The international cook book

Truss the bird as for an entree, roast with smaU glazed onions and cooked mushroom heads. SwiU the pan with cooking wine, reduce, coat the partridges with the wine and gra\-y, cook eight minutes longer, until the game is glazed, and serve. Chef Newhouse, Gleneagles Hotel, Perthshire, Scotland Pigeons a la Noel Split in halves, flatten, fr>- in butter. Let cool. Coat with forcemeat and chopped truffles. Poach in oven and remove to a dish. Surround with veal sweetbreads dipped in egg, cnmibed, and cooked in butter. Garnish with mushrooms and sliced fowls' livers tossed in butter with a little brown sauce added. Chef Newhouse, Gleneagles Hotel, Per Lhshire, Scotland Grilled Chicken Split squab chicken, broil, dress on toast, with a slice of broiled Virginia ham. Garnish with asparagus tips and souffle potatoes. Serve with water cress and sauce. Chef Henui ODLA.U, Banf Springs Hotel, Banff, Canada Breast of Chicken with Truffles Season the breast with paprika, saute with slice of Virginia ham, fresh mushrooms, and butter. Moisten with heavy cream and let boil until the breast is cooked. Then remove from fire, 344 THE INTERNATIONAL COOK BOOK cook down the sauce, dress the breast meat on croutons with ham and mushrooms. Serve with truffles and sauce. Chef Henui Odiau, Banf Springs Hotel, Banff, Canada Venison Medaillon Take two small venison steaks and lard and season with salt and paprika. Then roast the same in butter with two sUces of fresh goose Uver, which has been seasoned with salt and pepper. When done place the steaks on a round platter and the goose hver on top. Top with a glazed truffle. Garnish with stewed green peppers cut in halves, the one half fflled with cherries, the other half with green shell beans. Chef Jacob Pees, Coblenzer Hof Hotel, Coblenz, Germany Frascati Melon Cut off the top of the melon and cut what is scooped out into thin slices. Soak these in cooking rum and sugar and add slices of oranges, bananas, pears, and halved peaches. Stuff the melon with this mixture, cover with a meringue mixture. Heat in the oven and serve with dry pasties. Chef Jacob Pees, Coblenzer Hof Hotel, Coblenz, Gennany Rolled Fillet of Sole Wash twenty large potatoes and bake in the oven. Cut off the top of each and hollow them out. Cut five one-half pound soles into fillets and fill the fillets with forcemeat, roll, and "poach." Then cut a pound of fresh mushrooms in slices and stew them. Mix with a spoonful of bechamel sauce and fill the potatoes with this mixture. Place the rolled soles on top. Cover the whole with sauce, which has been cooked with the bechamel and mushroom Hquid. Shortly before serving, put the fish in the oven for ten minutes. Chef Jacob Pies, Coblenzer Hof Hotel, Coblenz, Germany INTERNATIONAL RECIPES 345 Braised Cabbage Wash cabbage and cook in boiling water with a little salt until tender. Then strain. Butter a small pie dish and cover the bottom with cabbage. Then add a layer of sausage meat and then another layer of cabbage. Lay small pieces of bacon on top. Sprinkle with a little butter and bake in an oven for twenty minutes. Chef John Pearse, S.S. Majestic, White Star Line Tomato, Baked 1 quart bread crumbs i ounce butter 4 boiled onions i pound sliced tomatoes Salt and pepper to taste K pint milk 2 eggs Other seasoning if desired