tag:blogger.com,1999:blog-23396569796437725992024-08-29T11:01:24.715+07:00Simple Recipeshttp://www.blogger.com/profile/15659017417957472589noreply@blogger.comBlogger262125tag:blogger.com,1999:blog-2339656979643772599.post-3527882390885857932009-12-23T13:20:00.003+07:002010-01-21T10:01:52.422+07:00

Ingredients :3 pints of sour cream½ pint of pickled cucumber juice or pickled beet juice1 ½ cups of cooked veal cut in dice1/3 lb. of fresh beets1/3 lb. of beet topsA little dill1 teaspoon of chivesShrimps6 hard boiled eggs2 fresh and 1 salt cucumberSaltPepperMethod :Cook the beets and, when quite tender, remove from the water and rub through a sieve.Add the chopped beet tops, and cover with

Simple Recipeshttp://www.blogger.com/profile/15659017417957472589noreply@blogger.com1tag:blogger.com,1999:blog-2339656979643772599.post-14963266910907726162009-12-23T13:19:00.001+07:002009-12-23T14:23:57.137+07:00

Ingredients :2 quarts of either meat or vegetables stock2/3 cup of dried mushrooms5 tablespoons of potato flour4 tablespoons of butter6 tablespoons of sour creamsaltpepperMethod :Pour boiling water over the mushrooms and let them stand for a few minutes.Then boil them in the stock till tender, remove when done, chop, and return to the stock.Melt the butter in a small saucepan, stir in the flour,

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Ingredients :1 quart of meat or vegetables stock1 quart of milk1 1/4 lbs. of young fresh sorrel1 or 2 small potatoes1/2 cup of sour cream4 tablespoons of butter4 yolks of eggssaltpepperMethod :Pick and clean the sorrel and scald it.Chop it fine, cook in butter till quite tender, and rub it through a sieve.Boil the potatoes, rub them through a sieve, and mix with the sorrel puree.Boil the milk,

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Ingredients :2 quarts of meat or vegetables stock1 lb. of dried peas1/4 lb. of gammon1/4 lb. of Frankfurt sausages5 tablespoons of potato flour1/2 an onion1 or 2 sprigs of marjoramsaltpepperMethod :Soak the peas for 12 hours in cold water.Remove from the water and drain.Put the peas in a saucepan with the cold stock, bring to the boil, add the onion and simmer till the peas are very tender.Rub

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Ingredients :2 quarts of meat or vegetables stock1 or 2 onions2 carrots1 turnip1 leek1 stick of celery6 ozs. of pearl barley1/3 cup of dried mushrooms1/4 lb. of butterparsleysaltpeppersour creamMethod :Put the pearl barley in a saucepan with a little stock and bring to the boil.Simmer till tender and add the butter gradually.In the remaining stock, boil all the vegetables and the mushrooms,

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Ingredients :3 pints of water1 pint of vinegar1 oz. of salta few shreded carrots and onionthymebayleafparsleypeppercorns--this being the courtbouillon in which shrimps are cooked60 shrimps1/2 cup of sour cream1 quart of meat stock3/4 cup of butter5 tablespoons of potato flourthe yolks of 2 eggspeppercayenneMethod :Clean the shrimps and soak them in milk for 2 hours.Bring the courtbouillon to the

Simple Recipeshttp://www.blogger.com/profile/15659017417957472589noreply@blogger.com0tag:blogger.com,1999:blog-2339656979643772599.post-15228418867269370312009-12-23T13:10:00.001+07:002009-12-23T16:00:54.075+07:00

Ingredients :2 1/2 lbs. of carp1 or 2 carrots1 onions1 turnip1 leek1 stick of celery4 cloves10 peppercornsmixed herbssaltMethod :Put the sliced vegetables and other ingredients in a large saucepan, with sufficient water to cover and, when just warm, put in the fish, previously cleaned and scalded.Bring to the boil rapidly, and simmer till the fish is tender, being careful not to over boil it.When

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Ingredients :6 ozs. of meat glaze1 tablespoon of fresh cream3 tablespoons of butterthe same of flour1/2 a chopped onion2 yolks of eggsa handful of dillsaltpepperMethod :Brown the flour in the hot butter, add the meat glaze gradually, the chopped onion, the cream, the chopped dill, and season with salt and pepper.Simmer for 10 minutes, stirring constantly.Add the yolks of eggs, previously mixed in

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Ingredients :4 lbs. of eel2 carrots2 onions1 turnip1 leek1 stick of celery1 cup of mushrooms3/4 cup of butter1/2 cup of flour4 tablespoons of Madeiraa whole eggs1 rollmixed herbssaltpeppercornsMethod :Remove the head and tail of the fish and also the bones.Put these in a saucepan with the sliced vegetables, and simmer for 1/2 hours.Flatten out the eel and cover with a fish force meat consisting

Simple Recipeshttp://www.blogger.com/profile/15659017417957472589noreply@blogger.com0tag:blogger.com,1999:blog-2339656979643772599.post-50188760402885873752009-12-23T13:05:00.003+07:002009-12-26T20:02:29.067+07:00

Ingredients :90 shrimpsthe same marinade as for SHRIMP SOUPjust under 1/2 pint of sour cream1/2 cup of butter1/4 lb. of GRUYERE cheese1/2 cup of chopped ham1 heaping tablespoon of flourbreadsaltpeppernutmegMethod :Boil the shrimps in the same manner as describe on SHRIMP SOUP RECIPES.When done, remove the meat, pound the shells in a mortar with 4 tablespoons of butter, and rub through a

Simple Recipeshttp://www.blogger.com/profile/15659017417957472589noreply@blogger.com0tag:blogger.com,1999:blog-2339656979643772599.post-38630516294406284702009-12-23T13:01:00.001+07:002009-12-27T19:00:55.527+07:00

This dish is usually served as an hors d'oeuvreIngredients :4 herrings with roes1/2 cup of white wine2 tablespoons of sour cream2 or 3 tablespoons of vinegar1 onion2 clove of garlic1 teaspoon of mustardthe yolks of 2 hard boiled eggsmixed herbsa little paprikapeppercornssaltMethod :Soak the herrings in milk for about 1 hour.Put the wine and vinegar in a saucepan with the fish and, if necessary,

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Clean the tripe and wash in several water.Blanch it in boiling salted water, drain, and wash again in cold water.Put the tripe in a saucepan of boiling water and simmer for 5 to 6 hours.Remove from the water and cut in 2 inch length.Melt 6 tablespoons of butter in a saucepan, stir in 1/2 cup of flour and, when brown, dilute with a few tablespoons of stock.Add this roux to 2 quarts of stock, with

Simple Recipeshttp://www.blogger.com/profile/15659017417957472589noreply@blogger.com0tag:blogger.com,1999:blog-2339656979643772599.post-67259773725430835292009-12-23T12:58:00.000+07:002009-12-23T13:00:24.936+07:00

This is a delightful way of cooking young partridges, and the flavor imparted by the vine leaves is most pleasing.Wrap the partridges, previously seasoned with salt and pepper, in 2 large vine leaves, and tie them with string. Put them in an earthenware casserole or in a saucepan, closely packed, with 1/4 lb. of butter, 1 tablespoon of flour, and a little more salt and pepper. Cover closely, and

Simple Recipeshttp://www.blogger.com/profile/15659017417957472589noreply@blogger.com0tag:blogger.com,1999:blog-2339656979643772599.post-80121398308001352332009-12-23T12:56:00.000+07:002009-12-23T12:58:05.016+07:00

This is a typically Polish dish and is extremely popular throughout the country. It will keep for weeks, and is a favorite dish for shooting expeditions, being warmed up on a wooden fire in the forest.Ingredients :2 1/4 lbs. of SAUERKRAUT1/2 lb. of any kinds of mixed cooked meat, including poultry and game1/4 lb. of pork sausages1 or 2 apples, cut in dice4 tablespoons of lard2 tablespoons of

Simple Recipeshttp://www.blogger.com/profile/15659017417957472589noreply@blogger.com0tag:blogger.com,1999:blog-2339656979643772599.post-29672388952698600452009-12-23T12:55:00.000+07:002009-12-23T12:56:17.940+07:00

Ingredients :Haunch of venisona little less than 1/2 pint of sour creama little less than 1/2 pint of meat glazea little less than 1/2 pint of red wine3/4 lb. of butter1/2 cup of flour2 or 3 lumps of sugar1 onion12 shallotssaltpeppera few clovesMethod :Soak the venison for 2 or 3 days in the following marinade, turning it occasionally : 1 1/2 quarts of white wine, 1 pint of vinegar, 1/2 pint of

Simple Recipeshttp://www.blogger.com/profile/15659017417957472589noreply@blogger.com0tag:blogger.com,1999:blog-2339656979643772599.post-76268443657522518102009-12-23T12:54:00.000+07:002009-12-23T12:55:24.643+07:00

This is the great Easter dish in Poland, and Easter is not Easter without stuffed sucking pig. The sucking pig should not be over 6 weeks old. It is stuffed with the following uncooked ingredients :2 goose livers1/2 lb. of truffles or mushrooms2 onionsa few tablespoons of meat glaze2 raw eggsparsleydillmarjoramtarragon3/4 cup of buttersaltpepperThe ingredients should be chopped, and the butter

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This is a Lithuanian dish, but very popular in Poland and Russia.Make a paste with :2 1/2 cups of flour2 tablespoons of buttera little waterWork well and roll out very thinly.Cut into 2 1/2 to 3 inch rounds, and on each round put a little of the following mixture: chopped fillet of beef, mutton, kidney fat, meat glaze, a little onion.Chopped and cooked in butter, with a seasoning of chopped

Simple Recipeshttp://www.blogger.com/profile/15659017417957472589noreply@blogger.com0tag:blogger.com,1999:blog-2339656979643772599.post-29592763701006879612009-12-23T12:52:00.001+07:002009-12-23T12:52:56.241+07:00

This, like most mushrooms dishes, is very popular in Poland, and is served with meat, or as an hors d'ouvre.Ingredients :1 1/4 lbs. of mushrooms3/4 pint of sour cream6 tablespoons of butter2 tablespoons of milk1 onionsaltpeppera little paprikaMethod :Brown the chopped onion in the butter, sprinkle with flour, brown, and add the milk gradually.Bring to the boil and add the sliced mushrooms.Season

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This is a novel way of cooking mushrooms, but the greatest care should be exercised as they are apt to burn. The mushrooms are washed, well dried, their stalks removed, but they are not peeled. Put them in a hot pan without any liquid and cook in a slow oven till tender. The pan should be frequently shaken. They are then placed on a hot dish, and melted butter, seasoned with salt and pepper, is

Simple Recipeshttp://www.blogger.com/profile/15659017417957472589noreply@blogger.com0tag:blogger.com,1999:blog-2339656979643772599.post-13281303275013642942009-12-23T12:48:00.000+07:002009-12-23T12:50:03.622+07:00

Ingredients :2 1/2 lbs. of mushrooms1 chicken or duck liver3/4 cup of buttersmall piece of pickled ox tongue6 tablespoons of meat glaze1 egg1/2 an onion1 lemonsaltpeppera little paprikaMethod :Trim the mushrooms, peel and boil them in salted water with the juice of a lemon.As soon as the water comes to the boil, remove the mushrooms.Pick out all the small mushrooms.Chop these, adding the stalks,

Simple Recipeshttp://www.blogger.com/profile/15659017417957472589noreply@blogger.com0tag:blogger.com,1999:blog-2339656979643772599.post-41446630297604314202009-12-23T12:47:00.000+07:002009-12-23T12:48:35.878+07:00

Take 12 pickling cucumbers, peel, and steam them. Put them in a fireproof dish, cover with BECHAMEL or white sauce, sprinkle with grated Parmesan cheese and breadcrumbs, salt, and pepper. Dot with pats of butter and put in the oven to brown. This is served as a hot hors d'ouvre.Have a nice cooking with Polish recipesPolish Cooking Recipes

Simple Recipeshttp://www.blogger.com/profile/15659017417957472589noreply@blogger.com0tag:blogger.com,1999:blog-2339656979643772599.post-41988976744153761212009-12-23T12:46:00.000+07:002009-12-23T12:47:33.310+07:00

This consist of cucumbers, peeled and cut in 2 1/2 to 3 inch lengths and stuffed with pate of hare or any game, with chopped truffles, moistened with mayonnaise.Have a nice cooking with Polish recipesPolish Cooking Recipes

Simple Recipeshttp://www.blogger.com/profile/15659017417957472589noreply@blogger.com0tag:blogger.com,1999:blog-2339656979643772599.post-74289922458343566412009-12-23T12:44:00.000+07:002009-12-23T12:46:31.188+07:00

Ingredients :1 1/2 lbs. of potatoes1/2 pint, or a little more, of milk3 eggs2 tablespoons of buttercinnamonsugarMethod :Boil the potatoes, rub them through a sieve into a bowl and mix with milk, the yolks of eggs, grated cinnamon, sugar to taste, and the whites beaten to a stiff snow.Beat into a light batter, and cook in the same manner as very thin pancakes.They are sometimes made without sugar,

Simple Recipeshttp://www.blogger.com/profile/15659017417957472589noreply@blogger.com0tag:blogger.com,1999:blog-2339656979643772599.post-57354094622127019902009-12-23T12:43:00.000+07:002009-12-23T12:44:14.186+07:00

Ingredients :3/4 pint of milkjust under 1/2 pint of water3 cups of flour4 tablespoons of sugar (optional)4 tablespoons of clarified butter1/2 tablespoon of brandy or curacao4 eggsa pinch of yeasta good pinch of saltMethod :Mix the flour and the yolks of egg, add a little less than 2 tablespoons of clarified butter, the yeast, milk, and other ingredients.Mix thoroughly and let stand for 1

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This is typically Slav dish and is found in all Slav countries. It consist of fruit juice, thickened with a little potato flour. This is added to a light syrup made with sugar and water. The mixture is stirred continously over a slow fire till it is easily detached from the sides of the pan. It is then put in a glass dish and, when cool, put on ice. It is served with cream and sugar.Have a nice

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