a handful of finely chopped green parsley, a clove of garlic,
a handful of bread crumbs, salt, pepper. Mix all well together
and fill the artichokes. Place them in a ste'VN'pan, one against the
other, add water to the length of two fingers, and let them stew
gently until the water has boiled away and only the oil remains.
The artichokes may be allowed to catch a little on the bottom of
the pot,, as the Hght crust thus formed gives it a deUcious taste.
Chef Max Guttera, Grand Hotel Elefani, Graz, Austria
Braised Beef a la Mcxie
Lard five pounds of rump of beef with fresh larding pork.
Season with salt and pepper and lay in earthen pot. Cover
with half cooking claret, half water. Add one sliced onion, and
one sliced carrot, and allow to stand for twenty-four hours.
Put a tablespoon of melted butter in a casserole and when the
casserole is hot, put in the piece of beef and fry brown on both
sides. Remove beef to a platter. Add to the casserole two table-
spoons butter and two tablespoons flour. Let this become
brown, then add the cooking wine, water, and vegetables used
in the earthen pot. Put the beef in it and simmer until tender.
Place the beef on a platter and strain the sauce through a fine
sieve. Garnish with carrots, onions, and peas.
Chef William Haag, The Macdonald Hotel, Edmonton, Canada
Chocolate Bavarian Cream
Mix the yolks of six eggs with four tablespoons granulated
sugar and two ounces grated chocolate. Add one pint of milk.
Set on fire in double boiler and cook over boiling water. Stii-
till the cream thickens. Dissolve in a little milk a package of
gelatine. Add this to the cream and strain the mixture into a
basin. Place on ice, stirring tUl the mixture begins to set. Then
add one pint of whipped cream. Put a mould on the ice, pour
in the cream, cover with ice. When quite set, turn it out and
serve.
Chef William Ha-a.g, The Macdonald Hotel, Edmonton, Canada
INTERNATIONAL RECIPES 331
Butterscotch Rice Pudding
1 tablespoon gelatine 3 cups milk
)/^ cup rice i cup brown sugar
2 tablespoons butter >2 teaspoon salt
}4 cup cold water
Wash the rice and cook it until nearly done in a double boiler
with two cups of scalded milk and the salt. Meanwhile cook
together in a shallow pan the brown sugar and butter until it
gets very dark brown, but not burnt. Add this to the rice and
milk. Cook until the rice is tender and the caramel melted.
Soften the gelatine in the cold water and then dissolve it in a
cup of hot milk. Pour this into the cooked rice mixture and turn
into a cold wet mould.
Chef William Haag, The Macdonald Hotel, Edmonton, Canada
Almond Pie
Make a paste of one pound brown sugar, one-half pound
butter, and one and one-half pounds flour. Then cover the
bottom and edge of a pie dish •with it, about as thick as your
little finger. Take one-half pound butter and mix with it one-
half pound cut almonds, four eggs, and one ounce flour, and fill
the pie with it. Cover with strips of the paste that is left over
and bake slowly.
Chef David de Haay, S.S. Volendam, Holland-America Line
Chicken Broth
Page 137
Presented as published in 1929. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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a handful of finely chopped green parsley, a clove of garlic,
a handful of bread crumbs, salt, pepper. Mix all well together
and fill the artichokes. Place them in a ste'VN'pan, one against the
other, add water to the length of two fingers, and let them stew
gently until the water has boiled away and only the oil remains.
The artichokes may be allowed to catch a little on the bottom of
the pot,, as the Hght crust thus formed gives it a deUcious taste.
Chef Max Guttera, Grand Hotel Elefani, Graz, Austria
Braised Beef a la Mcxie
Lard five pounds of rump of beef with fresh larding pork.
Season with salt and pepper and lay in earthen pot. Cover
with half cooking claret, half water. Add one sliced onion, and
one sliced carrot, and allow to stand for twenty-four hours.
Put a tablespoon of melted butter in a casserole and when the
casserole is hot, put in the piece of beef and fry brown on both
sides. Remove beef to a platter. Add to the casserole two table-
spoons butter and two tablespoons flour. Let this become
brown, then add the cooking wine, water, and vegetables used
in the earthen pot. Put the beef in it and simmer until tender.
Place the beef on a platter and strain the sauce through a fine
sieve. Garnish with carrots, onions, and peas.
Chef William Haag, The Macdonald Hotel, Edmonton, Canada
Chocolate Bavarian Cream
Mix the yolks of six eggs with four tablespoons granulated
sugar and two ounces grated chocolate. Add one pint of milk.
Set on fire in double boiler and cook over boiling water. Stii-
till the cream thickens. Dissolve in a little milk a package of
gelatine. Add this to the cream and strain the mixture into a
basin. Place on ice, stirring tUl the mixture begins to set. Then
add one pint of whipped cream. Put a mould on the ice, pour
in the cream, cover with ice. When quite set, turn it out and
serve.
Chef William Ha-a.g, The Macdonald Hotel, Edmonton, Canada
INTERNATIONAL RECIPES 331
Butterscotch Rice Pudding
1 tablespoon gelatine 3 cups milk
)/^ cup rice i cup brown sugar
2 tablespoons butter >2 teaspoon salt
}4 cup cold water
Wash the rice and cook it until nearly done in a double boiler
with two cups of scalded milk and the salt. Meanwhile cook
together in a shallow pan the brown sugar and butter until it
gets very dark brown, but not burnt. Add this to the rice and
milk. Cook until the rice is tender and the caramel melted.
Soften the gelatine in the cold water and then dissolve it in a
cup of hot milk. Pour this into the cooked rice mixture and turn
into a cold wet mould.
Chef William Haag, The Macdonald Hotel, Edmonton, Canada
Almond Pie
Make a paste of one pound brown sugar, one-half pound
butter, and one and one-half pounds flour. Then cover the
bottom and edge of a pie dish •with it, about as thick as your
little finger. Take one-half pound butter and mix with it one-
half pound cut almonds, four eggs, and one ounce flour, and fill
the pie with it. Cover with strips of the paste that is left over
and bake slowly.
Chef David de Haay, S.S. Volendam, Holland-America Line
Chicken Broth