3690.—LEBERKLOESSE. (Liver Dumplings.) (Fr.—Quenelles de Foie de Veau.)
Ingredients.—½ a lb. of liver, preferably calf's, 2 ozs. of butter, 1 tablespoonful of flour, 2 eggs, 1 small onion finely-chopped, the finely-grated rind of a lemon, 1 good teaspoonful of finely-chopped parsley, 1 dinner roll, or other bread, soaked in milk, nutmeg, salt and pepper.
Method.—Wash and dry the liver thoroughly, chop it finely, and mix with it the bread, previously squeezed as dry as possible, lemonrind, onion, parsley and flour. Season to taste with nutmeg, salt and pepper, and moisten thoroughly with beaten egg. Add the egg by degrees, testing the mixture by dropping a little of it into boiling water. When the proper consistency is obtained, form into balls of moderate size, drop them into boiling stock or salted water, and cook gently from 15 to 20 minutes. Serve with the butter melted and poured over them.
Time.—From 30 to 40 minutes. Average Cost, 10d. to 1s. Sufficient for 2 or 3 persons. Seasonable at any time.
3691.—LINZERTORTE. (German Gateau.)
Ingredients.—7 ozs. of fine flour, 6 ozs. of pounded or ground almonds, 6 ozs. of castor sugar, 6 ozs. of butter, of an oz. of powdered cinnamon, 2 eggs, fruit, jam or marmalade.
Method.—Rub the butter into the flour, add the almonds, sugar and cinnamon, and mix into a stiff paste with the well-beaten eggs. Roll out, cut into 2 rounds about the size of a dessert plate, place them on a greased baking-sheet, and spread the centres rather thickly with jam, marmalade or stewed fruit, leaving the edges free. Moisten the edges, and put on them a border made out of the paste-trimmings, place a few strips across to form a lattice work, brush lightly over with milk, and sprinkle liberally with sugar. Bake in a moderate oven from 20 to 25 minutes, and serve cold.
Time.—About 45 minutes. Average Cost, 1s. 8d. to 2s. Sufficient for 2 tarts. Seasonable at any time.
3692.—MILCHBROD SUPPE (Milkbread Soup.) (Fr.—Soupe au Pain de Lait.)
Ingredients.—2 or 3 stale milk rolls, 2 quarts of stock, 2 eggs, nutmeg, salt and pepper.
Method.—Grate the crusts of the rolls into a stewpan, pour in the boiling stock, and let it simmer for 15 minutes, stirring frequently. Beat the eggs until light, stir them into the soup, add nutmeg, salt and pepper to taste, and whisk by the side of the fire until the soup thickens, but do not allow it to boil after adding the eggs, or they may curdle.
Time.—½ an hour. Average Cost, 4d., exclusive of the stock. Sufficient for 5 or 6 persons. Seasonable at any time.