Note that 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.

Ingredients:
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 herrings.

Preparations:
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.

Ingredients:
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.

Preparations:
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 doyley.

Ingredients:
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.

Preparations:
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 recipe.

Ingredients:
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.

Preparations:
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.

Ingredients for the pancake:
1 cup flour, 1½ cups milk, 2 eggs, salt, butter or margarine for baking.

Ingredients 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 mushrooms.

Preparations:
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.

Ingredients:
1 large calf’s 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.

Preparations:
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.

Ingredients:
2 1/2 tbsp. butter or margarine, 6 tbsp. flour, 4 cups brown stock, 1 egg yolk, 1 tbsp. light cream, some lemon juice.

Preparations:
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.

Ingredients:
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.

Preparations:
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.

Ingredients:
2 cups split green peas, 3 qt. cold watter, 1 pig’s trotter, 1 pig’s ear, 1 cup bacon squares, 4 Frankfurters, 1 lb. Potatoes, 4 tbsp. salt, 1 celerac, 1 bunch celery-green, 2 leeks, 2 onions, salt.

Preparations:
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 quantities.

Ingredients:
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.

Preparations:
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.

Ingredients:
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.

Preparations:
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

ANY I BISCUITS I BREADS I CAKES I CONDIMENTS I DESSERTS I FISH I FRUITS I MEATS I PASTRIES I POULTRY I PRESERVES I PUDDING I RELISHES I SALADS I SIDE DISHES I SHELLFISH I SOUPS I DUTCH FOOD I STARTERS I STIR FRY I VEGETABLES I VEGETARIAN