The international cook book

Take two pounds white cabbage and slice small. Add one pound onions (chopped), one pound bacon (diced), one poimd apples (sliced). Mix together, add one quart water, or stock, and braise. Add the juice of one pound red beetroot, one table- spoon vinegar, and one pound of cream. Serve very hot. Chef Paul Germain, S^. Bdgenland, Red Star Line Japanese Tenderloui Steak (Four Persons) Cut one pound tenderloin in thick, narrow strips. Mix two pounds string beans, cabbage, carrots, onions (thick slices). Heat iron pan and add beef fat, cooking meat slightly first. Then add vegetables, pouring over all a Httle water. Add seasoning with salt and sauce. Cook imtil done through. Hard-boUed eggs may be served with the meat and vegetables if desired. Chef Paul Germain, S.S. Bdgenland, Red Star Line Sweetbread Supreme Select a few calf sweetbreads and soak them in fresh water and blanch them. WTien cold, lay between two boards so as to press them gently, then lard them with bacon and truffles. Fry slowly in butter, add a glass of cooking wine, reduce the stock to half, then add some fresh cream, a little cayenne, truffles and mush- rooms. WTien cooked, serve on toast around a timbale of asparagus tips and place the truffles and mushrooms around the whole. Chef Guillaume Guillou, Australia Hotel, Sydney, Australia 1/4 Cyleasani (c^haiigc jroni ihc Cisiial LHi ^Icocioolc cJ^imiei- INTERNATIONAL RECIPES 329 Quails Italian Bone quails and stuff with chicken-liver forcemeat. Cook them in a succulent veal stock with addition of a glass of cooking sherry. When cold, coat them with a brown sauce prepared from the stock with which the quails have been cooked. Decorate the breast and sprinkle with aspic. Dress the quails around a timbale of salad. Chef GuiLLAUME GuiLLOU, Australia Hotel, Sydney, Australia Pigeon a la Mode Normandy Fry a chopped onion in butter, add some chicken liver and bacon cut in dice and a little spice. Press all through a sieve. To this add a few raisins and bread crumbs and a glass of cook- ing wine. Stuff squabs with this preparation; cook gently for twenty-five minutes. Dress them on toasted bread spread with the first preparation and garnish with quartered apples fried in butter and braised chestnuts. Add sauce. Chef GuTLLAUME GuiLLOU, Australia Hotel, Sydney, Australia Poached Eggs, Spanish Style Place poached eggs on a dish and garnish with one-half tomato broiled, braised green peppers, and one-half glass boiled rice. A garnish of small fried sausage may also be served. Chef Max Guttera, Grand Hotel Elefant, Graz, Austria Ragout of Fish Fry some finely chopped onions golden yellow. Add green peppers cut in dice and peeled tomatoes. Pour over them broth. Take boned raw fish cut in slices and thin sUces of small mush- rooms and let stew gently until done. Mix all ingredients to- gether, add raw apples, stew for fifteen minutes and serve. Chef Max Guttera, Grand Hotel Elefant, Graz, Austria Artichokes, Savory Remove the outer leaves from the artichokes, cut off the tips and pull them apart. Put six tablespoons of oil in a dish, 330 THE INTERNATIONAL COOK BOOK