Белгия

Flemish carbonade

2  1/2 pounds boneless beef chuck, cut in cubes;
1/2 cup all-purpose flour;
2 teaspoons salt;
1/2 teaspoon pepper;
2 tablespoons shortening;
1/4 cup butter or margarine;
4 medium onions, sliced;
1   12-ounce can or bottle beer;
1 clove garlic, peeled;
3 sprigs parsley;
1 bay leaf;
1/4 teaspoon dried thyme;
2  2-inch pieces celery.

Dredge meat with flour, then sprinkle with salt and pepper. Heat shortening in a Dutch oven or heavy skillet until very hot. Add meat and brown on all sides. Meanwhile, melt butter or margarine in a skillet and saute onion slices until tender. Add sauteed onions, beer and garlic clove speared with a wooden pick. Place parsley, bay leaf and thyme in the curve of one piece of celery. Cover with second piece of celery. Tie securely with a white string. Add to carbonade. Cover and cook over low heat 1  1/4 hours, or until tender. Discard garlic and celery mixture. Skim off the surface fat. Serves 4 - 6.

Източник: Mary Margaret McBride's, "Harvest of American cooking", изд. "G.P. Putnam's sons", New York, 1957.

Flemish carbonades

Take four pounds of beef - there is a cut near the neck that is suitable for this recipe. Cut the meat in small pieces (square) and fry them  in a pan. In another pan put a piece of refined fat and fry in it five big onions that you have finely chopped. When these are well browned, add to them the meat, sprinkling in also pepper, salt, mixed herbs. Cover all with water, and let it cook for an hour with the lid on. After an hour's cooking, add half a glass of beer, a slice of crumb of bread with a light layer of mustard and three tablespoonsfuls of best vinegar. Let it cook again for three quarters of an hour. If the sauce is not thick enough, add a little flour, taking care that it boils up again afterwards.

Източник: Mrs. Brian Luck, "The Belgian cook-book", изд. "E.P. Dutton & Company", New York, 1915.

България (от чужди книги)

Pile yahnia

1/4 pound butter;
2     4 1/2 pound chickens, disjointed;
3 onions, chopped;
3 teaspoons salt;
1 teaspoon paprika;
2 tablespoons flour;
2 tablespoons tomato paste;
1  1/2 cups water;
1 pound uncooked chestnuts, peeled;

Melt the butter in a saucepan. Add the chicken and brown on all sides. Add the onions. Cover and cook over medium heat until the onions begin to brown. Add the salt, paprika, and flour, mixing well. Mix the tomato paste and water together and add to the previous mixture, stirring well. Add the chestnuts. Cover and cook over low heat for 2 hours, or until the chicken is tender. Stir occasionally. Add water if the saucepan becomes dry. Serve hot.

Fried brains croquettes
Kiufteta ot mozak

3 calves' brains;
2 cups water;
1 tablespoon vinegar;
1/4 pound butter;
1 onion, chopped;
1 slice white bread, trimmed;
1/4 cup milk;
1 teaspoon salt;
1/2 teaspoon pepper;
2 tablespoons chopped parsley;
3 eggs, beaten;
1/4 cup flour;
1/2 cup bread crumbs.

Wash the brains. Place in a saucepan with the water and vinegar. Bring to a boil and cook for 10 minutes. Drain. Plunge into cold water and set aside for 30 minutes. Drain. Remove the membrane and chop fine. Melt 2 tablespoons of the butter in a saucepan. Add the onion and saute for 10 minutes, stirring frequently. Soak the bread in the milk for 5 minutes. Squeeze all the liquid out of it. Combine the brains, sauteed onion, bread, salt, pepper, and parsley together, and chop until smooth. Add 2 of the eggs, mixing until well blended. Shape into small croquettes. Dip in flour, then the remaining egg, and finally in the bread crumbs. Melt the remaining butter in a saucepan and fry until brown on both sides. Serve at once.

Източник: Myra Waldo, "Pan American's complete round-the-world cookbook", изд. "Doubleday & Company, Inc.", Garden City, New York, 1962.

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