The international cook book

Put a capon in cold water, enough to cover it, add a little salt and cook for about two hours. Then take out the capon and put in four ounces vermicelli and one piece of mace. Mean- while bone the capon, cut in pieces and put back in the broth together with little balls of calves' meat. Chef David de Haay, S.S. Volendam, Holland-America Line Apricot Dumplings Cut in pieces eight ounces butter and mix with eight ounces flour. Add a little water and roll out a paste. Let it settle for 332 THE INTERNATIONAL COOK BOOK about ten minutes. Repeat the process three times. Hollow out the apricots and fill with almond paste. Then cut the dough that is rolled out as thick as a silver dollar in square pieces so as to roll the whole apricot in it. Cover this with egg yolk, and let bake slowly in the oven. Serve with apricot sauce. Add a little cooking rum, if desired. The sauce should be poured over when warm. Chef David de Haay, S.S. Volendam, Holland-America Line Braised Ox Tongue Cook the tongue in water until tender, add one onion, one carrot, one sprig thyme, and a piece of whole mace. Stew sep- arately one pound tomatoes and a little of the tongue stock together. When thoroughly stewed, rub through a sieve. Then bring the sauce to a boil, add a little arrowroot mixed with water, and let simmer until it has a thick, glazed appearance. Add salt, pepper, two tablespoons tomato ketchup, one table- spoon malt vinegar, and a pinch of sugar. Beat into the sauce one ounce butter, after removing from the stove. Cut the tongue in slices. Cook some fresh garden peas in water with a sprig of mint and a lump of sugar. Strain, place peas in the center of the dish, lay the slices of tongue around the base of the peas and pour the sauce over the sliced tongue. Serve with creamed mashed potatoes in a separate dish. Chef William H. HLasel, SS. Adriatic, White Star Line. Casserole Fish Stew the fish in a cup of water and two cups of milk in a cas- serole dish. Add seasoning, finely chopped carrots, and onions, and stew slowly for three-quarters of an hour until the fish and vegetables are quite tender. Mix two tablespoons flour with a little cold milk into a smooth paste and pour into the dish, stirring constantly to prevent the liquid from becoming lumpy and melt into the contents one-half ounce butter and serve. Add grated cheese to the sauce. Chef Willdui H. Hasel, 5.5". Adriatic, White Star Line INTERNATIONAL RECIPES 333 Stuffed Shoulder of Lamb Bone a shoulder of lamb. When boned rub the inside of the shoulder with garlic pod. Stuff with a forcemeat of minced half- cooked liver, chopped onions, three ounces sultanas, eight stoned chopped prunes, two ounces bread crumbs, pepper, salt, grated lemon rind, and a little chopped sage. Mix the ingredients of the forcemeat well. Put some dripping on the lamb and roast, bast- ing it well. Serve with brown gra\'y, roast potatoes, garden peas, seasoned with a little chopped mint butter, and salt. Chef William H. Hasel, 5.5. Adriatic, White Star Line Pudding Tri-Color Use strawberry flavoring for the red, powdered green tea for the blue, and chocolate for the black. Divide tapioca or egg pudding in three parts, using the above colors. Let harden in separate moulds and arrange in layers. Any other color scheme may be used. Chef Kyutaro Hisatomi, The Nara Hotel, Nara, Japan Lobster with Peony Sauce