Page:Wood - Foods of the Foreign-Born.djvu/75

Rh Quenelles (Calf's Liver Dumplings)

Mince half a pound of cooked calf's liver; take out all the veins, skin, etc., and then mix well with two tablespoons of beef marrow or butter; add a pinch of marjoram, grated lemon rind, a clove of garlic mixed to a paste with salt, a pinch of mace, and pepper; add enough bread crumbs to make the mixture neither stiff nor thin. Bread crumbs swell in boiling, and if too many are used the dumplings will be hard. Form in balls and cook in boiling soup ten minutes.

Potato Quenelles

Boil four large potatoes, peel, and grate. Cream a tablespoon of butter, add one egg and salt, and cream again. Add the grated potato and mix thoroughly. Make balls the size of a walnut, cover with bread crumbs, and fry a golden brown in lard. Place in tureen and pour clear soup over them.

Mock Peas

Beat together two eggs, two tablespoons of flour, two tablespoons of milk, a pinch of salt and of mace, until the batter is smooth. Place lard in a saucepan, and when it is smoking hot, force the batter into it through a ricer. When it is fried a golden brown, take out with a skimmer, place in a tureen, and pour clear soup over it.

Horse Radish Sauce

Cream together one tablespoon butter and one tablespoon flour; add two cups warm soup, mix until smooth, and boil a while; then add grated horse radish and a pinch of salt, and one of grated mace.

Pickled beets are often used as a relish with meat.