The international cook book

Cook a young turkey in salted water until tender. Strain. Add a little rice and cook thirty minutes. Add one yolk of egg beaten slightly and one cup of cream. Heat and serve in cups either hot or iced. Top with shreds of truffles. Chef Enrico Comoglio, Grand Eotd, Venice, Italy Guinea Hen with Sauce Dress a young guinea hen. Put into a baking dish with fresh mushrooms and butter. Add a little stock. Cook until hen is tender. Remove hen. Add some cooking wine to stock and cook until reduced one third. Add cream and butter. Pour hot sauce into dish. Add guinea hen. Cover hen with layer of truffles. Cover. Heat. Serve hot. Chef Enrico Comoglio, Grand Eotd, Venice, Italy Capon with Truffles and Mushrooms Take a fat pullet and stuff with one-half pound bread cnmibs and one-half pound mashed goose Uver. Cover vdlh truffles and braise in an earthenware pot. When done, lay out on oval dish and surround with white truffles and fresh mushrooms. Reheat liquid and add a glassful of cooking wine. Reduce and add a little chicken stock (strain and thicken, if necessary). Pour over cooked capon. Chef Eugene Cordier, S.S. Rochambcau, French Line INTERNATIONAL RECIPES 323 Fish with Vegetables The fish generally used for the bouillabaisse are — whitings, mullet, and lobster. Cut large fish into slices and leave small ones whole. Mix in a casserole one-half pound small onions, one-quarter pound white part of leeks chopped, two good- sized tomatoes cut up, a mashed clove of garlic, one tablespoon parsley chopped fine, and a pinch of saffron, one glass of oil, one laurel leaf, and a Uttle savory. A pinch of fennel may be added, also pepper. To this add fish, one-half tablespoon salt, and water to cover. Cook thirty minutes. Pour the broth on slices of bread arranged on a platter. Place the fish on another platter and surround with slices of lobster or with half -lobsters, according to the kind employed, and vegetables. Serve hot. The fish, the flesh of which is tender like the mullet and the whiting, must be set aside and added to the bouillabaisse when the latter has cooked already seven to eight minutes. Chef GusTAVE CouTANT, Restaurant des AmbassadeurSy Deauville, France Poulet en Cocotte Andre Stuff the chicken with foie gras and bake. Make a gravy with cooking wine and rum extract thickened with foie gras. Garnish with mushrooms and truffles. Chef E. G. Dastugues, Turnberry Hotel, Ayrshire, Scotland Fillet Ailsa Fry the fillet until cooked, add cooking wine and cooking rum for sauce. Dress with asparagus tips in bunches, shced foie gras, potatoes in half -moon shape, and gravy. Chef E. G. Dastugues, Turnberry Hotel, Ayrshire, Scotland Sea Bass, "My Recipe" Clean a sea bass well, leaving the head on. Take the fillets, season with salt and pepper, make a little fish dressing: a mix- ture of onions sauteed in butter. Garnish with parsley. Place bass on platter or pan. Cover with a few chopped fresh mush- 324 THE INTERNATIONAL COOK BOOK rooms, pour on a little cooking wine, add a generous piece of butter, bake in a moderate oven for thirty-five minutes. Add a little lemon juice when done. Serve. Chef George Dhoyer, S.S. Statendam, Holland- America Line "Louisette" Poached Eggs