Page:Meier - The Art of German Cooking and Baking.djvu/160

 Strain the bouillon and add vinegar, lemon juice, wine and meat extract. Put the meat into a dish, pour the bouillon on and set to cool. Then turn it out on a platter and serve with head lettuce or potato salad, vinegar and oil, mayonnaise dressing or with fried potatoes.


 * 1 pickled ox-tongue

½ qt. strong beef bouillon

4 pieces of white gelatine

1 tbsp. of capers

4 sliced pickles

½ pt. sliced champignons

⅛ pt. white wine

Some champignon water

½ tsp. of meat extract

Some vinegar

Preparation: The tongue is cleaned and put on to boil in cold water until tender. It is then skinned and sliced, ½ pt. of vinegar poured on and left for a few hours. The bouillon is seasoned with salt, wine, champignon juice, lemon juice, some vinegar and the 4 pieces of gelatine are dissolved in the bouillon. The tongue, champignon and pickle slices and capers are put into a porcelain dish, the bouillon poured on and cooled; then turned out on a platter and served.


 * 1 goose, 8 to 10 lbs.

6 calves' feet


 * 6 qts. of water

Salt

6 pepper-corns

2 cloves

1 bay-leaf

1 large sliced onion

Some soupgreens

1 tsp. of meat extract

½ cup of good vinegar

4 whites of eggs and shells

Preparation: The goose and calves' feet are cleaned and well jointed, then put to boil in cold water with all the other ingredients. When the goose is tender, take it out of the broth, remove all spices that may adhere to it, place it into a porcelain or stone jar. Let the calves' feet cook until boiled down to 3 qts., remove all fat and season with vinegar, meat extract and salt if necessary. Put in the crushed egg shells, beat the white of egg with water and add it to the bouillon, let it come to boil and then set aside to simmer until the white of egg curdles. After one hour, strain the bouillon and pour it through a white cloth over the goose meat.

Remarks: If you wish to prepare the head-cheese quickly, omit the calves' feet and use 35 pieces of gelatine dissolved