Mushrooms à la Bordelaise on Toast
Chopped canned mushrooms and shallots sautéed with parsley, bay and sherry, served hot on crisp French toast.
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Recipes by 365 Foreign Dishes
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Mustard and Swiss Cheese Biscuits
Small savoury butter biscuits with grated Swiss cheese and prepared mustard.
Neapolitan Poultry and Beet Salad
Cold diced poultry, potato, beet and celery on lettuce with mayonnaise, egg and capers.
Normandy Trout with Warm Cream-Yolk Sauce
Poached trout with onion, carrot and parsley, covered with a warm lightly cayenne-spiced cream and egg-yolk sauce made from its broth.
Norwegian Chicken-Liver Rice with Egg and Cheese
Hot chicken-stock rice topped with chopped cooked chicken liver, scrambled eggs and grated cheese.
Norwegian Fish and Oyster Cream Soup
Fish broth with onion, leeks and paprika, finished with fully cooked oysters and hot cream.
Norwegian Herring and Salmon Salad
Cold pickled herring and salmon with diced apple, potato, gherkin and a herb vinaigrette.
Onions and Leeks in White Sauce
Tender small onions and leeks coated in a smooth peppered milk sauce.
Orange Compote with Candied Cherries
Orange quarters briefly poached in a light lemon syrup and served in a glass dish with candied cherries.
Oven-Baked Potato and Parmesan Balls
Soft mashed-potato balls with egg and a little flour, browned in the oven with Parmesan.
Overnight Spiced Beet Salad
Tender beet slices steeped overnight in red wine vinegar with bay, cloves and peppercorns.
Oysters à la Toulonaise on Toast
Breaded large oysters browned in bacon fat and served on buttered toast with lemon and olives.
Pan-Fried Clove and Lemon Halibut
Flour-dusted halibut slices seasoned with a little clove, lemon and parsley, fried in olive oil until browned.
Paprika Beef and Potato Stew
Tender beef and diced potatoes in a paprika sauce lightly finished with milk and flour.
Parboiled Rabbit in Lemon and Tomato Sauce
Jointed rabbit parboiled, lightly floured and fried in lard, then finished in a lemon, tomato, onion and red-pepper sauce with boiled rice.
Parisian Chicken with Mushrooms and Cream
Browned spring chicken simmered with mushrooms and wine, finished with hot cream and croutons.
Parmesan Rice with Tomato Sauce
Soft boiled rice steamed under Parmesan and finished with a seasoned tomato sauce.
Pineapple, Macaroon and Brandy Frozen Cream
A softly frozen pineapple cream with crushed almond macaroons and a modest measure of brandy, served in small glasses.
Polish Bread Pudding with Fruit and Meringue
Milk-soaked bread pudding with raisins, currants and lemon, finished with jelly and baked meringue.
Polish Calves Feet in Vinegar Parsley Sauce
Tender deboned calves feet briefly simmered in a tangy onion gravy finished with egg yolk.
Polish Chicken and Pearl-Barley Soup
A hot broth of whole chicken, pearl barley, onion, carrots and celery with parsley, chicken served alongside.
Polish Currant-Stuffed Apple Dumplings
Whole currant-filled apples wrapped in butter pastry and baked, with a separately prepared wine sauce.
Polish Hen Stew with Sauerkraut and Sorrel
Jointed chicken simmered with carrots, potato, sauerkraut and sorrel, finished with wine over rice.
Polish Meringue-Topped Rice Pudding
Baked rice-and-raisin custard crowned with lightly browned vanilla meringue.