 Chapter 1 OF 365 FOREIGN DISHES 1. Austrian Gulash 2. Boil two carves heads in salted water until tender. Then cut the meat from the bone. 3. Fry one dozen small peeled onions and three potatoes. Cut into diced pieces. 4. Stir in one tablespoon full of flour and the sauce in which the meat was cooked. 5. Let boil up, add the sliced meat, one teaspoon full of paprika, and salt to taste. 6. Let all cook together fifteen minutes, then serve very hot. 2. East India Fish Slice half a pound of cooked salmon, then heat one ounce of butter in a stew pan. Add two small onions, chopped fine, one ounce of coconut, two hard-boiled eggs, chopped. Let cook a few minutes, then add one pint of milk. Let boil up once. Add the fish, one teaspoon full of curry paste, one teaspoon full of paprika, and salt to taste. Let cook a few minutes, then stir in one large tablespoon full of boiled rice. Serve very hot with toast. 3. English Gems Cream one cup of butter with two cups of brown sugar. Add four beaten eggs. One teaspoon full of soda dissolved in one large cup of strong coffee. One cup of molasses. Four cups of sifted flour. Half a teaspoon full each of nutmeg, allspice, cloves, and mace. Two teaspoons full of cream of tartar sifted with half a cup of flour. One cup of raisins. Half a cup of currants and chopped citron. Mix well and fill buttered gem pans half full and bake until done. Then cover with chocolate icing. 4. Turkish Pudding Dissolve half a box of gelatin. Chop a quarter pound of dates and mix with two ounces of boiled rice. Half a cup of pulverized sugar, and one teaspoon full of vanilla. Then mix the gelatin with one pint of whipped cream. Mix all well together and turn into a mould and stand on ice until cold. Sprinkle with chopped nuts. Serve with whipped cream. 5. Chinese Chicken Cut a fat chicken into pieces at the joints. Season with all kinds of condiments. Then put in a deep saucepan. Add some chopped ham, a few sliced bamboo sprouts, one chopped onion, and a handful of walnuts. Cover with hot water and let stew slowly until tender. Add some Chinese sauce and parsley. Serve with shredded pineapple. 6. Scotch Scones Sift one and a half pints of flour. Add a pinch of salt, one teaspoon full of soda mixed with one pint of sour milk. Mix to a soft dough. Lay on a well floured baking board and roll one inch thick. Cut with a round cake cutter and bake on a hot greased griddle until brown on both sides. Serve hot with butter. 7. Egyptian Meatballs Chop one pound of raw beef. Season with salt, pepper, and one teaspoon full of curry powder. Add two stalks of chopped celery, one small onion, and some chopped parsley. Mix with two beaten eggs and half a cup of breadcrumbs and make into small balls. Let cook in hot butter until tender. Serve on a border of boiled rice and pour over all a highly seasoned tomato sauce. 8. Austrian Potato Dumplings Peel five potatoes and boil whole in salted water until tender. Drain, let go cold, then grate them and mix with four eggs and one ounce of butter. Add salt to taste. Mix well, add flour enough to form into dumplings, and fry in deep hot lard until brown. Serve hot with cooked fruit. 9. Belgian Rice Dessert Cook one pint of milk. Add half a cup of boiled rice and some currants. Stir in the yolks of two eggs well beaten with two tablespoonfuls of sugar. Remove from the fire. Add one teaspoonful of vanilla, then form into cylinders. Dip in beaten egg and fine breadcrumbs and fry golden brown. Sprinkle with pulverized sugar and put some red currant jelly on top and serve. 10. Bavarian Pair Pudding Soak half a loaf of bread and press dry. Mix with half a pound of chopped suet. Add a teaspoonful of salt, one cup of sugar, two eggs, and the grated peel of a lemon, a pinch of cinnamon, cloves and allspice. Add some sifted flour. Mix well and form into a large ball. Then peel one quarter of pears. Cut in half and lay in a large saucepan a layer of pears. Sprinkle with sugar, cinnamon and grated lemon peel. Lay in the pudding. Cover with a layer of pears and pour over all three tablespoonsfuls of syrup. Fill with cold water and boil half an hour. Then bake three hours and serve hot. 11. French Pineapple Bisc Beat the yolks of four eggs with one cup of pulverized sugar. Add one pint of cream. Stir well until very light. Then add one small can of shredded pineapple and crush a few macaroons. Mix well with a small glass of brandy. Let freeze and serve in small glasses. 12. Russian Pancakes Make a pancake batter and fry in thin cakes. Then spread them with a layer of anchovies, butter and a layer of caviar. Sprinkle with mint shallots, cayenne pepper and lemon juice. Roll up and serve as hot as possible. 13. Egyptian Cabbage Parboil a cabbage in salted water, drain and stuff with chopped cooked mutton. Mix with chopped ham, one onion and two sprigs of parsley chopped fine. Add half a cup of cooked rice, salt and pepper to taste. Place in a buttered baking dish. Sprinkle with bits of butter. Add the juice of a lemon and let bake in a moderate oven until done. Based often with butter and serve hot. 14. Madras Baked Fish Season a fish with salt, pepper, some grated green ginger and curry powder. Place in a baking pan with one sliced onion, two chopped green peppers and one sprig of parsley. Pour over some water and hot melted butter. Sprinkle with flour and bake until done. Garnish with sliced lemon and parsley. 15. Norwegian Salad Cut some pickled herring into pieces and mix with flaked lax, two peeled apples and two boiled potatoes. Cut into dice pieces. Add some chopped shallots and gherkins. Sprinkle with finely minced harragon and chervil, salt and pepper. Cover with a plain salad dressing. 16. Dutch Eggs Heat some butter in a pan then break in as many eggs as needed and fry them. Add some sliced onions. Remove the eggs to a platter, arrange the onions on the eggs. Sprinkle with salt and red pepper and pour over some lemon juice. Serve as hot as possible on toast. 17. Bavarian Wine Soup Mix three pints of red wine with one pint of water. Add sugar, nutmeg and cinnamon to taste and the grated peel of half a lemon. Let come to a boil then stir in the yolks of two well-beaten eggs. Do not boil again. Serve hot with biscuits. 18. English Stuffed Goose Season a fat goose with salt and pepper and rub well with vinegar. Then core small apples and fill the goose with the whole apples. Put in the baking pan. Sprinkle with flour. Pour over one cup of hot water. Add a lump of butter and bake until done. Based often with a sauce in the pan. Serve the goose with the whole apples. 19. Vienna Peach Tort Make a rich pie dough then line a pie dish with the dough. Pair and remove the stones from the peaches and cut into quarters. Lay closely on the pie. Sprinkle with brown sugar and moisten with wine. Bake in a moderate oven until done. Then spread with a meringue and let brown in the oven a few minutes. 20. Egyptian Meat Pie Line a large baking dish with pie dough. Have ready half a pound of calves liver chopped and half a pound of fresh pork chopped fine. Season highly and mix with half a cup of butter, two green peppers, one onion chopped and half a can of chopped mushrooms. Moisten with a glass of sherry. Fill the dish with the mixture and cover with the dough. Let bake until done and serve hot. 21. Russian Boiled Fish Clean and season a whole fish and let boil with one sliced onion, half a cup of vinegar, a few slices of lemon and two sprigs of parsley. Add a tablespoon full of butter and let cook until tender. Remove the fish to a platter. Mix the sauce with one tablespoon full of brown sugar, a pinch of ginger, cinnamon and nutmeg and the juice of a lemon. Let boil well then thicken with the yolks of two beaten eggs and pour over the fish. Serve cold. Garnish with lemon slices and olives. 22. Spanish Cake Beat one pound of butter with one pound of sugar to a cream. Add the yolks of eight eggs well beaten. Sift one pound of flour with two teaspoon full of baking powder and stir together with one cup of milk. Add the whites of eggs beaten to a stiff froth with a pinch of salt. Flavour with rose water. Bake in a moderate oven until done. 23. Vienna Stewed Carrots Peel some carrots and cut in small pieces. Boil in salted water until tender. Drain. Brown one tablespoon full of flour and two tablespoon full of butter. Add half a cup of the water in which the carrots were cooked. Two tablespoon full of vinegar and a little sugar. Let all boil then add the carrots and one cup of cooked peas, some chopped parsley and a pinch of pepper. Simmer ten minutes and serve hot. 24. Russian Fish Roll Chop some cooked trout and white fish and mix with half a cup of boiled rice. Season with salt, pepper and all kinds of herbs minced fine. Then make a rich pie paste and roll out very thin. Fill with the mixture and make into a roll. Sprinkle with bits of butter and let bake until brown. Serve hot with wine sauce. 25. India Curried Eggs Cut hard boiled eggs in halves then fry one small chopped onion and one chopped apple and hot butter. Add a quarter of a cup of pounded almonds and one pint of milk. Mix with half a tablespoon full of cornstarch. Season with salt and a dessert spoonful of curry powder. Let cook ten minutes then add the eggs. Let all get very hot. Serve with croutons, garnish with fried parsley. 26. Codfish a la Leonese Cut cold boiled codfish in pieces then boil eight small onions until soft. Heat two tablespoons of butter. Add the boiled onions, two small cold sliced potatoes. The codfish and one cup of milk. Sprinkle with pepper. Cover and simmer ten minutes and serve hot. 27. Jewish Krebchen Soup Beat three eggs with two tablespoons of water and a pinch of salt. Then add enough flour to make a stiff dough. Work it well with flour and roll out as thin as possible. Fold it double and cut into square pieces and fill with minced cooked chicken or veal. Sprinkle with chopped parsley and bits of butter. Fold in the edges. Have ready some soup stock. When boiling, add the Krebchen and let boil until done. Serve with the soup. 28. French Veal Soufflé Heat two tablespoons full of butter. Mix with two tablespoons full of flour until smooth. Add one cup of milk, let boil up. Then add one cup of minced veal, some parsley, salt, pepper and nutmeg to taste. Stir in the yolks of two eggs. Remove from the fire, let cool. Beat the whites to a stiff froth, add to the meat. Put in a buttered baking dish and bake twenty minutes. Serve at once. 29. Belgian Potato Salad Slice cold boiled potatoes very thin and mix with chopped celery and onion. Season with salt and pepper. Then mix the yolks of two hard boiled eggs with one tablespoon full of olive oil. Add to the salad with two tablespoons full of vinegar. Sprinkle with chopped parsley and serve. 30. Polish Jude Tongue Cook a fresh tongue until tender. Skin and slice thin. Put a large spoonful of butter in a saucepan. Add a chopped onion, let brown. Then stir in one tablespoon full of flour. Add two cups of the water in which the tongue was cooked. A pinch of nutmeg and cinnamon. Let boil with the juice of one lemon. Two tablespoons full of vinegar and one tablespoon full of sugar. Add the sliced tongue and simmer ten minutes. Serve hot or cold. 31. Risotto Italian Boil one cup of rice in salted water until soft. Drain. Then grate Parmesan cheese and cover the rice with cheese. Let steam in the oven a few minutes. Then pour over some highly seasoned tomato sauce and serve hot with fried veal chops. End of January. Recording by Lucy Perry in Bath on September 17th 2009. Chapter 2 of 365 Foreign Dishes This LibriVox recording is in the public domain. Recording by Lucy Perry. 365 Foreign Dishes by Unknown. February. 1. Oriental Canapes Take some lobster or crab meat and pound in a mortar. Mix with one tablespoon full of butter. Season with salt and pepper. A pinch each of mustard, cayenne, nutmeg and curry powder. And moisten with lemon juice. Cut small rounds of toasted bread. Scoop out some of the center. Fill with the mixture and cover with a curry sauce. Sprinkle with fine breadcrumbs and let bake in the oven a few minutes. Serve hot. 2. Haggis Scotch Chop a sheep's tongue, liver and heart and one pound of bacon. Add two large chopped onions. Season with one quarter of a teaspoon full of red pepper and one teaspoon full of mixed herbs and salt to taste. Mix with one pint of toasted oatmeal, two beaten eggs and the grated rind and juice of a lemon. Then clean the pouch of the sheep and fill with the mixture. Lay in boiling water and let boil three hours. Serve with apple sauce. 3. Austrian Braised Tongue Boil a large fresh beef tongue in salted water until tender. Remove the tongue and lard it with thin strips of bacon. Sprinkle with paprika. Lay in a baking pan. Add one onion sliced thin and one cup of the water in which the tongue was cooked and pour over one pint of cream. Let bake in a moderate oven, based often with the sauce. Serve hot and pour over the sauce. Garnish with parsley. 4. Russian Omelette Chop two shallots with a little parsley and cook in hot water. Add two tablespoonfuls of caviar and a teaspoonful of lemon juice. Season to taste. Add four eggs with one tablespoonful of cream, salt and pepper and fry in an omelette pan with hot butter until done. Put the mixture in the centre. Turn in the ends and serve at once. 5. Madras Potato Curry Cut boiled potatoes into thin slices. Then fry one chopped onion and two tablespoonfuls of butter. Add three ounces of grated coconut, one teaspoonful of curry powder and one cup of milk, salt and cayenne pepper to taste. Let boil up. Garnish potatoes and a sprig of parsley chopped. Let simmer a few minutes and serve hot. 6. Swiss Baked Eggs Melt one ounce of butter in a baking pan. Then cover the bottom of the pan with thin slices of swiss cheese. Break in six eggs. Sprinkle with salt and pepper. Pour over four tablespoonfuls of cream. Sprinkle with grated swiss cheese and let bake in the oven to a delicate brown. Serve hot. 7. Jewish Jude Shad Clean and cut a shad into large slices. Sprinkle with salt, pepper and ginger. Put on to boil with one sliced onion, one bay leaf, a few cloves, two sprigs of parsley and half a cup of vinegar. When done, remove the fish to a platter. Add half a cup of raisins, one tablespoonful of butter, half a cup of pounded almonds, one glass of wine, one tablespoonful of brown sugar and a pinch of cinnamon. Let boil until done and pour over the fish. Garnish with sliced lemon and sprigs of parsley and serve cold. 8. Bombay Spinach Boil the spinach in salted water until tender, drain and chop fine. Fry one chopped onion in two tablespoonfuls of butter. Add the chopped spinach, a pinch of pepper and curry powder. Cover and let simmer five minutes. Serve on a platter with stewed prawns and garnish with croutons. 9. Spanish Friccassade Spanish Friccassade shrimps. Heat two tablespoonfuls of butter. Add one onion chopped and two cups of tomatoes. Let fry, then stir in one tablespoonful of flour. Add half a cup of water. Let boil. Add one quarter of shrimps, salt, pepper and parsley. Let all cook twenty minutes. Stir in the yolk of an egg. Remove from the fire. Put some boiled rice on a platter, add the shrimps and pour over the sauce. Serve very hot. 10. Irish Baked Potatoes Peel and boil potatoes in salted water until tender, drain and mash with a lump of butter. Put in a well-buttered baking dish a layer of the potatoes and a layer of fried breadcrumbs until the dish is full. Moisten with beaten eggs, well-seasoned with salt and pepper and three tablespoonsfuls of milk. Put in the oven to brown. Serve with boiled fish. 11. Russian Stewed Chicken Cut a fat chicken into pieces at the joints and let stew, well-seasoned with salt and pepper. Then add some small whole onions, some cauliflower, mushrooms and one cup of French peas. Let all cook until tender, then serve hot on a large platter. 12. Dutch Baked Mackerel Place the mackerel in a baking dish. Sprinkle with pepper and chopped parsley. Cover with fried breadcrumbs and bits of butter and moisten with cream. Then bake until brown on top and serve hot with stewed potatoes. 13. Polish Roasted Mutton Season a leg of mutton with salt, pepper and a pinch of cloves. Lay in a baking pan with one sliced onion, two celery roots, three cloves of garlic and two carrots cut fine, one bay leaf, a sprig of thyme and a few peppercorns. Pour over one cup of vinegar and one cup of hot water. Dredge with flour and let bake in a hot oven. Based often with the sauce in the pan until nearly done. Then add one pint of sour cream and let bake until done. Thicken with flour, boil up and pour over the roast. 14. Italian Sugar Cakes Beat one and a half pounds of sugar and half a pound of butter to a cream. Add four yolks of eggs, a pinch of salt and nutmeg. Stir in half a pound of flour, four ounces of currants, two ounces of chopped almonds, one teaspoon full of citron and candied orange peel, chopped fine. Add the whites, beaten stiff and bake in small, well buttered cake tins until done. Then cover with a thin icing. 15. Oriental Stewed Prawns Clean and pick three dozen prawns. Heat some dripping a large saucepan. Add the prawns, one chopped onion, salt, pepper and one teaspoon full of curry powder. Add one pint of stock and let simmer half an hour until tender. Serve on a border of boiled rice. Garnish with fried parsley. 16. Swiss Steak Season a round steak with salt, black pepper and paprika. Dredge with flour and let fry in hot lard on both sides until brown. Then add some sliced onions and moisten well with tomato sauce. Cover and let simmer half an hour. Serve on a hot platter with mashed potatoes. 17. Berlin Herring Salad Soak the herring overnight. Remove the milch and mash fine. Cut off the head, skin and bone. Chop the herring. Add chopped apples, pickles, potatoes, olives and capers. Put in the salad bowl. Then add the yolk of a hard boiled egg to the mashed milch. Mustard. One teaspoon full of sugar mixed with quarter of a cup of vinegar and a little lemon juice, salt and pepper. Pour the sauce over the salad and garnish with olives and sliced lemon. 18. German Lentil Soup To one gallon of soup stock add one quarter lentils. Let boil until lentils are soft with one sliced onion. Then add some small sausages. Let boil five minutes. Season to taste and serve the soup with the sausages and croutons fried in butter. 19. French Spiced Venison Rub the venison with salt, pepper, vinegar, cloves and allspice. Then put in a baking pan. Pour over a cup of melted butter. Add one onion, sliced, some thyme, parsley, the juice of a lemon and a cup of hot water. Let bake covered in a hot oven. Based often with the sauce when nearly done. Sprinkle with flour. Add a glass of sherry and let brown. Serve with celery and current jelly. 20. Spanish Mushrooms Drain one can of mushrooms and heat two tablespoons of butter. Add six shallots and one clove of garlic chopped fine, some parsley and thyme and the mushrooms. Let all fry a few minutes. Then add the mushroom liquor and two tablespoons of white wine, salt and pepper to taste. Let simmer five minutes and serve hot on slices of toast. 21. Vienna Noodle Pudding Boil some fine noodles with hot water for ten minutes. Let drain. Beat the yolks of five eggs with one cup of pulverized sugar and mix with the noodles. Add half a cup of raisins, half a cup of pounded almonds, a pinch of cinnamon and the whites of the eggs beaten to a froth. Put in a well-buttered pudding dish and bake until brown. Serve hot with lemon sauce. 22. Dutch Sweet Potato Puff Peel and boil three sweet potatoes well with three beaten yolks of eggs, one cup of milk, three tablespoons of butter, two tablespoons of sugar, a pinch of nutmeg and lemon juice. Beat the whites with a pinch of salt to a stiff froth. Add to the potatoes and put in a well-buttered baking dish and bake. Serve hot. 23. Spaghetti Italian Boil half a pound of spaghetti until tender. Drain. Heat one tablespoonful of butter, half a cup of grated cheese, salt and pepper. Then add one cup of milk. Let boil and pour over the spaghetti. Sprinkle with salt, pepper and grated cheese and let bake in the oven until done. Serve hot. 24. Russian Beet Soup Boil five medium-sized beets until tender. Then chop and add to a highly seasoned chicken broth. Add the juice of one lemon, some cinnamon and nutmeg. Let boil 15 minutes. Then add one glass of red wine, mixed with a teaspoonful of brown sugar. Let boil a few minutes longer and serve with fried croutons. 25. Bulettes Chop and mince one pound of round steak, one onion and two sprigs of parsley. Add one tablespoonful of lemon juice, two tablespoonsful of melted butter. Season highly with salt, black pepper and a pinch of cayenne. Mix with one egg and form into balls. Roll in flour and fry in deep hot lard until brown. Serve hot with tomato sauce. 26. Bad and stewed lentils Boil one quarter of lentils until tender. Then heat two tablespoonsful of butter. Add one chopped onion and stir in one tablespoonful of flour until brown. Add some cold water mixed with vinegar. Let boil and pour the sauce over the lentils. Season with salt and pepper and serve with small boil sausages. Sprinkle the top with breadcrumbs fried in butter until brown. 27. Duck or champignon Clean and season a pair of wild ducks and cut into pieces at the joints. Heat two tablespoonsfuls of butter and a saucepan. Add the ducks, one large onion chopped fine, two cloves of garlic and one herb bouquet chopped. Cover and brown a few minutes. Add one cup of water and stew until tender. Then add half a can of mushrooms and one glass of claret and let simmer until done. 28. Hungarian beef stew Cut beef into small pieces. Heat some dripping in a saucepan. Add the meat, salt and black pepper. Cover and let stew half an hour. Then add three potatoes cut into diced pieces. One onion sliced thin. One cup of hot water and half a teaspoonful of paprika. Let all cook until tender. Then add half a cup of milk and mix well. Let cook a few minutes and serve hot. End of February Recording by Lucy Perry in Bath on September the 20th 2009 Chapter 3 of 365 Foreign Dishes This LibriVox recording is in the public domain. Recording by Lucy Perry 365 Foreign Dishes by Unknown March Chicken chop suey Chinese Cut all the meat of a chicken into thin strips. Season with black pepper and cayenne and fry in hot lard. Add some ham, onion, celery, green bean sprouts and mushrooms. Cut fine. Moisten with half a cup of stock. Add one quarter of a cup of Chinese sauce, cover and let simmer until tender. Thicken the sauce with flour. Add two tablespoons of cream and drop parsley. Serve hot on a plate with boiled rice. 2. Dewish chalet Line a well-buttered pudding dish with a rich pie paste and cover with a layer of sliced apples. Sprinkle with cinnamon, grated lemon peel and small bits of butter and moisten with white wine. Then cover with a layer of the paste and fill with another layer of apples, nuts and raisins, a tablespoonful of syrup, the juice of half a lemon and bits of butter. Top crust. Press in the edges with a beaten egg and rub the top with butter. Let bake in a moderate oven until done. 3. Russian relish Cut some slices of brown bread into fingers half an inch thick. Spread with butter. Mix some Russian caviar with lemon juice to taste and a tablespoonful of finely chopped shallots. Spread the fingers with the mixture and place an oyster in the centre of each. Sprinkle with salt and a pinch of paprika. Serve. Garnish with thin slices of lemon and parsley. 4. Dutch stuffed potatoes Select fine smooth potatoes. Cut off the end of each and scrape out the inside. Mix this with chopped ham, onion and parsley and a tablespoonful of butter. Season with salt, pepper and lemon juice. Fill the potato with the mixture and let bake in a moderate oven until tender and serve hot. 5. Fish à la marseille Cut two kinds of fish into slices Season with salt. Mince two cloves of garlic, two sprigs of parsley, two sprigs of thyme and two bay leaves very fine. Add a pinch of pepper. Roll the fish in the spice. Then fry two sliced onions in butter. Add one cup of tomatoes, the juice of a lemon and two cups of water. Let boil up. Add the fish to a platter. Add a cup of white wine to the sauce and one tablespoonful of sugar. Boil up and pour over the fish. Serve with toast. 6. Jewish stewed brains Clean and stew the brains with half a cup of vinegar, one sliced onion, salt and pepper. Add a tablespoonful of brown sugar, half a cup of raisins. Let stew until tender. Remove the brains to a platter. Add a lump of butter and a tablespoonful of molasses to the sauce. Boil up and pour over the brains. Serve cold. Garnish with lemon slices. 7. Austrian apple strudel Mix one pint of flour with half a cup of water, four ounces of butter, three eggs and a pinch of salt to a stiff dough. Then roll out as thin as possible. Pour over some melted butter. Cover with chopped apples and raisins. Sprinkle with sugar and cinnamon. Make a large roll. Bake in a buttered baking pan with flakes of butter on top until brown. 8. Vienna nut taut Blanch one quarter of a pound of almonds and pound in a mortar. Then beat four eggs with half a cup of sugar. Add one teaspoonful of brandy and a teaspoonful of wine and lemon juice. Add four lady fingers crumbled up fine. Beat all together with the nuts. Put in a well-buttered pudding dish and bake. Serve with wine sauce. 9. Bavarian cabbage salad Chop a cabbage with one large onion and two stalks of celery and two peppers. Season well with salt and sprinkle with pepper. Heat some vinegar. Add a teaspoonful of prepared mustard. Then beat the yolks of two eggs with a tablespoonful of sugar. Add the hot vinegar slowly to the beaten eggs and mix with the cabbage. Serve cold. 10. New duck Clean and cut the duck into pieces and season with salt and pepper. Then cut half a pound of bacon into dice pieces and put in a large saucepan with one onion and two carrots. Cut fine one herb bouquet, a few cloves and a few peppercorns. Add the duck. Let all cook slowly with one cup of stock until tender. Then add one cup of red wine. Thicken the sauce with flour. Boil and serve hot. 11. Chicken patties Chop the white meat of cooked chicken and turkey very fine and mix with three chopped truffles and some chopped parsley. Season with the grated peel of half a lemon, a pinch of nutmeg, salt and pepper to taste and moisten with cream. Make a puff paste and roll out very thin. Cut into squares and fill with a tablespoonful of the mixture. Press the ends together and fry in a deep hot lard until a light brown. Drain and serve very hot with a tomato sauce. 12. Japanese salad Cut some celery, apples and truffles into fine shreds and mix with chrysanthemum flowers. Season with salt and pepper. Put in a salad bowl and cover with a mayonnaise dressing. Garnish with chopped hard boiled eggs and olives. 13. Polish Chops Season veiled chops with salt and pepper and let fry a few minutes in hot dripping. Remove the chops and cover with a mixture of bacon, liver, onions and parsley. Minced fine and well seasoned. Then let bake in the oven with one cup of beef broth. Based often and served very hot. 14. Spanish Dew Drabbit Clean and parboil two rabbits then cut into pieces. Sprinkle with flour and fry in hot lard. Remove the rabbits. Add chopped tomato and onion to the sauce. Mix with flour. Let fry. Add the sauce in which the rabbit was cooked, some lemon juice, half a teaspoon full of red pepper, parsley and salt to taste. Cook ten minutes. Then add the rabbit and simmer five minutes. Serve hot with boiled rice. 15. Scotch Baked Mutton Season a leg of mutton well with salt and pepper. Dredge with flour and let bake in a hot oven until nearly done. Then add some boiled turnips cutting quarters. Sprinkle with pepper and flour. Let bake until browned. Serve the mutton on a platter with the turnips. 16. Belgian Stuffed Shad Season and stuff the shad with chopped oysters and mushrooms well seasoned. Place in a well buttered baking dish. Sprinkle with fine breadcrumbs, chopped onion and parsley. Put flakes of butter on top and pour in one cup of tomato sauce. Let bake until done. Based often with the sauce. Serve with celery salad with French dressing. 17. Italian Roast Beef Cut several deep incisions in the upper round of beef and press into them lardons of salt pork. Stick two cloves of sliced garlic and one dozen cloves into the meat. Season with salt and pepper and dredge with flour. Put in the dripping pan with some hot water and let roast until tender. Serve with boiled macaroni. 18. French Apple Souffle Cook apples and sweeten to taste. Mash well with one tablespoon full of butter. Beat the yolks of three eggs with two tablespoons of sugar, the juice and rind of half a lemon. Add the whites beaten to a stiff froth. Put in a buttered pudding dish and bake in a moderate oven until done. 19. German Sweet Pretzels Mix half a pound of flour with half a pound of fresh butter. Add a quarter of a pound of sugar, and one beaten yolk, one tablespoon full of sweet cream and some grated lemon peel. Mix thoroughly and mould the dough into small wreaths. Brush the top with the yolk of an egg and sprinkle with powdered sweet almonds. Lay in a well buttered baking tin and bake until a deep yellow. 20. French Waffles Sift three cups of flour with one and a half teaspoonful of baking powder and half a teaspoonful of salt. Beat the yolks of three eggs. One full of melted butter and two cups of warm milk. Add the beaten whites and stir in the flour making a light batter. Grease the waffle irons and fill with the batter. Bake until a delicate brown. Remove to a hot dish. Serve hot with powdered sugar on top. 21. Swedish Stewed Mutton Season the breast of mutton with salt, pepper, thyme and mace. Let stew slowly with one onion and chopped capers and mushrooms. Cook until tender. Then thicken the sauce with flour mixed with a glass of wine and boil up. Serve hot with baked turnips. 22. Swedish Pie Make a rich pie dough. Line a deep pie dish with the paste and let bake. Then fill with chopped boiled fish, oysters, shrimps and some chopped mushrooms. Sprinkle with salt and paprika and the grated peel of a lemon. Add melted butter and the juice of half a lemon and a beaten egg. Then cover with the dough and let bake until done. Serve hot. 23. Greek Stuffed Eggplant Parboil the eggplant and cut in half. Scrape out some of the inside and chop some cooked lamb, two green peppers, one onion and two tomatoes. Then mix with a beaten egg, one tablespoonful of butter, salt and pepper to taste. Fill the halves with the mixture. Sprinkle with breadcrumbs and bits of butter. Put in a baking dish with a little stock and bake. 24. Norwegian Fish Pudding Remove the bones from a large cooked fish and chop to a fine mince. Mix with two beaten eggs, two tablespoonsful of cream, one tablespoonful of butter, season with salt, black pepper and a quarter of a teaspoonful of paprika. Beat well together with some breadcrumbs. Fill a mould with the pudding then boil the sauce in which the fish was cooked add one tablespoonful of butter chopped parsley and chopped onion season highly, boil and serve with the pudding. 25. Japanese Eggs Cook some rice in a rich chicken stock, place on a platter. Fry six eggs and trim neatly. Sprinkle with salt, black pepper chopped parsley and lemon juice. Put the eggs on the rice and pour a little hot tomato sauce 26. Jewish Stewed Brisket Boil beef brisket until tender and slice thin. Heat two tablespoonsful of butter add one chopped onion stir in one tablespoonful of flour until brown add the water in which the meat was cooked half a cup of raisins half a cup of vinegar one tablespoonful of brown sugar and some cinnamon and one carrot slice thin salt, pepper and a few cloves let boil cover the brisket and simmer 15 minutes serve hot or cold 27. Hungarian Fruit Roll Make a pie dough roll out and spread with melted butter raisins, currants, chopped apples, nuts and shredded citron cover well with brown sugar and sprinkle with cinnamon and the grated peel of a lemon roll up the dough lay in a buttered baking pan rub the top well with melted butter and let bake until brown serve with wine sauce 28. Dutch Stewed Fish Cook a large fish with one onion two stalks of celery, parsley a tablespoonful of butter salt and pepper until done remove fish to a platter add two chopped pickles the juice and rind of a lemon half a cup of vinegar mash the yolks of two boiled eggs with one raw egg a teaspoonful of prepared mustard and a tablespoonful of butter add to the sauce and boil lay the fish in the boiling sauce 10 minutes, then serve 29. Belgian Lamb Chops Season lamb chops dredge with flour and fry until brown keep hot fry one chopped onion and one small carrot in two tablespoonsful of butter add one tablespoonful of flour stir until light brown add half a cup of water, let boil well add parsley two cloves and peppercorns salt and pepper and one bay leaf minced fine boil well add one glass of carrot then pour the sauce hot over the chops and garnish with french peas 30. Austrian Apple Omelette peel, core and slice some apples very thin heat one large tablespoonful of butter in a frying pan put in the apples and let them steam until tender make an egg omelette batter pour over the apples let cook until set cover thickly with sugar and sprinkle with cinnamon serve hot with wine sauce 31. Fish Alan Normandy boil a trout well seasoned add one sliced onion one carrot chopped two sprigs of parsley and one bay leaf a few peppercorns and one tablespoonful of butter when done beat the yolks of two eggs with a little cream add salt and a pinch of cayenne remove the fish to a platter mix the egg sauce with the water in which the fish was cooked add half a cup of cream let get very hot and pour over the fish garnish with parsley serve hot end of March recording by Lucy Perry in Bath on September the 20th 2009 Chapter 4 of 365 Foreign Dishes this LibriVox recording is in the public domain recording by Lucy Perry 365 Foreign Dishes by Unknown April 1. Italian Tongue boil a beef tongue until tender skin and slice thin heat two tablespoonfuls of butter add one chopped onion and two cloves of garlic minced fine stir in one tablespoonful of flour until brown add a little water one cup of tomato sauce two cup chopped mushrooms lemon juice salt and pepper to taste let boil add the sliced tongue and half a glass of sherry wine simmer ten minutes serve with baked macaroni two German prune pudding cook one pound of prunes in a large saucepan with sliced lemon a piece of stick cinnamon and brown sugar soak half a loaf of bread in water press out dry add a teaspoonful each of cinnamon cloves and allspice add flour sifted with a teaspoonful of baking powder make into a large roll place in the centre of the prunes cover with brown sugar and a tablespoonful of molasses and put in the oven to bake until done serve hot or cold 3. Swiss Pot Roast season a breast of veal with salt pepper and ginger heat a cupful of dripping one onion celery seed a few peppercorns and parsley cover and let stew slowly until nearly done then add one cup of tomato sauce and cook slowly until tender serve with baked potatoes 4. mushrooms alla bordelez drain one can of mushrooms chop six shallots very fine and saute in one tablespoonful of butter add the chopped mushrooms sprinkle with salt, pepper some chopped parsley and one minced bay leaf let cook ten minutes with half a glass of sherry wine serve hot on slices of french toast 5. Turkish Soup season and fry some lamb chops add two green peppers sliced thin one onion chopped and a herb bouquet then cook half a cup of barley in one quarter of soup stock until tender pour all together and let cook until meat is very tender serve hot 6. scotch omelette boil young tender leeks in salted water let drain chop to a fine mince and fry in hot butter add six well-beaten eggs sprinkle with salt and pepper and fold into an omelette and serve on a hot dish 7. Jewish Egg Bread soak some mozzos in milk for a few minutes then dip them into seasoned beaten eggs add a pinch of sugar and let them fry in hot rendered butter until golden brown sprinkle with pulverized sugar and cinnamon and serve hot with coffee 8. Bombay Broiled Kidney clean sheep's kidneys and cut into thin slices sprinkle with salt cayenne pepper and grated lemon peel then dip in beaten egg and fine breadcrumbs and broil on a hot greased gridiron serve on buttered toast spread with curry paste 9. German Prune Cucun boil some prunes until tender remove the kernels and mash the prunes well mix with sugar, cinnamon and lemon juice to taste make a rich biscuit dough roll out and place on a well-buttered baking pan fill with the prunes and let bacon till done serve cold 10. French Roast with Carrots lard a round of beef with slices of bacon and put in a large saucepan cover and let brown a few minutes add sliced onion and boiling water to cover let cook slowly until tender then scrape six carrots and cut thin add two sliced onions two cloves of garlic and let cook until tender thicken with butter and flour season highly with salt, pepper and parsley add to the meat and let all cook together a half hour and serve hot 11. Spanish Fried Chicken pan into pieces at the joints and boil until tender season and fry with one onion and two green peppers chopped fine add one cup of tomato sauce salt and pepper to taste serve the chicken on a platter with boiled rice 12. Hungarian Bread Pudding chop half a cup of suet mix with half a loaf of stale bread that has been soaked and pressed dry add one cup of chopped apples one cup of sugar and half a cup of chopped raisins and nuts sprinkle with cinnamon, nutmeg and grated lemon peel then mix with the yolks of four eggs and the whites beaten stiff put in a well-buttered pudding dish and let bake until done serve hot with wine sauce 13. Swedish Baked Turnips peel small tender turnips heat one tablespoonful of butter in a saucepan place the turnips in a whole sprinkle with salt and pepper and a tablespoonful of sugar pour over a cup of water cover and let cook for one hour until tender but not broken thicken the sauce with flour and milk add a little water and set in the oven a half hour covered with paper then serve 14. Belgian Baked Bananas skin fine bananas and lay them whole in a baking dish sprinkle with sugar and grated lemon peel add the juice of one orange and half a glass of sherry wine let bake in a quick oven put the bananas in a glass dish and pour over the sauce let get cold and serve 15. Japanese Rice boil one cup of rice add three chopped shallots one teaspoonful of soy and salt to taste place on a platter cover with chopped hard boiled eggs sprinkle with salt, paprika and chopped parsley garnish with some thin slices of smoked salmon 16. Scotch Loaf Cake mix half a pound of butter with a quarter of a pound of sugar half a cup of chopped nuts and half a cup of shredded citron then work in one pound of sifted flour with two teaspoonfuls of baking powder make a loaf for half inch thick and bake in a moderate oven until done 17. English Meat Loaf chop cooked veal and boiled ham place in a well greased mould alternate layers of veal, ham and hard boiled eggs sprinkle with pepper, mace and chopped parsley moisten with beef stock and let bake in the oven serve cold, sliced very thin garnish with watercress 18. Jewish Purim Cakes beat one cup of sugar with half a cup of butter to a cream add two beaten eggs a pinch of salt half a cup of milk and the grated peel of half a lemon with one teaspoonful of baking powder to make a soft biscuit dough put on a well floured baking board roll out a half inch thick cut into triangles and drop in a kettle of hot rendered butter fry until a golden brown then mix some powdered sugar with a little milk and flavour with vanilla spread on the top 19. Swiss Pie make a rich pie dough line a buttered pie dish with the dough add hot butter until tender add a pinch of salt fill the pie with the onions cover the top with cream and let bake in a moderate oven until done serve hot or cold 20. French Apple Fritters peel and slice large apples sprinkle with sugar and lemon juice and make a rich egg batter sweetened to taste and flavour with two tablespoons of orange flower water lay the sliced apples in the batter serve with wine sauce 21. Jewish Parim Tort line a well buttered baking dish with a rich pie paste then mix one cup of fine poppy seeds with the yolks of five eggs and half a cup of sugar some chopped raisins and nuts and the juice of half a lemon add the white beaten stiff then fill with the mixture and let bake until done 22. English Boiled Pudding mix half a pound of butter with half a pound of powdered sugar to a cream add the yolks of six eggs beaten half a cup of seeded raisins and some chopped citron a pinch of nutmeg and cinnamon mix in half a pound of sifted flour and half a teaspoon full of baking powder add the whites beaten to a stiff froth put in a buttered pudding mould and let boil until done serve with brandy sauce 23. German Stewed Brains clean the brains heat one tablespoon full of drippings in a pan add the brains one sliced onion some parsley, salt and pepper let stew 15 minutes thicken the sauce with butter and flour let boil up serve hot with spinach and sprinkle all with chopped hard boiled eggs 24. Scotch Cream Muffins sift one pint of flour with one teaspoon full of baking powder beat three yolks of eggs with a pinch of salt one pint of cream and one tablespoon full of melted butter stir in the flour add the whites beaten to a stiff froth beat all well together fill the muffin rings half full and bake in a quick oven for 20 minutes 25. French Tarte make a rich pie dough line a large pie dish with the paste and bake take three ounces of almonds and pound to a paste add three tablespoons of pulverized sugar two tablespoons of melted butter half a teaspoon full of cinnamon and the yolks of two eggs well beaten with one tablespoon full of rum add the beaten whites fill the pie and bake in a moderate oven then make a glaze mix one ounce of granulated sugar with one tablespoon full of cold water and let come to a boil put on the pie when cool and serve 26. Polish Stewed Beans break string beans into pieces and let boil in salted water until tender then heat one tablespoon full of butter stir in one tablespoon full of flour until brown add the water in which the beans were cooked half a cup of vinegar one tablespoon full of brown sugar some cinnamon and cloves to taste let sauce boil add the beans and simmer ten minutes serve hot with a beef pot roast 27. Vienna Milk Rolls sift one and a half quarts of flour add half a teaspoon full of salt work in a large tablespoon full of butter then stir in half a cup of milk with a piece of yeast dissolved in the milk and a teaspoon full of sugar beat all up well with one pint of milk let raise overnight roll out an inch thick cut with a biscuit cutter rub with melted butter lay in a buttered baking pan let raise one hour then bake in a hot oven twenty minutes 28. Scotch Potato Stew soak potatoes into small diced pieces and fry in hot lard then fry one onion cut fine in hot butter but do not brown stir in some flour then add milk, salt, pepper and parsley let boil up once and add the potatoes to the sauce let all get very hot and serve 29. Jewish Dumplings soak six crackers in water then press dry fry one chopped onion in butter mix and chopped parsley sprinkle with salt, pepper and nutmeg mix all with some cracker meal until you can form into balls and boil in salted water until done serve hot with melted butter poured over them and garnish with parsley 30. Italian Soup chop some cabbage and let fry in two tablespoons of butter add half a cup of rice, dry and one clove of garlic chopped with half a small onion let fry a few minutes then add two quarts of soup stock seasoned with salt, white pepper and a little saffron to taste add half a cup of grated Parmesan cheese let all cook until done serve with toasted croutons end of April recording by Lucy Perry in Bath on December 15th 2009 Chapter 5 of 365 Foreign Dishes This LibriVox recording is in the public domain Recording by Lucy Perry 365 Foreign Dishes by Unknown May 1. Turkish Puree boil one cup of lentils with one bay leaf two sprigs of parsley a pinch of salt and pepper to taste add some mace and cook until tender then fry one chopped onion in two tablespoons of olive oil add the lentils and one cup of cooked rice and one tablespoon full of butter well together and let get very hot put on a platter and pour over a highly seasoned tomato sauce and serve garnish with fried parsley 2. Jewish Kugel soak half a loaf of bread in water then press it dry heat half a cup of butter and mix with the bread add two chopped apples half a cup of raisins half a cup of pounded almonds add the yolks of four eggs and the whites beaten to a stiff froth mix well together put in a buttered pudding dish and pour over half a cup of melted butter let bake in a moderate oven until brown serve hot 3. English Muffins take one quart of warm milk half a cup of yeast one teaspoon full of salt and flour enough to make a stiff batter let stand to raise until light half a cup of melted butter one teaspoon full of soda dissolved in a little water add enough flour to make a very stiff batter and let raise half an hour then fill well greased muffin rings half full with a batter and bake in a quick oven until done serve with butter 4. Spanish Roast Veal Season a six pound veal roast with salt and pepper and rub well with butter put in the dripping pan with one large sliced onion one bay leaf two sprigs of parsley and two of thyme and sage add half a teaspoon full each of cloves allspice and mace pour in one cup of hot water and the juice of a lemon and dredge with flour add a tablespoon full of butter let bake until brown and tender baste often with the sauce and serve 5. Madras Street Chicken cut a spring chicken into pieces at the joints add butter fry in hot lard with some tender mutton chops fry one sliced onion in hot butter with two ounces of rice one teaspoon full of curry powder and one chopped apple add to the chicken moisten with one quart of chicken broth season to taste and let simmer until the chicken and mutton are very tender then add one pint of hot oysters and the juice of half a lemon let all get very hot and serve on a platter with fried eggplant mix Irish beef rolls chop some fat beef with one onion and two sprigs of parsley season with salt, pepper, nutmeg and a little mace to taste and the grated rind of half a lemon one beaten egg and half a cup of fine breadcrumbs mix all well together and shape into rolls then heat some dripping in a saucepan lay in the rolls cover and let simmer until brown serve hot with the sauce 7 Norwegian fruit pudding boil one pint of raspberries and one pint of red currants in two cups of water until soft add three cups of sugar some cinnamon one cup of pounded almonds and one tablespoon full of chopped citron let cook and mash until smooth then thicken with a little cornstarch remove from the fire and pour into a mould when cold serve with whipped cream 8 Spanish puffs put a large cup full of water in a saucepan add two ounces of butter a quarter of a teaspoon full of salt one tablespoon full of pulverized sugar while boiling stir in sifted flour until stiff and smooth remove from the stove and stir in the yolks of four eggs one at a time and the beaten whites then fry by the teaspoon full in boiling lard until browned serve with a caramel sauce 9 Belgian veal scallop chopped veal to a fine mince butter a baking dish and put alternate layers of veal, rice and tomato sauce until the dish is full cover over with fine breadcrumbs pour over some melted butter and let bake in the oven until brown serve with french peas 10 Parisian chicken clean and season two spring chickens put them in a saucepan with three tablespoons of butter cover and let simmer until brown add half a can of mushrooms chopped parsley and one glass of wine let all cook until done put on a platter and pour over one cup of hot cream serve garnished with croutons 11 German boiled noodles make a stiff noodle dough roll out very thin and cut into ribbons half an inch wide let them dry and boil in salted water drain in a colander fry some sliced onions in butter until soft add the noodles stir and serve hot with stewed chicken 12 Dutch baked fish clean and split a fish open down the back remove the backbone sprinkle with salt and pepper put in a baking dish, flesh side up put flakes of butter on top sprinkle with a little flour moisten with cream bake in a hot oven until brown pour over a hollandaise sauce and serve hot 13 Vienna cheese taught mix one cup of cottage cheese with one tablespoon full of cream one tablespoon full of flour one tablespoon full of butter three tablespoons of sugar the yolks of three eggs and a pinch of salt and cinnamon mix all together with the whites beaten stiff then line muffin rings with a rich pastry dough fill with the cheese bake in a hot oven until brown 14 Hungarian fried noodles beat three eggs with two tablespoons full of water add a pinch of salt and enough flour to make a stiff dough work well then roll out as thin as paper fold the dough and cut into round pieces fry in deep hot lard to a golden brown serve hot with stewed chicken 15 Belgian roasted lamb season four pounds of lamb with salt, pepper and lemon juice put in the dripping pan with two small chopped onions one bay leaf two sprigs of parsley and thyme then pour over half a cup of butter and dredge with flour add a cup of hot water and the juice of a lemon let bake in a hot oven until done serve with French peas 16 Russian salad chop half a pound of cold roast veal three sour pickles two sour apples one large onion some beans and capers and three hard boiled eggs chopped fine add some chopped nuts season and pour over a mayonnaise dressing garnish with sliced beets and olives serve cold 17 French rolls prepare the dough as for bread work in quarter of a pound of butter and quarter of a pound of sugar put in a well buttered baking pan let them raise half an hour brush the top with beaten egg and let bake until done 18 German herring salad soak herrings overnight in cold water remove the milch cut off the head and skin and cut the herring into small pieces add two apples, two pickles three hard boiled eggs one onion, a few olives all cut fine with a little mustard one teaspoon full of sugar, pepper and salt add a quarter of a cup full of vinegar and mix all well together garnish with sliced lemon and serve with boiled potatoes 19 Belgian fried calves feet clean and boil the calves feet until tender season with salt and pepper remove the large bones from the feet beat two eggs with salt and pepper dip the feet in the beaten eggs then roll in fine breadcrumbs and fry in deep hot lard until brown serve hot with tomato sauce 20 Italian ice cream whip one quarter of cream with two cup fulls of sugar until stiff put in the freezer until half frozen then add the juice and grated peel of two lemons two tablespoons of fine brandy and a little pistachio colouring let freeze until hard and serve with cake 21 French chocolate biscuits beat the yolks of six eggs with ten ounces of powdered sugar add one ounce of powdered French chocolate mix well with four ounces of flour and the whites beaten stiff with a pinch of salt add one tablespoon full of vanilla extract bake on wafer sheets in small cakes to light brown 22 India canapes cut slices of bread into delicate circles and toast in butter then take one ounce of chutney and two ounces of grated Parmesan cheese spread the toast with ham and the chutney and sprinkle with grated cheese set in the oven a few minutes and serve hot garnish with fried parsley 23 chicken ala tata season and stew two spring chickens with one onion, some capers parsley, one bay leaf and two sprigs of thyme chopped fine remove the chickens add one tablespoon full of minced pickles one teaspoon full of made mustard one teaspoon full of tarragon and half a cup of mayonnaise sauce let boil up and pour over the chickens serve with boiled rice 24 Jewish pudding soak six mozzo crackers in water press dry and mix with one tablespoon full of butter a pinch of salt the yolks of five eggs a small cup of sugar some cinnamon half a cup of raisins and a little grated lemon peel add the beaten whites and bake until brown serve with wine sauce 25 German potato pancakes peel three large potatoes and lay in salted water half an hour then grate the potatoes add pepper, salt three eggs and a large spoonful of flour beat well together and fry in hot lard by the tablespoon full until light brown serve hot with a pot roast 26 English roast veal season of veal loin with salt and pepper and rub with butter put in the dripping pan with sliced onions tomatoes and parsley and two tablespoons full of dripping let roast baste often till tender serve hot or cold cut into thin slices 27 Russian rice pudding mix cold boiled rice with the juice and rind of a lemon one cup of sugar and half a glass of fine rum then press into a mould let get very cold and serve with cold cooked fruit 28 scotch pudding take two quarter black cherries remove the stones and mix with half a pound of fine breadcrumbs some chopped nuts the beaten yolks of four eggs and half a cup of sugar add the whites beaten stiff put in a well buttered pudding dish and serve cold 29 Italian potato balls peel and boil potatoes in salted water until soft drain and mash smooth take a pint of the mashed potatoes mix with two tablespoons of melted butter and one egg add a little flour and form into balls put them in a well buttered baking pan sprinkle with grated Parmesan cheese and bake in a quick oven to a golden brown serve with stewed chicken 30 Belgian veal cutlets season veal cutlets dip in beaten egg and roll in fine breadcrumbs fry in deep hot lard keep hot chop a few onions with a clove of garlic and fry in a tablespoon full of butter stir in one tablespoon full of flour until brown add a little water and the juice of a lemon salt, pepper and nutmeg to taste stir well then remove from the fire stir in the yolks of two eggs and let get very hot pour over the chops serve with French peas 31 French lemon cookies beat the yolks of four eggs add one cup of butter and three cups of sugar beaten add the whites beaten stiff add a teaspoon full of lemon extract add enough flour with a teaspoon full of baking powder cut into small cookies and bake in a quick oven to a light brown end of May recording by Lucy Perry in Bath on September the 11th, 2010 Chapter 6 of 365 Foreign Dishes this LibriVox recording is in the public domain recording by Lucy Perry 365 Foreign Dishes by Unknown June 1 Italian stuffed tomatoes cut tomatoes in halves take out some of the pulp fry one large onion in butter add the tomato pulp a piece of beef marrow two sprigs of chopped parsley salt and pepper remove from the fire add a beaten egg and mix with breadcrumbs and a pinch of nutmeg then fill the tomatoes sprinkle with buttered breadcrumbs and bake until done serve on a platter with poached eggs 2 English salad pick, wash and drain two heads of lettuce and break into pieces mix with some watercress shredded celery and a few leaves of mint put in a salad bowl sprinkle with salt, pepper sugar and lemon juice and pour over a salad dressing garnish with slices of hard boiled eggs and pickled beetroot 3 scotch stuffed eggs remove the shells cut out the centres lengthwise then chop cooked chicken to a fine mince add the yolk of a raw egg and mix with cream season to taste with salt and pepper fill the eggs and dip them in beaten eggs and fine breadcrumbs and fry light brown serve hot with cream sauce garnish with parsley Oriental vegetable curry peel and fry some small onions add two stalks of celery cut into inch pieces sprinkle with salt, pepper and curry powder add a few truffles and pour over all one cup of stock let stew until tender then boil some potatoes mash smooth with butter and season with curry sauce place a border of mashed potatoes on a platter and put the stew in the centre serve hot garnish with fried parsley 5 Chinese noodle soup boil a large hen in 3 quarts of water add a few slices of ham one onion sliced some sliced mushrooms two stalks of celery cut fine two tomatoes and Chinese chopped herbs let cook 3 hours and strain then boil up add fine noodles and let cook 10 minutes add chopped parsley and serve at once 6 Hindu eggs slice some hard boiled eggs and place in a well buttered baking dish cover with well beaten raw eggs sprinkle with salt pepper, cayenne and curry powder a few bits of butter rolled in breadcrumbs and some grated cheese let bake in a moderate oven until done 7 Portugal Veal Stew heat two tablespoons of olive oil in a stew pan add two sliced onions a clove of garlic and a few capers let fry a few minutes add a couple of flour until brown add half a cup of stock season with salt, pepper, cinnamon, cloves and a pinch of saffron add one cup of white wine let boil then add cooked veal sliced thin let cook 10 minutes in the sauce and serve very hot 8 Italian Coffee Cream mix one and a half cups of strong coffee with half a cup of rich milk in a double boiler add half a cup of sugar one tablespoon full of gelatin and a pinch of salt then stir in the yolks of three eggs beaten with half a cup of sugar until it thickens remove from the fire add the whites beaten to a froth and a teaspoon full of vanilla pack in a mould and freeze until hard and serve with whipped cream 9 scotch rarebit cut half a pound of cheese in very small pieces and add one ounce of fresh butter and a tablespoon full of fine breadcrumbs one teaspoon full of prepared mustard salt and pepper and a pinch of cayenne to taste mix well together to a smooth paste have ready some buttered toast place on a dish spread with the mixture and set in the oven until melted serve at once 10 Irish Ham Omelette beat six yolks of eggs with a pinch of salt add the whites beaten stiff and mix with a tablespoon full of cream beat two ounces of butter in an omelette pan add the beaten eggs and shake the pan to spread evenly have ready some finely minced ham spread on half of the omelette fold and serve at once on a hot dish 11 Jewish stewed tongue boil a calf's tongue in salted water until tender skin and sliced thin then heat two tablespoons full of butter add one chopped onion stir in one tablespoon full of flour until brown add two cups of the water in which the tongue was cooked one quarter of a cup of seeded raisins a few cloves one bay leaf one quarter of a cup of vinegar and half a teaspoon full of paprika let all boil well then add the sliced tongue let simmer ten minutes serve hot or cold 12 cook half a pound of prunes until soft remove the stones and cut the prunes into small pieces mix with some chopped nuts and the yolks of three eggs well beaten with three tablespoons of pulverized sugar add one teaspoon full of vanilla and the whites of the eggs beaten stiff put in a pudding dish and bake in a moderate oven for ten minutes and serve 13 Italian cooked eggs take six hard boiled eggs and cut lengthwise put in a pan with 12 anchovies some onion juice put parsley season with salt, white pepper and a little nutmeg grated, then pour over all half a pint of sour cream let boil up once and serve hot with croutons 14 Spanish Broiled Steak season a porterhouse steak with salt and pepper and rub with butter place on a hot gridiron and let broil on a quick fire on both sides make this sauce chop one onion and brown in one tablespoon full of butter add half a cup of stock and half a cup of claret let boil well season and thicken the sauce with a little flour and some chopped parsley let boil up and serve at once with the steak 15 liver a labourgonia season a calf's liver with salt and pepper put a few slices of bacon in a saucepan let get very hot add the liver, one onion one carrot, two bay leaves two sprigs of thyme, minced fine cover and let brown a few minutes then add one glass of sherry wine salt and pepper and sprinkle with flour let simmer ten minutes serve hot with potatoes 16 Messina macaroni boil some macaroni in salted water until tender then fry one onion and two cloves of garlic chopped in olive oil add one cup of tomato sauce salt and pepper to taste then add the macaroni and let fry altogether serve hot with baked chicken 17 dutch prune pudding boil prunes until very soft remove the stones mash well add the yolks of four beaten eggs three tablespoons of sugar one cup of breadcrumbs one teaspoon full of vanilla half a cup of chopped nuts and the whites of the eggs beaten stiff serve cold 18 Irish beef stew season a piece of fat beef put in a stew pan with some hot water let cook slowly a half hour then add three potatoes cut in dice pieces and one onion sliced let cook slowly until tender add half a cup of corn and one cup of tomatoes season with salt and pepper let all cook until done 19 English creamed asparagus cut tough ends from the asparagus scrape and boil in salted water until tender make a cream sauce when done, stir in the yolk of an egg season with a little white pepper the sauce must be rather thick and poured hot over the asparagus serve with veal chops 20 french float line a glass dish with stale sponge cake make a boiled custard use four yolks of eggs and flavour with rose water beat the whites with pulverised sugar and flavour to taste pour the custard over the cake and place the stiffly beaten whites on top put on the ice and serve very cold 21 Russian pot roast season a round of beef with salt, pepper, cloves and nutmeg put in a saucepan on hot dripping peel six small onions and slice two carrots and two cloves of garlic add to the meat with one herb bouquet cover with one cup of hot water and let cook slowly until tender then add half a can of chopped mushrooms one glass of claret salt and pepper to taste serve hot on a border of mashed potatoes 22 Spanish salad take half a pound of chopped chicken quarter a pound of almonds one red pepper one Spanish onion one head of chicory, chopped fine mix in a salad bowl with one quarter of a teaspoon full of salt one teaspoon full of curry powder two tablespoons of tarragon vinegar four tablespoons of olive oil garnish with sliced beets and bananas 23 scotch baked potatoes peel and slice six raw potatoes very thin then beat one egg with one tablespoon full of butter put the potatoes in a shallow baking dish sprinkle well with salt and pepper add enough milk to cover the potatoes add the beaten egg sprinkle half a cup of grated cheese overall and let bake until done 24 German apple cake make a biscuit dough roll out very thin and put on a well buttered cake pan have ready some apples cutting quarters lay closely on the cake sprinkle thick with brown sugar add some cinnamon and a handful of currants pour some fresh melted butter over the cake set in the oven to bake until done serve with coffee 25 English ham sandwiches cut thin slices of fresh bread chop ham with the yolks of two hard boiled eggs add some made mustard and fresh butter and a dash of pepper mix all well and spread between the slices of bread serve on a folded napkin and garnish with sprigs of parsley 26 Swiss peach custard line a well buttered pudding dish with slices of sponge cake and cover with peach compote make an egg custard and cover with the custard set in the oven to bake beat the whites of two eggs with a little lemon juice and pulverized sugar spread on top and let brown serve cold 27 French veal hash cut veal round steak into small pieces then fry some chopped bacon add the meat stir well and let all fry a few minutes add one cup of boiling water and let cook slowly with some parsley and thyme salt, pepper until tender add a tablespoon full of vinegar let boil up remove from the fire and to stir in the yolks of two eggs well beaten serve hot with toast 28 Vienna potato salad potatoes thin chop some onion very fine slice two hard boiled eggs and mix sprinkle all with salt and pepper then heat some vinegar add a teaspoon full of made mustard and stir with the beaten yolk of an egg mix all well together with one tablespoon full of hot butter and chopped parsley serve with cold meats 29 French baked omelette beat four yolks of eggs and six soda crackers crushed fine salt, pepper one teaspoon full of grated onion one tablespoon full of butter and one cup of milk beat up well add the white beaten stiff put into a well buttered baking dish and let bake in a hot oven serve at once 30 Italian batter cakes beat three yolks of eggs with one cup of milk a salt spoonful of salt one tablespoon full of olive oil and one tablespoon full of sugar one cup of flour and the beaten whites of the eggs fry until light brown serve with cooked fruit end of June recording by Lucy Perry in Bath on November 4th, 2011 Chapter 7 of 365 Foreign Dishes this LibriVox recording is in the public domain recording by Lucy Perry 365 Foreign Dishes by Unknown July 1 Portugal Iced Pudding mix one quarter vanilla ice cream with one gill of wine quarter of a pound of Malaga grapes two ounces of candied orange peel chopped fine and one pint of whipped cream then place in the freezer to harden and serve two English chicken salad mix one cup of cold chicken cut fine with one cup of chopped celery one cup of coop chestnuts chopped and two green peppers cut fine season with salt and pepper put on crisp lettuce leaves in the salad bowl cover with the mayonnaise dressing serve cold 3 Turkish stewed lamb season a quarter of young lamb and cut into pieces lay in a large stew pan and cover with hot water add one sliced onion two sliced green peppers and two tomatoes one red pepper and two sprigs of parsley let stew slowly until tender then fry thin slices of eggplant and add to the stew serve hot 4 Irish apple pudding pair and slice apples and lay them in a buttered pie dish sprinkle with brown sugar add the juice and rind of half a lemon a pinch of cinnamon and cloves then cover with a rich pie paste and let bake until done 5 Indian rice boil one cup of rice in chicken broth add a pinch of curry powder and season to taste with salt and pepper boil half a teaspoon full of saffron in one cup of the stock then let all cook slowly until the broth is entirely absorbed by the rice serve very hot 6 Hungarian chicken soup boil a large chicken in three quarts of water season with salt, sage and pepper add one onion chopped and cook until tender remove the chicken and chop it fine then add to the soup with the yolks of three well beaten eggs let all get very hot sprinkle with chopped parsley and serve at once 7 Yorkshire pudding beat three eggs with a pinch of salt add one pint of milk and two thirds of a cup of flour stir until smooth then pour into a well greased pan and bake until done serve with English roast beef and pour over the gravy 8 slice two cucumbers two tomatoes one onion and two green peppers then sprinkle with one chopped clove of garlic salt and pepper and cover with some thin slices of bread pour over all a cup of vinegar and a quarter of a cup of olive oil and serve English chocolate pudding soak six ounces of breadcrumbs in milk and press dry add two ounces of butter mixed with three ounces of sugar three yolks of six eggs well beaten then flavour with a teaspoonful of vanilla add the whites beaten to a stiff roth bake in a quick oven and serve at once 10 prepare circular pieces of buttered toast then mix one cup of chopped fish with three sweet pickles minced fine and two tablespoons of madras chutney moisten with two tablespoons of hollandaise sauce spread this mixture over eight pieces of toast cover with three tablespoons of grated parmesan cheese let bake for five minutes and serve 11 dip enough macaroons in wine to line the pudding dish cover with sweetened strawberries beat the yolks of four eggs with sugar and flavour with vanilla pour over the strawberries put in the oven to bake beat the whites to a stiff roth with some pulverized sugar put on top of the pudding fill croquettes all around chop cold veal mix with some sweet bread and mushrooms chopped season with salt, pepper and lemon juice add a sprig of parsley and a little onion chopped fine mix with a beaten egg and breadcrumbs sprinkle with nutmeg form into croquettes dip in beaten egg and fine breadcrumbs and fry in deep hot lard serve hot with a cream sauce 13 German cheese pie line a pie plate with a rich pie dough mix one cup of cottage cheese with one tablespoon full of butter quarter of a cup of sugar two eggs, a pinch of salt and a few currants mix well fill the pie sprinkle with sugar and cinnamon and bake until light brown serve hot or cold 14 Italian veal patties chop cooked veal with some onion parsley, thyme and one clove of garlic season with salt pepper and nutmeg add some chopped ham lemon juice and two eggs mix with breadcrumbs and melted butter fill into small patty shells rub with butter and beaten egg place a paper over the top and let bake in a moderate oven serve with tomato sauce 15 Hungarian noodle pudding boil finely cut noodles in salted water drain and mix with the yolks of five eggs half a cup of raisins, sugar cinnamon and grated lemon peel to taste add the beaten whites line the pudding dish with a rich pie paste fill with the noodles and pour over some melted butter bake until brown serve hot with lemon sauce 16 Polish stewed chicken clean a fat hen and cut into pieces at the joints season and let stew with two sliced onions two carrots and one potato cut into dice pieces when nearly done add one cup of sauerkraut two tablespoons of sorrel and half a cup of wine let cook until tender and serve on a platter with cooked rice 17 Madras curried apples peel and core four sour apples and cut into rings then sprinkle with curry powder and let fry until tender add a few thinly cut shallots cover and let simmer until done serve on a platter with boiled rice and pour over a curry sauce 18 Irish batter cakes beat the yolks of four eggs add a pinch of salt one tablespoon of melted butter one small cup of milk and sifted flour enough to make a smooth batter beat well add the whites of eggs, beaten stiff and let fry a golden colour then spread with jam and serve hot 19 Spanish baked eggs poached eggs as soft as possible butter a baking dish add a layer of breadcrumbs and grated cheese place the eggs on the crumbs sprinkle with salt, pepper grated cheese and chopped parsley cover with breadcrumbs and pour over some cream sauce let bake in a hot oven until brown on top serve with toast 20 scotch stewed onions boil one dozen small onions and four leeks in salted water until tender drain heat two tablespoons of butter stir in one tablespoon of flour until smooth but not brown then add half a pint of rich milk season highly with pepper and salt to taste add the onions let boil up and serve 21 German baked cabbage take a large cabbage remove the outer leaves and the inside leaving a frame chop all the cabbage from the inside and fry in hot grease with one sliced onion remove from the fire mix well with breadcrumbs a half a cup of chopped ham two eggs, salt black pepper and cayenne refill the cabbage put on the outside leaves put in a baking pan sprinkle with bits of butter and pour in half a cup of water let bake until brown serve hot 22 Dutch veal stew season three pounds of veal with salt, pepper and lemon juice put a few slices of bacon in a stew pan when hot, add the veal cover and let brown a few minutes then add two carrots and one onion sliced thin add some thyme and mace pour over one cup of hot water cover and let cook slowly until tender thicken with flour mixed with half a cup of milk add chopped parsley season to taste and serve with baked potatoes 23 French baked apple dumplings peel and core apples sprinkle well with sugar then mix some cold boiled rice with one egg a pinch of salt, sugar and cinnamon cover the apples with the dough put in a well buttered baking dish with two tablespoons of butter and bake to a delicate brown serve with whipped cream 24 Bavarian fried brains clean and boil the brains in salted water add one onion sliced let cook ten minutes remove the brains and mash up well with one tablespoon full of butter some breadcrumbs and parsley chopped add two eggs mix together and fry in deep hot lard by the tablespoon full until brown serve with tomato sauce 25 Polish bread pudding soak one pint of bread in a quart of milk add the yolks of four eggs one cup of sugar two tablespoons of melted butter half a cup of raisins half a cup of currents the juice of half a lemon mix well and bake until brown then beat the whites to a stiff froth with three tablespoons of pulverized sugar spread the pudding with jelly and cover with the beaten whites set in the oven to brown 26 Vienna cherry cake make a rich biscuit dough roll out then put in a well buttered baking tin stone black cherries sprinkle the dough with flour and cover with the cherries sprinkle with sugar and let bake until done cover with the sweetened egg custard and bake until brown serve cold 27 Belgian poached eggs cut thin round slices of bread and toast them spread with chopped anchovies and chopped ham cover the top with whipped whites of eggs and place a raw yolk on each slice of bread set in the oven to bake long enough to heat the egg and serve at once 28 Bavarian apple pie a deep pie dish with a rich pie paste let bake and fill with chopped apples raisins and chopped nuts sugar and a pinch of cinnamon and nutmeg then cover with cake crumbs and let bake until done beat three whites of eggs with pulverized sugar flavor with lemon and spread over the pudding set in the oven a few minutes to brown on top 29 Russian fried sweetbreads clean and season the sweetbreads with salt and pepper and sprinkle with lemon juice and chopped parsley roll in fine breadcrumbs and fry in hot lard fry some eggs and put on a platter with the sweetbreads and serve with tomato sauce 30 Polish apple dumpling peel and core the apples and fill the space with currants sprinkle with sugar, cinnamon and grated lemon peel and cover each apple with a rich pie paste lay on a well buttered pie dish and let bake until done serve with wine sauce 31 Swiss potato dumpling boil six potatoes then grate them mix with two tablespoons of flour and two tablespoons of butter and three eggs make into a soft dough roll out and then spread with fried breadcrumbs make into round dumplings and let boil 20 minutes serve hot with melted butter poured over end of July recording by Lucy Perry in Bath on November 10th 2011 Chapter 8 of 365 Foreign Dishes This LibriVox recording is in the public domain recording by Lucy Perry 365 Foreign Dishes by Unknown August 1 German Pot Roast Take a five pound beef roast rub with salt and black pepper and paprika pour over some boiling vinegar add two bay leaves a few peppercorns and cloves let stand overnight heat two tablespoons of dripping in a saucepan lane the meat with two sliced onions let stew slowly with one cup of water and half a cup of the spiced vinegar until tender thicken the sauce with flour and serve hot with potato pancakes 2. Scotch Soup Cut a sheep's liver into pieces and stew with the sheep's head in four quarts of water add sliced onions sliced leeks carrots, turnips, parsley and thyme salt, pepper and a few cloves let all cook until tender then strain let stand until cool skim off the fat heat and mix with flour until brown let boil add a glass of white wine cook all together and serve hot 3. Spanish Fried Potatoes peel some new potatoes and cook until tender mix some fine breadcrumbs with grated Parmesan cheese and chopped parsley beat two eggs with salt and pepper dip each potato in beaten egg and roll in the breadcrumbs fry in deep hot lard until brown serve hot 4. French Frozen Milk Punch sweeten one quart of milk with two cupfuls of sugar let come to a boil remove from the fire and grate in half an upmeg when cool freeze until half frozen then stir in three cupfuls of whipped cream and freeze again add half a cup of rum and one cupful of french brandy let freeze until hard and serve 5. Bavarian Fruit Compote cook two cups of water with one cup of wine add one cup of sugar and a pinch of cinnamon and some strawberries, cherries and blackberries let simmer in the juice until fruit is done put in a glass dish and pour over the syrup serve cold 6. Vienna Rice Custard boil half a cup of rice in one quart of milk add salt to taste boil until very soft beat the yolks of three eggs with four tablespoons of sugar mix flavor with rose water and put in a well buttered pudding dish beat the whites with pulverized sugar to a stiff froth spread on the custard and let bake in the oven until done serve cold 7. French Fried Cucumbers peel the cucumbers and cut into inch slices sprinkle with salt and pepper and dip in beaten eggs and fine breadcrumbs season with salt and pepper and fry in hot lard until brown serve with tomato sauce and veal chops 8. German Cherry Soup boil one quart of cherries until soft sweetened to taste add some grated lemon peel some cinnamon one bottle of red wine and two bottles of water serve ice cold with macaroons 9. Swiss Pancakes peel and grate four raw potatoes mix with one ounce of butter one ounce of breadcrumbs quarter of a pint of milk one large tablespoon full of Swiss cheese the yolks of three eggs and the whites beaten stiff season with salt and pepper and mix with one tablespoon full of flour to a smooth batter then fry in hot lard until brown serve hot 10. English Tarts make a rich puff paste roll out thin and cut into squares then fill with fruit jam then over and pinch in the edges drop in a kettle of deep hot lard and fry until a delicate brown sprinkle with pulverized sugar and serve hot 11. Norwegian Rice cook rice until tender then reheat in a well seasoned chicken stock put on a platter sprinkle with chopped chicken liver scrambled eggs and grated cheese and serve at once 12. Spanish Broiled Kidney take a fresh kidney clean and cut into thin slices run a skewer through them to hold them together sprinkle with salt and pepper and brush with butter put on a broiler and cook for five minutes then place on a platter pour over some lemon juice and hot butter sprinkle with parsley and serve at once 13. Egyptian Stuffed Peppers cut off the tops and remove the seeds from large sweet peppers stuff with chopped raw beef highly seasoned and mix with chopped onion, parsley tomato, a beaten egg and two tablespoonfuls of chutney put the stuffed peppers in a baking pan with a little hot water sprinkle with bits of butter and let bake three quarters of an hour serve, garnish with cucumber salad 14. English Teacakes beat quarter a pound of butter with quarter a pound of sugar to a cream add one egg add one teaspoonful each of cinnamon and mace mix with six ounces of sifted flour a pinch of salt and milk enough to make a stiff dough then roll out very thin cut into round cakes and bake in a quick oven until done 15. Pufferian Cheesecake make a rich biscuit dough roll out and place on a well buttered pie dish then mix half a pound of cottage cheese with a pinch of salt quarter of a cup of melted butter half a cup of sugar half a lemon grated two yolks of eggs and half a cup of currants add the whites beaten stiff fill the pie with the cheese serve hot or cold with coffee 16. Spanish Chicken cut a spring chicken into pieces at the joints season with salt and pepper and fry until brown remove the chicken add one onion two cloves of garlic chopped and one cup of tomato sauce then add the chicken with one glass of sherry wine cook ten minutes serve hot with boiled rice 17. Polish Shrimp Salad drain one cup of shrimps and one can of sardines cut into small pieces add two hard boiled eggs one small onion a few capers and gherkins chopped fine and chopped parsley mix with a quarter of a cup of vinegar line the salad bowl with the crisp lettuce leaves add the salad and pour over a mayonnaise dressing and serve 18. Dutch Apple Pudding peel and chop apples mix with half a cup of nuts, raisins the juice and rind of half a lemon and one tablespoon full of brandy then add the yolks of four eggs and the whites beaten to a stiff froth let bake in a moderate oven until done serve cold 19. Bavarian Potatoes peel and cook some new potatoes with one sliced onion salt and pepper until tender then brown one tablespoon full of flour and two teaspoons full of butter add half a cup of water let boil well with some chopped parsley salt and pepper then add the potatoes and let simmer five minutes serve hot 20. Spanish Steak Roll cut thin slices from the round steak then chop one onion two tomatoes some celery parsley and two hard boiled eggs and season with salt and pepper mix with butter and fine breadcrumbs then spread the mixture on the steak and roll up sprinkle with flour lay closely in a pan of hot dripping cover and let simmer until tender serve hot garnish with olives and parsley 21. Oriental Cabbage chop a small head of cabbage then fry one onion and two sour apples sliced thin add the chopped cabbage half a cup of stock and the juice of half a lemon sprinkle with salt and cayenne pepper add half a teaspoon full of curry powder cover and let all simmer until tender serve very hot on a border of boiled rice 22. Dutch Salad soak three dutch herrings in milk then cut off the heads and tails and cut herrings into one half inch pieces add two apples cut fine two hard boiled eggs sliced thin some cooked beets cut fine some celery and green onions cut into very small pieces season and mix together pour over some vinaigrette sauce and sprinkle with chopped gherkins 23. Greek Cucumbers peel large cucumbers cut off the ends scoop out the seeds sprinkle with salt then mix boiled rice with some chopped green onions and stuff the cucumbers lay the cucumbers in a stew pan pour over one cup of stock and the juice of a lemon add one tablespoon full of butter and let cook until tender serve hot and pour over a well-seasoned white sauce garnish with parsley 24. Russian Beef Roll chop two pounds of beef with quarter of a pound of suet add four small onions two cloves of garlic and three sprigs of parsley chopped fine season with salt, pepper and nutmeg mix with some breadcrumbs and a beaten egg shape into a roll and lay in a baking dish moisten with broth and let bake until done serve on a platter with a board of mashed potatoes and garnish with fried parsley 25. Jewish Veal Stew cook three pounds of veal when nearly done add two cups of vinegar half a cup of raisins two cloves of cinnamon and a tablespoon full of horseradish thicken the sauce with buttered breadcrumbs season with salt and pepper to taste serve with boiled rice 26. French Popovers beat the yolks of three eggs until very light add one pint of milk sift one pint of flour with two teaspoons full of baking powder add half a teaspoon full of salt and the whites of the eggs beaten to a stiff broth flavour with rose water mix well together and pour into hot well buttered cake tins bake in a quick oven until a light brown serve hot with french coffee 27. German Egg Toast cut slices of stale bread beat three eggs with a pinch of salt and a quarter of a cup of milk dip the slices of bread into the beaten eggs and fry until brown on both sides cover with pulverized sugar sprinkle with cinnamon and some finely chopped nuts serve hot 28. Irish Potato Puffs peel and boil potatoes well seasoned then mash thoroughly with a lump of butter add some milk and two eggs beat well until very light then fry in deep hot lard by the tablespoon full until a light brown serve hot with broiled steak 29. Belgian Eggs take four eggs two cups of milk four tablespoons of sugar one teaspoon full of flour beat whites separate add flour to the yolks and sugar beat until stiff beat the whites and scald in milk strain from the milk and set aside take the yolk and stir gently in the milk until thick remove from the fire place in a dish to cool flavour with vanilla and then put the whites on top and serve 30. Irish Cucumber Salad peel the cucumbers and slice thin add one onion sliced sprinkle well with salt let stand half an hour on ice press out all the water sprinkle with white pepper and chopped parsley add vinegar mixed with sugar to taste and salad oil serve at once 31. German Iced Beer Soup take one quarter fresh beer sweeten to taste and flavour with a pinch of cinnamon and nutmeg slice a lemon very thin and put in the beer let get very cold on ice and serve with sponge cake end of August recording by Lucy Perry in Bath on November 25th 2011 Chapter 9 of 365 Foreign Dishes this LibriVox recording is in the public domain 365 Foreign Dishes by Unknown Chapter 9, September 1. Dutch Biscuits make a soft biscuit dough then put on a well floured baking board and roll out one half inch thick sprinkle with sugar, cinnamon and grated lemon peel and pour over some melted butter then roll up the dough and cut into inch thick slices lay in a well buttered baking pan and let bake in a hot oven until done 2. Hindu Oyster Fritters boil large oysters in their liquor season with salt, pepper and curry powder let come to a boil then drain and spread the oysters with highly seasoned minced chicken dip them in a seasoned egg batter and fry in deep hot lard to a golden brown serve hot, garnished with fried parsley and lemon slices 3. Jewish Crimsel soak half loaf of bread in milk add one cup of sugar half cup of raisins half cup of pounded nuts the grated peel of a lemon and a pinch of cinnamon then mix with the yolks of four eggs and the whites beaten stiff and fry by the tablespoon full in hot fat until brown serve hot with wine sauce 4. Spanish Relish stone some large olives and fill the space with anchovy paste mixed with well seasoned tomato sauce then fry thin slices of bread put some of the paste place a filled olive in the center sprinkle with chopped hard boiled eggs and garnish with fillets of anchovies and sprigs of parsley 5. French Orange Compote make a syrup of sugar and water add a little lemon juice peel and remove seeds of oranges cut into quarters and lay them in the boiling syrup let cook ten minutes remove the oranges to a glass dish pour over the syrup and garnish with candied cherries 6. Spanish Baked Chicken clean and season a chicken with salt and pepper and let boil until tender put the chicken in a baking dish pour over some tomato sauce highly seasoned sprinkle with well buttered breadcrumbs and let bake until brown place on a large platter with a border of boiled rice and pour over the sauce serve hot Swiss Beet Salad boil red beets until tender skin and cut into thin slices sprinkle with salt whole pepper, whole cloves two bay leaves and mix with wine vinegar let stand serve the next day 8. Bombay Chicken Croquettes boil a fat hen well seasoned with salt, pepper, one sliced onion two green peppers and two cloves of garlic remove the chicken and chop fine and mix with chopped parsley the grated rind of half lemon half teaspoonful of paprika and a pinch of nutmeg add a little chopped tarragon and chervil and two beaten eggs mix with the sauce and form into croquettes then dip into beaten eggs and fine breadcrumbs and fry in deep hot lard a golden brown serve hot garnish with fried parsley and serve tomato sauce in a separate dish flavored with chopped mango chutney 9. Swiss Veal Pie cut cooked veal into small pieces season and moisten with a rich beef gravy pour into a deep pie dish then make a cover with mashed potatoes moistened with cream sprinkle with bits of butter and let bake until brown serve hot 10. Spanish Rice fry one large chopped onion with two cups of tomatoes add one cup of stock salt and pepper to taste cover and let simmer ten minutes then add two cups of boiled rice mix well together with one tablespoon full of butter let get very hot and serve 11. Polish Chicken Soup cook a large fat chicken in three quarts of water add one onion, two carrots and two stalks of celery cut into small pieces and one cup of pearl barley let all cook until tender remove the chicken season the soup to taste with salt and pepper add some chopped parsley and serve hot with the chicken 12. Norwegian Soup boil a large fish in two quarts of water season with salt and paprika add one sliced onion two leeks cut fine two sprigs of parsley and one bay leaf let cook well then remove the fish add one tablespoon full of butter add one cup of water and one cup of oyster let boil ten minutes add one cup of hot cream season to taste and serve very hot 13. Greek Cakes mix half pound of butter and one cup of sugar to a cream add four well beaten eggs and the grated rind and juice of half lemon then stir in half pound of flour and work into a smooth dough lay on a well floured baking board and roll out thin and bake in a moderate oven until done cover with a white icing flavoured with vanilla 14. Russian Sandwich spread thin slices of rye bread with butter and caviar some slices of white bread with butter and thin slices of ham some slices of pumpernickel bread with butter and a layer of cottage cheese and some slices of brown bread with butter and cold cooked chicken sliced thin put all into a press under a heavy weight cover with flour then cut into perpendicular slices and serve 15. Spanish Dessert dissolve half box of gelatin then cook one pint of milk add six tablespoons of sugar and stir in the yolks of three eggs mix all together with the gelatin and the whites of eggs beaten to a stiff froth add one teaspoonful of vanilla pour into a mould and place on ice serve with whipped cream 16. German Bread Tart take one cup of rye bread crumbs and mix with the beaten yolks of four eggs half cup of sugar some pounded almonds a pinch of cinnamon, nutmeg and a piece of chocolate grated add one teaspoonful of lemon juice one tablespoonful of brandy and one of wine beat the whites to a stiff froth add to the mixture put in a well buttered pudding dish and bake until brown 17. Russian Stewed Fish cut a white fish into pieces and salt well, let stand then cut one onion and one clove of garlic in thin slices fry in one tablespoonful of butter stir in one tablespoonful of flour until brown then fill the pan with water and let boil add one teaspoonful of celery seed one bay leaf a few cloves, a pinch of thyme and mace half teaspoonful of paprika and salt to taste let boil add the fish to the sauce sprinkle with black pepper and ginger and let cook until done remove the fish to a platter beat the yolks of two eggs with a little water and stir in the sauce with some chopped parsley let get very hot and pour over the fish garnish with lemon slices and sprigs of parsley 18. German Liver Dumplings chop half pound of liver add one chopped onion some parsley, salt, pepper and a little nutmeg mix with two beaten eggs and one tablespoonful of butter add enough breadcrumbs to form into small balls and boil in soup stock and serve with the soup 19. Jewish Sour Fish season a trout and let cook with one sliced onion, one sliced lemon two tablespoonfuls of vinegar a few cloves and a pinch of pepper add cinnamon one fourth cup of raisins and one tablespoonful of butter when done remove to a platter add some brown sugar, lemon juice and chopped parsley to the sauce let boil and pour over the fish serve cold garnish with parsley 20. Compote de Banans peel one dozen bananas and cut them in halves then cook half cup of water with half pound of sugar let boil ten minutes then add the juice of a lemon let cook add the sliced bananas to the hot syrup and stew slowly until done remove the bananas to a dish and pour over the syrup serve very cold for dessert 21. English Peach Pie make a rich pie crust and let bake until done peel and chop some peaches and mix with sugar to taste fill the pie with the peaches let bake whip one cup of rich cream add sliced sugar and flavor with vanilla spread the cream high over the pie let get cold and serve 22. Bean Palenta Italian cook two cups of white dried beans with salt and pepper until very soft press through a colander fry one onion in two tablespoons of butter until brown mix with the beans add one tablespoonful of vinegar one teaspoonful of made mustard some lemon juice one tablespoonful of molasses let all get very hot and serve with pork roast 23. French Almond Pudding take half pound of almonds and pound in a mortar mix with six yolks of eggs and a cup of sugar one tablespoonful of lemon juice one tablespoonful of brandy three slices of stale cake crumbs and the whites of the eggs beaten stiff put in a well buttered pudding dish and bake in a slow oven until done 24. Italian Cutlets take tender veal cutlets season highly with pepper and salt dip in beaten egg and fine breadcrumbs and fry in boiling lard until a light brown have ready some boiled macaroni while seasoned put on a platter with the cutlets and pour over all a highly seasoned tomato sauce 25. Jewish Gefilte Fish take two pounds of trout and two pounds of red fish cut in two inch slices remove the skin from one side of the slices chop two onions add salt, pepper and mix with fine cracker crumbs and one egg to a paste lay the paste on the fish and put back the skin boil the fish with salt, pepper and sliced onion one carrot and two sprigs of parsley cut fine a pinch of cloves and allspice let boil two hours add a tablespoonful of rich cream serve cold 26. Swedish Stewed Veal season three pounds of veal lay some sliced bacon in a saucepan let get hot, add the veal cover and let brown with two sliced onions two carrots and an herb bouquet one bay leaf and one tablespoonful of butter add one pint of water and let simmer until tender add chopped mushrooms and a small glass of wine let all get hot and serve 27. French Apple Pie line a deep pie dish with a rich pie crust chop four apples very fine and mix with sugar, cinnamon, lemon juice and one half cup of currants then mix with the yolks of two eggs well beaten fill the pie and bake until done beat the whites with pulverized sugar and spread on the pie let get light brown on top 28. Vienna Filled Apples remove the core and scrape out the inside of the apples mix the scraped apple with chopped raisins nuts, cinnamon, sugar and grated lemon peel fill the apples place in a stew pan mix half cup of wine with half cup of water sweeten with three tablespoonsful of sugar and pour over the apples let cook slowly until the apples are tender remove from the fire put on a glass dish pour over the sauce and serve cold 29. Scotch Stewed Tripe clean and boil tripe until tender then fry one chopped carrot and one onion until light brown stir in one tablespoonful of flour add one cup of stock one bay leaf some thyme and parsley let boil season with salt, pepper and lemon juice cut the tripe into narrow strips add to the sauce let simmer one half hour and serve 30. Polish Stewed Cavs Feet boil a cavs feet in salted water until tender then take out the bones fry one chopped onion and butter stir in one tablespoonful of flour add one cup of stock let boil with one bay leaf some parsley chopped fine and one fourth cup of vinegar salt and pepper to taste then add the feet and let simmer ten minutes stir in the yolks of an egg and serve hot End of Chapter 9