The international cook book

Take six tomatoes, cut them at the top to make a cover, scoop out the inside. Fill with rice which has been soaked in tomato juice, parsley, and garlic, and seasoned with salt and pepper. Put a good portion of this filling in each tomato, put on the cover and bake in the oven for three-quarters of an hour. Chef A. Thrc, Hotel Excelsior, Rome, Italy Timbale Milanaise Grease a charlotte mould well with butter. Cut small, rec- tangular pieces of bread from the inside of the loaf. Dip this in melted butter and arrange around the sides and the base of the mould. Meanwhile, cut up some apples and boil them with sugar, a little cinnamon, the rind of one-half lemon and raisins. Add a little apricot marmalade, not very juicy. Fill up the mould. Cover with a layer of the soft part of the bread. Bake three- 352 THE INTERNATIONAL COOK BOOK quarters of an hour in a rather hot oven. Serve with apricot sauce. Chef A. TuRC, Hotel Excelsior, Rome, Italy Tropical Salad Place a slice of pineapple on a lettuce leaf and add a slice of tomato in the center. Around the salad arrange quarters of grapefruit and decorate with whipped cream and chopped walnuts. Serve Thousand Island dressing on the side. Chef Maurice Vane, The Fort Garry Hotel, Winnipeg, Canada Cold Stuffed Lobster Cut cooked lobster in the center lengthwise. Remove con- tents and wash the shell. Dice. Season lightly, add cocktail sauce, and refill the shell. Cover with round sUces of lobster and alternate layers of red and green peppers. Garnish with lemon slices and halves of hard-boiled eggs. Fish jelly chopped fine may be used as an additional decoration. Chef Maurice Vane, The Fort Garry Hotel, Winnipeg, Canada Soup of Veal Sweetbread Put a veal sweetbread on the fire with one pint of water untU it boils. Then let cool and cut in small dice. Steam in a casserole two small onions cut in dice, one celery cut likewise with two tablespoons fresh butter. Add to the cut sweetbread. Let the whole bake through from five to ten minutes. Pour over it three pints of broth or hot water. Cook two pounds veal bones with the above, and take the bones out after cooking one hour. Season with salt, pepper, and nutmeg. Stir two to three egg yolks with one cup sweet cream and add to the soup, stirring constantly. Serve with white bread cut in small strips and fried in butter. Serves five to ten persons. Chef Karl Vetter, Hotel Tyrol, Innsbruck, Austria Eggs with Cream Sauce Boil hard ten eggs and let stand in cold water for eight min- utes. Shell and put into hot salt water again before serving. INTERNATIONAL RECIPES 353 Cut with egg cutter in small pieces, spread in a deep dish, and pour over the following sauce: Melt in a casserole three tablespoons butter and stir in three tablespoons flour; pour on this one pint boiling milk and cook five minutes. Season vriih salt and pepper and one-half pint sweet cream and one tablespoon butter, beaten while hot. Pour over the sliced eggs. Serves five or six persons. Chef Karl Vetter, Hotel Tyrol, Innsbriick, Austria Salmon and Mushrooms Take two slices of salmon one and one-half inches thick, salt, and let stand for one-half hour. Then moisten them with a Uttle milk, strew thickly with flour, and fry in melted butter with a Httle oHve oil, untU the backbone can be easily removed. Then prepare the following sauce: