Polish spring party for 4

peas and  fresh tomato salad /  salatka z groszku i swierzych pomidorow

eggs with cream in ramekins / jaja w smietanie

veal simmered with apples / cielecina duszona z jablkami

buckwheat groats / kasza gryczana

braised carrots / marchewka duszona

strawberries tarts / truskawki w muszelkach z ciasta

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Veal is another delectable Spring dish. Combined with eggs in cream, it makes an unbeatable base for an April party.

PEAS AND FRESH TOMATO SALAD

salatka z groszku i swierzych pomidorow

3 tomatoes, quartered

lettuce leaves

2 cups peas, cooked and drained

1/2 cup sour cream

2 tablespoons chopped parsley

Arrange tomato wedges on the lettuce leaves. Spoon chilled peas over tomatoes. dress with the sour cream and garnish with the parsley. Serve on chilled plates. Serves 4.

EGGS WITH CREAM IN RAMEKINS

jaja w smietanie

butter for preparing a ramekins

8 eggs

1  1/2 cups light cream, or half and half

1/2 cup grated cheese

salt and pepperto taste

Butter 4 ramekins or other individual baking dishes. scald the cream and pour into ramekins. Gently break in the eggs, being careful not to break the yolks. Add salt or pepper, if desired. Place the dishes in a pan of hot water and bake at 350F until the eggs begin to set ( about 10 minutes). Then sprinkle with grated cheese and return to oven to finish cooking. Serves 4.

VEAL SIMMERED WITH APPLES

cielecina duszona z jablkami

2 pounds thinly sliced veal

3 tablespoons flour

3 tablespoons butter

2 cups beef stock

2 apples, peeled, pared and sliced.

Dredge the veal in the flour and lightly saute in butter. Remove meat. Gradually add the beef dtock to the roux in the pan, stirring constantly to prevent lumping. Then add the apple slices to the liquid. Simmer for 10 minutes. Return the veal to the mixture and simmer another 5 minutes. Serves 4.

The best time to buy veal is late winter or spring. The meat should be very pale, almost white, with only a faint pink colouration. Veal has no exterior fat or marbling.

A rule of thumb to remember when buying veal is :

Buy 3/4 - 1 pound bone-in meat per serving

Buy  1/3- 1/2 pound boneless meat per serving.

BUCKWHEAT GROATS

kasza gryczana

1 cup buckwheat groats

2 tablespoons butter

1 egg (optional)

2 cups boiling salted water

Coat the groats with the melted butter, and, if you wish, with the lightly beaten egg. Mix well and allow to dry. After about 10 minutes, stir groats into boiling water and simmer for 10 more minutes. Cover and bake at 350F for 45 minutes. Serves 4. (A Dutch oven works well here).

BRAISED CARROTS

duszone marchewki

8 young carrots, peeled and sliced diagonally

3 tablespoons butter

1/2 cup court bouillon or salted water

1 teaspoon dill

Saute carrot slices in butter lightly. Add the bouillon, cover and steam for 15 to 20 minutes. Garnish with fresh dill. Serves 4 generously.

STRAWBERRIES TARTS

truskawki w muszelkach bezowych

PASTRY

1 cup sweet butter

2 cups flour, sifted

3/4 cup sugar

5 egg yolks

1 ounce yeast

4 cups cleaned and hulled strawberries

MERINGUE:

5 eggs whites

1  1/4 cups sugar

Cut butter into flour with a pastry blender. Mix in sugar and egg yolks, then add the yeast. Knead dough lightly and roll onto greased cookie sheet. Bake at 350F for 10 to 15 minutes.

Arrange strawberries on top of cake.

Whip egg whites, adding sugar gradually, until very stiff. Cover the berries with the meringue and bake at 325F for 25 to 30 minutes. While still warm from the oven , slice into squares.