The international cook book

Cut squash into pieces suitable for an individual serving. Put into baking pan and bake one hour in a moderately hot oven (375° F.). With a sharp knife cut slit in top of squash. Put small piece of butter into slit. Season with salt and pepper. Serve hot. SECTION III International Recipes '■^^ IXTERXATIOX.^L RECIPES Stuffed Squab iO.\Kbread crumbs in a little broth. Press well to ex- tract moisture; then place in a bowl with a quarter as much butter, a few egg yolks, and one whole egg. MLx thoroughly, season with salt, pepper, parsley, and chopped and blanched onions. Use this for filling the squabs. Then truss them for an entree and run them on the spit to roast, basting occasionally with butter. Untie them, remove the larding pork covering the breast and lay them on a bed of sauteed tomatoes. Serve a brown sauce separately into which Worcestershire sauce, meat glace, and chopped parsley have' been added. Chef Anthony Rota, The Mayflower, Washington, D. C. Chicken Sabaione Put eight egg yolks into a high and narrow casserole. Dilute with one pint of chicken or game broth and place casserole in hot water. Stir over boiling water \\ith a whip or wooden beater until the sabaione becomes thick and frothy. As soon as it is done, serve it ver\- hot in cups. A little sherry added to each cup improves the dish. Chef Anthony Rota, The Mayflower, Washington, D. C. FiUet of Beef, Henry IV Place a trimmed fillet of beef in butter and cook in hot oven for eighteen minutes. Turn fillet over twice, placing on roast at first turn, cut onions, celerj' leaves, bay leaves, and a little thjme. Remove fillet from oven and place on fire. Make a sauce by adding to the pan Newburg sauce or salted sherry. Leave on fire for a few minutes, then strain and put in a bowl. Cover the fillet with brioche dough. Place in a pan and put in oven until dough is browned. Cut in slices, place them on a platter with a garnish around. At one side place several skinned baked tomatoes and mushrooms with asparagus tips; at the 3l6 THE INTERNATIONAL COOK BOOK other side, potatoes cut in walnut form with small onions, car- rots, and a little chicken broth. Sprinkle sauce around the fillet and serve. Chef Anthony Rota, The Mayflower, Washington, D. C. Mayflower Salad Take several fresh artichokes, clean well, then cook them in boiling water for about five minutes. When cooked, carefully remove the inside of each one, leaving the shape intact. Then fill each hollow with asparagus tips and sprinkle on top some fine julienne of truflfles and celery. Serve ■v^dth Russian dressing (mayonnaise, ketchup, and red and green peppers diced). Chef Anthony Rota, The Mayflower, Washington, D. C. Delice of Clams Palmer House (For Six Covers) 36 cherry stone clams i spoon parsley (chopped) 4 ounces butter 2 raw yolks of eggs (diluted 3 ounces fresh mushrooms (chopf)ed) and well mixed with the I small onion (chopped) juice of one whole lemon)