The international cook book

Fry one-quarter pound bacon in a stewpan. When very hot add two onions chopped fine. Let boil five minutes. Then add four tomatoes skinned. Add potatoes, carrots, turnips, green cabbage, fresh peas, fresh green beans. Soak in boUing water and season with salt. Let boil hard for one-half hour. Add two-thirds cup of spaghetti cut fine, and let boil twenty minutes. Add a handful of grated cheese to the soup, and serve. Chef Adolphe Rouquier, Hotel Negresco, Nice, France Rabbit Fricassee Cut a good-sized rabbit into small pieces, season, put in a frying pan with two ounces butter, two chopped onions, and herbs, and let stew. Dust with two teaspoons flour. Put in the oven for a short time. Soak in the clear broth and let simmer for one hour. When serving, remove the pieces of rabbit, mix the gravy with four egg yolks and the juice of one lemon. Add a few whole small onions and boil. After the onions are soft, garnish with crisp slices of toast. Chef Adolphe Rouquier, Hotel Negresco, Nice, France Chicken Soup a la Turque Brown in a saucepan a quarter of a raw chicken in one ounce butter. Add one ounce raw ham and one sliced onion. Moisten with one quart consomme and one-half pint tomato sauce. Add two tablespoons raw rice, one-half tablespoon salt, half a cut- 348 THE INTERNATIONAL COOK BOOK up green pepper, and one teaspoon of diluted curry. Boil for thirty minutes and serve. Chef A. Salkowski, 5.5. Bremen, North German Lloyd Line Bordeaux Squabs in Compote Singe, draw, and truss, with their legs thrust inside, six fat squabs. Lay them in a saucepan with one tablespoon butter, one onion sliced fine, and one carrot chopped fine. Season with salt, put the lid on the pan, and cook on a good fire for ten minutes. Put in a saucepan six small glazed onions, one medium- sized carrot, cut with a vegetable scoop, one ounce salt pork cut into small pieces, and six cut-up mushrooms. Moisten them with a pint of sauce, and let cook for thirty minutes. Transfer the squabs to this preparation, let cook again for five minutes. Dress the garnishing on a hot dish, arrange the squabs on top, and serve. Chef A. Salkowski, 5.5. Bremen, North German Lloyd Line Tenderloin of Beef a la Bemardi Lard a four-pound piece of tenderloin with very thin pieces of fresh ham and truffles, all cut the same size. Put it in the oven to roast for thirty-five minutes, and then lay it on a dish, trimming the fillets carefully, the larded part being on the top. Pour over one-half pint of good hot madeira-flavored sauce. Garnish with the three artichoke bottoms, filled with hot macedoine, spinach, and game. Chef A. Salkowski, S.S. Bremen, North German Lloyd Line Pineapple Frozen Sandwich Cut sponge cake in triangle, slice in two, and between the slices place a layer of ice cream (vanilla or pineapple) and half a slice of preserved pineapple. Dot the surface with a little whipped cream, and powder with icing sugar. Chef Carlo Scarabelli, Jasper Park Lodge, Jasper, Canada INTERNATIONAL RECIPES 349 Beef Tenderloin Steak Flat the beef tenderloin steak and on one side cut a cross (not too deep) ; fill this with finely chopped green onions, green peppers, horseradish, and butter. Season. Broil on one side and finish cooking under a salamander. Serve with potato chips. Chef Carlo Scarabelli, Jasper Park Lodge, Jasper, Canada Vegetable Marrow