The art of German cooking and baking

The veal sweetbreads are scalded, the membrane removed, salted and peppered, the lemon juice dripped on, then dredged with flour and fried in % lb. of butter to a nice brown color. The sweetbreads are cut into nice pieces. The champignons — I?? — are heated in 1 tablespoonful of butter ; lemon juice, salt, pepper, 3 tablespoonfuls of cream^ are added. The truffles are peeled and sliced and stewed with Yz tablespoonful of butter, 3 tiblespoonfuls of bouillon, 1 pinch of salt. The crab meat from the 8 crabs is chopped fine and stirred with 1 tablespoon- ,ful of butter and V/2. tablespoonfuls of flour ; add a little cream and boil. The lemon juice, salt, pepper and 1 yolk of egg are stirred in and set to cool. Small dumplings are formed from this mixture and fried in hot lard. The batter for the dumplings must be thick; try one first and if it does not hold together, add more flour. These small dishes must be prepared while the fish is cooking. That which is done must be kept hot in hot water. The fish, when done, is served on a hot platter in a swimming position, three crabs are placed on the fish's back, the other seven along its sides. The pieces of sweetbread are also arranged neatly around the fish and the champignons and truffles, as well as the fish dumplings. All must be very hot and kept so until the gravy is done. The Gravy: Into the butter in which the sweetbreads were fried stir some flour and add bouillon or water, pour it into the pan in which the fish was fried and cook for 3 minutes, taste and strain. It must be smooth and be served with the fish. Remarks: This is a fine dish for parties. Potato balls and green lettuce are served with it. No. 20— PICKEREL WITH TOMATO SAUCE. Quantity for 6 Persons. ZVz lbs. of pickerel, white fish Salt or cod fish 1 sheet of paper % lb. of butter, good measure Gravy. % lb. of butter 2 tbsps. of Parmesan cheese % lb. of ham Salt 6 tomatoes Pinch of pepper 3 tbsps. of flour % pt. bouillon % pt. of cream Preparation: The fislh is dressed, washed, dried, salted, placed into a pan and lightly covered with a buttered paper. Then the hot butter is poured over it and it is cooked in the oven until well done, basting frequently for about one hour. In the meantime the gravy is prepared thus : The ham is cut into small pieces and fried liglht yellow in the butter, with onion slices and flour, then add bouillon and cream, season — 138 — with salt, pepper and add Parmesan cheese ; also put in the sliced or chopped tomatoes and cook until pretty thick. Strain the gravy, taste it and heat it again. The fish, which must be a nice pink color, is bruslhed with the thick gravy and served in a swimming position. The rest of the gravy may be served separately. No, 21— PICKEREL OR CODFISH SALAD. Quantity for 6 Persons. 1 % lbs. of pickerel or codfish 1 tsp. of mustard 2 tbsps. of butter 2 tbsps. of vinegar 1 scant tbsp.. of flour 1 tbsp. of salad oil 1 small onion Salt 1 pt. thick cream 1 pinch of white pepper 2 yolks of eggs 1 tbsp. of capers Preparation : The boiled fish is cut up into nice pieces. The butter is melted, the peeled whole onion fried light yellow in it, then taken out. Stir in the flour, add the cream and cook 5 minutes. The Z yolks are stirred in, but the gravy must not cook any more, cool it and season with salt, mustard, pepper, capers, vinegar and salad oil. Pour the gravy over the fish. No. 22— BAKED RED SNAPPER. Quantity for 6 Persons. 3 V^ lbs. of red snapper Some flour Salt 1 cup of rolled crackers 1 beaten egg % lb. of butter Preparation : The fish is dressed, washed, dried and rubbed with a little salt. It is then dredged with flour, dipped into the beaten egg and cracker crumbs. The butter is heated and put on the fish, then baked in the oven for % hour until a nice brown. Serve a parsley gravy with it.