the herring is eaten raw and not cooked. The Dutch
herring available in your country is more salty than in
Holland. This is due to the fact that the preserving salt
has gone through a longer permeation process. In Holland
the fish is eaten almost as soon as it is brought ashore.
In your country it is advisable to soak the herring in
milk or water 24 hours before serving, renewing the
liquid at intervals and to do this after the fish has
been cleaned and skinned. Serve Dutch herring an small
toasted canapés as an appetiser, on ice cubes, with
boiled new potatoes and green salad.
1 small cooked beetroot, 2 cooking apples, some (pickled)
onions and gherkins, 8 cold cooked potatoes, 2 hard
boiled eggs, some lettuce or curly endives, 2 tbsp. Salad
oil, 2 tbsp. Vinegar, salt, mayonnaise, 3 fresh salted
Soak the herring as indicated in the previous recipe.
Bone the herring and cut them up in small pieces. Keep a
few pieces for decorating. Cut the peeled beetroot,
gherkins and potatoes and one egg. Wash the lettuce or
endives an shred it very finely. Put all these
ingredients in a big bowl. Mix it well with salad oil,
vinegar and salt. Put the salad on a flat dish and smooth
the top with a wet spoon. Coat the salad and decorate
with quarters of egg, pieces of hering and surround it
with very small bits of "yellow" lettuce (the
inside leaves). Serve it with toast and butter or, if
dished up at lunchtime, with bread and butter.
1 cup cooked shrimps (prawn), ½ envelope gelantin, 2
tbsp. Flour, 2 tbsp. butter or margarine, ½ cup milk, 1
egg yolk, light cream, juice of ½ lemon, salt, pepper,
chopped parsley, 2 egg whites, 1 tbsp. salad oil, dry
bread crumbs, fat or oil for deep fry.
Wash and drain the shrimps. Soak gelantin in some of the
cold milk. Make a thick sauce of flour, milk and stock
and add the shrimps and gelantin. Beat the egg yolk with
the cream, add the sauce and return to saucepan for
thickening, taking care that it does not boil. Add lemon
juice, parsley, salt and pepper. Spread this mixture onto
a shallow dish to cool and set. When set, cut in eight
equal parts and form a firm cylinder of each. Roll each
in bread crumbs, then in a mixture of beaten egg whites
and salad oil and then again in bread crumbs, again in
egg white and bread crumbs. Fry in hot deep fat (400°)
until golden brown and serve hot, garnished with some
sprigt of parsley than have been fried crisp (but not
brown) in the same deep fat. Serve on a platter on a
½ lb. Lean veal, 1½ cups water, seasoning: a small
onion, parsley, bay leaf, dry bread crumbs, egg white and
fat for frying - ½ envelope gelantin, 2 tbsp. butter or
margarine, 3 tbsp. flour, 1 cup veal stock, salt, pepper,
lemon juice, egg yolk.
Boil meat in water with seasoning until well done. Cut in
very small pieces. Soak gelantin in some milk. Make a
sauce of butter, flour and stock, add the gelantin,
pepper and salt, lemon juice to taste and egg yolk. Add
the meat. Taste. Spread this mixture onto a shallow dish.
Let it cool and set. Proceed as given in the previous
8 thin slices of stale bread, 4 slices (¼ oz each) Gouda
or Edam cheese, 4 slices ham ((¼ oz each), butter or
margarine, or dripping for frying.
Remove the crust from the bread and cut it in identical
slices. Cut the cheese and the ham to the same size. Put
1 slice of ham and cheese between to slices of bread.
Spread the sandwiches on the outside with butter or
margarine. Fry them golden brown and crisp and serve this
savory either for lunch, or as an entrée after the soup
with the main meal.
for the pancake:
1 cup flour, 1½ cups milk, 2 eggs, salt, butter or
margarine for baking.
for the filling:
4 tbsp. butter or margarine, 1/3 cup flour, 2 cups stock
or bouillon, salt, pepper, nutmeg, lemon juice to taste,
2 cups cooked meat, groun or minced, ½ cup canned
Make a thick brown sauce of butter, flour and stock: add
seasoning, keep stirring and mix with meat and mushrooms.
Keep hot but care that it does not boul, or meat will get
tough. Filling can be made in advance. Make smooth batter
of the pancake ingredients. Heat butter in a 10 inch
skillet. Use half of the batter; brown pancake slowly one
side until done. Slide unto platter aand keep hot. Make
second pancake in same way. Spread meat mixture on light
side of firt pancake and turn second, brown side up, on
top of the first. Cut into wedges and serve at once with
a green salad. Serve as a dinner entrée or for lunch.
1 large calfs kidney, 2 tbsp. chopped onions, 1
tbsp. butter or margarine, salt, 2 tbsp. flour, 2/3 cup
stock, Worcestershire sauce, pepper, 4 sliced stale white
bread, 1 egg beaten, 1 tbsp. milk, ¼ cup dry bread
crumbs, fat for frying, parsley.
Wash and clean the kidney, Parboil in water for one
minute. Discard the watter. Chop kidney very finely.
Sauté onions in the butter, add kidney before onions
brown. Add salt and continue frying until light brown.
Sprinkle flour over the mixture and gradually add the
stock. Cover and allow to simmer very slowly for 15
minutes. Add Worcesterhire sauce and pepper. Taste and
set aside cool. Cut slices in half. Heap kidney mixture
on bread. Put the egg in a deep plate. Stand the pieces
of bread in the plate. Baste thoroughly. Coat with bread
crumbs. Have deep fat ready 360° - 370° F. (180° C.)
and fry the savories until golden brown. Serve on a
doyley on a platter. Garnish with fresh parsley sprigs.
2 1/2 tbsp. butter or margarine, 6 tbsp. flour, 4 cups
brown stock, 1 egg yolk, 1 tbsp. light cream, some lemon
Add as accompaniment ground meat balls (see recipe of
vermicelli soep). Melt butter, add flour and stir it to e
smooth paste. Add stock gradually, stirring well. Bring
to the boil and simmer for 5 minutes. Then remove from
fire. Add some soup to the egg yolk diluted with cream.
Put mixture back into the soup. Stir well. Add some lemon
juice to taste. Add ground meat balls if desired. They
must have been cooked separately in a little water in a
separate pan. The strained stock can be added to the soup
if the soup is thick enough. Otherwise bind the soup with
a little cornflour added to the egg yolk mixture.
4 cups water, 4 large tomatoes, one onion, 2 bay leaves,
salt, 2 tbsp. butter or margarine, 1/3 cup flour,
parsely, pepper, cream or milk.
Cut the tomatoes in four, put them into the boiling water
with the sliced onion, bay leaves and salt. Simmer for 20
minutes and sieve. Melt the butter, add the flour and a
little of the soup. When creamy add some more and go on
till you have a creamy smooth soup. Add some finely
chopped parsley, pepper and the cream of milk. Serve with
fried bread cubes. Fried bread cubes: 2 sliced white
bread cut in cubes, crust removed. Butter to fry them
into a golden brown. Hand them round separately.
2 cups split green peas, 3 qt. cold watter, 1 pigs
trotter, 1 pigs ear, 1 cup bacon squares, 4
Frankfurters, 1 lb. Potatoes, 4 tbsp. salt, 1 celerac, 1
bunch celery-green, 2 leeks, 2 onions, salt.
Wash the peas, soak for 12 hours (unless you use quick
cooking peas) and boil gently in the water. Cook in this
liquid the trotter and add the ear and the bacon for one
hour. Add the sliced potatoes, salt diced celeriac, cut
up leeks and celery leaves and cook untill everything is
done and the soup soup is smooth and thick. Add the
Frankfurters for the last 10 minutes. The longer the soup
simmers the better the taste. Three hours is the usual
time in Holland. The soup gets so thick when it cools
that it can be cut the next day. The next day the soup
tasts even better. That is why is made in such big
4 cups water, 3 bouillon cubes or 4 cups white stock
(meat or bones), 2 tbsp. quick boiling rice, parsley, ½
lb. carrots, ¼ cauliflouwer, a few Brussels sprouts, 1
stalk of celery, 1 leek, 2 tbsp. butter or margerine, 2
bay leaves, salt.
Dissolve the cubes into the water. Wash the rice and add
it to the water or stock. Cook until tender. Clean and
wash all the vegetables. Cut the carrots in rounds, the
Brussels sprouts in quarters, the celery in bits, the
leek in rounds and the cauliflower in small bits. Sauté
the vegetables and the bay leaves for 15 minutes in the
butter and add the soup. Simmer for 15 minutes. Before
serving, add the very finely chopped parsley. Add salt to
taste. Instead of rice you can also take vermicelli.
4 cups of white stock (meat or bones), 2 blades of mace
or some marjoram, 1/2 cup of vermicelli, 1/2 cup
groun meat, salt, pepper, grated nutmeg, 1 egg.
Make a fairly concentrated beef stock and simmer in it
the blades of mace or marjoram. Strain and add the broken
vermicelli. Prepare some small ground meat balls bij
mixing the ground meat with the salt, pepper a little
grated nutmeg and some egg. Roll them in the flour and
boil in the soup for the last 15 minutes. The rest of the
egg can be addeed to the soup just before serving, but is
not essential. Add salt to taste
Learn about Dutch Habits
DUTCH RECIPES - PAGE 2
SIDE DISHES I
DUTCH FOOD I
STIR FRY I
COOKING INDEX I
MUSE THALIA I