The international cook book

Arrange the finely hashed duck in a glass dish and place the browned breasts of duck on top. Cover with a jelly flavored with cooking port and garnish with orange cut in quarters. Chef A. EcKERT, Hotel Bellevue, Dresden, Germany Puff-Paste Boats Fill boats of puff paste with a forcemeat of lobster spread with a mixture of cheese and egg and bake in a quick oven. Chef A. EcKERT, Hotel Bellevue, Dresden, Germany Breast of Chicken Take the breast of chicken and brown in butter. Arrange in a circle on a dish. Garnish in the center with a mixture made of kidneys, mushroom buttons, and small truffle dumplings. Serve with an appetizing sauce. Chef A. EcKERT, Hotel Bellevue, Dresden, Germany Savory Goose with Sauce Take a fat goose and pluck it; draw it and singe it. Let it cook from three to four hours in salted water, to which has been added all the vegetables and seasoning used for stew; the time of cooking depends upon the age of the goose. When the goose has been thoroughly cooked, take it off the fire and let it cool; then cut it in pieces of about four to five inches square. Dip these pieces in a well-beaten egg, then in bread crumbs. Then let them roast in fresh butter till nicely brown. In the meanwhile blend a tablespoon of flour with the same INTERNATIONAL RECIPES 327 amount of butter, add one clove of garlic finely chopped, pepper, salt, and grated nutmeg and moisten v>-ith one and one-half cups of good sweet cream. Cook until thick. This gra\y must be well mixed and tasty. Pour over the pieces of hot goose and serve. Chef Gaston Feileland, Hotel du Golf, Deau\-ille, France Crab Meat Chateau Chop one-half green pepper and iry in saucepan for a few minutes. Add crab meat and let saute on a slow fire for ten minutes. Place in an au gratin dish. Cover with sauce. Sauce: five tablespoons butter and one tablespoon flour. Warm this in pan for five minutes. Pour over it a little milk to thicken sauce, add one tablespoon Parmesan cheese, salt, pepper, and paprika. Pour this sauce over the crab meat, sprinkle with Parmesan cheese. Then bake in quick oven (400° F.) until brown. Chef A. Franchi, Chateau Laurier, Ottawa, Canada Fresh Haddock, Poor Man Style Bone the haddock, cut in individual portions. Add a Httle salt and vinegar and let boil. Slice onions and fry in butter. Add a few drops of vinegar and pour browned butter over the fish and onions and serve. Chef A. Franchi, Chateau Laurier, Ottawa, Canada Chateau Laurier Salad Take lettuce leaf, place on it julienne of celery, three sliced tomatoes, sliced pickles, and walnuts. Pour over salad mayon- naise dressing with paprika. Chef A. Franchi, Chateau Laurier, Ottawa, Canada Creamed Fried Lobster (Twelve Persons) Halve six large live lobsters, and cook in oil. Mix one-quarter pound onion, one-quarter pound carrots, one-quarter pound red and green peppers (diced small), pinch of powdered thyme and 328 THE INTERNATIONAL COOK BOOK bay leaves. Cook in butter and lay lobsters on top, adding five cups fish stock. Steam for fifteen minutes. Place lobsters on dish. Reduce stock to thick creamy consistency and add one- q\iarter cup heavy cream. Pour the sauce over the lobsters and serve very hot. Chef Paux Germain, S.S. Bdgenland, Red Star Line Russian Soup (Six Persons)