generally of an inexpensive description, the excellence of their cooking being chiefly due to the care bestowed on the preparation of the most simple substances. They, like the Germans, rarely serve meat plainly dressed, their savoury roasts being a national institution, like the roast and baked meats of England. These roasts, which are identical with the braisées of France, may consist of meat cooked whole, meat thickly sliced, or meat stuffed and rolled.
Typical German Dishes
3678.—APFEL TORTE. (German Apple Tart.) (Fr.—Tourte de Pommes.)
Ingredients.—10 or 12 apples, 4 ozs. of butter, 3 ozs. of almonds, 3 eggs, the finely-grated rind of 1 small lemon, 2 or 3 tablespoonfuls of moist sugar, ¼ of a pint of cream, good short crust (see Pastry, No. 1667).
Method.—Pare, core and slice the apples. Put the sugar into a basin, add the cream, lemon-rind, the butter melted, and the eggs previously well beaten. Mix well together, stir in the sliced apples, and let the mixture stand while the almonds are being blanched and cut lengthwise into strips. Line 2 large plates with paste, place a narrow rim of the same round the edge, and fill the centre with the mixture. Sprinkle the almonds on the top, bake in a moderate oven from 35 to 45 minutes, and when done dredge liberally with castor sugar. Serve either hot or cold.
Time.—About 1 hour. Average Cost, 2s. 3d. Sufficient for 2 tarts. Seasonable at any time.
3679.—BAYRISCHE KNÖDEL. (Bavarian Dumplings.) (Fr.—Quenelles Bavaroise.)
Ingredients.—8 ozs. of finely-chopped raw or cooked meat, 2 ozs. of breadcrumbs, ½ a teaspoonful of powdered mixed herbs, 1 or 2 eggs, nutmeg, salt and pepper, 2 ozs. of butter oiled.
Method.—Mix the meat, breadcrumbs, herbs, a pinch of nutmeg, and a good seasoning of salt and pepper well together, and moisten thoroughly with beaten egg. Form the mixture into balls of moderate size, drop them into boiling stock or slightly salted water, cook from 10 to 15 minutes, then remove the balls carefully and drain well. Serve with the oiled butter poured over them, or, if preferred, pour a little good gravy round them. The excellency of this dish depends on the mixture being of proper consistency, therefore an inexperienced
