The international cook book

Chef A. ALu-LE, Per a Palace Hotel, Constantinople, Turkey Turkish Pilaff Fry four small onions bro^Ti in butter. Add cup of cooked rice, fill with broth, and let boil for fifteen minutes. Vermicelli and currants may also be added. Frj' in butter chicken liver, chicken, brains, or baked eggplant cut in smaU pieces. Any of these may be added to the rice. A little tomato puree adds piquancy. Chef A. Malle, Pera Palace Hotel, Constantinople, Turkey "•'Sish Kebab " To slices of lamb add onion, peppers chopped fine, and toma- toes. Place the slices on skewers and grill. Chef A. Malle, Pera Palace Hotel, Constantinople, Turkey Salmon Supreme Place the sHce of salmon on herbs, soak in cooking wine twice its height. Braise gently and glaze at the last minute. Surround with forcemeat balls (small) heads of mushrooms, strips of truffles (breaded), and crabs. Serve with sauce. Chef Baptiste Monxeer, Grand Xoicoel Hotel, Lyon, France Indian Curry Cut up in pieces a shoulder of mutton. Let cook till half done with chopped onions, salt, and a pinch of curry powder. When 340 THE INTERNATIONAL COOK BOOK the onions commence to change color, sprinkle the pieces with flour. Let this boil for a moment, then soak with one and one- half pints cocoanut milk and boil gently for one and one-half hours. Ten minutes before serving add apples. Arrange in timbales and serve at the same time a timbale of rice. Chef Baptiste Monnier, Grand Nouvel Hotel, Lyon, France Fruit Cake (Grand Nouvel Hotel) Mix in a pan two and one-half cups sugar with eighteen eggs. Heat slightly. When the paste gets thick, mix two and one-half cups flour, one and three-quarters cups butter, one-half cup powdered almonds, and the juice of two lemons. Put the mixture into buttered moulds, sprinkle with flour and bake in a moderate oven. Cut the cake in three sheets and soak each sheet with cooking wine and fill with chopped pineapple ; cover with apricots. Glaze the cake with rose fondant and place around it chopped toasted almonds. Make a decoration with slices of pineapple cut in lozenge form and candied black cherries and the inscription "Grand Nouvel Hotel." Chef Baptiste Monnier, Grand Nouvel Hotel, Lyon, France Pullet with Sauce Supreme Take a young fat pullet. Cut it up as for frying, and divide the legs in two pieces; season with salt and pepper, cook in butter without allowing it to change color and above all without letting the butter get "blackened." When the preparation is half done, sprinkle the pieces with a very finely chopped onion. When the onion has become slightly cooked, moisten with a small glass of rum extract and a good glass of white cooking wine. Let boil down to half and add two cups of fresh cream, allowing it to simmer for about fifteen minutes. Take the pieces of meat and put them on a serving platter, keeping them hot and covered. Have the following garnish prepared sep- arately: small glazed onions, ripe mushrooms fried in butter. Potatoes in the form of large olives, which can be strewn on the chicken. Complete the sauce and cover the whole, very hot. INTERNATIONAL RECIPES 341 Finallj^ garnish around the platter with fine crabs cx)oked, inter- spersing with small pieces of apples cut in the shape of hazel nuts and fried, just before serving, in butter. Sprinkle with a httle tarragon and chopped chives then ser\-e boiling hot.