Page:Meier - The Art of German Cooking and Baking.djvu/212

 with flour, salt and pepper and stew 2 minutes, then add the cream and parsley and serve at once.


 * 60 olives

¼ lb. of butter, scant

1 tbsp. of flour

1 pt. of bouillon

¼ tsp. of meat extract

Salt to taste

1 pinch of pepper

½ tsp. parsley

¼ pt. of cream

Preparation: The stones are taken out and the olives cooked tender in the bouillon; to this add 1 tablespoonful of butter. The rest of the butter is melted, flour stirred in, then the olives, bouillon, cream and meat extract. Season with salt and pepper, stew for 15 minutes and add the chopped parsley.


 * 36 olives

½ lb. of finely ground chicken

1 egg

Salt and pepper to taste

4 tbsps. of cream

¼ tsp. of lemon juice

1 tbsp. of butter

½ pt. of Madeira sauce

Preparation: The preserved olives are scooped out and stuffed with cooked chicken. Which has been ground fine and mixed with egg, butter, salt, pepper and lemon juice. One-half pint of Madeira sauce is prepared. See under Gravies and Dressing, No. 25. The stuffed olives are put in and cooked until tender.

The preparation is the same as given under No. 10. One-half pound of champignons, which have been cooked until tender in butter, are stirred into the dressing.

Remarks: This is a fine dish to serve at parties.


 * 1 lb. of sweet chestnuts

¼ lb. of fresh butter

1 lb. of salt

Preparation: The skins are rubbed off and the chestnuts slit with a sharp knife. Into an iron frying pan or spider put 1/3 of the salt, place the chestnuts on the salt in one layer and cover them with the rest of the salt. Put the pan into a medium hot oven and bake them scarcely ½ hour, then take them out and place them on a napkin to eat with fresh butter.