Divide the dough into 4 parts. On a floured pastry board roll one part of the dough into a strip ¼ inch thick and about 4 by 16 inches. Sprinkle the rolled dough with 1 tablespoon grated Parmesan and ¼ teaspoon salt. Lay a line of asparagus end to cud along one long edge of the strip, roll up the dough, and trim all surplus dough from the edges. Paint the seam of the finished roll with egg while and press the dough together to seal it. Lay the roll on a buttered baking sheet, seam side down. Prick the roll with a fork, paint it generously with 1 egg yolk beaten with 1 teaspoon water, and sprinkle it generously with grated Parmesan. Make similar rolls with the rest of the dough and asparagus. Bake the rolls in a moderate oven (350° F.) for 20 minutes, or until they are brown. Serve at once, cutting a 4-inch piece for each serving.
Gebackene Champignons (Mushroom Fritters)
Select 1 pound uniform white button mushrooms, cut off the stems a quarter inch below the caps, and wipe the mushrooms with a clean cloth. Sprinkle the caps, stems up, with ½ teaspoon salt. Turn them after an hour, sprinkle the other side with ½ teaspoon salt and the juice of half a lemon, and let them rest.
Beat 2 egg yolks until they are light and creamy and add ¾ teaspoon salt, 2 teaspoons oil, and 1 cup lukewarm beer. Beat in 1 ¾ cups flour. Beat the batter until it is smooth and let it rest at room temperature for half an hour. Beat 2 egg whites very stiff and fold them into the batter. Dip the mushrooms in the batter and fry them 5 or 6 at a time in deep hot fat (375° F.) for about 4 minutes, or until they arc golden. You may also fry them in an inch of fat in a skillet. Turn them once if a skillet is used. With a slotted spoon transfer the mushrooms to a warm oven-proof platter and set the platter in a warm oven (200° F.). Just before serving, dust the mushrooms with chopped parsley and serve them as hot as possible, with lemon wedges. Serve the following sauce separately:
Combine ½ onion, chopped very fine, 2 tablespoons capers, chopped line, 3 tablespoons drained sweet pickle relish, ½ teaspoon dry mustard, the grated zest and juice of half a lemon and 2 tablespoons dill pickle, finely chopped, with ¾ cup mayonnaise. Add salt to taste and chill the sauce. Add a little cream if the sauce is too thick. The hot mushrooms are dipped in this ice-cold sauce.
For Gabelfrübstiück, allow 2 or 3 mushrooms for each serving. For a first course or luncheon dish, allow 6 to 8.
Scrambled Egg and Smoked Salmon Sandwiches
Trim the crusts from 6 large slices of pumpernickel bread and butter them evenly with sweet butter. Lay a thick slice of smoked salmon on each slice of bread and trim the edges, and season the salmon generously with freshly ground black pepper. Beat 4 eggs with 2 tablespoons heavy cream and salt to taste and scramble them in butter over low heat. Divide the scrambled eggs among the 6 sandwiches, mounding them in the center of each, sprinkle the eggs with chives, finely minced, and decorate with parsley and lemon slices. Serve the sandwiches immediately.
Gefüllte Gurken (Cucumber Cups)
Peel 3 cucumbers, using a fluted knife, if possible, to leave stripes of green rind. Cut the cucumbers in ¾-inch slices and hollow our each slice with a round potato cutter, to make-little cups. Blanch the cucumber cups for a few seconds in boiling salted water, drain them well, and sprinkle them with ¼ cup French dressing (page 36).
Put 4 slices of mild smoked salmon through the meat grinder and add I hard-cooked egg, riced, the grated zest and juice of half a lemon, and a generous grinding of black pepper. Add salt if necessary. Drain the cucumber cups and fill each with a mound of the ground salmon. At serving time, sprinkle the salmon with freshly grated horseradish and insert in each cup a little sprig of parsley. Makes about 30 cups.
Scbinken Roulade (Ham Roll)
Heat a baking sheet in a hot oven (400° F.).
Beat 5 egg whites stiff, add ½ teaspoon salt and ¼ teaspoon sugar, and continue to beat until the whiles are very stiff. Sprinkle 1 ½ teaspoons finely minced parsley over the egg whites. Beat 4 egg yolks light and creamy and fold them gently into the whites. Sprinkle ½ cup flour over the mixture, a little at a time, and fold it in gently until it is incorporated. With a Spatula spread the batter ½ inch thick on a piece of wax paper, forming it into a rectangle about 11 by 15 inches. Sprinkle the batter with 1 tablespoon grated Parmesan. Lay the hot baking sheet beside the wax paper, slip the paper onto the sheet, and return it to the oven. Bake the batter fur 8 to 10 minutes, or until it is golden and the sponge roll comes away from the wax paper easily. Invert the sponge roll on a towel sprinkled with flour. Carefully peel off the wax paper, roll up the sponge roll in the towel, and let it cool. Put ½ pound ham through the meat grinder and combine it thoroughly with ½ cup creamed butter, 1 teaspoon prepared brown mustard, ½ teaspoon dry mustard, sale and pepper to taste, and ½ cup thick white sauce. Add 2 shallots, finely minced, 1 tablespoon Port, 2 tablespoons brandy, and 2 ½ ounces of liver paste. Correct the seasoning with salt. Unroll the cooled sponge roll, spread it evenly with the ham filling. Roll it up, wrap the ham roll in wax paper and chill it. At serving time, trim the ends of the roll, lay it on a platter, and spread it with a mixture of one 3-ounce package of cream cheese, 2 teaspoons anchovy paste, and 2 tablespoons sour cream. Sprinkle the roll with a hard-cooked egg, riced, and decorate the platter with parsley. Serve ½-inch slices.
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