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Rosel, Beet Vinegar
Raisin Wine, No. 1
Raisin Wine, No. 2
Matzoth Meal Kleis, No. 1
Potato Flour Noodles
Matzoth Meal Noodles
Matzoth Meal Kleis, No. 2
Matzoth Kleis, No. 1
Matzoth Kleis, No. 2
Filled Matzoth Kleis
English Lemon Stewed Fish
Red Mullet In Cases
Chrimsel, No. 1
Chrimsel, No. 2
Matzoth Dipped In Eggs, No. 1
Matzoth Dipped In Eggs, No. 2
WINE SAUCE(Passover Dishes) - (The International Jewish Cook Book)
One cup of white wine, half a cup of water, grated peel of lemon,
teaspoon of potato flour wet with cold water, add the yolks of two eggs,
stirring constantly; when thick, add the beaten whites and serve.
WINE SAUCE, No. 1Take one-half cup of white wine and one and one-half cups of water, put
on to boil in double boiler and in the meantime beat up the yolks of two
eggs very light, with two teaspoons of white sugar, some grated nutmeg
or three small pieces of cinnamon bark, or the grated rind of half a
lemon, and add a teaspoon of flour to this gradually. When perfectly
smooth add the boiling wine, pouring very little at a time and stirring
constantly. Return to boiler and stir until the spoon is coated.
WINE SAUCE, No. 2Melt one tablespoon of butter in a saucepan, stir in one tablespoon of
flour, then add one-half cup of cold water, stirring constantly until
smooth. Then add one cup of white wine, one ounce of chopped citron.
Remove from fire, let cool, flavor with one teaspoon each of pistache
and vanilla. If desired, one teaspoon of red Curaçao or Maraschino
liquor can be added for flavoring.
Fillet Of Haddock With Wine SauceRemove skin from a small piece of haddock, put in a buttered baking
pan, pour over it one teaspoon melted butter, one tablespoon white
wine, and a few drops, each, of lemon juice and onion juice. Cover and
bake. Remove to serving dish, and to liquor in pan add one tablespoon
cream and one egg yolk slightly beaten. Season with salt and pepper.
Strain over fish, and sprinkle with finely chopped parsley.
Wine Sauce For Venison Or MuttonWarm half a pint of the drippings, or liquor the meat was boiled in--mix
a couple of tea spoonsful of scorched flour with a little water, and
stir it in when the gravy boils. Season it with salt, pepper, and
cloves--stir a table spoonful of currant jelly in, and just before you
take it from the fire, half a tumbler of wine. Many people prefer melted
currant jelly to any other sauce for venison or mutton.
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