275. Coulibac - Russian

Roll out a noodle paste (No. 468), very thin, and cut in large squares. Spread each with a forcemeat made of chopped veal, boiled rice, a chopped boiled beet and a few sliced mushrooms bound together with a raw egg and a little melted butter and well seasoned. Roll up, place in rows on a baking-pan, dredge with fine crumbs and bake for an hour.

278. Dolma - Grecian

Chop a cup of fat and lean cold mutton and mix with a cup of boiled rice, two tablespoons of melted butter, a small grated onion, a teaspoon of parsley, chopped, half a cup of pinenuts and enough hot broth to moisten. Parboil three egg-plants or summer squash. Cut in halves lengthwise, scoop out part of the pulp and fill the cavity with the mince. Pour over each a little sauce made of an egg beaten with the juice of a lemon. Brown in a hot oven.

279. Egyptian Macaroni

Boil half a pound of macaroni until tender, drain and cut in short lengths. Mix with a sauce made of a tablespoon each of butter and flour melted in a frying pan, combined with a cup of strong bouillon, salt, pepper and a bit of mace. Have ready a half cup each of grated Parmesan and gruyere, a cup of sour cream and one-fourth pound of sliced raw ham broiled quickly and chopped. Butter a baking dish, place on it a layer of macaroni; then some of the cream, ham and cheese and repeat until the dish is full, omitting the ham from the top layer. Sprinkle with fine crumbs and bake for half an hour.

280. Empanada - Chilean

Make a very rich pie crust, using an egg. Roll it out as for a large pie and place on half of it the following mixture. Add to a pint of finely minced cold meat a small onion and a pepper (Without seed), chopped fine, and fry for a few minutes in a little lard; then mix with enough highly seasoned thick brown gravy to hold together, and add a dozen raisins, two hard-boiled eggs, sliced, and half a cup of ripe olives. Wet the edge of the paste, pinch well together, and bake. Dust with powdered sugar before serving.

281. Empanaditas - Chilean

Make the crust as above but roll out thin and cut into rounds the size of a saucer. Place on each a spoonful of the same mince or pieces of cheese or preserves. Pinch the edges together, after moistening, and fry in deep fat. Drain on brown paper and dust with powdered sugar.

282. Enchiladas - Mexican

Use two frying pans, in one of which heat half a cup of lard and in the other a pint of chile Colorado (No. 116). Have ready six tortillas (No. 282), a cup of ripe olives, stoned and cut up, three chopped hard-boiled eggs, half a cup of young green onions, sliced very thin, and the same of grated Mexican, Parmesan, or very dry cheese. Slip a tortilla into the hot lard and heat through; transfer it to the hot "smother" and thence to a hot platter. Sprinkle rapidly with olive, egg, onion and cheese, pour a spoonful of the sauce over and cover with another dipped tortilla and repeat the process until all are used. Strew the rest of the filling over the top, pour the sauce over all and heat through in a quick oven before serving. If it is impossible to procure the tortillas, pancakes, six inches across, made of white cornmeal, make a very acceptable substitute.