Читать книгу The Art of German Cooking and Baking онлайн

63 страница из 80

 Salt, pepper

 ¼ head white cabbage

Preparation:

No. 19—BAKED MUTTON KIDNEYS.

Quantity for 6 Persons.

 10 mutton kidneys

 1 piece of butter

 Salt, pepper

 ½ tbsp. of mustard

 Grated rye bread

Preparation:

This dish is very nice garnished with cooked vegetables.

No. 20—MUTTON KIDNEY PUDDING.

Quantity for 6 Persons.

 8 raw mutton kidneys

 1 small onion

 Salt, white pepper

 2 tbsps. of butter

 Juice of 1 lemon

 1 tbsp. of flour

 18 champignons

 ½ cup of rice

 Bouillon or water

 1 tbsp. of butter

 2 yolks of eggs

 ½ pt. gravy or broth from the meat

Preparation:

The ½ cup of rice is boiled until soft in bouillon or water to a thick mush, then the butter and finally the 2 yolks of eggs are stirred into it. A pudding mold is buttered and strewn with roll crumbs, then put in a layer of rice and a layer of meat, alternately, until all is in; the last layer should be rice. Cover and cook in a steamer over a kettle of boiling water for 2 hours. After it is done, dump it on a hot platter and serve with Dutch gravy.