The international cook book

Chef F. BoscHEN, S.S. Berlin, North German Lloyd Line Potato Dumplings Cook four peeled potatoes, mash and cool. Add two table- spoons flour, three egg yolks, salt, pepper, and nutmeg, and mix the whole well. Take two rolls cut in small cubes, browned in butter. Now form dumplings, hollow the same and insert the cubes. Close dumplings and round them. Roil in flovir, and let them draw in slowly cooking salt water for ten minutes, without cover, otherwise they will burst. Serve with cracker- meal browned in butter. Chef F. BoscHEN, S.S. Berlin, North German Lloyd Line German Sauerbraten and Potato Pancake Soak four pounds of shoulder beef for five days in half vinegar, half water with spices, onions, and carrots. Then roast until brown. Take two tablespoons flour, add to the mixture and let the whole smother for two hours. Season the thickened I sauce with currants, cream, and sauce. Chef F. BoscHEN, S.S. Berlin, North German Lloyd Line Queen Soup Stew a fowl cut in pieces, and prepare a good broth with the usual seasoning. When the fowl is tender, take the meat from the breast and the rest of the white meat from the bones. After removing the skin, mince it very fine and put in a mortar. Pound fine with the yolks of three or four hard-boiled eggs. Strain the broth, add two white rolls cut in slices, which have INTERNATIONAL RECIPES 321 first been faioinied li^tly in the ovm. Thai, add tht meat and e^ \x)Iks, pat tbe idiole tbioag^ a fine sieve and save tbe soap with toasted idiite roPs cat in cubes and biowned in the pan. Chef S. BassA, Htid Tibmas, TSboas, Fdcstiue Roast Leg of Veal The veal must not be pounded, or it will be stnogy. Pot in a baking pan slices of poik, omoDS, carrots, and about one- quarter pound butter. Whoi the butta has become \ay hot, put in it the leg of veaL Whei niody biowned add from time to time a little boiling mXet. WiUi the giavy made thus, baste frequently, turning the roast. If the bone of the kg is 1^ irith the roast, it wiQ add to its flavor. Time for roasting two to three hours. Chef S. BosKA, Hotd Ttberias, Tibaias, Palestine Veal Cutlets Cut the veal cutlets horiaontaDy in two, leaving them at- tached to the bone. Flatten the two halves and fill cuoe of them entirdy with very thin shoes of tmflSe. Place the two halves upon each otho*. Beat them all around with the bac^ of the knife. Cover \rith egg, butter, and l»ead crumbs. Fry slowly in butter on both sides and bake for five minutes in the oven. Chef .\ixs£.\NDRO Cedrim. 5-S. Conle Gnmde, Lloyd Sabando Line Chicken Cutlets Dip the pieces <st ctadkesa. in butto-, ronnd off on top with mushroom pur6e, cover with egg and fresh bread. Fry in butter. Arrange on half a tomato with saooe. Sauce may be flavored with a cooking wine. Chef Alessaxdro Cedrixi, 5-S. CohU Gramie^ Uoyd Sabando line 322 THE INTERNATIONAL COOK BOOK Sweetbreads Braise one or more veal sweetbreads with butter, a little onion, or juniper. Soak in cooking wine, let boil gently till half the liquid is gone, bake in a baking dish, and pour sauce over it. Cut bananas in disks one inch thick, glaze, flour them, then dip in egg. Bake them with fresh butter. Place the bananas on the sweetbreads. Place platter in the oven for a moment and serve very hot. Chef Alessandro Cedrini, S.S. Coyite Grande, Lloyd Sabaudo Line Broth with Truffles