The international cook book

Chef Ernest E. Amiet, Palmer House, Chicago, 111. Tripe a la Mode Scrape the tripe and wash it in several waters. Scald it in boiling water and put it to soak for twenty-four hours in cold water which must be changed several times. Line a brazing or baking dish with sUces of carrots, onions, a little bacon, a bunch of herbs, whole cloves, one-quarter clove of garHc, pepper, one slice of beef cut in pieces. Drain the tripe and sprinkle it with salt and nutmeg; put the pieces in the dish with a ham bone in the center. Fill up to the top with white cooking wine and a little of the broth. Cover with strips of bacon. Close with a paste. Cover. Let bake in a moderate oven from six to seven hours. Serve hot on a platter with the gra\y of the baking dish skimmed and thickened. Chef Anglade, Royal Hotel, Deauville, France Braised Shoulder of Veal Take a shoulder of mUk-fed veal with a few strips of salt pork, season with salt and pepper. Place in a pan with a little dripping. Fry aU around till well colored. Sprinkle with flour and fry a Uttle more. Take two nice green cabbages and blanch in salted water, drain, and place around the shoulder of veal. Add two onions, two carrots, and a pint of good stock. Cover and cook in oven for about two hours. Serve shoulder on a large platter with cabbages and gravy. Chef Louis Baltera, Chateau Frontenac, Quebec, Canada Glazed Veal Chops Take two veal chops, season, salt, and pepper. Roll in flour and fry in clarified butter. When cooked, put a little cooking INTERNATIONAL RECIPES 319 wine over them and glaze in oven. Remove the chops from the oven. Put a little brown sauce in the pan, reduce a little, and pour over the chops. Garnish with rice croquettes, new peas, a Uttle bouquet of cauliflower, new beans, and a couple of roasted potatoes. Chef Louis BALTER.A, Chateau Frontenac, Quebec, Canada Celery Roots Peel and slice celer>' roots ver}- thin — if preferred cut them in juHenne. They may be parboiled before seasoning. Season with oil, \'inegar, salt, pepper, and mustard. Mix well and serve on lettuce leaves with a little tarragon. Chef Louis B.\ltera, Chateau Fronteiiac, Quebec, Canada Stuffed Lobster 2 boiled lobsters 2 truffles 6 mushrooms 2 green peppers Dice the lobster meat, add mushrooms, truffles, peppers. Mix well with cardinal sauce. Stiiff the lobsters with the mix- ture, butter, and cover with bread crumbs. Bake ten minutes. Serve with a broth or stew made of onions, butter, rice, olive oil, over which chicken soup has been poured. Chef J.AN C. Born, S.S. Rotterdam, Holland-America Line Stiiffed Pork Chop Chop onions, mushrooms, parsley, and stuff the chop. Fry ten minutes and sers'e with any piquant sauce. Chef Jan C. Born, S.S. Rotterdam, Holland-America Line Apple Pie Slice sis apples, add currants, raisins, cooking wine, and ciimamon. Line a pie dish with crust, add fruit, cover with pie crust. Bake thirty-five minutes. Serve hot. Chef Jan C. Born, 5'.5'. Rotterdam, Holland-America Line 320 THE INTERNATIONAL COOK BOOK Saddle of Hare Clean and lard two saddles of hare. Fry in one-half pound butter together with onions, carrots, one laurel leaf, two cloves, five pepper corns, until brown. Add one pint of sour cream and let it simmer for one-half hour in the oven. Pour sauce through a strainer and add a few drops of lemon. Add salt and season to taste.