The international cook book

Use eight poached eggs, cooled. Make a stuffing of chopped chicken, bread crimabs, white celery hearts, and an apple. Season and thicken with cream. Take eight lettuce hearts, put a little stuffing in center, poached egg on top; on this pour mayonnaise. Place around the dish slices of peeled tomatoes, sHce of truffle, and chopped parsley. Chef George Dhoyer, 5.5. Statendam, Holland-America Line Capon, "Edith" Take a very fine capon and separate the bone from the breast. Make a dressing of liver, fresh mushrooms, chopped parsley. Chop fine and season to taste. Then stuff the capon with this dressing. At bottom of the casserole put sliced carrots, onions, parsley sprigs, a good piece of butter. Place capon on top and bake in rather hot oven (400° F.) for fifty minutes in a covered casserole. When done, take up capon, taking care to keep it hot. With a fork pierce the bottom of the casserole to loosen the vegetables, add a pint of heavy cream, boil down, strain. Add more butter, mix well. Pour the sauce over the capon and add a dash of paprika before serving. Chef George Dhoyer, S.S. Statendam, Holland-America Line Pheasant a la Perigueux See that the pheasants are not too gamey. Break the breast bones and fill the empty breasts with forcemeat made with chickens' liver and truffles. Truss birds with legs inside and cover breasts with chopped bacon. Wrap each bird in buttered INTERNATIONAL RECIPES 325 paper, tied with string. Cook for about forty-five minutes. When cooked, take off papers and serve ■w'ith sauce. Chef Harry Duke, S.S. President Madison, American Mail Line Corned Potatoes Take sufficient boiled potatoes for the number to be served. Chop into small pieces similar size to lyonnaise or saute pota- toes. Add fresh corn stripped from the cob. Onions chopped very small. Mix well, adding a little chopped parsley. Fry in butter and serve in scallop dishes. Serve very hot. Chef Harry Duke, S.S. President Madison, American Mail Line Tsing Tao Cocktail Preserved figs Preserved pears Chop the fruit into very small pieces as the base of the cock- tail using about a dessert spoonful of the mixture to each cock- tail. Add lemon juice to taste. Equal parts of each fruit juice to fill the cocktail glass. Serve very cold with chopped ice in the underliner. Chef Harry Duke, S.S. President Madison, American Mail Line Saddle of Hare Cook a saddle of hare on a quick fire for twelve minutes. Then remove saddle from pan and glaze the pan with tarragon vinegar and serve the saddle with mashed chestnuts and cream. Chef Louis Duperoux, Adelphi Hotel, Liverpool, England Chicken Saute Saucerre Cut one good spring chicken into four pieces, salt and pepper to taste and cook in butter for ten minutes, afterwards turning over to cook for another ten minutes. Glaze with a large glass of cooking wine. Add shallots and garnish with tomatoes. Chef Louis Duperoux, Adelphi Hotel, Liverpool, England 326 THE INTERNATIONAL COOK BOOK River Trout Salt and pepper on both sides one trout (about one pound) and put in a dish to cook with minced vegetables. Add one glass of cooking wine and a small quantity of butter. Cook very slowly for twenty minutes. Pour ofE the stock, add melted butter, and serve very hot. Chef Louis Duperoux, Adelphi Hotel, Liverpool, England Duck in Aspic