Polish Shrimp and Sardine Salad
Cold shrimp and sardines with egg, pickles, capers and a vinegar-bright mayonnaise on lettuce.
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Polish Sweet-Sour Stewed Green Beans
Tender cut green beans in a browned butter-flour sauce with vinegar, brown sugar, cinnamon and cloves.
Polish Vinegar-Poached Eggs on Toast
Eggs poached in a strong vinegar-water bath, served on buttered toast with a sweet-sour pan sauce.
Polish Whole Fish Filled with Its Mince
A whole fish skin carefully filled with its minced flesh, onion, soaked bread and eggs, gently poached with lemon.
Pork with Sauerkraut and Wine
Tender pork simmered with sauerkraut, bay, cloves, wine and a little brown sugar.
Porterhouse Steak with Onion-Claret Sauce
Broiled porterhouse with a separately cooked onion, red-wine and stock sauce.
Portugal Beef and Pig-Foot Vegetable Soup
Long-simmered beef and pig feet soup with lettuce, cabbage, pumpkin, carrot and peas.
Portugal Frozen Wine and Grape Pudding
Refrozen vanilla ice cream folded with wine, halved grapes, candied orange and whipped cream.
Potato Curry with Coconut
Thin boiled potato slices briefly simmered in a mild coconut, milk and curry sauce.
Potato and Celery Salad with Egg-Yolk Dressing
Thin slices of cold boiled potato, celery and onion dressed with mashed hard-boiled egg yolks, olive oil, vinegar and parsley.
Purim Poppy Seed and Egg Torte
A butter pastry shell filled with poppy seeds, eggs, nuts and raisins, baked until lightly set.
Red Berry and Almond Pudding
A chilled moulded pudding of raspberries, redcurrants and almonds, lightly set with cornstarch.
Rice Fritters with Powdered Sugar
Small hot fritters of cooked rice, eggs and baking powder, served with powdered sugar and optional cooked fruit.
Rice with Shallots, Egg and Smoked Salmon
Plain cooked rice lightly seasoned with soy and shallot, topped with chopped hard-boiled eggs, paprika and parsley, with smoked salmon offered as garnish.
Roast Goose Stuffed with Whole Apples
A whole roast goose filled with small cored apples and basted with its butter-rich pan juices.
Roast Mutton Leg with Browned Turnips
A flour-dusted leg of mutton roasted until tender, finished with preboiled quartered turnips browned in its pan juices.
Rosewater Butter Cake with Whipped Egg Whites
A rich butter cake lightened with folded egg whites and a restrained rosewater fragrance.
Rosewater Popovers
Golden baked popovers scented faintly with rosewater, risen around a tender set centre that may be partly hollow.
Russian Beef Pot Roast with Claret and Mushrooms
Slow-braised round beef with six small onions, carrot, mushroom and red-wine gravy over mashed potato.
Russian Beet, Ham and Cream Soup
A beef-broth soup with fried diced vegetables, boiled beet, ham, fennel and a little hot cream.
Russian Minced Beef and Suet Roll
A baked minced-beef roll with onion, garlic, parsley and nutmeg, served beside mashed potatoes.
Russian Onion-Stuffed Beef Tongue
Incised beef tongue filled with onion-herb breadcrumbs, simmered, peeled and clove-studded, served with beets and olives.
Russian Pancake Rolls with Anchovy and Caviar
Thin warm pancakes rolled around anchovy, butter and caviar with shallot, lemon and cayenne.
Russian Pressed Assorted Sandwiches
Four kinds of thin buttered bread sandwiches with caviar, ham, cottage cheese or cooked chicken, pressed and cut cold.