Page:Meier - The Art of German Cooking and Baking.djvu/174




 * 1/12 lb. of butter

3 tbsps. of flour

1 tsp. of chopped onion

1 pt. bouillon or beef gravy

1 cup red wine

½ cup Madeira

2 cloves

1 bay-leaf

1 pinch of sugar

Salt to taste

1 small can of truffles

½ tsp. meat extract

6 pepper-corns

Preparation: Butter and onion are browned, flour stirred in and bouillon added, together with red wine, Madeira, pepper, meat extract, cloves, bay-leaf and put in the peelings of truffles, cook slowly for 1 hour, strain through a fine sieve. Chop the peeled truffles and add them, season with salt and a little sugar.


 * 1 lb. of fresh morels or

½ can of morels

1 pt. of bouillon

2 tbsps. of butter

2½ tbsps. of flour

1 tsp. onion

1 pinch of pepper

½ pt. morel liquor

½ tsp. meat extract

⅛ lb. raw, lean ham

1 tsp. minced parsley

1 tsp. of butter

Salt

Preparation: The fresh morels are cleaned, washed in lukewarm water and put on the fire with lukewarm water, stirring carefully while heating the water. Then they are poured into a colander. This process is repeated until there is no more sand on the morels. The last water is put aside. After a while pour it off carefully from the settlings and boil down to ½ pt. The ham and onion are cut into small dice, fried brown in 2 tablespoonfuls of butter, the flour stirred in and browned 1 minute, then add the bouillon and morel liquor and cook slowly for 45 minutes. Add the meat extract, pepper, salt and strain it. Cut up the morels, put them into the gravy, let it come to boil again, add parsley and serve very hot.


 * 1/12 lb. of butter

1 tbsp. chopped onion

2½ tbsps. of flour

1 pt. bouillon

1 tbsp. of lemon juice

1 pinch of pepper

Salt

4 tbsps. of finely chopped parsley

Preparation: The finely chopped onions and flour are browned in butter, bouillon added and cooked 10 minutes,