Peel and slice some young vegetable marrow. Saute in
butter, and when cooked, add some peeled and chopped toma-
toes> chopped parsley, salt, and pepper. Place this stew in an
"au gratin" pan, sprinkle with grated cheese, and bake.
Chef Carlo Scarabelli, Jasper Park Lodge, Jasper, Canada
Orange Surprise
Cut a cover from the orange at three-quarters of its height,
and scoop out the rind. Fill with orange ice and cover with
meringue. Then place the oranges on cracked ice. Later put
them for a second or two in a hot oven to color quickly. Place
the covers on them and put on top of drawn sugar (threaded).
Chef Karl Schneider, 5'.5. New York,
Hamburg-American Line
Stephanie Omelette
• Put an omelette souffle mixture in buttered frying pan. Place
in moderate oven, not hot enough to color omelette. Spread
over the omelette fruit jelly, fold in omelette form, sprinkle with
powdered sugar, and glaze quickly in hot oven. Do not let the
mixture get too heavy.
Chef Karl Schneider, S.S. New York, Hamburg-American Line
Strawberries Romanoff
Crush the strawberries. Arrange them in a deep crystal dish
on a layer of vanilla parfait. Decorate with bars of cream. Dot
350 THE INTERNATIONAL COOK BOOK
with candied violets. Serve with small cakes or cookies arranged
in a sugar basket.
Chef[KARL Schneider, S.S. New York, Hamburg-American Line
Nuts of Lamb
Fry small pieces of lamb in butter. Lay them on flat shells
of puff paste mixed with goose Uver. Arrange in a ring on a
round platter. In the center place green asparagus tips. Cover
the lamb nuts with their own broth and lay on each a slice of
tomato.
Chef W. ScHULZE, Hotel Atlantic, Hamburg, Germany
Mutton Cutlets
Boil six potatoes in their skins and when done slice, not too
thin. Fry olive rings in butter, mix with the potatoes, and form
a ragout with sauce. Put this ragout in a casserole, arrange the
cutlets on it after sauteeing well in butter. Pour over the cutlets
the broth after reducing it one-half. Bake until done.
Chef W. ScHULZE, Hotel Atlantic, Hamburg, Germany
Rolls of Sole
Spread the fillets of sole out flat, fold them together, and fry
in butter. Prepare a lobster American style, cut in pieces and
make into a ragout with vegetables and sauce. Arrange fillets
in the center of a platter and strew with cheese. Place portions
of the lobster ragout about the fillets of sole and garnish with
glazed potatoes.
Chef W. ScHULZE, Hotel Atlantic, Hambiurg, Germany
Stuffed Lobster
Cook lobster. Season well \\'ith salt and paprika. Stew in
cream, finish with egg yolk and glass of cooking sherry. Refill
the shell with the mixture and cover with a thick sauce. Sprinkle
INTERNATIONAL RECIPES 351
with Parmesan cheese and glaze. Garnish when serving with
slices of truffles.
Chef Simon, S.S. Empress of France,
Canadian Pacific Railway Company
Salad Montclair
Remove the meat from one-half a grapefruit and fill shell with
grapefruit and celery diced. Garnish with maraschino cherries.
Serve with French or cream dressing.
Chef Simon, S.S. Empress of France,
Canadian Pacific Railway Company
Artichokes a I'ltalienne
Cut artichokes in twos or fours. Peel, remove the interior,
and arrange in a stewpan with oil and half a clove of garlic.
Let it stew, add two fresh tomatoes mashed and let the whole
braise, until the sauce is well boiled down.
Chef A. Tunc, Hotel Excelsior, Rome,[ltaly
Tomato and Rice
Page 147
Presented as published in 1929. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Peel and slice some young vegetable marrow. Saute in
butter, and when cooked, add some peeled and chopped toma-
toes> chopped parsley, salt, and pepper. Place this stew in an
"au gratin" pan, sprinkle with grated cheese, and bake.
Chef Carlo Scarabelli, Jasper Park Lodge, Jasper, Canada
Orange Surprise
Cut a cover from the orange at three-quarters of its height,
and scoop out the rind. Fill with orange ice and cover with
meringue. Then place the oranges on cracked ice. Later put
them for a second or two in a hot oven to color quickly. Place
the covers on them and put on top of drawn sugar (threaded).
Chef Karl Schneider, 5'.5. New York,
Hamburg-American Line
Stephanie Omelette
• Put an omelette souffle mixture in buttered frying pan. Place
in moderate oven, not hot enough to color omelette. Spread
over the omelette fruit jelly, fold in omelette form, sprinkle with
powdered sugar, and glaze quickly in hot oven. Do not let the
mixture get too heavy.
Chef Karl Schneider, S.S. New York, Hamburg-American Line
Strawberries Romanoff
Crush the strawberries. Arrange them in a deep crystal dish
on a layer of vanilla parfait. Decorate with bars of cream. Dot
350 THE INTERNATIONAL COOK BOOK
with candied violets. Serve with small cakes or cookies arranged
in a sugar basket.
Chef[KARL Schneider, S.S. New York, Hamburg-American Line
Nuts of Lamb
Fry small pieces of lamb in butter. Lay them on flat shells
of puff paste mixed with goose Uver. Arrange in a ring on a
round platter. In the center place green asparagus tips. Cover
the lamb nuts with their own broth and lay on each a slice of
tomato.
Chef W. ScHULZE, Hotel Atlantic, Hamburg, Germany
Mutton Cutlets
Boil six potatoes in their skins and when done slice, not too
thin. Fry olive rings in butter, mix with the potatoes, and form
a ragout with sauce. Put this ragout in a casserole, arrange the
cutlets on it after sauteeing well in butter. Pour over the cutlets
the broth after reducing it one-half. Bake until done.
Chef W. ScHULZE, Hotel Atlantic, Hamburg, Germany
Rolls of Sole
Spread the fillets of sole out flat, fold them together, and fry
in butter. Prepare a lobster American style, cut in pieces and
make into a ragout with vegetables and sauce. Arrange fillets
in the center of a platter and strew with cheese. Place portions
of the lobster ragout about the fillets of sole and garnish with
glazed potatoes.
Chef W. ScHULZE, Hotel Atlantic, Hambiurg, Germany
Stuffed Lobster
Cook lobster. Season well \\'ith salt and paprika. Stew in
cream, finish with egg yolk and glass of cooking sherry. Refill
the shell with the mixture and cover with a thick sauce. Sprinkle
INTERNATIONAL RECIPES 351
with Parmesan cheese and glaze. Garnish when serving with
slices of truffles.
Chef Simon, S.S. Empress of France,
Canadian Pacific Railway Company
Salad Montclair
Remove the meat from one-half a grapefruit and fill shell with
grapefruit and celery diced. Garnish with maraschino cherries.
Serve with French or cream dressing.
Chef Simon, S.S. Empress of France,
Canadian Pacific Railway Company
Artichokes a I'ltalienne
Cut artichokes in twos or fours. Peel, remove the interior,
and arrange in a stewpan with oil and half a clove of garlic.
Let it stew, add two fresh tomatoes mashed and let the whole
braise, until the sauce is well boiled down.
Chef A. Tunc, Hotel Excelsior, Rome,[ltaly
Tomato and Rice