:35:38
  Speaker 1: Let fry. Add one tablespoonful of flour. Stir until thickened.
• 2:35:43
  Speaker 1: Add one cup of water, pepper and chopped parsley. Let
• 2:35:46
  Speaker 1: boil well, Add the codfish. Let simmer one half hour.
• 2:35:50
  Speaker 1: Serve on buttered toast. Fifteen halibut a latulanaise. Slice the fish,
• 2:35:57
  Speaker 1: season highly with salt, pepper, cloves, lemon, juice, and parsley.
• 2:36:01
  Speaker 1: Then roll in flour and fry in hot olive oil
• 2:36:04
  Speaker 1: until brown. Garne with lemon slices and parsley. Serve with lettuce,
• 2:36:08
  Speaker 1: salad and French dressing. Sixteen Jewish stewed goose. Clean and
• 2:36:14
  Speaker 1: cut a fat goose into pieces. Season with salt, pepper
• 2:36:18
  Speaker 1: and ginger. Put in a stew pane with one sliced onion,
• 2:36:21
  Speaker 1: two cloves of garlic, one bay leaf, thyme, and a
• 2:36:24
  Speaker 1: few peppercorns. Add the juice of a lemon, cover with
• 2:36:27
  Speaker 1: hot water and net boil until tender. Thicken with flour,
• 2:36:30
  Speaker 1: and serve hot with apple sauce. Seventeen Polish rice pudding
• 2:36:36
  Speaker 1: Heat one quart of milk, Add one cup of boiled rice,
• 2:36:39
  Speaker 1: three ounces of seeded raisins, and two ounces of currants.
• 2:36:43
  Speaker 1: Let cook ten minutes. Then add the grated peel of
• 2:36:45
  Speaker 1: a lemon, a quarter of the grated nutmeg, and the
• 2:36:48
  Speaker 1: yolks of six eggs, well beaten with one cup of sugar.
• 2:36:51
  Speaker 1: Mix thoroughly in poor into a well buttered pudding dish.
• 2:36:54
  Speaker 1: Let bake until done. Then beat the whites to a
• 2:36:57
  Speaker 1: stiff froth with three tablespoonfuls of pulverized sugar with vanilla.
• 2:37:01
  Speaker 1: Spread on the pudding and let brown slightly in a
• 2:37:03
  Speaker 1: hot oven. Serve with lemon sauce. Eighteen Vienna dumplings. Mix
• 2:37:09
  Speaker 1: two eggs and half a cup of water, a pinch
• 2:37:11
  Speaker 1: of salt, and enough flour to make a stiff batter.
• 2:37:14
  Speaker 1: Then drop by the tablespoonful into boiling salted water until
• 2:37:17
  Speaker 1: they rise to the surface. Move to a platter and
• 2:37:20
  Speaker 1: fry some onions in hot butter. Sprink with salt and
• 2:37:23
  Speaker 1: pepper and pour over the dumplings. Nineteen Bavarin saur kraut.
• 2:37:29
  Speaker 1: Cook two pounds of fresh pork, season with salt and pepper.
• 2:37:32
  Speaker 1: Add two bay leaves and a few cloves. When half done,
• 2:37:36
  Speaker 1: add one quart of sour kraut and let cook one hour.
• 2:37:39
  Speaker 1: Add one cup of wine and one tablespoonful of brown sugar.
• 2:37:42
  Speaker 1: Add all cooked until tender. Serve with potato dumplings. Twenty
• 2:37:48
  Speaker 1: chicken croquettes a la rain chop cold cooked chicken with
• 2:37:52
  Speaker 1: some mushrooms, parsley in thyme, and season with salt, black pepper,
• 2:37:56
  Speaker 1: and cayenne. Add a tablespoonful of butter and two well
• 2:37:59
  Speaker 1: beaten eggs. Then form into croquettes. Dip in beaten egg
• 2:38:03
  Speaker 1: and fine bread crumbs, and fry in deep hot lard
• 2:38:05
  Speaker 1: to a golden brown. Make a cream sauce and serve
• 2:38:08
  Speaker 1: with the croquettes. Garnish with parsley. Twenty one juwish goose greeban.
• 2:38:14
  Speaker 1: Cut all the fat from the goose into small pieces
• 2:38:17
  Speaker 1: and cook in a skillet with one cup of cold water.
• 2:38:19
  Speaker 1: Let cook uncovered until the water is evaporated. Then fry
• 2:38:22
  Speaker 1: untill brown. Sprinkle with salt, and serve hot. Twenty two
• 2:38:28
  Speaker 1: French venison pie cut venison and very small pieces and
• 2:38:31
  Speaker 1: stew highly seasoned until tender. Line a deep pie dish
• 2:38:35
  Speaker 1: with a rich pie paste in bake, then fill with
• 2:38:38
  Speaker 1: the venison. Add a glass of port wine, a pinch
• 2:38:41
  Speaker 1: of cloves and mace to the sauce, and bits of
• 2:38:43
  Speaker 1: butter rolled in flour. Pour the sauce over the venison
• 2:38:47
  Speaker 1: and cover with the paste. Rub the top with the
• 2:38:49
  Speaker 1: beaten egg and let bake until done. Twenty three Belgian
• 2:38:54
  Speaker 1: broiled quail. Select fat quails, Rub with salt, pepper and butter,
• 2:38:59
  Speaker 1: and tire very thin strip of bacon around the body
• 2:39:01
  Speaker 1: of each quail. Place on a broiler over a slow fire.
• 2:39:05
  Speaker 1: Let broil twenty minutes until done. Move the bacon, have
• 2:39:09
  Speaker 1: ready buttered toast. Place the birds on the toast. Pour
• 2:39:12
  Speaker 1: over some melted butter, chopped parsley in lemon juice, serve hot.
• 2:39:18
  Speaker 1: Twenty four Vienna roast beef season a rib roast of
• 2:39:21
  Speaker 1: beef with salt, pepper and ginger, and rub with vinegar.
• 2:39:25
  Speaker 1: Put in the dripping pan with one sliced onion, two
• 2:39:27
  Speaker 1: cloves of garlic, two carrots, two stalks of celery, cut fine,
• 2:39:31
  Speaker 1: one bay leaf and a few cloves and peppercorns. Pour
• 2:39:35
  Speaker 1: over one cup of stock and dredge with flour. Let
• 2:39:37
  Speaker 1: bake in a quick oven, allow fifteen minutes to the pound.
• 2:39:41
  Speaker 1: Sell with the potato dumplings. Twenty five oysters a latulannaise.
• 2:39:47
  Speaker 1: Drain large oysters, sprinkle with salt and pepper. Try out
• 2:39:51
  Speaker 1: a few slices of bacon in a frying pan. Remove
• 2:39:53
  Speaker 1: the bacon, Roll the oysters in fine bread crumbs, and
• 2:39:56
  Speaker 1: saute until brown on both sides. Place on hot, buttered toast,
• 2:40:01
  Speaker 1: sprinkled lemon juice, and gardens with olives. Twenty six chicken
• 2:40:06
  Speaker 1: al abachamel, clean and season a fat hen. Put a
• 2:40:10
  Speaker 1: few slices of chopped bacon in a saucepan. Let get hot.
• 2:40:13
  Speaker 1: Add the chicken with one carrot, one onion, two stalks
• 2:40:16
  Speaker 1: of celery, chopped fine, one herd puquet, one bay leaf,
• 2:40:20
  Speaker 1: a few cloves and all spice, and two blades of mace,
• 2:40:23
  Speaker 1: two springs of parsley, and one cup of hot water
• 2:40:26
  Speaker 1: at all. Stew until tender, and add some chopped mushrooms
• 2:40:29
  Speaker 1: and pour over all one cup of hot, rich cream.
• 2:40:33
  Speaker 1: Twenty seven Milanese vegetable soup. Cut bacon and ham into
• 2:40:37
  Speaker 1: small pieces, put in a sauce pan with one tablespoonful
• 2:40:40
  Speaker 1: of hot butter. Add all kinds of vegetables cut into
• 2:40:44
  Speaker 1: very small pieces and let fry a few minutes. Then
• 2:40:46
  Speaker 1: fill the pan with one quart of beef stock. Let's
• 2:40:49
  Speaker 1: all cook slowly for half an hour. Add some boiled
• 2:40:51
  Speaker 1: rice in one cup of tomato sauce and cook until done.
• 2:40:54
  Speaker 1: Serve hot. Twenty eight Sweetish salad. Cut cold cooked fish
• 2:41:00
  Speaker 1: into small pieces and mix with chopped hard boiled eggs,
• 2:41:03
  Speaker 1: a few sliced olives, capers, and gerkins. Sprinkle with salt
• 2:41:07
  Speaker 1: and pepper. Line the salad bowl with crisp less sleeves.
• 2:41:10
  Speaker 1: Add the salad and cover with a mayonnaise dressing. Garnish
• 2:41:13
  Speaker 1: with aspic, cut into dice pieces, and serve cold. Twenty
• 2:41:18
  Speaker 1: nine Oriental rabbit pie. Clean and cut a rabbit into
• 2:41:22
  Speaker 1: small pieces and let stew well seasoned with salt and
• 2:41:25
  Speaker 1: pepper and cayenne. Add two chopped cloves of garlic, one
• 2:41:29
  Speaker 1: chopped green pepper, one Spanish onion, sliced thin, and two
• 2:41:32
  Speaker 1: sliced tomatoes, a pinch of cloves and allspice. Then line
• 2:41:36
  Speaker 1: a pie dish with a puff paste, Let bacon fill
• 2:41:39
  Speaker 1: with the rabbit. Add two chopped hard boiled eggs and
• 2:41:41
  Speaker 1: sprink with curry powder. Cover with the paste. Brush the
• 2:41:44
  Speaker 1: top with a beaten egg, and let bake until brown.
• 2:41:47
  Speaker 1: Serve hot thirty Spanish baked fish. Season a pike, put
• 2:41:53
  Speaker 1: in a baking pan. Pour over two ounces of melted
• 2:41:56
  Speaker 1: butter in one pint of sour cream. Then let bake
• 2:41:59
  Speaker 1: in a hot oven for twenty minutes. Sprink with breadcrumbs
• 2:42:02
  Speaker 1: and grater cheese and nut brown on top. Serve hot
• 2:42:05
  Speaker 1: gone with parsley. End of section eleven read by inkl.
• 2:42:17
  Speaker 8: Section twelve of three hundred and sixty five to four
• 2:42:20
  Speaker 8: In dishes. This is a LibriVox recording. All LibriVox recordings
• 2:42:25
  Speaker 8: are in the public domain. For more information or to volunteer,
• 2:42:29
  Speaker 8: please visit LibriVox dot org. Three hundred and sixty five
• 2:42:34
  Speaker 8: to forurim dishes by anonymous December. One English plum pudding.
• 2:42:42
  Speaker 8: Soak one pound of stale bread and hot milk. Then
• 2:42:45
  Speaker 8: add one half pound of sugar, one pound of seated raisins,
• 2:42:49
  Speaker 8: and a pound of currants, all dredged in flour. One
• 2:42:53
  Speaker 8: fourth pound of chopped citron, one pound of finely chopped beef, suet,
• 2:42:58
  Speaker 8: one nutmeg grated, one tablespoon of cinnamon, cloves and mace,
• 2:43:03
  Speaker 8: mixed together, a pinch of salt, one glass of wine
• 2:43:07
  Speaker 8: and one glass of fine brandy. Mix with the yolks
• 2:43:10
  Speaker 8: of eight eggs and the whites beaten to a stiff froth.
• 2:43:14
  Speaker 8: Pour the mixture into a wet cloth dredged with flour,
• 2:43:18
  Speaker 8: tie well and let boil five hours. Serve with wine
• 2:43:22
  Speaker 8: sauce two sweetish rice pudding Mix three fourths cup of
• 2:43:28
  Speaker 8: rice and one quart of milk. Add one cup sugar,
• 2:43:32
  Speaker 8: a pinch of salt, and one teaspoon of vanilla. Pour
• 2:43:36
  Speaker 8: into a pudding dish, Put bits of butter over the top,
• 2:43:39
  Speaker 8: and let bake in a moderate oven until done. Serve cold.
• 2:43:45
  Speaker 8: Three portugal soup boil two pounds of beef and two
• 2:43:50
  Speaker 8: pigs feet and four quarts of water, seasoned with salt
• 2:43:54
  Speaker 8: and pepper. Let boil well. Add one head of lettuce,
• 2:43:58
  Speaker 8: one half head of cabba, a few thin slices of pumpkin,
• 2:44:03
  Speaker 8: two carrots and one clove of garlic, all cut fine,
• 2:44:07
  Speaker 8: and one herb bouquet. Let all cook until tender, then
• 2:44:10
  Speaker 8: add one half can of peas. Remove the meat, cut
• 2:44:14
  Speaker 8: into thin slices, season and serve with the soup. Four
• 2:44:20
  Speaker 8: Chinese salad mix two dozen cooked oysters with three truffles
• 2:44:25
  Speaker 8: and two cooked potatoes cut into shreds. Season with salt
• 2:44:29
  Speaker 8: and pepper. Add all kinds of chopped herbs and moisten
• 2:44:33
  Speaker 8: with white wine. Line the salad bowl with crisp lettuce leaves,
• 2:44:38
  Speaker 8: fill with a mixture, sprinkle with finely chopped parsley, Pour
• 2:44:43
  Speaker 8: over a mayonnaise dressing, and garnish with anchovy filets. Five
• 2:44:49
  Speaker 8: Egyptian salad Mix highly seasoned cold cooked rice with some
• 2:44:54
  Speaker 8: grated onion, chopped parsley, and chives, and two dozen fine
• 2:44:59
  Speaker 8: cut French sardines. Put on crisp lettuce leaves in a
• 2:45:03
  Speaker 8: salad bowl and cover with a mayonnaise dressing. Garnish with
• 2:45:07
  Speaker 8: thin shreds of red beets, and serve. Six English dumplings.
• 2:45:14
  Speaker 8: Beat three yolks of eggs with one tablespoon of sugar,
• 2:45:17
  Speaker 8: Add one half cup of finely chopped suet, one half
• 2:45:21
  Speaker 8: cup of currants, one half teaspoon of salt, and a
• 2:45:25
  Speaker 8: little nutmeg. Sift one cup of flour with one heaping
• 2:45:29
  Speaker 8: teaspoon of baking powder. Mix well with the beaten whites
• 2:45:33
  Speaker 8: of the eggs. Make into dumplings the size of an egg.
• 2:45:37
  Speaker 8: Let's steam, serve hot with lemon sauce. Seven Irish pancakes.
• 2:45:44
  Speaker 8: Mix one half pound of sifted flour with two beaten eggs,
• 2:45:48
  Speaker 8: a pitch of salt, a pint of milk, Add one
• 2:45:52
  Speaker 8: half ounce of melted butter. Mix well to a smooth pancake.
• 2:45:56
  Speaker 8: Batter and fry in hot lard to a delicate brown.
• 2:46:01
  Speaker 8: Sprinkle with powdered sugar, and serve hot. Eight Anglish cream pudding.
• 2:46:08
  Speaker 8: Line a well buttered pudding dish with a rich puff,
• 2:46:11
  Speaker 8: paste and baked. Then beat one cup of butter with
• 2:46:14
  Speaker 8: one half pound of pulverized sugar. Add the grated rind
• 2:46:18
  Speaker 8: and juice of a lemon, and beat well with the
• 2:46:21
  Speaker 8: yolks of six eggs. Add the whites, beaten to a froth.
• 2:46:25
  Speaker 8: Fill the pudding dish with the mixture, and bake until done.
• 2:46:30
  Speaker 8: Nine Bavarian roast turkey clean and season a fat turkey
• 2:46:36
  Speaker 8: stuff with three rawed potatoes, two apples, and one onion grated.
• 2:46:40
  Speaker 8: Mix with a lump of butter and one cup of
• 2:46:42
  Speaker 8: bread crumbs. Add one egg, season with sage, thyme, salt
• 2:46:47
  Speaker 8: and pepper. Then put in a dripping pan. Pour in
• 2:46:51
  Speaker 8: one cup of water and dredge with flour. Let bake
• 2:46:54
  Speaker 8: in a hot oven until done. Ten Jewish stewed cabbage.
• 2:47:00
  Speaker 8: Shred a red cabbage very fine. Heat two tablespoons of
• 2:47:05
  Speaker 8: drippings in a pan. Add the cabbage, cover and let
• 2:47:08
  Speaker 8: stew with two apples and one onion, chopped fine. Then
• 2:47:12
  Speaker 8: brown one tablespoon of flour in hot butter. Add one
• 2:47:16
  Speaker 8: half cup of water mixed with vinegar, season with salt, pepper,
• 2:47:20
  Speaker 8: and sugar to taste. Pour the sauce over the cabbage.
• 2:47:24
  Speaker 8: Let simmer ten minutes. Add one half cup of red wine.
• 2:47:29
  Speaker 8: Let boil up and serve hot. Eleven venison al la francaise.
• 2:47:35
  Speaker 8: Season venison steaks with salt, pepper and lemon juice. Put
• 2:47:39
  Speaker 8: in a saucepan with two tablespoons of hot butter. Add
• 2:47:44
  Speaker 8: one onion, two bay leaves, one clove of garlic, and
• 2:47:47
  Speaker 8: a sprig of parsley, minced fine, let brown. Then add
• 2:47:52
  Speaker 8: one half can of mushrooms, some thyme, chopped fine. Add
• 2:47:56
  Speaker 8: a glass of clareint cover and let simmer until tender.
• 2:48:00
  Speaker 8: Serve with toasted croutons and currant jelly. Twelve Italian macaroni.
• 2:48:07
  Speaker 8: Boil macaroni in salted water until tender. Drain, then heat
• 2:48:12
  Speaker 8: two tablespoonfuls of butter in a saucepan. Add the macaroni,
• 2:48:17
  Speaker 8: one half cup of chopped boiled tongue, one half cup
• 2:48:21
  Speaker 8: of chopped mushrooms, one half cup of grated cheese. Cover
• 2:48:26
  Speaker 8: but get very hot and mix a highly seasoned tomato
• 2:48:31
  Speaker 8: sauce with a small glass of wine. Let boil up
• 2:48:34
  Speaker 8: and pour over the macaroni. Serve hot with roast veal.
• 2:48:40
  Speaker 8: Thirteen Russian stuffed tongue. Take fresh beef tom make an
• 2:48:45
  Speaker 8: incision with a sharp knife and fill with chopped onions,
• 2:48:49
  Speaker 8: bread crumbs, a lump of butter, sage, thyme, salt, and pepper.
• 2:48:54
  Speaker 8: Sew up and let boil until nearly done. Remove the skin.
• 2:48:59
  Speaker 8: Then stick clothes all over the tongue and let cook
• 2:49:02
  Speaker 8: until tender. Add two tablespoons of vinegar and one tablespoonful
• 2:49:06
  Speaker 8: of butter. Serve garnished with sliced beets, olives, and sprigs
• 2:49:11
  Speaker 8: of parsley. Fourteen Hungarian dumplings Mix two eggs with one
• 2:49:18
  Speaker 8: tablespoonful of water, a pinch of salt, and enough sifted
• 2:49:22
  Speaker 8: flour to make a stiff dough. Roll out on a
• 2:49:25
  Speaker 8: well floured baking board as thin as possible, Cut into
• 2:49:29
  Speaker 8: three inch squares and fill with the following mixture. One
• 2:49:33
  Speaker 8: cup of cottage cheese, mix with one tablespoonful of butter,
• 2:49:38
  Speaker 8: two beaten eggs, sugar, cinnamon, and nutmeg to taste. Fill
• 2:49:43
  Speaker 8: the dumplings. Press the edges well together, Boil some milk,
• 2:49:47
  Speaker 8: seasoned with a pinch of salt and sugar to taste.
• 2:49:51
  Speaker 8: Lay in the dumplings and boil until done. Serve with
• 2:49:54
  Speaker 8: the sauce. Fifteen German stewed fish. Clean the fish, cut
• 2:50:01
  Speaker 8: into large slices, Salt well and sprinkle with black pepper
• 2:50:05
  Speaker 8: and let stew with sliced onion, some celery and parsley.
• 2:50:09
  Speaker 8: Add a few slices of lemon. Let cook fifteen minutes
• 2:50:13
  Speaker 8: to the pound. Then mix one tablespoonful of flour with
• 2:50:17
  Speaker 8: two tablespoons of butter. Add to the fish. Let cook
• 2:50:21
  Speaker 8: five minutes more and serve hot or coal. Sixteen French
• 2:50:27
  Speaker 8: stuffed partridge, clean, singe and draw young partridges season and
• 2:50:33
  Speaker 8: stuff each bird with chopped oysters, well seasoned, and sprinkle
• 2:50:37
  Speaker 8: with parsley. Put a small piece of butter in each bird.
• 2:50:41
  Speaker 8: Place the birds in a baking pan, cover with thin
• 2:50:44
  Speaker 8: slices of bacon. Add a little hot water, and bake
• 2:50:48
  Speaker 8: in a hot oven until done. Serve with toast. Seventeen
• 2:50:54
  Speaker 8: rush and pickled herron. Soak one dozen harroing over night
• 2:50:58
  Speaker 8: in water, then mash them, pilch and rose, and mix
• 2:51:01
  Speaker 8: with four tablespoons of brown sugar. Put the herring in
• 2:51:05
  Speaker 8: a large dish with two large onions sliced. Make alternate
• 2:51:09
  Speaker 8: layers of herring, onions and sliced lemon, eight bay leaves,
• 2:51:13
  Speaker 8: a few cloves, hull peppers, and some mustard seed. Pour
• 2:51:17
  Speaker 8: over all some vinegar. Ready to serve in five hours.
• 2:51:21
  Speaker 8: We'll keep for one week. Serve with boiled potatoes. Eighteen
• 2:51:27
  Speaker 8: hungarian duck. Season and roast the duck, then cut into
• 2:51:32
  Speaker 8: pieces for serving. Chop the giblets. Add to the gravy
• 2:51:36
  Speaker 8: in which the duck was roasted with one glass of
• 2:51:38
  Speaker 8: red wine, one quarter teaspoon of paprika, a pinch of clothes,
• 2:51:43
  Speaker 8: and the juice of a lemon let boil. Add the
• 2:51:47
  Speaker 8: sliced duck and let simmer until tender. Serve hot, garnish
• 2:51:51
  Speaker 8: with fried croutons. Nineteen venison a la parisi en cut
• 2:51:59
  Speaker 8: venison in pieces. Eat two tablespoons of butter. Add one onion,
• 2:52:04
  Speaker 8: one bay leaf, two sprigs of parsley, and two of thyme,
• 2:52:08
  Speaker 8: all chopped fine. Add the venison, salt and pepper. Let
• 2:52:12
  Speaker 8: all fry a few minutes. Then add one cup of
• 2:52:15
  Speaker 8: consummee and let simmer until tender. Add one half glass
• 2:52:19
  Speaker 8: of sherry and one half can of chopped mushrooms. Let
• 2:52:23
  Speaker 8: all get very hot and serve with toasted croutonts. Twenty
• 2:52:28
  Speaker 8: Jewish boiled fish. Clean and season a large fish with
• 2:52:32
  Speaker 8: salt and pepper, and let cook with one cup of vinegar,
• 2:52:36
  Speaker 8: one large onion, two sprigs of parsley, and two of thyme,
• 2:52:40
  Speaker 8: one tablespoonful of butter, one half cup of raisins, a
• 2:52:44
  Speaker 8: few cloves, one lemon sliced, and one teaspoonful of prepared mustard.
• 2:52:50
  Speaker 8: Let cook until done. Remove the fish. Add two large pickles,
• 2:52:55
  Speaker 8: chopped and one half cup of sugar, and thicken with
• 2:52:58
  Speaker 8: the yolks of two eggs, well beaten. Serve hot or cold.
• 2:53:01
  Speaker 8: Garnished with parsley. Twenty one English stuffed duck. Clean and
• 2:53:08
  Speaker 8: season the duck, then chop the giblets. Add one onion,
• 2:53:12
  Speaker 8: some celery and parsley, mix with one cup of bread
• 2:53:16
  Speaker 8: crumbs and a beaten egg. Season this highly and fill
• 2:53:19
  Speaker 8: the duck. Put in the dripping pan with some hot water,
• 2:53:23
  Speaker 8: one half glass of sherry and a lump of butter.
• 2:53:26
  Speaker 8: Sprinkle with flour, bake until done. Serve with apple sauce.
• 2:53:33
  Speaker 8: Twenty two French stewed rabbits. Skin and clean the rabbits,
• 2:53:38
  Speaker 8: cut into pieces at the joints. Season well. Heat two
• 2:53:42
  Speaker 8: tablespoonfuls of drippings in a stewpan. Add the rabbits, one
• 2:53:46
  Speaker 8: onion and two cloves of garlic, sliced fine, one bay leaf,
• 2:53:50
  Speaker 8: two sprigs of parsley and thyme. Let all brown a
• 2:53:54
  Speaker 8: few minutes. Then add one cup of hot water and
• 2:53:57
  Speaker 8: cook slowly until tender. Thicken the sauce with flour and butter.
• 2:54:02
  Speaker 8: Add a glass of claret, boil up and serve. Twenty
• 2:54:07
  Speaker 8: three Italian salad cut one pound of cooked veal and
• 2:54:12
  Speaker 8: very small pieces. Add one herring that has been soaked
• 2:54:16
  Speaker 8: in milk. Three cooked potatoes, two pickles, three boiled beets,
• 2:54:21
  Speaker 8: three apples, two stalks of celery, one cooked carrot, Pour
• 2:54:26
  Speaker 8: over a mayonnaise dressing and garnish with sliced hard boiled eggs, olives,
• 2:54:31
  Speaker 8: and capers. Twenty four Hungarian stewed pigeons. Season the pigeons
• 2:54:38
  Speaker 8: and stuff with chopped chicken let Stew slowly with chopped onions, chives, celery,
• 2:54:43
  Speaker 8: and parsley. Add salt and paprika to taste. Cook until tender.
• 2:54:49
  Speaker 8: Serve hot with beet salad. Twenty five Vienna baked goose breast.
• 2:54:56
  Speaker 8: Take the breast of the goose and cut the meat
• 2:54:58
  Speaker 8: from the bone. Chop fi with some onion, one clove
• 2:55:01
  Speaker 8: of garlic, parsley in a little thyme, salt, black pepper,
• 2:55:05
  Speaker 8: and paprika. Mix with two eggs and fine bread crumbs.
• 2:55:10
  Speaker 8: Put the chopped breast mixture back on the bone. Place
• 2:55:13
  Speaker 8: in a baking dish, pour over some dripping, Sprinkle with flour,
• 2:55:18
  Speaker 8: and bake until brown. Serve with sour apple compo. Twenty six.
• 2:55:25
  Speaker 8: Italian veal and macaroni Season tender veal cutlets with salt
• 2:55:30
  Speaker 8: and red pepper and saute in hot olive oil. Then
• 2:55:34
  Speaker 8: cover and simmer until tender. Boil macaroni until tender. Drain.
• 2:55:39
  Speaker 8: Add the macaroni to the veal with one cup of
• 2:55:42
  Speaker 8: stock and three tablespoons of chopped cheese. Little simmer ten minutes.
• 2:55:48
  Speaker 8: Put on a platter and cover with bread crumbs. Fried
• 2:55:50
  Speaker 8: in butter. Serve hot. Twenty seven French squirrel frickasi. Cut
• 2:55:58
  Speaker 8: the squirrels into pieces at the joints, sprinkle well with salt,
• 2:56:03
  Speaker 8: let lay one hour, then sprinkle with pepper and lemon juice.
• 2:56:07
  Speaker 8: Put two large tablespoonfuls of dripping in a pan. When hot,
• 2:56:12
  Speaker 8: lay in a squirrel with one sliced onion, cover and
• 2:56:15
  Speaker 8: let brown. Then add one cup of tomato sauce, some
• 2:56:19
  Speaker 8: celery seed and chopped parsley. Add one cup of hot water.
• 2:56:24
  Speaker 8: Let simmer until tender. Add one half glass of sherry wine.
• 2:56:29
  Speaker 8: They get very hot and serve with French peas. Twenty
• 2:56:33
  Speaker 8: eight Irish mutton stew. Season mutton chops with salt and pepper.
• 2:56:39
  Speaker 8: Put a tablespoonful of hot drippings in a saucepan. Add
• 2:56:43
  Speaker 8: the chops, some sliced turnips, potatoes, and onions, salt and pepper,
• 2:56:49
  Speaker 8: then cover with water and cook slowly. Until tender. Thicken
• 2:56:52
  Speaker 8: the sauce with a little flour mixed with one half
• 2:56:55
  Speaker 8: cup of milk. Season to taste, and serve very hot.
• 2:57:01
  Speaker 8: Twenty nine German bread pudding Crumb a stale loaf of
• 2:57:05
  Speaker 8: bread to make two cupfuls and soaken one quart of milk.
• 2:57:09
  Speaker 8: Beat the yolks of four eggs with one cup of
• 2:57:12
  Speaker 8: powdered sugar. Add the bread a small cup of raisins,
• 2:57:16
  Speaker 8: Add the grated peel of a lemon. Mix all well.
• 2:57:20
  Speaker 8: Put in a well buttered pudding dish and bake until brown.
• 2:57:24
  Speaker 8: Beat the whites with a pinch of salt, sugar, and
• 2:57:27
  Speaker 8: a little lemon juice spread on the top. Let get
• 2:57:30
  Speaker 8: light brown in the oven. Serve with wine sauce. Thirty
• 2:57:36
  Speaker 8: Hungarian spice cakes. Sift one pounds of flour, Beat the
• 2:57:40
  Speaker 8: yolks of four eggs with one pound of sugar. Add
• 2:57:44
  Speaker 8: one half ounce cinnamon, one half ounce of ginger, one
• 2:57:48
  Speaker 8: quarter teaspoonful of cloves, some grated lemon peel, and a
• 2:57:52
  Speaker 8: pinch of salt. Make all into a dough and roll
• 2:57:56
  Speaker 8: into small cakes about an inch in diameter. Put on
• 2:57:59
  Speaker 8: well butter baking plates sprinkled with flour and bake in
• 2:58:03
  Speaker 8: a moderate oven until a rich brown. Serve with wine.
• 2:58:08
  Speaker 8: Thirty one French Bray's sweetbread. Parboil the sweetbreads, drain, put
• 2:58:15
  Speaker 8: in the baking pan with a piece of salt, pork,
• 2:58:18
  Speaker 8: one onion, one carrot, one bay leaf, and the sprig
• 2:58:21
  Speaker 8: of thyme, all cut fine. Sprinkle with pepper, dredge with flour.
• 2:58:26
  Speaker 8: Add one half cup of stock. Let cook in the
• 2:58:29
  Speaker 8: oven until done. Serve with mushrooms. End of section twelve,
• 2:58:36
  Speaker 8: end of three hundred and sixty five Form dishes by
• 2:58:39
  Speaker 8: anonymous