Italian Lemon-Brandy Ice Cream
Rich lemon and brandy ice cream churned from sweetened whipped cream.
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Recipes by 365 Foreign Dishes
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Italian Veal Cutlets with Macaroni and Tomato
Egg-and-crumb veal cutlets fried pale gold, served over seasoned macaroni with tomato sauce.
Italian Veal and Ham Pâtés
Small butter-pastry shells filled with cooked veal, ham, herbs and egg, served with tomato sauce.
Italian Veal, Herring and Beet Salad
Cold chopped veal and milk-soaked herring with potatoes, beets, apples and vegetables under mayonnaise.
Japanese Soy and Tarragon White Fish with Rice
Poached white fish with shallots, garlic, soy, Worcestershire and tarragon served with rice and fried parsley.
Jewish Fish with Raisin, Mustard and Pickle Sauce
Cooked whole fish in a vinegar-lemon raisin sauce finished with pickles, sugar and egg yolks.
Jewish Layered Apple, Nut and Raisin Shallét
A covered pastry bake with two apple layers, wine, syrup, nuts and raisins separated by a thin pastry sheet.
Jewish Sweetbreads with Vinegar and Raisins
Parboiled sweetbreads simmered in a sweet-sharp vinegar, raisin and lemon sauce and served cold.
Jewish Trout and Red-Fish Slices with Cracker Filling
Fish slices layered with onion, cracker and egg paste under their skin, poached with vegetables and served cold.
Jewish-Style Bread, Raisin and Nut Fritters
Spoon-fried milk-soaked bread fritters with raisins, nuts, lemon and whipped eggs, served with wine sauce.
Jewish-Style Veal with Vinegar, Raisins and Horseradish
Veal stew finished in a sharp raisin-vinegar sauce thickened with buttered crumbs and served with rice.
Lamb Stew with Peppers and Fried Eggplant
Tender lamb in a tomato-pepper broth finished with separately fried eggplant slices.
Lamb-Stuffed Eggplants
Parboiled eggplant halves baked with cooked lamb, peppers, tomato and an egg-bound crumb topping.
Layered Veal, Rice and Tomato Bake
Minced cooked veal and rice baked in alternating tomato-sauce layers beneath buttered crumbs.
Lemon Onion Eggs on Toast
Pan-fried eggs topped with softened onion, a little cayenne and lemon juice, served immediately on warm toast.
Lemon Purim Fried Cakes with Vanilla Glaze
Small triangular lemon-scented biscuit-dough cakes fried golden in clarified butter and covered with a light vanilla-milk sugar glaze.
Lemon-Ginger Stewed Goose with Apple Sauce
Goose pieces simmered with onion, garlic, thyme and lemon, lightly thickened and served with apple sauce.
Lentil Soup with Sausages
A hearty lentil and onion broth with small sausages and butter-toasted croutons.
Macaroni with Tongue, Mushrooms and Wine Tomato Sauce
Hot buttered macaroni with diced cooked tongue, mushrooms and cheese under a wine-enriched tomato sauce.
Madras Chicken and Mutton Stew with Oysters
Curried chicken and mutton with rice and apple, finished with fully cooked oysters and fried eggplant.
Madras Curried Apple Rings on Rice
Sour apple rings fried with curry and shallot, served on rice with a mild curry sauce.
Matzot Fried in Egg and Milk
Milk-softened matzo sheets dipped in seasoned egg, fried golden in butter and dusted with sugar and cinnamon.
Messina Macaroni with Garlic and Tomato
Boiled macaroni briefly fried with onion, garlic and tomato sauce.
Milanese Vegetable, Ham and Rice Soup
Small diced vegetables simmered in beef stock with bacon, ham, rice and tomato sauce.