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365 Foreign Dishes by Unknown
page 82 of 116 (70%)


17.--Russian Stewed Fish.

Cut a white fish into pieces and salt well; let stand. Then cut 1
onion and 1 clove of garlic in thin slices; fry in 1 tablespoonful of
butter. Stir in 1 tablespoonful of flour until brown. Then fill the
pan with water and let boil. Add 1 teaspoonful of celery seed, 1
bay-leaf, a few cloves, a pinch of thyme and mace, 1/2 teaspoonful of
paprica and salt to taste. Let boil. Add the fish to the sauce;
sprinkle with black pepper and ginger and let cook until done. Remove
the fish to a platter. Beat the yolks of 2 eggs with a little water
and stir in the sauce with some chopped parsley. Let get very hot and
pour over the fish. Garnish with lemon slices and sprigs of parsley.


18.--German Liver Dumplings.

Chop 1/2 pound of liver; add 1 chopped onion, some parsley, salt,
pepper and a little nutmeg. Mix with 2 beaten eggs and 1 tablespoonful
of butter. Add enough bread-crumbs to form into small balls and boil
in soup-stock and serve with the soup.


19.--Jewish Sour Fish.

Season a trout and let cook with 1 sliced onion, 1 sliced lemon, 2
tablespoonfuls of vinegar, a few cloves and a pinch of pepper. Add
cinnamon, 1/4 cup of raisins and 1 tablespoonful of butter. When done,
remove to a platter. Add some brown sugar, lemon-juice and chopped
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