The art of German cooking and baking

Preparation: The flour is made into a smooth paste with water, y2 of the egg and brandy, then rolled out.- The butter,, which must be very hard, is placed on the paste in a chunk, the paste folded around it and then rolled out again. The board and rolling pin must be well covered with flour. This is repeated 4 or 5 times. The last time roll out the paste %, inch thick, cut out with a tumbler or cake cutter, then cut narrow strips and fasten them to the edge of the disk by brushing them first with the egg. Set the strips one on top of another until the edge is 1^2 inch (high, put a small mold in the opening. With a smaller tumbler, cut out the covers. Bake them both light brown or yellow. After cooling off, carefully remove the small mold, fill the patties with the ragout, cover with the baked covers and bake the patties 10 minutes in medium hot oven. Serve at once. The filling is made like the one in No. 28. For 6 patties cut out 6 bottoms and six covers and use the other paste for strips. No. 30— CROQUETTES OF SWEETBREADS. Quantity for 4 Persons. 1 lb. of sweetbreads Roll crumbs for breading % pt. can champignons 2 tbsps. of butter 1 % tbsps. of lemon juice 3 tbsps. of flour 2 yolks of eggs 1 cup bouillon 2 tbsps. of white wine % cup champignon juice Salt, pepper % cup of cream 1 egg Good lard for baking Preparation: The sweetbreads are boiled in salt water until almost done, then skinned and cut into cubes. The Gravy: Heat the butter and stir in the flour, add 1 — 59 — cup of bouillon, white wine, lemon juice, cream, champignon juice, salt and pepper, then boil. It must be savory and thick. The champignons are cut into small pieces and put into the gravy, also the sweetbread cubes. Then stir in the yolks of 2 eggs. Cool it and shape into oblong croquettes. Beat the egg well, dip in the croquettes and then into the roll crumbs. Bake in deep lard to a golden yellow color. If the croquettes are too soft, add more flour. If you want them as a side-dish, take only half the quantity given. Remarks: You can make croquettes from remnants of veal and prepare them much more simply. See No. 31. No. 31— CROQUETTES FROM VEAL REMNANTS. Quantity for 6 Persons. 1 lb. of veal 1 cup of bouillon or Salt, pepper 1 cup of water mixed with 1 % tbsps. of lemon juice % tsp. of meat extract 2 yolks of eggs % cup of cream 2 tbsps. of butter or drippings 1 egg and roll crumbs for 3 tbsps. of flour breading Good lard for baking Preparation: The meat is cut very fine. The preparation is the same as in No. 30, Sweetbread Croquettes. No. 32— MEAT BALLS FROM VEAL REMNANTS. Quantity for 6 Persons. 1 % lbs. of veal 1 pinch of nutmeg 2 eggs 1 tsp. of capers 1% tbsp. of butter Salt, pepper 1 tbsp. of lemon juice Roll crumbs for breading Preparation: The meat is chopped fine or ground twice and mixed well with the eggs, salt, pepper, lemon juice, capers and nutmeg. It is then formed into oblong shapes, dipped in roll crumbs and baked or fried to a light brown in hot butter or lard, then placed on a platter. For the gravy put 1/4 tablespoonful of flour into the butter or drippings, steep and add % cup of water or bouillon or left-over gravy. Strain and pour over the meat balls and serve. They are also good served cold. — 60— No. 33— VEAL HASH FROM REMNANTS, Quantity for 6 Persons. 1 lb. of veal % tbsp. of flour 1 tsp. of chopped onions % cup of cream Salt, pepper Some water if necessary 1% tbsps. of buttfer 2 tbsps. of white wine Preparation : The meat is chopped and put into hot butter •with onions. Cook and then add V2 tablespoonful of flour, salt, pepper and cream and boil slowly for 5 minutes. If it g^ets too thick, add more water or cream and the wine, if you wish. Serve on fresih wheat bread toast. This is a fine breakfast dish. No. 34^LIVER DUMPLINGS. Quantity for 6 Persons. 1 Vi lbs. of calf liver Salt, pepper