INHALTS-VERZEICHNIS

["Backpflaumen", "„ Kaltschale Birnen ... Blaubeer Blumenkohl ... Braunbier, mit M!lch", "Griine Bohnen Grunkem", "Hagebutten", "Holunder Hiihner Johannisbeer ...", "Kirsch ...", ",, mit Mandeln ... Pflaumen", "Preisselbeer", "Rote Riiben ... Schellfisch Schokoladen ...", "Schwerinen ...", "Stiddeutsche Zniebel Wein", ",, Kaltschale Wild", "Suppen-Einlagen, Klosse.", "Apfelklosse", "Dampfnudeln ...", ",, von g-eriebener", "Fischklosse, s. Fische", "Gebackene Klosse zu Obst...", "Griesklosschen", "Grieswurfel", "Kalbfieischklosse", "Kartoffelklosse", "Klosse von rohen Kartoffeln", "Leberklosse", "Markklosschen", "Mehlklosse, feine", "„ mit g-erosteter", "Reis zur Suppe", "Rindfleischklosse", "Schwammklosse", "Semmelklosse", "Spritzklosse", "Suppenmakronen", "Tiroler Klosse", "Wiener Nockerl", "Wurttembergischer", "Hutzelkloss", "Fisch auf einfache Art", "„ Frikassee", "„ gebackener", "Blumenkohl", "„ geschmorter", "„ gespickter", "„ -hackbraten", ",, ,, im Reisring ...", "InhaltS\" Verzeichnis.", "Kisch-klosschen fur Frikassees ,, -pudding", ",, -Ragout", "„ im Wasserbade", "g'ekocht ,, in Frikasseesauce ,, in Gelee", ",, in Muscheln gereicht ,, in weisser Sauce ,, mit pikanter Sauce ... ,, mit Riihrei ,, mit Tomaten ... „ mit Tomatensauce ... Aal, griiner ... „ entgratet, in Aspic ,, gebackener ,, gedampfter „ in pikantfer Krauter-", "sauce „ geraucherter, in Bier... ,, in Weissbier Flunder, gedampft ...", ",, gekocht Forellen Heringe, Delikatess", ",, frische, mariniert", "Heringskartoffeln", "„ gebackene", "Salzheringe in weisser Sauce Karpfen in Biersauce Knurrhahn, gedampft Lacbs, blau ...", "„ als kalte Schiissel ... Pannfisch Sardellen-Torte Schlei in Dillsauce ... Seefisch in Biersauce Seezunge, gekocht ...", ",, in der Sciiiissel", "gebacken ... ,, in Tomatensauce", "Seezungenrollen mit Cham- pignonsauce Austern-Ragout Hummer-Frikassee Krebse ...", "Champignon", "Cumberland", "47 49 32 27 49 27", "37 36 36 40", "31 31 51 51 136 136 50", "33 54 S3 52", "Grundsauce, braune , ■■•", ",, weisse...", "Gurken Herings", "„ HoUandische Kaviar ... Kirschen Krebs ... Madeira Mandel...", "Mandelmeerrettig ... Mayonnaisensauce,", "^, Salaten Mayonnaise, griine ...", "Meerrettig", "Remouladen ...", ",, kalte Sardellen Sauce zu Blumenkohl,", "Sparge] u. Schwarzwurzel Sentbutter Tomaten", "Vanillen Weinschaum ...", "Wild imd Gefliigel.", "Ente, geschmorte", ",, ,, mit Maronen", ",, in Gelee...", "„ Potrafka Entenbraten ...", ",, -klein ... Fasan ... Gansebraten ...", ",, auf mecklen-", "burgische Art Ganseklein", "„ auf polnische Art", "Ganse Weisssauer ... Hasenbraten ... Hasen-Salmi ... Hirschfleisch-Ragout Hirschsteaks mit Burgunder-", "Huhn, Frikassee von", ",, mit pikanter Sauce ...", "63 67 62 61 68 56", "Hi 81 82 82 82 82 73 78", "79 60 80 70", "Inhalts- Verzeichnis.", "Huhn mit Reis", "., Paprika-", ",, Ragout von ... Hiihner, jung-e g-eschmorte.", "„ Frikassee", "„ Ragout ... Rebhiihner, gebratene Rebhuhn Potratka ...", ",, Salmi Rehblatt", ",, riicken Tauben, geschraorte", "„ Frikassee ... Truthahn, i. Pute", "Rindfleisch.", "• 73 . 69 . 69 . 69", "Beefsteak, deutsches ... 87", "Restepudding... ... ... 88", "Rindfleisch, gedampftes ... 83", ",, -reste mit Aepfeln 87", "Rinderbragen-- ... ... 89", "brust geroilt 83", "leber geschmort ... 89", "roulade .. ... 86", "sauerbraten ... ... 84", "schmorbraten mit", "Gemiise ... ... 85", "schmorfleisch ... 84", "zunge ... ... ... 88", "zungenragout ... 88", "Ungarisches Goulasch ... 90", "Ealbfleisch.", "Kalbfleisch-Frikassee ... 91 ,, gekochtes, mit", "Frikasseesauce 91", ",, geschmortes ... 92 ,. ., mit", "legierter Sauce 92", ",, in Gelee ... 94", ",, -ring lOO", ",. -roulade ... 93", "Kalbsbragen ... 99", ",, braten-Pudding ... 93", "„ „ Sulze 94", "Kalbskotelett, iiberzogenes 95", ",, -leber 95", ",, ,, Klosse ... ... 96", ",, ,, Goulasch... ... 96", ",, -milch, gekochte ... 97", ",, ,, geschmorte ... 97", "Kalbsmilch, Croquettes ... 98", ",, ,, Pudding ... 98", ",, -schnitzel, geschmortes 93", ",, -zunge ... ... ... 88", ", , -zunge mit hoUandischer", "Sauce ... ... 100", "Ragout Fin in Mu.scheln ... 99", "Hammelfleisch.", "Hammelfleisch wie Wild ... loi", ",, Pudding ... 102", "Hammelkeule mit Mostrich.. loi", ",, -zungen in Aspic ... ro2", "Schweinefleisch.", "Schweinefleisch als Wild ...", ",, gedampftes", ", , gekochtes", "saures . . .", "Kotelettes,", ", , Kotelettes,", "in Gelee...", "Schweine-Schmorbraten ...", ",, keule, pikante ...", ",, ohren mit Senf-", "Schweins-Carr^ mit Kirschen", "Falscher Hase", "GefuUter Hackbraten", "Konigsberger Klops", "Schinkenscheiben in Bur-", "gundersauce", "Schinken in Burgunder", "Bayrisch Kraut", "Bohnen mit Backpllaumen...", "Blumenkohl, gebacken", ",, in Aspic", ",, mit Ueberzug", "gebacken ...", "Buntes Gemuse", "Griine Bohnen", ",, „ mit Bimen ...", ",, ,, mit Milch", ",, ,, mit Mohrriiben", ",, „ mit Tomaten", "Gurken, gefflUte", ",, geschmorte", "Inhalts- Verzeichnis.", "Karotten .. ug", "Kartoffeln", "Braune Petersilien-", "kartofFeln ... ... 134", "Bruhkartoifeln 133", "1, mitTomaten 134", "Hambiirgische Kartoffeln 137", "Hering-skartoffeln 136", ",, gebackene 136", "Kartoffelkug-eln zum", "Garnieren ... ... 137", "Kartoffeln, gekochte, in", "verschiedenen Saucen... 133", "Kartoffeln mit Aepfeln ... 135", ",, mitTomatensauce 135", "Kartoffelring- ... ... 138", "Saure Kartoffeln 136", "Schinken-Kartoffeln ... 137 Kohlrabi ... ... ... 122", "„ mit Milchsauce ... 123", "Leipziger Allerlei 122", "Linsen mit Backpflaumen ... 128 ,, saure ... ... ... 128", "Maronen, gesclimorte ... 126 ,, mit Aepfeln ... 127", "„ -puree 127", "Pastinaken ... ... ... 124", "Rizi Pizi ... ... ... 118", "Rote Ruben 126", "Rotkohl 132", "Rosenkohl ... ... ... \\'z", "„ gebacken ... 132", "Sauerkraut ... ... ... 138", "Schoten ... ... 117", "„ und Mohrriiben ... 118", "„ mit Reis 118", ",, mitReisundTomaten 118 Schwarzwurzeln . ... 116", "Sellerieg-emiise ... ... 123", ",, mit Sahnen-sauce 124", "Sparg-el in Aspic 114", "„ „ mit Sauce gebacken 114 Bruchsparg'el ... ... 113", "Stang-ensparg-el 113", "Spinat ... ... ... _.. 11^", "Weisskohl 129", "„ grefullter ... 130", ",, gebackener ... 130", "Wirsingkohl 129", "„ aufsiiddeutsche Art 130", "Wirsingkohl mit Milchsauce 129", ",, gebackener ... 130", "„ gefullter ... 130", "Eierspeisen.", "Bunte Eier Eierkase", "Eierziege '39", "Plinsen... ... ... .•• 141", "Ruhreier 139", ",, in Muschelschalen... 139 Wasser-Eierkuchen ... ... 141", "Yerschiedene Arten Yon", "Champignon ...", "„ brotchen ...", "Hacksalat fur Butter-", "brodchen ...", "Apfel-Salat 154", ",, mit Hering oder", "Sardellen ... 154", "Bielefelder- 156", "Blumenkohl- ... ... ... iji", "Bunter- 148", "Fisch- 157", "Griiner Bohnen- ... ... 148", "Gurken- ... ... ... 146", "Herings- 155", "„ mit saurer Sahne ... 154 lUustrierte Gurke ... ... 158", "Italienischer- ... ... ... 155", "Karotten- ... 148", "Kartoffel- 150", "Kopfsalat 146", "Meerrettig, rait Aepfeln Rosenkohl- .. ... ... i^i", "Roher Rotkohl- 152", "Rotkohl- 1^2", "Salat von Hiihnerfleisch ... 156", ",, ,, Huhn undHummer 157", ",, ,, sauren Gurken ... 147", ",, „ roten Ruben ... 151", "Schotenkorner- ... ... J47", "Schwarzwurzel- ... ... ic2", "Schinken- ... ... ... ic8", "Sellerie- ... ... ... 149", "Spargel- 147", "Siisser-... ... ... ... jcg", "Danziger- 158", "Saucen zu den Salaten.", "Mayonnaise", "Remoulade Rohe Butter-Sauce", "Inhalts- Verzeichnis.", "Apfel-Auflauf 162", "Apfelsinen- ... ... ... 162", "Einfacher .. 159", "Gebackcner Reis ... ... 164", "Gries-Speise ... ... ... 164", "Kakao- 161", "Kartoffel- 162", "Mandel- 160", "Saure Sahne-... ... ... 161", "Semmel- 163", "Souffle 160", ",, mit Aepfeln... ... 161", "Zitronen- ... ... ... 160", "Gries-Puddingf 166", "Kakao- 167", "Kartoffel- ... ... ... 169", "Kartoffelmehl- 169", "Mandel- 168", "Nudel- 168", "Pumpernickel- ... ... 170", "Reis- ; 165", "Schokoladen — ... ... 167", "Semrael- ... ... ... 170", "Apfel-Flammeri 174", "Eiweiss- ... ... ... 17S", "Feiner ... ... ... ... 172", "Gries- 172", "Rote Griitze 176", "Schokoladen- 174", "Semmel- ... ... •-■ i7S", "Zitronen- ... ... .-• 174", "Apfelsinen-CrSme 181", "KafFee- 180", "Mandel 178", "Punsch- 181", "Rumspeise 179", "Russische- 180", "Schokoladen- 178", "„ auf kalte Weise", "zubereitet ... 179", "Sultan 177", "Vanillen i77", "Zitronen 180", "Schlagsahne.", "Mit Apfelsinen ... ... 184", ",, Fruchten 184", ",, KafFee 183", ",, Niissen ... ... ... 184", ",, Pumpernickel ... ... 182", ",, Schokolade ... ... 184", "„ Tutti Frutti 183", "Zum Stiirzen ... ... ... 182", "Konigin Reisspeise ... ... 183", "Sonstige suase Speisen.", "Apfelreis Apfelschnee ... Arme Ritter ... Himbeerschaum Kaiser-Schmarren ... Karthauser Klosse ... Mandelbrei Milchreis Schaumspeise Tiroler Strudel Weinreis Zitronenreis ...", "i86 187 187 186 188", "Apfel-Kompott Apfelmus Backpflaumen- Birnen-", "Heidelbeer- ... Himbeer- Johannisbeer- Kirschen- Pflaumen- Preisselbeer- ... Rhabarber- ... Stachelbeer- ...", "GefForenes.", "Erdbeereis Himbeereis ...", "Schokoladeneis", "Vanilleneis", "Zitroneneis", "Eis von Schlag^sahne", "Geback: Torten nnd Kuchen.", "Apfelkuchen ... ... ... 203", ",, mit Blatterteig' 204", "Apfel-Torte 217", "Baumkucben 215", "•93 191 191", "193 190 190", "Inhalts- Verzeichnis.", "Baum-Torte ...", "Kleine Biskuittortchen", "Berliner Pfannkuchen", ",, Sandkuchen ...", "Biscuit-Torte", "Kiimmel-Kakes", "Blatterteig--Bretzeln...", "Siangan ...", "Blechkuchen", "Loffelbiskuit ...", "Blitzkuchen", "Butter-Mandel-Torte", "Mandelspane ...", "Butterkuchen", "Miirbekuchen", "Butter-Zopf", "Nussraakronen", "Gries-Torte", "Kasekuchen", "Zimmetplatzchen", "Kaffeekringel", "Kaffeekuchen", "Weihnachtsgeback.", "Kirschkuchen", "Konigfskuchen", "Gewiirzplatzchen", "Kranzkuchen ...", "Honigkuchen . . .", "Lagen-Torte", "Linzer Torte ...", "-■ 213 .. 212", "Mandelbrotchen Mandelringe", "Mandelkuchen", ",, -schnitten", "Mohn-Striezel", "Pfeiferkuchen", "„ mit Honig", "Napfkuchen, abgeriebener.", ",, schwabiscbe", ",, altdeutscher .", ",, weisse...", "„ mit Hefe", "Pfeffemiisse, braune", "Nuss-Torte", "„ weisse ...", "Pflaumenkuchen", "„ „ runde .", "Ptunderbretzel", "Wiener Kippel", "Polnischer Kreng-el ...", "Zimmetstangen", "Pumpernickel-Torte ...", "Zuckerplatzchen", "Rehriicken", "Sacher-Torte", "Sand-Torte", "Schokoladen-Biscuit", "„ Torte ... Spritzkuchen\"", ".. 216 .. 211 •• 2IS .. 208", "Schokoladen-Glasur...", "■• 232 .. 232 ■■ 232", "Stachelbeer-torte ... StoUe", ".. 217 .. 200", "Streusselkuchen", "Kier-Punsch ...", "Tausendjahrkuchen ...", "Triester Torte", ".. 234 - 233", "Wiener Torte", "Weinschaum", ",, Berliner", "Ananas-Bowle", "Teegeback.", "Kalte Ente", "in 236 •• 236", "Aniskuchen", "Dessert biskuit", "Eierplatzchen", "Von Rotwein und Apfelwe", "Kleine Kirschtortcben", "The Publisher will gladly receive sugges- tions as to any special additional recipes to be included in the next edition of this book.", "Erebs-Snppe.", "(Crayfish Soup.)", "Two Quarts of Soup.", "24 small crayfish.", "3 oz. butter.", "4 oz. flour. 2 quarts stock. Salt to taste.", "Time of Preparation : 2 hours.", "Parsley and carraway seeds. I teaspoonful chopped fennel. I teaspoonful chopped onion, i^ teaspoonsful Meat Extract. Yolks of 2 eggs.", "Wash the crayfish in cold water and then boil them for 10 minutes in boiling water, with salt, carraway seeds and parsley. When cold, divide them, leaving the claws (out of which the meat is taken) whole, to put into the soup. The shells of the crayfish may be stuffed and also put into the soup, in which case they should be slit up at the side, that the stuffing can be readily taken out at table. The gall, in the head ; the intestine, lying along the tail ; and the gray threads lying along the side must be removed altogether. Pound the remaining portions of the shells as finely as possible, then fry in the butter for 2 minutes ; add the flour and fry again for 3 minutes. Add the stock, 2 tablespoonsful of carrots and turnips chopped finely, a teaspoonful of chopped fennel, a pinch of carraway and half a tea- spoonful of chopped onion. Leave all well covered to simmer for half an hour. Then strain through a sieve and stir in the yolks of 2 eggs, unbeaten. The eggs may also be omitted.", "If stuffed crayfish shells or vegetables, such as asparagus, cauliflower, green peas or carrots be served in the soup, they should be boiled in the stock first.", "Stuffing for crayfish shells.", "Take i oz. of grated roll, soak and then press out the moisture. Mix with \\ oz. butter and an egg and heat in a pan till it becomes of the consistency of dough. When cold, mix with i e.gg, a teaspoonful of chopped parsley, the meat out of the claws and the crayfish \"cream.\"", "Meat or fish balls may be served in the soup instead of the stuffed shells. {See sections : Suppen-Einlagen and Fish.)", "Aal-Suppe.", "(Eel Soup.)", "3 pints stock.", "I spupplateful green peas.", "I ,, pears.", "I soupplateful soup herbs. Several eels. Fresh herbs.", "Boil for an hour in strong stock a soupplateful each of green peas, of pears (peeled and cut up into quarters), and of soup herbs (carrots, turnips, celery, etc.) cut into small dice. Add several eels skinned, cut into short lengths and first parboiled with fresh herbs in strongly salted water. Boil all together till tender and thicken the soup, if necessary, with a little butter and flour that have been heated together in a saucepan. Serve with Schwammklosschen. {See recipe, page 19.)", "Schellfisch-Suppe.", "(Haddock Soup.)", "T-wo Quarts of Soup. Time of Preparation : 2 hours,", "2 lbs. fish.", "3 pints water. I pint cream or milk. I teaspoonful of Meat Extract.", "2 oz. flour.", "2 oz. butter.", "Carrots and turnips.", "Pepper and salt.", "Fillet the fish and cut into small pieces, then boil for 5 minutes in the water the vegetables have been pre- viously boiled in. Mix the butter and flour together", "and heat in a saucepan, continually stirring until a golden brown ; pour the strained stock on to it, add the Meat Extract, the cream or milk, which has been brought to the boil, flavour, put in the fish and serve.", "Little fish balls may also be added. If so, then \\ lb. of the fish should be set aside. The fish should be well dried and put twice through the mincing machine. After this, well pounded in the mortar, pepper and salt, \\ oz. of butter, ^ teaspoonful chopped parsley, a pinch of cayenne and an t.gg being added during the process. Then pass all through a hair sieve and form into little balls which are thrown into the boiling stock.", "Wild-Suppe.", "(Game Soup.) One Quart of Soup. Time of Preparation : 2 hours.", "2 tablespoonsful fried brea^, in dice.", "I quart stock.", "\\ pint red wine.", "I partridge, some roast", "hare or venison. I tablespoonful Madeira", "2 tablespoonsful soup herbs (carrots, turnips, celery, parsley, etc.).", "\\ teaspoonful Meat. Extract.", "Make stock from 3 pints of water, 2 tablespoonsful of finely chopped soup herbs and a partridge, pigeon or what remains over from roast hare or venison.", "Thicken the stock as described in Asparagus Soup, with an ounce each of butter and flour, well browned, and allow to simmer for half an hour ; then strain.", "Remove the meat from the bones, pound to a paste in a mortar and add to the stock, together with the red wine, Madeira and a little cayenne.", "Angesamte Hiihner-Suppe.", "(SOOPE A LA ReINE.)", "T-wo Quarts of Soup. Time of Preparation : 3 hours.", "\\ pint cream.", "2 bitter almonds. 18 sweet almonds.", "3 quarts water.", "4 oz. flour. 4 oz. butter. Salt to flavour.", "I teaspoonful Liebigf's Meat Extract.", "Boil the fowl in the water till quite tender. Mix the flour and butter together until absolutely smooth and heat in a pan until a delicate brown ; then stirring con- tinually, add to the water the fowl has been boiled in. Let the stock simmer gently for half an hour, then strain through a sieve, allow to cool, and skim off the fat.", "Meanwhile, remove the flesh from off the bones of the fowl and, with the exception of the breast, pound it to a fine paste. Blanch and grate the almonds and then warm the cream almost to boiling point. Now stir the meat, almonds, Meat Extract and cream thoroughly together, add with the breast meat, cut into dice, to the stock and boil up.", "Wein-Sappe.", "(Wine Soup.)", "For 6 Persons.", "quart red wine, or Moselle, or cider, or Weissbier.", "Time of Preparation : \\ hour.", "\\\\ pint water. 2 oz. potato flour. A little lemon peel. Susfar to taste.", "Boil the lemon peel in the water, mix the potato flour well in a quarter of the wine and add to the boiling water. When latter has boiled up again, add the remaining wine and sugar to taste and bring to the boil once more.", "If red wine be taken, put ratifia biscuits in, on serving, or place little heaps of whipped white of &^^ floating on the surface.", "If red wine be not taken, then the yolks of 2 may be stirred in at the last minute.", "Bier-Suppe.", "(Beer Soup.)", "Time of Preparation : \\ hour.", "I heaped teaspoonful potato", "flour. I yolk of egg-.", "Boil up the beer and water with sugar and salt to taste. Mix the yolk with a teaspoonful of potato flour", "For 6 Persons.", "I quart beer.", "I quart water.", "Sugar and salt to taste.", "that has first been mixed smoothly in a little cold water, add gradually some of the boiling beer, stirring continu- ously, and then pour into the saucepan in which is the rest of the beer. Boil up again and then remove from the fire at once. Stir a little longer and serve.", "The white of an egg whisked stiffly with sugar may be put in little heaps on the soup when in the tureen, sprinkled with cinnamon and sugar also, if preferred.", "BFannbier-Suppe mit Milch.", "(Brown Beer Soup with Milk.)", "Time of Preparation : J hour.", "1 tablespoonful rum.", "2 yolks of eggs. A stick of cinnamon. Sugar to taste.", "For 6 Persons.", "I quart beer (Miinchener). I pint milk. I oz. flour. \\ oz. butter.", "Boil the milk and thicken with half the quantity of flour. Boil the beer separately with a stick of cinnamon, thicken with the rest of the flour, stir in the yolks of eggs, add the boiled milk, and sugar to taste, and stir rapidly for 5 minutes, not immediately over the fire, adding the rum just before serving.", "Kartoifel-Suppe.", "(Potato Soup.)", "For 6 Persons.", "2 quarts water.", "2 lbs. potatoes.", "2 sticks celery.", "A pinch of allspice.", "A few ground peppercorns.", "Time of Preparation : i hour.", "4 oz. butter or dripping.", "I oz. flour.", "Dried herbs.", "A teaspoonful chopped", "parsley. \\ teaspoonful Bovril.", "Make the butter or fat very hot in a saucepan and then throw in the vegetables, chopped finely, the spice and pepper mixed with an oz. flour, and the, rubbed dried herbs. Then add the water, stirring in a little Bovril and boil until the vegetables are quite soft.", "Pass through a sieve and add the chopped parsley.", "Fried bread cut in dice may be served with the soup.", "Spargel-Suppe.", "(Asparagus Soup.)", "One Quart of Soup. Time of Preparation : i hour.", "\\ lb. asparagus. I quart water or I ,, ,, in which aspar- agus has been boiled.", "Yolk of I egg.", "I oz. butter.", "I oz. flour.", "\\ teaspoonful Bovril.", "Salt to taste.", "Boil the asparagus in the water for 5 minutes. Then take out, cut into small pieces and put back again till tender, when strain off.", "Mix the flour and butter together until absolutely smooth and heat in a saucepan, stirring continually until of a golden colour ; then, still stirring, add the asparagus water and allow to simmer for half an hour. Strain through a hair sieve, add the Bovril, a lump of butter about the size of a walnut and the pieces of asparagus. Just before serving, stir in the yolk of an ^^%.", "Blnmenkohl-Sappe.", "(Cauliflower Soup.)", "This is prepared in the same manner as Asparagus Soup, half a medium-sized cauliflower being taken.", "Siiddentsche Zwiebel-Soppe.", "(South German Onion Soup.)", "For 4 Persons. Time of Preparation : i hour.", "3 onions. I 2 yolks.", "3 oz. butter. | i tablespoonful flour.", "3 pints stock.", "Cut the onions into small dice and fry a pale golden colour in 3 oz. butter. Stir in a tablespoonful flour and when that is also a pale brown, pour in the stock, stirring well, and boil briskly. Rub through a sieve, boil up again, and finally stir in 2 yolks just before serving.", "Sehwerinen-Sn^e.", "(ScHWERiN Soup.)", "I cucumber, sliced.", "Several lettuce hearts.", "A few shallots.", "I soupplateful green peas.", "2 — 3 yolks.", "Salt and pepper.", "1 teaspoonful chopped parsley.", "A pinch ground ginger. 3 pints stock.", "2 oz. flour. 6 oz. butter.", "Cut the cucumber into slices and stew till partly soft in 4 oz. butter with several lettuce hearts, a few young shallots and a plate of green peas. Add the chopped parsley and salt, pepper and a pinch of ground ginger, and then the boiling stock, and boil the soup for an hour. Thicken by stirring in 2 oz. butter, heated with 2 oz. flour, and just before serving, stir in a few yolks of eggs.", "Kopfsalat-Suppe.", "(Thick Lettuce Soup.)", "For 6 Persons,", "2 oz. butter. 2 sliced onions. Little bunch of thyme,", "parsley, chervil. Juice of half a lemou. A bayleaf.", "Time of Preparation : i^ hour.", "2 lbs. of well-washed, dried and shredded lettuces.", "3 pints of milk or white stock.", "2 oz. ground rice or cornflour.", "3 yolks of eggs. Salt and pepper to taste.", "Melt the butter in a saucepan and add the onions, herbs and the lettuces. Simmer for 15 minutes with the lid on.", "Next add 3 pints of milk or white stock and 2 oz. of ground rice or cornflour mixed with a little milk.", "Simmer three-quarters of an hour, skimming well. Rub through a wire or a hair sieve. Put back to get hot and add 3 raw yolks of eggs to each quart of the mixture, the juice of half a lemon, salt, pepper and, if too thick, a little milk. Let the soup thicken, but not boil.", "This may be served with a neatly-trimmed poached Qgg on the top of each helping and a few croutons of fried bread.", "Grime Bohnen-Snppe.", "(Bean Soup.)", "One Quart of Soup.", "J lb. French beans. I J oz. butter. \\ pint cream. I quart water.", "Time of Preparation : ij hour.", "Salt to taste.", "I oz. flour.", "A little nutmeg.", "J teaspoonful Bovril.", "Cut the beans up finely, pour boiling water over them, then boil in a quart of water. When quite tender, strain. Thicken the water with an oz. of butter and flour, as described in Asparagus Soup, and allow to simmer for half an hour. Then strain, add \\ oz. of butter, | tea- Spoonful of Bovril, i pint of cream, brought almost to the boil, the beans, a little grated nutmeg, bring all just to the boil, and serve.", "Erbsen-Sappe. (Pea Soup.)", "For 6 Persons.", "f lb. dried peas. Carrots, turnips.", "Time of Preparation : 3 hours.", "2 quarts stock. An onion.", "Soak the peas overnight. Then put them on in cold water with a pinch of carbonate of soda and bring to the boil. Strain off the water and pour the stock (pre- ferably prepared from ham) on to the peas, which with the soup herbs must be boiled until quite soft. Then pass all through a sieve, and add a little dried mint or marjoram. Serve with fried bread.", "Should green peas instead of the dried ones be taken, which is much to be recommended, then boil separately J lb. of carrots, cut into dice and add to the soup on serving, with a teaspoonful of chopped parsley.", "Schoten-Suppe.", "(Green Pea Soup.)", "For 6 Persons.", "ij lb. shelled peas. 2 quarts water. ^ oz. flour. I J oz. butter.", "Time of Preparation : 2^ hours.", "f oz. frying fat.", "I tablespoonful chopped", "parsley. i teaspoonful Bovril.", "Boil the peas till soft and pass through a sieve. Brown the flour in the fat and add it with the sugar and a small quantity of Bovril to the stock.", "Boil for lo minutes and then add the chopped parsley and a small lump of fresh butter.", "Griinkern-Snppe.", "(Green Corn Soup.)", "For 6 Persons. Time of Preparation : 3 hours.", "i lb. green corn. \\ pint cream.", "2 quarts water.", "I teaspoonful Bovril.", "2 oz. butter.", "Wash the green corn well and boil it for 2 hours in the water. Pass through a sieve and stir in the eggs, butter and cream.", "Bote Rjiben-Snppe.", "(Beetroot Soup.)", "For 6 Persons. Time of Preparation : 3 hours.", "3 pints stock.", "Half a good-sized beetroot.", "\\ pint sour cream.", "I oe. flour.", "Soup herbs (carrots, turnips, celery, parsley root).", "Vinegar, sugar and salt to taste.", "Make 3 pints of stock — pork bones may be used for this purpose — putting on a good quantity of soup herbs with the bones.", "When the stock has been boiling about 2 hours, add a small beetroot, or half a large one, peeled and chopped small, and boil for another half-hour. Then strain and add salt to taste, and a little vinegar in which sliced beetroot has been standing. If no beetroot vinegar is to hand, then grate a piece of beetroot, mix it with the juice of a lemon and add instead of the vinegar.", "Finally, mix the flour and cream smoothly, and add with a trifle sugar and Bovril to the soup, which should be allowed just to come to the boil.", "1 large celery root, I pint water.", "Sellerie-Suppe.", "(Celery Soup.)", "For 6 Persons. Time of Preparation : 2 hours.", "3 pints thickened stock. I oz. butter. \\ teaspoonful Bovril.", "Peel the celery, cut it into rounds, and boil it until quite soft. Strain the water off, add to it the butter and then the thickened stock (made from 2 quarts of water, I oz. butter, i oz. flour, as described in Asparagus Soup). Pass through a sieve, flavour with Bovril, and serve.", "Birnen-Sai^e.", "(Pear Soup.)", "For 6 Persons.", "2 lbs. pears.", "I quart water.", "I gill sweet or sour cream.", "Time of Preparation : i J hour.", "^ teaspoonful aniseed.", "Sugar to taste.", "A stick of cinnamon.", "I oz. flour.", "Wash and peel the pears and set them on to boil with the aniseed, cinnamon stick and peelings. When they have boiled 5 minutes, strain off the water, and cut up the pears into small pieces. Put back into the water and boil until quite soft.", "Beat the flour and cream to a smooth paste, add to the pears and flavour with sugar and salt to taste.", "Semolina dumplings (see recipe, page 17) are a good addition to this soup.", "Fruit syrup or wine may be substituted for the cream ; in this case omit the aniseed.", "For 6 Persons.", "2 lbs. apples. z\\ pints water.", "Apfel-Suppe.", "(Apple Soup.)", "Time of Preparation : i hour.", "I oz. potato flour. Sugar to taste.", "Soups. 1 1", "Wash the apples, cut them up into small pieces, boil till soft in the water, with some cinnamon, and then pass through a sieve.", "Thicken with potato flour and add sugar to taste.", "Bread cut into dice and fried in butter, or ratifias are served with the soup.", "This soup may be varied by boiling a little rice, sago, or semolina in the water first and then adding the apples, peeled and cut up small.", "KiFBch-Snppe. (Cherry Soup.)", "I lb. cherries. 2^ pints water.", "J oz. potato flour. Sugar to taste.", "Put on the cherries in the water, boil a quarter of an hour, pass through a sieve, thicken the soup with potato flour and serve with fried bread or little dumplings. {See section : Suppen-Einlagen, Klosse.)", "Pflanmen-Snppe. (Plum Soup.)", "I J lb. plums. 2\\ pints water.", "i-J oz. potato flour. Sugar to taste.", "Prepare as for Cherry Soup.", "Blaubeer-Snppe. (Bilberry Soup.)", "1 1 lb. bilberries, af- pints water.", "if oz. potato flour. Sugar to tasta", "Prepare as for Cherry Soup.", "Johannisbeer- Snppe", "(Currant Soup.)", "I lb. of currants. 2\\ pints of water.", "Prepare as for Cherry Soup.", "I J oz. potato flour. Sugar to taste.", "1 2 Suppen.", "Preisselbeeic-Sappe.", "(Cranberry Soup.)", "I lb. cranberries. I i^ oz. potato flour.", "2\\ pints water. I Sugfar to taste.", "Prepare as for Cherry Soup.", "Holunder-Sappe.", "(Elderberry Soup.)", "I lb. elderberries. I 2 oz. potato flour.", "^ lb. plums. I Sug-ar to taste.", "3 pints water.", "Prepare as for Cherry Soup.", "Hagebnttea-Sappe.", "(Rose-Hip Soup.)", "For 6 Persons. Time of Preparation : i hour.", "\\ lb. dried rose hips. 3 pints water.", "2 oz. potato flour. Sugar to taste.", "Wash the hips, soak them some hours in water and then let them simmer till quite soft, when pass through a sieve. Boil up again, adding sugar, thicken with potato flour and serve, either with or without Nudeln, Einlauf or little dumplings. (For recipes for latter, see section : Suppen-Einlagen, Klosse.)", "Baokpflanmen-Sappe.", "(Prune Soup.) Prepare in the same manner as Rose-Hip Soup.", "Milch- Snppe.", "(Milk Soup.) One Quart of Soup. Time of Preparation : \\ hour,", "z quart milk. I Salt.", "I ^gg- A little flour,", "Soups. 1 3", "Thoroughly mix the t^g^ with enough flour to make a smooth, stiff paste, which will drop irregularly off the spoon. Put the milk on to boil, and when boiling, drop this paste slowly into it, and salt to taste.", "Sugar and cinnamon may be used instead of salt to flavour the soup.", "fflilch-Suppe mit Mandeln.", "(Milk Soup with Almonds.)", "One Quart of Soup. Time of Preparation : \\ hour.", "I quart milk.", "I oz. potato flour.", "I oz. sugar.", "1 teaspoonful grated bitter almonds.", "2 oz. grated sweet almonds.", "A pinch of salt", "Put the milk on to boil with the almonds, sugar and a pinch of salt, reserving a small quantity of the milk to mix cold with the potato flour to a smooth paste.", "When the milk boils, stir in the dissolved potato flour and boil a few minutes longer.", "This soup may be served hot or cold.", "Schokoladen- Suppe.", "(Chocolate Soup.)", "3 pints milk. | i teaspoonful potato flour.", "4 oz. chocolate. Sugar and salt to taste. 2 yolks of eggs. | 2 whites of eggs.", "Put the milk on to boil with the chocolate grated finely, reserving a small quantity to mix cold with the potato flour.", "When the milk boils, stir in the dissolved potato flour and then the yolks of 2 eggs. Sweeten with sugar to taste.", "Whisk the whites of eggs to a stiff snow, and place in rough heaps on the soup when in the tureen.", "This soup may be served hot or cold.", "14 Suppen.", "BFod-Suppe.", "(Bread Soup.)", "I quart water.", "4 oz. German bread.", "I oz. butter. Salt.", "Cut the bread into small pieces, pour the water over it, let it stand for an hour, then bring it to the boil, pass through a sieve, add the butter and salt to taste, and bring once more to the boil.", "With the soup prepared as described, \\ lb. of apples may be boiled and passed through the sieve with the bread. Add sugar and lemon peel to taste.", "Prunes may be substituted for the apples.", "Soup No. I. may also be varied by the addition of a little Meat Extract.", "Wein-Ealtschale.", "(Cold Wine Soup.)", "I pint white wine. I pint water.", "A sliced lemon. A few pieces cinnamon. Sue-ar to taste.", "An hour before serving, place in a tureen Suppen- makronen (see recipe, page 19) or ratifia biscuits and pour over them equal quantities of wine and water, adding a few pieces of cinnamon, some slices of lemon (without pips) and sugar to taste. Stand on ice, if possible, until required.", "Bier-Kaltsohale.", "(Cold Beer Soup.)", "I qukrt beer (Weissbier or", "Lager). I tablespoonful grated German", "bread. A little lemon peel.", "1 pod of cardamom, pounded. \\ pint water.", "A slice of lemon.", "2 oz. currants, boiled in water.", "Mix all ingredients well and stand in a cool place, on ice if possible.", "Serve with ratifias, or Suppenmakronen. {See recipe, page 19).", "SUPPEN.EINLAGEN. KLOSSE.", "{Dumplings, etc., served with Soup, Meat, or Fruit.)", "Reis zar Snppe.", "For 6 Persons. Time of Preparation : i\\ hour.", "4 oz. rice. I oz. butter.", "I pint strong stock. I oz. Parmesan cheese.", "Scald the rice and put it on with the stock and butter to simmer for an hour till quite soft. Then stir in the cheese. Rinse a shape with cold wate ■, press the rice into it and leave it for 5 minutes. Then t.jrn it out on to a dish, sprinkle chopped parsley ovci it and hand round with the soup.", "It will be found an improvement to stir in 2 eggs, beaten up in a tablespoonful of water, y.\\:;i as the rice is soft ; it must then be brought up to the boil again.", "Grieswiirfel.", "(Semolina Dice.)", "Ford Persons. Time of Preji-i,., \\/i : i hour.", "I pint stock. I I oz. butter.", "4 oz. semolina.", "Throw the semolina into the boiling ik and stir continually until the whole becomes stiff. ian spread on a dish to the thickness of about |-ni:h and allow to cool. When quite cold, cut up into little dice and add to the soup on serving.", "Dumplings, etc.", "GriesklosBohen.", "(Semolina Dumplings.)", "Time of Preparation : \\ hour.", "Pinch of grated nutmeg or", "4 bitter almonds.", "For 8 Persons.", "\\ pint milk.", "2 oz. butter.", "4 oz. semolina.", "Boil up the milk with the butter in it, then stirring continually, strew in the semolina and continue stirring until the whole becomes a solid mass. Now remove from the fire and stir in i &g%, salt and a pinch of grated nutmeg (or 4 grated bitter almonds). When cool, stir in the other eggs.", "Form into little balls and boil for 3 minutes in the soup.", "For 6 Persons.", "3 oz. flour.", "I tablespoonful water.", "Time of Preparation : 10 minutes.", "Pinch of grated nutmeg.", "Beat all ingredients well together to a stiff, smooth paste, and drop slowly from the end of a spoon, or through a colander, into the boiling soup, shortly before serving.", "Einlauf von geriebener Semmel.", "(EiNLAUF OF Grated Roll.)", "For 6 Persons.", "4 oz. grated roll.", "Time of Preparation : 10 minutes.", "I teaspoonful chopped parsley.", "Stir all ingredients well together and press through a colander into the boiling soup, shortly before serving.", "1 8 Suppen-Einlagen. Klosse.", "Eierstich.", "\\ pint stock.", "\\ teaspoonful salt.", "Pinch of nutmeg.", "Beat all the ingredients well together and put into a well-buttered shape, or into several little shapes, which place into very hot (but not boiling) water, till the paste is of the firmness of bacon. Then if a large shape has been used, cut up into dice, and serve in the soup. The small shapes are turned out whole into the soup.", "Wiener Nockerl.", "For 6 Persons. Time of Preparation : \\ hour.", "2 oz. butter.", "3 oz. flour.", "Pinch of white pepper.", "Yolks of 2 eggs. White of I ^^%. \\ teaspoonful salt.", "Cream the butter, add the eggs and salt and finally the flour, and stir for lo minutes. Then spread a quarter of an inch thick on a moist pasteboard, cut into dice, or other small shapes, and boil for a minute in the soup before serving.", "For 6 Persons. Time of Preparation : f hour.", "4 oz. flour.", "The yolk of i egg.", "^ teaspoonful salt.", "A pinch of grated nutmeg.", "Mix the flour with the salt and nutmeg. Make a hole in the middle, put in the beaten yolk of egg, mix into the flour and knead the dough well. It must be very stiff.", "Roll out very thinly and cut into strips. Place these strips over a cloth on the back of a chair to dry. Then cut them into narrower strips of about ^-inch wide and 2 inches long.", "Throw these into salted boiling water and boil for 20 minutes. If required for soup, Nudeln may either be", "Dumplings, etc. 19", "boiled first and then put into the stock, or thrown straight into the boiling soup.", "Another way of treating Nudeln is to drain them, when sufficiently cooked, and put them on a hot dish, serving with brown butter or tomato sauce, or use them in place of macaroni, in macaroni cheese.", "The nutmeg may be omitted, if preferred.", "Spritzklosse.", "\\ gill water. I 3 oz. flour.", "I oz. butter. | 2 eggs.", "I oz. Parmesan cheese.", "Mix the flour and water perfectly smoothly, add to the butter, which has previously been melted, and stir con- tinually, till the whole becomes a solid mass. Then stir in the cheese and eggs till a smooth paste is obtained. Roll a piece of paper to the shape of a funnel, put the paste into it and sprinkle into the boiling soup.", "Suppenmakronen.", "(Soup Macaroons.)", "Whites of 3 eggs. 4 oz. castor sugar.", "2 oz. sweet almonds. 6 bitter almonds, grated roll.", "Whisk the whites of eggs with the sugar, then add the grated roll and almonds (previously mixed together) and stir to a smooth paste. With a teaspoon place in little heaps on a well-buttered tin and bake a golden brown.", "A nice addition to Wine, Beer, Fruit, and Milk Soups.", "Schwammklosse.", "Whites of 2 eggs A little milk", "Butter, the size of 2 walnuts 2 yolks.", "A breakfastcupful flour. i A little ground mace.", "20 Suppen-Einlagen. Klosse.", "Put 2 whites of eggs in a breakfastcup, fill it up with milk and put into a saucepan with a breakfastcupful of flour and a lump of butter equal in size to 2 walnuts. Stir well over the fire till the paste becomes so thick that it comes away from the sides of the saucepan and forms a ball. Remove from the fire and, when cool, stir in 2 beaten-up yolks of eggs and a little ground mace. Cut out little balls of this paste with a spoon, throw into the boiling soup, and boil till they rise to the surface", "Kalbfleischklosse.", "(Veal Balls.)", "For 6 Persons. Time of Preparation : \\ hour.", "2 tablespoonsful cream. J lb. veal.", "3 oz. bacon.", "3 oz. grated roll.", "A pinch of salt.", ".. .. pepper. I teaspoonful chopped parsley. 2 eggs.", "Pass the meat and bacon twice through the mincing machine. Stir the grated roll into the cream, add the eggs, salt, pepper, parsley, and lastly the meat.", "Form into balls the size of a hazelnut and boil them for 5 minutes in the soup.", "Rindfleischklosse.", "(Beef Balls.)", "For 6 Persons. Time of Preparation : | hour.", "i lb. beef.", "1 oz. breadcrumbs.", "2 oz. butter.", "Pinch of salt.", "Pass the meat twice through the mincing machine. Cream the butter, and add to it the Qgg, breadcrumbs, salt, pepper, and lastly the meat, mixing thoroughly.", "Form into little balls and boil for 5 minutes in the soup.", "Dumplings, etc. 2 1", "LeberkloBse.", "(Liver Balls.)", "For 6 Persons. Time of Preparation : i hour.", "6 oz. calves' or fowls' liver.", "1 oz. bread, cut into small dice and fried in i oz. butter.", "2 oz. flour.", "Salt and pepper to flavour. I teaspoonful chopped parsley. I oz. butter.", "Pass the liver through the mincing machine. Then stir into it the salt, parsley, pepper, ^^^i flour, the butter (previously melted), and lastly the bread, fried.", "Form into little balls and boil for 4 minutes in the soup.", "MarkkloBschen.", "(Marrow Balls.)", "3 oz. beef marrow. 2 eggs.", "4 oz. grated roll.", "\\ tablespoonful chopped", "parsley. Pinch of salt.", "Melt the marrow in a saucepan, beat to a froth, add the 2 eggs, stir in the grated roll and salt, mix well and form into little balls. Boil for 3 minutes in the soup.", "Mehlklosse mit gerosteter Semmel.", "For 6 Persons. Time of Preparation : f hour.", "2 oz. roll, cut into dice and", "fried in butter. Salt.", "2 whole eggs, f pint milk. 10 oz. flour.", "Make the well-beaten eggs, milk and flour into a paste, mixing well. Stir in the fried bread or roll. Cut off small pieces with a spoon, throw them into boiling water and boil for 5 minutes.", "Pour browned butter over them and serve with stewed fruit or meat.", "Suppen-Einlagen. Klbsse.", "Feine Mehlklosse.", "For 6 Persons.", "I lb. flour, i^ oz. butter, f pint milk. 4 eggs. Salt.", "Time of Preparation : i hour.", "I tablespoonful sugar.", "I ,, grated roll.", "A little lemon juice", "or 4 bitter almonds.", "Melt the butter in a saucepan, add to it the milk thick- ened with flour and salt, and heat, stirring well, until of the consistency of dough. Then remove from the fire and, when cool, stir in gradually the beaten-up eggs, grated roll, sugar and grated almonds or lemon peel. Cut off small pieces with a tablespoon, throw into boiling water and boil 4 minutes.", "Semmelklosse.", "6 oz. roll, i lb. flour. \\ pint milk.", "2 oz. butter.", "4 bitter almonds, grated. I tablespoonful salt, eggs.", "Cut the roll into small dice, pour milk over them and stir well. Then add the well-beaten eggs, the butter, melted, salt and grated almonds and mix well.", "Cut off small pieces of this paste with a tablespoon, throw into boiling water and boil, with the lid on, for 5 minutes.", "For 6 Persons.", "2 lbs. potatoes. I oz. butter. I egg.", "Eartoifelkldsse.", "(Potato Dumplings.)", "Time of Preparation : i\\ hours.", "1 tablespoonful salt.", "2 tablespoonsful grated roll. A pinch of pepper or nutmeg.", "% oz. flour.", "Dumplings, etc. 23", "Boil the potatoes and rub them through a sieve when cold. Stir into them a beaten-up t.g%, a tablespoonful salt, pepper, the butter melted, the flour and grated roll and mix thoroughly to a paste. Form into little balls, roll in flour, throw into boiling water and boil with the lid on for 6 minutes.", "If these dumplings are to be served with fruit, add a little sugar, 4 grated bitter almonds and another t.%^ in making the paste, and omit the pepper.", "Apfelklosse.", "(Apple Dumplings.)", "For 6 Persons. Time of Preparation : 2 hours.", "I lb. apples. 3 eggs. I gill milk.", "14 oz. flour. I oz. butter. I teaspoonful salt.", "Peel and core the apples and cut them into little dice. Mix the remaining ingredients to a firm paste and stir the apples into it. Cut off small pieces with a table- spoon, throw into boiling water and boil a few minutes.", "Serve with brown butter, sprinkled over with sugar and cinnamon.", "Klosse von rohen Kartoffeln.", "(Dumplings made from Raw Potatoes.)", "For 6 Persons. Time of Preparation : 2 hours.", "3 lbs. peeled raw potatoes. 3 oz. semolina. 2 oz. butter.", "1 1 oz. roll cut into small dice.", "\\ pint milk.", "I tablespoonful salt.", "Grate the potatoes under water, to preserve a good colour, then pour into a jelly bag and press all the water out. Cut the roll into small dice and fry in butter. Boil the semolina in the milk to a puree and pour it, while boiling, over the potatoes. Add salt and stir in the roll, mixing thoroughly.", "Suppen-Einlagen. Klosse.", "Form into 12 little balls, throw into boiling water, salted, and boil for 20 minutes.", "Serve with Sauerkohl, roast meat, etc.", "Wiirttembergischer Hiitzelkloss.", "For 6 Persons.", "Time of Preparation : 3^ hours.", "I lb. flour.", "1 oz. breadcrumbs soaked in milk.", "The grated lind of \\ lemon.", "2 pounded cloves. 8 bitter almonds.", "3 oz. sugar.", "J lb. stewed prunes and other dried fruits ; pears, apple- rings, apricots, etc. (Backobst).", "\\ oz. baking powder.", "I lb. suet.", "I tablespoonful salt.", "Chop the suet finely and mix it with the flour. Press the milk partly out of the breadcrumbs and stir them smoothly with the eggs, grated lemon peel, almonds, ground cloves and the salt and baking powder. Then add the flour gradually and knead to a dumpling. Place on a plate that will stand in a saucepan and pour sufficient boiling water on to three parts cover the dumpling. Cover the saucepan and boil 15 minutes. Then arrange on the plate, round it, the stewed Backobst (previously soaked an hour or two) mixed with sugar. Simmer gently for another 2 hours.", "Serve with cold boiled ham.", "Tiroler Klosse.", "(Tyrolean Dumplings.)", "For 6 Persons.", "Time of Prei>araiion : 30 minutes.", "i lb. boiled chopped ham. I oz. butter.", "2 oz. flour.", "I tablespoonful chopped parsley. 5 oz. breaacrumbs.", "Cream the butter, stir into it the beaten-up eggs, then the breadcrumbs, chopped ham, flour and parsley, and", "Dumplings, eic. 25", "mix well. Form into little dumplings and boil 8 minutes in slightly salted water. Pour browned butter over and serve, sprinkled with Parmesan cheese. Tomato sauce is an excellent addition. In the Tyrol these dumplings are boiled in beef stock and served with it.", "Gobackene Klbsse zn Obst.", "(Fried Dumplings with Fruit.)", "2 lbs. flour. 3 eggs.", "J pint milk. i breakfastcupful oiled", "I oz. yeast. butter.", "2 tablespoon sful sugar.", "Stir in half the flour with the milk, salt, eggs and yeast, and allow to rise. When risen, stir in the remaining flour, butter and sugar, and knead the dough well. Cover and stand in a warm place to rise again slowly. Form into little balls by rolling out very thickly and cutting out with a wineglass. Let these rise a third time and throw into a saucepanful of frying butter for 10 minutes.", "Dampfiiudeln.", "Prepare the dough as in preceding recipe. When the dumplings have risen a third time, put them in a deep pan in which plenty of butter has been browned slightly. Pour in ^ pint milk, cover tightly and place a damp cloth over, in addition. After 10 minutes, when the under sides of the dumplings are somewhat brown, turn them and let them get brown on the other side, the saucepan now remaining uncovered.", "The dumplings can also be boiled for ^ hour in salted water.", "Serve with brown butter and fruit.", "Fische im Wasserbade gekocht.", "(Steamed Fish.)", "This method of preparing fish is the most delicate, as well as the most wholesome.", "For 6 Persons, Time of Preparation : i hour.", "2 lbs. fish. I J to 2 tablespoonsful salt.", "I piece celery. i onion.", "I parsley root. A few peppercorns.", "Clean the fish thoroughly, rub the salt well into it, place it in an enamel stewpan, or small enamelled fish-kettle, with the onion, celery, and parsley-root (all cut up) and peppercorns arranged round it, and stand the pan, covered, in a cool place for half an hour.", "Then place the stewpan, still firmly closed, in a larger saucepan or fish-kettle, in which there is sufficient boiling water to come to the top of the contents in the inner pan. Cover this outer saucepan tightly so that no steam may escape and keep the water boiling for 25 to 30 minutes. To ascertain whether the fish is sufficiently boiled, the lids must of course be lifted from each sauce- pan, and when the steam has been allowed to escape, the condition of the fish can be tested with a larding needle. If the meat lifts readily off the backbone, then the fish is done.", "Serve with butter, melted or browned, or with various sauces (see recipes under section \"Sauces\"), for the making of which the broth that has formed during the cooking of the fish should be used.", "Salmon should not be prepared in this manner, but haddock and cod are excellent so prepared.", "Fisch mit pikanter Sauce.", "(Fish with Piquant Sauce.) For 8 Persons. Time of Preparation : i hour.", "4 lbs. haddock or", "2\\ lbs. pike, perch, carp, etc.", "4 oz. butter.", "\\ oz. flour.", "A few bottled mushrooms.", "A pinch of cayenne.", "I teaspoonful English mustard,", "I oz. salt.", "4 teaspoonful Liebig's Meat Extract, dissolved in", "\\ pint water.", "\\ tablespoonful chopped parsley.", "2 tablespoonsful chopped onion.", "I tablespoonful capers.", "2 tablespoonsful lemon juice", "Clean the fish well, cut it into medium-sized pieces, rub them over with salt and parsley, and stand in a cool place for 10 minutes.", "Mix the butter, flour, mustard, and cayenne to a stiff paste. Cover the bottom of a stewpan with small lumps of this paste, add half the quantity of the onions, capers, and mushrooms. Put in the pieces of fish, and then the rest of the paste in small pieces, and the remainder of the onions, capers, and mushrooms. Pour over this the lemon juice and the water in which the Meat Extract should first have been dissolved.", "Cover the stewpan tightly and stand it in a larger saucepan, in which there is sufficient boiling water to come to the level on the top of the contents in the inner pan. Cover this outer saucepan tightly, to prevent any steam escaping, and keep the water boiling 20 to 25 minutes. Then take out the inner stewpan, bring the fish just to the boil and serve.", "Fisch mit Tomaten.", "(Fish with Tomatoes.) For 8 Persons. Time of Preparation : i|- hour.", "4^ lbs. fish (haddock, cod, gurnet, etc.).", "1 oz. salt.", "6 oz. butter. \\ oz. flour.", "2 oz. chopped onion. A pinch of pepper.", "^teaspoonful Liebig's Meat Extract, dissolved in 3 tablespoonsful water.", "1 tablespoonful chopped parsley.", "2 tablespoonsful tomato pur^e.", "28 Fische.", "Clean the fish well, dr)' it thoroughly, cut it up into medium-sized pieces, rub over well with salt and pepper, and stand in a cool place for about lo minutes.", "Mix the butter, flour, onion, and parsley well together to a stiff paste. Cover the bottom of a stewpan or mould with small lumps of this paste. Pour a third of the tomato puree over them, then put in the pieces of fish and cover with the remainder of the puree.", "Pour over this the water with the Meat Extract dissolved in it, cover the stewpan tightly and place it in a larger saucepan in which there is sufficient boiling water to come to the level of the top of the contents in the inner pan. Cover this outer saucepan tightly to prevent any steam escaping, and keep the water boiling for 30 minutes. Then take out the inner stewpan, bring the fish just to the boil and serve.", "Schlei in Dillsauce.", "(Tench with Dill Sauce.)", "2.\\ lbs. tench.", "4 oz. butter.", "I tablespoonful chopped parsley.", "\\ oz. flour.", "I gill cream.", "A pinch of pepper.", "I parsley root.", ",, „ of salt.", "Mix the butter and flour together to a stiff paste. Place little lumps of this paste in a stewpan with the parsley root (cut in two), an onion, and some of the chopped parsley and dill. On this place the fish, which has been well cleaned, cut into medium-sized pieces and rubbed over with salt, and cover the fish with the remainder of the paste, in little lumps, and a little more of the dill and parsley. Pour over this the cream and cover the stewpan tightly.", "Place the pan in a larger saucepan, in which there is sufficient boiling water to come to the top of the contents in the inner pan. Cover this outer saucepan tightly, so that no steam may escape, and keep the water boiling for 25 to 30 minutes. Then take out the inner stewpan and put it directly on the fire, so that the fish comes just to the boil. Then add the remainder of the chopped parsley and dill. Before serving, remove the parsley root and the onion.", "Fische auf einfache Art gekocht.", "(Fish — Plain boiled. )", "Fischblau.", "(Fish prepared to appear Blue.)", "The most suitable fish to be prepared in this manner are : Carp, tench, bream., trout, eel, and salmon.", "To prepare a fish so that when boiled it appears bluish, do not scrape off the scales when cleaning, and pour over it dilute hot vinegar, leaving it then exposed to the air for a while. The blue colour is produced by the action of the vinegar and air on the colouring matter of the skin.", "After this treatment, put the fish on in cold salt water, allowing about 2 oz. salt to every quart of water, and adding some peppercorns, onions and soup herbs (carrots, parsley root, celery, etc.). It is advisable to boil the onions and soup herbs previously in a little water for half an hour and to add the broth so obtained to the water in which the fish is boiled, as it takes longer to extract the goodness out of the vegetables by boiling than to boil the fish.", "Fish boiled whole should be tied to the drainer of the fish-kettle.", "Large fish must be brought slowly to the boil, small fish quickly, the lid being kept on the fish-kettle. The fish should then be placed a little on one side and allowed to simmer quite gently till done. Then dash a little cold water over it and let it remain a few minutes longer in the kettle before serving.", "To ascertain whether the fish is done, insert a larding needle carefully into the middle of the back. If the flesh is readily lifted from the backbone, then the fish is done.", "Lift out the drainer with the fish on it, allow the water to strain off thoroughly, remove quickly the thread which has kept the fish in place, and slide the latter on to a dish, which may, or may not, be covered with a", "30 Fische.", "serviette. Garnish with parsley and small boiled po- tatoes.", "Serve with brown butter sauce (with or without German mustard), or merely oiled butter, or Dutch, Mushroom, Caviar, or Oyster Sauce. Mayonnaise or Remouladen Sauce may also be taken. {See section \" Sauces \" for the various recipes.)", "Every kind of fish can be boiled in this manner, without being rendered bluish, the fish being merely thoroughly cleaned and the scales removed.", "Lachsblan.", "(Boiled Salmon.)", "Clean and wash the salmon, leaving the scales on, however, if the fish is to appear bluish. In this case pour over it a little dilute boiling vinegar, then' let it stand a few minutes and tie it on to the drainer, placing latter into the fish-kettle. Pour over it sufficient cold water, strongly salted (2 oz. to the quart) to cover the fish well.", "Add plenty of onions, carrots, turnips, parsley root, and celery and half a gill of Tarragon vinegar. Bring slowly to the boil, covered, and then stand on one side to simmer very gently i to | hour, according to size of the fish. {See last recipe for ascertaining when a fish is sufficiently boiled for serving.) When done, leave in the fish-kettle for another quarter of an hour.", "Serve on a long dish, garnished with parsley and slices of lemon. Hand round with it oiled butter, Dutch sauce, whipped cream with horseradish, etc. {See section \" Sauces \" for the various recipes.)", "Seezunge gekocht.", "(Boiled Sole.)", "Reckon about \\ lb. sole Time of Preparation : f hour.", "to each Person.", "Smaller fish are boiled without being skinned. Larger ones should always be skinned. To do so, cut through", "the skin very carefully just round the tail and by the fins, and loosen it by slipping a knife under it. Then hold the fish firmly by the tail with a cloth and draw off the skin carefully from the tail towards the head. Both the white and the grey skins must be removed.", "Clean the fish well, lay it on a fish-slice and put it on to boil in cold water, strongly salted (i oz. salt to the quart of water) and with a little lemon juice in it. Bring to the boil and then stand on one side to simmer very gently for another lo minutes.", "Serve on a hot dish, garnished with parsley. Dutch, Mushroom or Oyster Sauce should be handed round with it. {See various recipes in section \"Sauces.\")", "Flonder gekocht.", "(Boiled Plaice.)", "Skin and clean the plaice. Strew salt over it and leave to stand for 2 hours. Then boil in the same manner as sole (see previous recipe), adding onions to the water.", "Serve with Dutch Sauce.", "Clean the trout thoroughly, leave the scales on and pour some hot vinegar over them to make them bluish. Then stand on one side for a little while.", "Pass a thread of cotton through the head and tail of each fish, tying it together, so that the fish forms a ring.", "Fill the fish-kettle with very slightly salted water. When the water is boiling furiously, plunge in the drainer on which the trout have been arranged.", "Then immediately remove from the fire again. Small trout are sufficiently cooked by the mere plunging into boiling water — larger ones should be allowed to remain in the water for 3 minutes after the fish-kettle has been removed from the fire.", "32 Fische.", "Serve on a dish covered with a serviette, first removing the threads carefully. Garnish with parsley, crisp lettuce leaves and slices of lemon. ,„„/!,'", "Fresh butter in little balls or rolls, or oiled butter with chopped parsley in it, should be handed round with the trout, which must alv/ays be served very hot.", "Fische in Sauce gekocht.", "{Fish Boiled in Sauce.)", "Fisch in weisser Sauce oder griiner Fisch.", "(Fish in White Sauce.)", "For 8 Persons. Time of Preparatioti : 2 hours.", "3|r lbs. fish.", "2|; pints white sauce.", "6 oz. butter.", "10 sweet almonds, grated", "2 teaspoonsful chopped", "parsley. I teaspoonful chopped onion. I gill cream.", "A pinch of salt and pepper.", "Fish suitable for this method of preparation are : Haddock, pike, perch, fresh herring, plaice, tench and cod.", "Fish to be boiled in white sauce must be most thoroughly cleaned or the flavour of the sauce will suffer. Scrape off all the scales, as well as cleaning. With haddock, cod, herring and plaice remove the head altogether ; with the other fish, it may be cooked with it, but should be well scraped. Cut the fish when cleaned into medium pieces, and place (in cases where the heads are retained, the heads should be placed lowermost) in 2^ pints of white sauce {see recipe, page 55), which should be hot, but not boiling. Bring slowly to the boil, add the butter, chopped onions, grated almonds, pepper and the cream, and finally, when the fish is done, the finely-chopped parsley. Then stand on one side for 25 minutes, not allowing further boiling.", "Should fresh herrings be taken for this dish, the white sauce should be quite cold when they are put into it, and should then be brought quickly to the boil.", "Seezongenrollen in Champignon-Sauce.", "(Rolled Soles in Mushroom Sauce.)", "For 8 Persons. Time of Preparation : 2 hours.", "I tablespoonful lemon juice. ■^ teaspoonful Liebig's Meat", "Extract. A small bottle of mushrooms. A pinch of salt.", "4^ lbs. soles.", "i^ pint white sauce.", "I gill Rhine wine.", "4 oz. butter.", "5 yolks of eggfs.", "Skin and fillet the soles carefully. Sprinkle salt over each fillet, roll and tie round with a thread.", "Make ij pint white sauce (see recipe, page 55), salt it very slightly and stir into it half a teaspoonful of Liebig's Meat Extract.", "Warm up the sauce in an enamel saucepan, place the rolled fillets in it and boil for 3 minutes. Then take out and place on a hot dish.", "Add to the sauce the mushrooms, cut in two, and the butter. Stir in the yolks of eggs, flavour with lemon juice, pour over the soles and serve.", "Seezungen in Tomatensauce.", "(Soles in Tomato Sauce.) For 6 Persons. Time of Preparation : i-J- hour.", "3J lbs. soles. I i\\ pint tomato sauce.", "Clean and skin the soles (for skinning, see recipe \" Boiled Sole \"). Cut up into medium-sized pieces.", "Make a tomato sauce (see recipe, page 56).", "Place the pieces of sole in the sauce, steam for 10 minutes and serve.", "For 8 Persons.", "Fisch in Tomatensauce.", "(Fish in Tomato Sauce.)", "Time of Preparation : \\\\\\.o 2. hours.", "4 lbs. fish (haddock, pike,perch,", "fresh herring', cod, tench), i^ lb. tomatoes. 6 oz. onions. 3 oz. butter. 2 oz. flour.", "I teaspoonful Liebig's Meat Extract, dissolved in \\\\ pint water.", "I teaspoonful sugar.", "I tablespoonful lemon juice.", "A pinch of pepper.", "I tablespoonful chopped parsley.", "Well clean the fish, dry it and cut into medium-sized pieces.", "Melt the butter in a saucepan and add to it the chopped onions. When they have been in the butter for 3 minutes, strew in the flour and then the tomatoes, cut into slices, and the water in which the Meat Extract has been dissolved.", "Let all boil gently for | hour. Then pass through a sieve, and flavour with salt, sugar, , pepper and lemon juice.", "Place the pieces of fish in this sauce and boil them in it for 5 minutes. Then stir in the chopped parsley and serve.", "Fisch in Fricassee-Sauce.", "Fish suitable for this dish are : Eel, haddock, pike, perch, fresh herring, tench and cod.", "Make a white sauce {see recipe, page 55). Clean and cut up the fish, and boil for about 5 minutes in the white sauce till done, with 2 teaspoonsful of chopped onions and a pinch of pepper. Flavour the sauce with lemon juice and stir into it 3 yolks of eggs.", "A few capers and mushrooms boiled in the sauce improve this dish, or a gill of Rhine wine or Moselle, flavouring the sauce in this latter case with lemon juice, 3 chopped Sardellen and a pinch of cayenne.", "The dish may be garnished with little heaps of various vegetables arranged round it, such as cauliflower,", "asparagus, or Brussels sprouts, merely boiled in salt water.", "Karpfen in Biersance.", "(Carp in Beer Sauce.)", "For 6 Persons. Time of Preparation : i hour.", "3 lbs. carp. | i quart Polish beer sauce.", "Scrape the scales off thoroughly, cut out the gills, and before cutting open the fish, wash it well and dry it with a cloth. Then place it on a board, cut off the fins, shorten the tail, cut the fish open and remove all the entrails carefully, so that the gall does not break. Only the gall and the thickest intestine are thrown away— the other portions are boiled with the fish ; neither they nor the inside of the fish itself must be washed, or the special carp flavour will be lost. Now cut up the fish into medium-sized pieces, splitting open the head. Strew salt over them and stand, covered over, in a cool place for an hour.", "Make a Polish sauce (see recipe, page 63). Place the fish in it, the head at the bottom, and boil it in this sauce. When it has boiled up once, taste the sauce, to see if it need the addition of any more salt.", "In making the sauce, half the quantity of beer may be taken, red wine being substituted for the other half, or wine be altogether substituted for the beer.", "Bream, tench and roach may be prepared in like manner, but must be completely cleaned, both inside and out.", "(Sea Fish in Beer Sauce.)", "Sea fish taste excellent if cooked in beer sauce, accord- ing to previous recipe, but after cutting them up, put them on to boil in cold water, strongly salted. When the water just boils, take the fish out and finish boiling it in the beer sauce, the heads being removed alto- gether.", "Gurnet should be scalded and skinned before being boiled in the beer sauce.", "36 Fische.", "Aal-Griin.", "(Fresh Eel in White Sauce.)", "Forepersons. Time of Preparation : i^hour.", "2\\ lbs. eel.", "2 tablespoonsful lemon juice.", "I teaspoonful chopped onions.", "I quart white sauce. I tablespoonful chopped parsley or dill.", "Cut the eel into medium-sized pieces ; make a white sauce {see recipe, page 55) and boil the eel in it with the chopped onion and a very little salt, till the flesh easily parts from the bones.", "Then add the chopped parsley or dill, flavour with lemon juice and serve.", "Geraucherter Aal in Beer.", "(Smoked Eel in Beer.)", "For 6 Persons. Time of Preparation : | hour.", "if lb. smoked eel. | \\\\ pint Polish beer sauce.", "Brush the smoked eel well in lukewarm water, then rinse it well and cut it into medium-sized pieces and let it simmer for 10 minutes in a Polish beer sauce {see recipe, page 63), which must be well flavoured with lemon juice.", "Aal in Weissbier.", "(Eel in Weissbier.)", "For 6 Persons. Time of Preparation : \\\\ hour.", "2 lbs. eel. \\\\ pint Weissbier.", "3 oz. butter. 3 oz. flour. 2 oz. onions.", "I 02. parsley root. I leaf sage. A few peppercorns. Some lemon juice. \\ teaspoonful sugar.", "Brown the butter and flour in a saucepan to a golden colour. Add the Weissbier, the onions, cut into thin slices, some parsley root, a few peppercorns, a leaf of sage and a little salt, and boil well for 15 minutes. Then", ". Fish. 37", "strain this sauce through a sieve and add to it the eel, cut into pieces, boiling until the flesh easily parts from the bones.", "Flavour with lemon juice, salt, and half a teaspoonful of sugar and serve.", "Gedampfter Aal.", "{Stewed Eel.)", "Boil 2 chopped-up calves' feet till the bones fall out. Then strain the broth off through a sieve and pour back into the saucepan. Place in it the eel, cut into pieces. Do not quite cover the eel with the broth and add 2 table- spoonsful of vinegar, in which \\ teaspoonful Meat Extract is dissolved, a little mace, 2 to 3 small onions cut into slices, pepper, salt, and a few slices of lemon. Cover the saucepan well, and stew very gently till the eel is tender.", "Serve the eel arranged in the centre of the dish, with the broth poured over it.", "Gebackener Aal.", "(Fried and Baked Eel.)", "Roll the pieces of eel in salt, ^^g, and breadcrumb, and fry a golden brown in butter, with fresh sage leaves.", "Or, bake in the oven, rolled round and skewered with a wooden skewer, in a buttered pan with fresh herbs and slices of onion, and partly covered with equal quantities of white wine and vinegar. When the eel is done, place on a cloth, for the fat to be absorbed, draw out the skewers, brush over with glaze and serve with tomato sauce.", "Aal in pikanter Krautersauce.", "(Eel in Piquant Herb Sauce.) For 6 Persons. Time of Preparation : \\\\ hour.", "2 lbs. eel.", "1^ pint white sauce.", "I gill Rhine wine.", "I ,, vinegar.", "i| pint water.", "6 yolks of eggs.", "4 teaspoonsful chopped onions. 2 ,, ,, parsley.", "I teaspoonful ,, dill.", "\\ „ „ chives.", "I ,, Liebig's Meat", "Bring to the boil i| pint water and i gill of vinegar.", "Clean and cut up the eel and place it in the boiling dilute vinegar, boil up once again, then take out the eel and place it on a sieve to drain.", "Make \\\\ pint white sauce (see recipe, page 55), place the eel in it, with the chopped onion and some salt, and boil till the flesh easily parts from the bones. Then take out and place on a china dish, keeping it warm, while the preparation of the sauce is completed.", "Add to the latter the wine, lemon juice. Meat Extract, the chopped dill, chives, and parsley, and finally the 6 yolks, stirring briskly till the sauce boils. Then pour over the eel and serve.", "This method of preparation is also to be recommended for haddock, gurnet, and perch.", "Chopped mushrooms may be substituted for the chives, dill and parsley, if preferred.", "Fisch-Frikassee.", "(Fricassee of Fish.", "For 8 Persons.", "3 lbs. fish (haddock, pike,", "perch, etc.). 20 crayfish. i\\ lb. calves' sweetbread.", "2 oz. mushrooms. 6 oz. butter.", "3 oz. flour. 3 Sardellen.", "6 yolks of eggs.", "Time of Preparation : 3 hours.", "2 oz. soup herbs (parsley root,", "carrots, turnips, celery). 2 oz. chopped onions. A few peppercorns. \\ teaspoonful Meat Extract. 3^ pints water. A little lemon juice. Salt. Some capers.", "Slices of lemon.", "Boil the sweetbreads for 40 minutes in the water with salt, a few peppercorns, 2 oz. soup herbs. For the last 10 minutes add the fish.", "Remove the bones and skin from the fish. With half a pound of the fish make fish balls {see recipe, page 42), and boil them in the broth for a few minutes.", "With the crayfish, flour, butter and broth make a crayfish sauce (see recipe, page 59). Add to it the mushrooms, chopped fine, and stir into it half a tea-", "spoonful of Meat Extract. Flavour with lemon juice and the Sardellen, chopped fine, and finally stir in the 6 yolks. Garnish the dish with the tails of the crayfish, the remaining fish balls, slices of lemon, capers, and a few quite small crayfish.", "Fisch-Ragoat.", "(Fish Ragout.)", "For 12 Scallop Shells.", "2\\ lbs. filleted fish (haddock,", "pike or perch). 6 oz. butter.", "2 tablespoonsful lemon juice. I oz. flour. I gfill white wine. Pepper and salt.", "f pint water, in which about a teaspoonful Liebig's Meat Extract is dissolved.", "1 teaspoonful chopped onions.", "3 teaspoonsful capers.", "2 oz. grated Parmesan cheese.", "Skin and fillet the fish and cut into dice about half an inch square. Sprinkle them over with salt and pepper and lemon juice and stand in a cool place for lo minutes.", "Melt 3 oz. of the butter in a saucepan, put into it the fish and shake the saucepan to and fro till the fish is done. Then stand on one side.", "Brown the flour with an oz. of butter to a golden colour. Add the chopped onions, then gradually the water in which the Meat Extract has been dissolved, stirring well, and bring to the boil. Then add the capers, and lastly the 6 yolks beaten up with the white wine. Into this sauce stir the fish.", "Take 12 scallop shells. Butter them well, cover the bottom of each with a layer of grated roll and then fill with the ragout. Sprinkle with a little grated Par- mesan cheese, melt the remainder of the butter and pour it over each shell. Bake in a hot oven 10 to 15 minutes.", "The addition of chopped mushrooms to the ragout is an improvement.", "40 Fische.", "Geschmorter Fisch.", "(Stewed Fish.)", "Perch, Pike, Haddock, Cod, etc.", "For 6 Persons. Time of Preparation : \\\\ hour.", "3 lbs. fish.", "4 oz. butter. I oz. flour.", "I gill water, in which \\ teaspoonful of Liebig's Meat", "Extract is dissolved.", "I gill sour cream.", "I teaspoonful chopped onion.", "I ,, parsley.", "I sage leaf.", "A pinch of pepper.", "I tablespoonful salt.", "For cod and haddock allow a larger quantity, say Z\\ lbs.", "Clean the fish well, r'emoving' the scales. Cut into medium-sized pieces and place in a covered pan for half an hour with onions, herbs, pepper and salt.", "Then brown the butter in a saucepan, dredge the pieces of fish with flour and place them in the butter. Leave them in it for 5 minutes, then add the stock, made by dissolving the Meat Extract in a gill of water, and the cream, thickened with a teaspoonful of flour, and leave the fish stewing in this sauce until done.", "With haddock and cod, pour the stock and cream at once over the fish, instead of leaving it in the brown butter for 5 minutes first.", "White wine may be substituted for the sour cream.", "Plunder oder Knurrhahn gedampft.", "(Stewed Plaice or Gurnet.)", "For 8 Persons. Time of Preparation : 2 hours", "4^^ lbs. fish.", "I pint brown sauce.", "\\ pint red wine.", "3 Sardellen.", "5 oz. salt.", "2 tablespoonsful lemon juice. I teaspoonful chopped parsley. \\ ,, Liebig's Meat", "Extract. A little sugar.", "Clean and skin the fish, cut it into medium-sized pieces, sprinkle it with salt, pour over it the lemon juice and stand in a cool place for an hour.", "jFi'sk. 4 1", "Make a brown sauce {see recipe, page 55). Place the fish in it in a covered saucepan, with the red wine. Meat Extract, a little sugar and the chopped onions. Bring to the boil, then draw aside and stew slowly for 10 minutes. Add finally the chopped Sardellen and serve.", "Gespickter Fisch.", "(Larded Fish.)", "Pike, Perch or Haddock. For 6 Persons. Time of Preparation : 2\\ hours.", "3 lbs. fish. 2 tablespoonsful lemon juice. 2 oz. bacon. 2 ,, Parmesan cheese.", "4 oz. butter. i gill Liebig's Meat Extract I oz. flour. stock.", "I oz. salt. j \\ pint cream.", "I bacon rind. | Some breadcrumbs.", "I teaspoonful pepper.", "Clean and scale the fish. Make a slit along the back and rub the fish well over with salt.", "Cut the bacon into fine strips, roll them in pepper and salt, and lard the fish with them on both sides. Then pour the lemon juice over the fish and stand it in a cool place for an hour.", "After this, place it on a piece of bacon rind in a baking-tin, pour over it some of the stock (made by dissolving the Meat Extract in a gill of water), and put into a very hot oven, basting frequently with hot browned butter and adding from time to time alternately a little stock and the cream, thickened with an oz. of flour.", "When done, sprinkle with grated Parmesan cheese and breadcrumbs, then pour over a little browned butter and leave a few minutes in the oven to get brown before serving.", "42 Fische.", "Gerichte aus gehacktem Fischfleisch.", "{Dishes prepared with Minced Fish.)", "Fischklosse I. (Fish Balls I.)", "ij lb. fish (without bones or", "skin). h pint cream. A few peppercorns.", "Soup herbs (carrots, turnips, celery, parsley root). 2 teaspoonsful salt. A pinch of pepper.", "3-^ lbs. of fresh haddock yield on the average i| lb. of fish when freed from skin and bones.", "Skin and fillet the fish, dry it well with a cloth, pass it through the mincing machine twice and then pound it in a mortar. Rub it through a hair sieve next and then pound again, adding during the pounding the cream which has been first whipped until very stiff.", "Form into little balls.", "In the meanwhile the bones and skin should have been put on to boil with an onion, carrots, celery, parsley root, and a few peppercorns. In a quart of the broth so obtained, which must be boiling, throw the fish balls and let them boil gently for 4 minutes.", "Fischklosse II.", "(Fish Balls II.", "f lb. fish (without bones or", "skin). 2 oz. fresh butter.", "A pinch of pepper. ,, salt.", "A pinch of cayenne.", "Prepare the fish as in last recipe and pound it for one hour in a mortar, adding during the process salt, pepper, cayenne, fresh butter and a beaten-up &gg. Then rub through a hair sieve, form into balls, and boil as in preceding recipe.", "Fischklosschen flip Frikassees.", "(Fish Balls for Fricassees.)", "2 oz. butter.", "A pinch of pepper.", "\\ lb. fish (without bones or", "skin). I oz. breadcrumbs.", "A pinch of salt.", "Prepare the fish and pound thoroughly in a mortar, according to recipe I.", "Cream the butter, add to it the breadcrumbs, salt, pepper, a beaten-up ^gg_ and the pounded fish and stir well for ID minutes to a stiff paste.", "Spread this paste about ^inch thick on a china plate and cut out from it with a teaspoon (which must be dipped each time in boiling water) little rounds, which are then boiled in the fish broth for 3 minutes.", "Fischklosse im Reisring.", "(Fish Balls in a Ring of Rice.)", "Prepare the fish balls according to either of the pre- ceding recipes. Boil them in salt water and place them to keep warm in a basin standing in hot water.", "Then prepare a tomato sauce (see recipe, page 56), using in its preparation some of the water in which the fish balls have been boiled.", "Scald 6 oz. rice and boil it slowly with i;^ pint of the fish-ball water, 4 oz. butter, an onion and salt to taste. When the rice is quite soft, remove the onion and fill a ring-shaped mould, pressing the rice into it firmly. Turn out upon a dish and fill the centre of the ring with the tomato sauce and fish balls.", "Fisoh-Pudding.", "(Fish Pudding.)", "For 6 Persons. Time of Preparation : 3 hours.", "4 whites of eg'gs.", "4 oz. butter.", "\\ teaspoonful finely chopped", "parsley. I teaspoonful finely chopped", "i| lb. fish (without bones or skin).", "2 oz. breadcrumbs, i^ oz. grated Parmesan cheese", "3 whole eggs.", "4 yolks of eggs", "A pinch each of pepper and salt.", "Chop the fish well and pass it several times through the mincing machine. Then pound it in a mortar.", "Stir 2 oz. breadcrumbs, 3 beaten-up eggs, i oz. butter well in a saucepan till they become a dough-like mass ; then remove from the fire and stir in the chopped onion. When cool, add 3 oz. butter which has been creamed, the 4 yolks of eggs, parsley, salt, pepper, the grated Par- mesan cheese and the pounded fish. Mix very thoroughly and then stir in the 4 whites of eggs, whisked stiffly.", "Put into a well-buttered mould and steam for i\\ hour. Turn out and serve with Sardellen, Caper, Oyster, Caviar or Fricassee Sauce. {See the various recipes, under section \"Sauces.\")", "Fisoh-Hackbraten.", "(Fish Cake.)", "For 6 Persons.", "Time of Preparation : 3 J hours.", "Jib. fish (without bones or skin).", "1 oz. breadcrumbs. 4 whole eggs.", "2 yolks of eggs.", "I slice of fat bacon.", "3 oz. butter.", "1 oz. flour.", "2 oz. finely chopped bacon.", "I teaspoonful chopped onions.", "\\ pint sour cream.", "I pint water in which \\ tea- spoonful Liebig's Meat Ex- tract has been dissolved.", "A pinch of salt.", "I teaspoonful German mustard.", "Mix I oz. of the breadcrumbs with ^ oz. butter and 2 eggs. Stir well in a saucepan until they become a dough-like mass ; then remove from the fire and stir in the chopped onion. Place in a basin and when cool, add the remaining 2 eggs and the 2 extra yolks, well-beaten, \\ oz. flour, the mustard, the finely-chopped fish and bacon, and a pinch each of salt and pepper. Mix thoroughly and then form into the shape of a long loaf. Brush over with &^gi roll in breadcrumbs, and place on a slice of fat bacon in a baking-pan. Baste with hot, browned butter, and bake, adding from time to time a little of the \\ pint of water in which the Meat Extract has been dissolved, and finally, the cream, thickened with \\ oz. flour.", "This is excellent with salad, cauliflower, green peas, Brussels sprouts and potato dishes.", "Gebackener Fisch,", "{Baked Fish.)", "Fisch in der Form gebaoken.", "(Fish Baked in a Mould.)", "Pike, Perch, Haddock, Cod.", "For 6 Persons.", "3 lbs. fish.", "5 oz. butter.", "2 oz. chopped Sardellen.", "Lemon juice.", "Breadcrumbs.", "Time of Preparation : i\\ hour.", "2 tablespoonsful grated Par- mesan cheese.", "I tablespoonful capers.", "I ,, chopped fresh", "Butter a mould well and fill it with the fish, which has been first boiled in strongly salted water, then filleted and cut into medium-sized pieces. Place between the layers of fish the chopped fresh herbs, capers and chopped Sardellen and a little pepper.", "Melt the butter and pour it over and sprinkle grated Parmesan cheese and breadcrumbs on the top. Finally add the juice of a lemon and bake in a hot oven for 15 minutes.", "Seezunge in einer Schiissel gebacken.", "(Baked Sole.)", "For 8 Persons.", "4^ lbs. soles.", "2 oz. breadcrumbs.", "I shallot chopped fine.", "4 oz. butter.", "I g-ill white wine.", "I gill stock.", "Time of Preparation : 2 hours.", "I tablespoonful chopped", "fresh herbs. 3 tablespoonsful chopped", "mushrooms. Lemon juice. A pinch of pepper.", "Clean and skin the soles and cut up into medium- sized pieces. Rub them over with salt, and sprinkle", "46 Fische.", "over them the shallot, chopped fine, and a little lemon juice, and stand in a cool place for \\ hour.", "Butter a mould and line it with the finely-chopped fresh herbs. Place the fish upon these and cover with a layer of chopped mushrooms and the rest of the herbs, putting little lumps of butter on the top. Pour over the wine and stock, then put on a top layer of breadcrumbs and bake in a hot oven for half an hour.", "Gebackener Fisch mit Blumenkohl.", "(Baked Fish with Cauliflower. )", "Pike, Tench or Haddock.", "For 6 Persons. Time of Preparation : 2^ hours.", "2 lbs. fish.", "2 lbs. potatoes.", "4 oz. butter.", "I oz. flour.", "•J pint sour cream.", "I lb. cauliflower.", "I tablespoonful grated Par- mesan cheese. I tablespoonful breadcrumbs. A pinch of pepper. Salt. Soup herbs.", "Boil the fish with soup herbs (carrots, celery, parsley root, etc.), let it cool, then cut into medium-sized pieces, removing bones and skin.", "Boil 2 lbs. of potatoes, cutting into slices when cold.", "Boil some small cauliflowers and put them on a sieve to drain.", "Heat I oz. flour and 2 oz. butter in a saucepan to a golden brown, then add gradually the cream and the stock. Boil this sauce for 3 minutes, flavouring with pepper and salt to taste, and strain.", "Butter a mould and place in it alternate layers of fish, cauliflower and potatoes, pouring the remaining 2 oz. of butter (oiled) over the cauliflower and potatoes. Over the whole of it pour the sauce and sprinkle grated Par- mesan cheese and breadcrumbs on the top. Bake in a hot oven.", "The addition of boiled calves' sweetbreads or brains is an improvement to this dish. Macaroni or Nudeln {see recipe, page 18) may be substituted for the potatoes and cauliflower.", "Kalte Fisch ' Gerichte.", "(Cold Fish Dishes.)", "Fisohe in Gelee.", "(Fish in Aspic.)", "Gurnet, Pike, Eel, Salmon, Haddock.", "For 6 Persons. Time of Preparation : ij hour.", "2 lbs. eel or salmon (of the", "other fish reckon 3 lbs.). 2^ pints vegetable stock. I oz. gelatine.", "Soup herbs (carrots, celery,", "parsley root). J pint best vinegar. 3 oz. onions.", "A few peppercorns.", "Clean the fish well, cut it up into medium-sized pieces and boil till done in water in which soup herbs have been previously boiled, with plenty of salt, some pepper- corns and vinegar.", "Remove the bones from the fish when cooked, and arrange in a well-buttered mould. Add gelatine to the stock, reckoning i oz. to every quart of stock. Clear the latter with white of egg and eggshells and strain through a cloth on to the fish in the mould. The addition of a little Meat Extract is an improvement.", "Salmon in aspic with green peas is an excellent dish and looks attractive. The green peas are placed in the aspic between the layers of fish, the aspic being allowed to set before the next layer of fish is put in.", "Lachs als kalte Schtissel.", "(Salmon Whole, with Aspic)", "Clean the fish well, tie a cloth round it, and just bring it to the boil in slightly salted water with a little vinegar. Then pour away this water and boil the fish in vegetable stock, as in last recipe. The substitution of Rhine wine for the vinegar is an improvement.", "48 Fische.", "Leave the fish in the stock to cool, then take it out and place on a large dish. Make an aspic of the stock {see last recipe), clear it with egg shells, and brush the salmon over with it.", "Garnish the dish with little heaps of various vegetables, slices of hard-boiled eggs, crayfish, lobster, and the chopped-up aspic.", "Aal entgratet in Aspic.", "(Filleted Eel in Aspic.)", "Skin the eel, cut off head and tail, slit it up along the back, and remove the backbone, being careful not to injure the gall, which must be removed unbroken. Then clean the eel well. Cut a small eel lengthways into two strips ; with a large eel, cut each of these strips again in two, lengthwise.", "Sprinkle each strip with finely-chopped fresh herbs, salt and pepper, roll up firmly and tie round with string. Put each little roll into a piece of muslin, tieing up again with string, and boil in aspic {see recipe, page 47) for about half an hour.", "Then place the rolls between two boards, and press them well. Remove muslin and string, cut into slices, and place in aspic, or serve with Remouladen Sauce {see recipe, page 67) poured over them.", "The dish may be garnished with slices of hard-boiled eggs, or cucumber, crayfish, etc.", "Gerichte aus Fischrcsten.", "(Dishes prepared with Cooked Fish.)", "Pannfisch.", "For 6 Persons. Time of Preparation : \\ hour.", "1 lb. cold boiled fish.", "2 lbs. boiled potatoes.", "3 oz. butter.", "A tablespoonful salt. A pinch of pepper. \\ pint cream.", "3^ oz. chopped onions.", "Boil the potatoes and cut into slices when cold.", "Brown the butter and heat the chopped onion in it. Sprinkle salt over the sliced potatoes, and fry them a golden brown in the butter. Pick the fish apart, dust it over with pepper and add it and the cream to the potatoes. Let all boil up and serve on a very hot dish, garnished with slices of pickled cucumbers (saure Gurken).", "Fisch in Muscheln gereicht.", "(Fish in Scallops.) For 12 Scallop Shells. Time of Preparation : i^ hour.", "1 lb. cold boiled fish. 6 oz. butter.", "\\ lb. tinned asparagus tips.", "2 oz. grated Parmesan cheese.", "i^ pint strong white sauce. I tablespoonful lemon juice. I ,, chopped parsley.", "6 yolks of eggs.", "Make a white sauce {see recipe, page 55). Put into it the parsley, lemon juice, and capers, then stir in the yolks of eggs, the picked fish and asparagus tips.", "Brush over the shells with oiled butter, put in a layer of grated Parmesan cheese, and fill with the mixture. Cover with another layer of cheese, melt the butter, and pour some over each scallop.", "Bake 15 minutes in a hot oven.", "Fisch mit Rohrei.", "(Fish with Scrambled Eggs.)", "For 6 Persons.", "1 lb. boiled fish. 6 eggs.", "2 oz. butter.", "I tablespoonful salt. A pinch of pepper. I tablespoonful chopped parsley.", "Time of Preparation : \\ hour.", "\\ tablespoonful chopped", "onions. \\ tablespoonful capers. 2 ,, water in", "which a very little Liebig's", "Meat Extract has been", "dissolved.", "Brown the butter, then add the onion and the picked fish and fry for 3 minutes, shaking the pan continually. Beat the eggs well with the capers, salt, pepper, lemon juice, parsley and 2 tablespoonsful of the Meat Extract stock, and pour over the fish. Stir well over a brisk", "fire till the eggs are scrambled, but not too firm, and serve on a very hot dish. Sprinkle over with chopped parsley and surround with little roasted potatoes.", "(Herring Dishes.)", "Salzheringe in weisser Sauce.", "(Pickled Herrings in White Sauce.)", "3 tablespoonsful oil. I tablespoonful German", "mustard. I oz. flour. A pinch of ground ginger.", "15 herrings.", "3 oz. onions cut into slices", "ij pint vinegar.", "I gill water.", "A few peppercorns", "A pinch of cayenne.", "Take 15 pickled herrings (obtainable at any German Delikatessen shop). Soak them for 24 hours, then clean and scale them well, removing the heads, and wash them in fresh water.", "Stir the oil and flour together over a brisk fire for a few minutes, add the water, and boil up well. Pour into an earthen vessel, adding gradually the vinegar (which has been boiled with sliced onion) and when cool, the roes of the herrings, chopped fine.", "Rub the sauce so obtained through a fine sieve and flavour with German mustard, ground ginger, cayenne and small boiled onions.", "Place the herrings in a stone jar, pour this sauce over them and tie up the jar.", "The addition of a little chopped apple and thick cream to the sauce, on serving, is a great improvement.", "(Rolled Herring.)", "Soak the pickled herrings for 24 hours, cut them lengthwise into two strips, removing bones and skin. Cover each strip with a layer of capers, chopped onions.", "German mustard and slices of pickled cucumber. Roll up and fasten together with a fine wooden skewer.", "Place these little rolls in a stone jar and pour over them vinegar that has been boiled with onions and allowed to cool. Tie up the jars till the herrings are required.", "Delikatess-Heringe.", "(Piquant Herring.)", "15 fresh herrings. I gill best vinegar. A little pepper. Some sliced onion.", "I tablespoonful salt.", "I teaspoonful sugar.", "A very little Meat Extract.", "Mustard seed (Senfkorner).", "Tarragon vinegar to taste.", "Fillet the herrings. Dry the fillets with a cloth and lay them in glass jars, pouring wine vinegar over them and leaving them to stand for 36 hours. Then pour off the vinegar, strew salt, pepper, sugar, and mustard seeds among the herrings, and stand in a cool place for another 3 hours. Boil up the gill of vinegar with the sliced onions, dissolve a little Meat Extract in it and, when it is cool, pour it over the herrings. Add a little Tarragon vinegar to taste, or a teaspoonful of German mustard, or slices of tomatoes.", "Tie up the jars and stand them in a cool place. The herrings are ready for use in 3 days.", "Frische Heringe marimert.", "(Marinaded Fresh Herrings.)", "Scale and clean the herrings, cutting off the heads. Wash them well and lay them in salt for 2 hours, reckoning 2 oz. salt to every 15 herrings. Then dry them, roll them in flour, and fry in browned butter. Place in a stone jar with a few peppercorns and pour over them boiled vinegar that has been allowed to cool.", "Sardellen-Torte.", "(Sardellen Entree.)", "I lb. Sardellen. I i tablespoonful chopped", "4 oz. Parmesan cheese. { green herbs.", "4 oz. butter.", "I small toast loaf.", "1 tablespoonful capers.", "2 tablespoonsful lemon juice.", "Cut the bread into slices, removing crusts, and toast it. Butter a dish well and place the pieces of toast on it. Put a layer of grated Parmesan cheese on each piece of toast, and on that arrange the Sardellen, which have been previously soaked in milk, strewing over them a few capers and the chopped herbs. Then pour the lemon juice over and the butter, which has in the mean- while been oiled ; on the top, sprinkle another layer of Parmesan cheese and bake in a hot oven for about ID minutes.", "Serve as an entree.", "(Crayfish.)", "In buying crayfish, care should be taken that the tails are curved in. Should the tails be stretched out straight, the crayfish are dead. The same applies to lobsters.", "If the crayfish do not appear clean, they should be cleansed by brushing and then well washed.", "To boil a dozen crayfish reckon from i to 2 quarts of water, according to size. They must boil lo to 15 minutes slowly, and then be drawn to one side to simmer slowly for another quarter of an hour.", "To each quart of water add i oz. of salt, a few carraway seeds, a small onion, and some parsley. Let the water boil briskly before throwing in the live crayfish and throw each in separately, letting the water boil up again before the next be thrown in. To throw all in at once sends the water off the boil for some time and, thus preventing instant death, is an unnecessary cruelty.", "When the crayfish are boiled, serve in a tureen with some of the broth in which they have been boiled, to", "which a little fresh butter has been added, or the following sauce may be handed with them.", "1 gill of the crayfish broth.", "1 gill water, in which \\ tea- spoonful Liebig's Meat Ex- tract is dissolved.", "I oz. breadcrumbs,", "I tablespoonful chopped", "teaspoonful chopped dill. 2 oz. butter.", "Melt the butter, stir the breadcrumbs into it, add the broth and the Meat Extract stock and boil for about 5 minutes. Then add the chopped parsley and dill.", "The meat may be extracted from the crayfish and served in scallop shells, the sauce being poured over them.", "Hummer-Frikassee.", "(Lobster Fricassee.)", "For 6 Persons. Time of Preparation : i hour.", "I lb. tinned lobster. \\ lb. tinned asparagus tips. \\ lb. bottled mushrooms. I lb. calves' sweetbreads. \\\\ pint stock.", "Soup herbs (carrots, celery, parsley root, etc.).", "I Sardelle. I oz. flour. I oz. butter. 6 yolks of eggs.", "3 tablespoonsful white wine.", "4 ,, chopped parsley mixed with a little dill.", "Lemon juice.", "Boil the stock well with the soup herbs, cut up small, then add the sweetbreads and boil for another 40 minutes.", "Turn the asparagus tips out on to a sieve to drain : add a tablespoonful of the water out of the tin to the broth.", "Turn out the mushrooms and drain them in like manner, also adding to the broth a tablespoonful of the water they were in.", "Cut up the mushrooms into small pieces. Divide the lobster into suitable pieces, slice up the sweetbread and warm up lobster, sweetbread, asparagus, and mush- rooms on a sieve placed over boiling water.", "With \\ pint of the stock, the butter and flour make a brown sauce {see recipe, page 55) and flavour it with the Sardelle, chopped fine, lemon juice, wine,", "chopped parsley and dill. Then stir into it the 6 yolks. Put the warmed-up lobster, etc., into this sauce and serve garnished with little crescents of puff paste.", "Some of the lobster and asparagus may be reserved as an additional garnish.", "For 6 Persons.", "3 doz. oysters. \\\\ pint stock. I gill white wine. I oz. flour. I oz. butter. 6 yolks of eggs.", "Austern-Ragout.", "(Oyster Ragout.)", "Time of Preparation : 2 hours.", "I lb. calves' sweetbreads. Lemon juice. Pepper. Salt.", "Soup herbs (carrots, celery, parsley root, etc.). An onion.", "Boil the sweetbread with the onion and soup herbs in the stock. When it has boiled for 20 minutes, mix the butter and flour to a stiff paste and put it into the stock, which should boil for another 15 minutes slowly. Then take out the sweetbread and cut it into dice. Add the wine to the stock to make a sauce, strain through a fine sieve, flavour with pepper and plenty of lemon juice, boil up again, beat the yolks of eggs well with some of the oyster liquor and stir into the sauce.", "Beard the oysters, add them with the sweetbread to the sauce and serve.", "Garnish the dish with oyster shells.", "Tinned oysters may be used for this dish.", "Weisse Grnndsauce.", "(White Sauce.)", "For 6 Persons. Time of Preparation : f hour.", "2 oz. butter. 2 oz. flour.", "i^ pint stock. 2 tablespoonsful chopped soup", "I onion. herbs.", "A little spice and salt.", "Heat the butter and flour together to a pale golden colour, then, stirring continually, add first some of the stock cold and then the rest of the stock hot, and bring to the boil, still stirring continually. Then add all the other ingredients and stand the sauce on one side to simmer for a quarter of an hour.", "Strain through a hair sieve and use as the ground- work to many different kinds of sauces.", "Branne Grundsauce.", "(Brown Sauce.)", "The same ingredients as above, except that 3 oz. of flour are taken and the flour and butter are heated till of a dark brown colour.", "This and the previous sauce are used in making nearly all the following sauces, and are referred to as \" white \" or \"brown\" sauces.", "56 Saucen.", "Herings-Saace.", "(Herring Sauce.)", "For 6 Persons. Time of Preparation : i hour.", "if pint white sauce. Lemon juice.", "2 herrings. Salt.", "Fillet the herrings, lay them in water for 2 hours, chop finely and add to the white sauce, which has been warmed in the meantime, but must not be allowed to boil any longer. The sauce should, just before serving, be flavoured with lemon juice to taste. It is improved by the addition of 2 tablespoonsful of cream.", "Sardellen-Sauce.", "jFor 6 Persons. Time of Preparation : f hour.", "I J pint white sauce. 2 shallots.", "4 oz. Sardellen. I oz. butter.", "Remove the bones from the Sardellen. Boil these bones in the white sauce, then strain and add the fish and shallots, both chopped finely, and the butter.", "Tomaten-Sauce.", "(Tomato Sauce.)", "For 6 Persons. Time of Preparation : i hour.", "1 1 pint white or brown sauce. I oz. raw smoked ham.", "f lb. tomatoes. I oz. butter.", "A little lemon juice.", "Make i^ pint of white or brown sauce and boil in it for 15 minutes the tomatoes cut into slices, the ham, chopped finely, and a little lemon juice. Pass through a sieve and then stir in the butter.", "Champignon-Sauce.", "(Mushroom Sauce.)", "For 6 Persons.", "\\\\ pint white sauce. 4 oz. mushrooms. The yolk of i &gg.", "Time of Preparation ; i hour.", "I oz. raw smoked ham.", "f oz. butter.", "A httle lemon juice.", "Make i^ pint of white sauce, strain it, boil up in it the mushrooms, finely chopped, with the smoked- ham, also finely chopped, and flavour with lemon juice. Then stir in the butter and finally the yolk of i egg.", "Frikassee-Sance.", "For 6 Persons.", "i\\ pint white sauce. 3 Sardellen. I oz. butter. 6 champignons.", "(Fricassee Sauce.)", "Time of Preparation : i hour.", "I teaspoonful capers. Yolks of 3 eggs. I tablespoonful Rhine wine. A little lemon juice.", "Remove the bones from the Sardellen, chop the latter finely, prepare and cut up the champignons. Put both into the white sauce and boil up. Flavour with lemon juice and the wine, stir in the butter and just before serving, the yolks of eggs.", "For 6 Persons.", "3 oz. flour. 2 oz. butter. I pint stock.", "Bechamel-Sauce.", "Tim-e of Preparation : i hour.", "\\ pint cream. 3 oz. chopped onions. I oz. finely chopped ham. Salt.", "Put the onions and 2 oz. butter into a saucepan. When the onions are transparent, strew in the flour, and when the latter is a delicate golden colour add the chopped ham and stock, stirring well. Boil for lo", "58 Saucen.", "minutes, then strain through a sieve and stir in an additional oz. of butter and the cream which has been meanwhile brought to the boil.", "Should the sauce be served with potatoes, half the quantity of flour should be taken.", "This sauce may be greatly improved by the addition of about 3 tablespoonsful of roast chicken, turkey or veal, pounded in a mortar, the sauce being further flavoured with lemon juice and 4 pounded sweet almonds. This variation of the sauce is excellent with fish and chicken.", "Meerrettig-Sance.", "(Horseradish Sauce.)", "For 6 Persons. Time of Preparation : \\ hour.", "1 pint white sauce.", "2 oz. butter.", "■| a medium-sized horseradish. A pinch of nutmeg.", "Peel the horseradish, moisten it with vinegar, then grate it, pouring a little milk or lemon juice on it to prevent it becoming blue.", "Make a white sauce and, when boiling, stir in the grated nutmeg with 2 oz. butter. The sauce must not be allowed to continue boiling, or it loses its flavour.", "If cream instead of stock be used to make the white sauce, the horseradish sauce is much improved.", "Mandelmeerrettig.", "(Horseradish Sauce with Almonds.)", "6 oz. almonds. | A little cream.", "I tablespoonful flour. | Butter the size of an egg.", "A thick stick of horseradish.", "Scrape and grate a thick stick of horseradish. Blanch and grate 6 oz. almonds, and mix both with I tablespoonful flour, butter the size of an &%g, cream to make it the proper consistency for a sauce and stir over the fire till it thickens.", "Krebs-Saace.", "(Crayfish Sauce.)", "For 6 Persons. Time of Preparation : ij hour.", "15 crayfish. 2 oz. flour.", "3 oz. butter. i teaspoonful capers.", "i^ pint stock. I Sardelle.", "3 yolks of eggs. Lemon juice.", "Brush the crayfish well and boil them 15 minutes in water with salt. Then break off the claws and tails, extracting the meat and taking out the \"cream.\" Remove the gray threads at the side, and the galls and entrails.", "Pound up the shells in a mortar, melt the butter in a saucepan, put in the pounded shells and fry for 3 min- utes ; strew in the flour, fry another minute, stir in the stock and boil gently for quarter of an hour. Now strain through a wire sieve, add the capers and the Sardelle, finely chopped, lemon juice and salt to taste, stir in the yolks of eggs and the meat of the cray- fish and serve.", "This sauce is improved by the addition of chopped mushrooms.", "It may be prepared equally well from lobster or shrimps.", "For 6 Persons.", "^ lb. fish.", "1 Sardelle.", "2 oz. butter. 2 oz. flour.", "2 oz. chopped onion. i^ pint stock.", "Fisch-Sauce.", "(Fish Sauce.)", "Time of Preparation : i\\ hour.", "2 tablespoonsful chopped", "soup herbs. I tablespoonful Moselle. Yolks of 2 eggs. I bayleaf. Salt. A pinch of spice.", "Clean the fish well and cut up into small pieces. Melt the butter, sprinkle in the flour, stirring till", "6o Saucen.", "smooth. Add the chopped onion and fish, then pour in the stock and, lastly, the chopped soup herbs, the bayleaf, and a pinch of spice. Simmer for half an hour with the lid on. Then pass through a hair sieve, so that the bones are removed, and flavour with lemon juice, salt, the finely-chopped Sardelle and the wine. Finally, stir in the yolks of ^ggs.", "% .This is a suitable sauce for Fish Fricassee, or Cauli- flower, or Asparagus.", "Austern-Sance.", "(Oyster Sauce.)", "For 6 Persons. Time of Preparation : i\\ hour.", "i^ pint fish sauce. | 20 oysters. '", "Lemon juice.", "Take the oysters out of their shells, removing the beards, and place them for a few minutes in lemon juice.", "Make i^ pint of fish sauce {see previous recipe) and add the oysters to it just before serving.", "Kaviar-Sauce.", "(Caviar Sauce.) For 6 Persons. Time of Preparation : i^ hour.", "\\ lb. caviar. | i J pint fish sauce.", "Prepare fish sauce according to recipe and stir in the caviar.", "Ordinary melted butter may be made and the caviar added.", "Gurken-Sauce.", "(Cucumber Sauce.) For 6 Persons. Time of Preparation : i hour.", "i^- pint brown sauce.", "2 Salzgurken (salted gherkins).", "-J teaspoonful chopped onions.", "A little vinegar.", "Prepare i\\ pint of brown sauce. Peel the gherkins, cut them into slices and boil them with the onion in the sauce for 5 minutes, flavouring with vinegar, salt and sugar to taste. A few slices of apple may be added.", "Triiffel-Sance.", "(Truffle Sauce.)", "I oz. truffles.", "I I pint brown or white sauce. ^ gill white wine.", "f oz. butter. ■| teaspoonful Liebig's Meat Extract.", "Peel the truffles and boil them well in the sauce, with the Meat Extract. Then take them out, cut them into small pieces, place them on again to simmer for 10 minutes in the wine, warmed with the butter in it, and then add the sauce.", "If a white sauce has been used, the yolks of 2 eggs may be stirred in when the sauce boils up again.", "Botwein-Sauce.", "(Red Wine Sauce.)", "For 6 Persons.", "^ pint red wine.", "1 pint brown sauce.", "2 oz. butter.", "2 oz. chopped onion.", "Time of Pre