The international cook book

Use Ise lobsters (known to be the best of their kind throughout the Empire, Japan). Cook lobster and remove the shells, leaving only the tails. After meat is diced place lobsters back in the shells. To decorate, cut the tail part in the shape of a peony, adding thereto a few leaves of the real plant. Chef Kyutaro Hisatomi, Tlie Nara Hotel, Nara, Japan Fresh Pineapple, Hawaii Cut off the top of the pineapple and about one-half inch of the bottom. Remove the meat without cutting the rind. Chop the pineapple meat fine and mix with fresh almonds, strawberry ice cream, and one-half pint whipped cream. Then place the mixtvue back in the pineapple rind and put back the top and bottom layers which were cut off in the beginning. Serve in glass bowl surrounded with chopped ice. Chef Ernest Hunziker, S.S. Leviathan, United States Lines 334 THE INTERNATIONAL COOK BOOK Lobster a la Newburg Dice fresh lobster meat and place in saute pan with butter seasoned with salt, pepper, and paprika. Braise the same for two minutes. Add one glass of thick fresh cream and heat until boiling. Then add yolks of two eggs mixed with one-quarter glass cream and one-quarter glass cooking sherry wine. Serve in chafing dish. Chef Ernest Hunziker, S.S. Leviathan, United States Lines Oysters a la Casino Place oyster in the deep half of shell, place one tablespoon oyster butter on oyster with one slice of bacon. Then place in a hot oven until baked. Serve with lemon. Oyster butter: Mix fresh butter and red and green peppers, walnuts, mushrooms, and parsley together. Then add salt, pepper, paprika, one teaspoon sauce, and one tablespoon of cracker dust. Place in ice box to harden. Chef Ernest Hunziker, S.S. Leviathan, United States Lines Homard Danincy Remove the flesh from one-half lobster. Dry the shell and fill with sliced tomatoes, mushrooms, and lobster alternately. Cover with sauce, place under the grill until light brown. Chef A. Jammes, Central Hotel, Glasgow, Scotland Noisette of Lamb Fry lamb. Serve on heart-shaped pieces of fried bread, sur- mounted with slices of artichoke. Garnish with tomatoes baked with butter, and fried ball potatoes. Serve with truffle sauce. Chef A. Jammes, Central Hotel, Glasgow, Scotland Hot Souffle Boil a fowl. Remove the fillets. Fill cavity with chicken stuffing. Decorate when cooked by placing the fillets on top INTERNATIONAL RECIPES 335 the stuffing, also collops of foie gras, and button mushrooms. Garnish with tartlets filled with cucumbers fried in bread cnmibs and cream sauce whipped with foie gras and the juice of the truffles. Chef A. Jammes, Central Hotel, Glasgow, Scotland Stuffed Capon Bake capon and stuff with one-half pound rice, one-quarter pound goose liver, one-quarter pound truffles cut in sUces, cooked in chicken stock. WTien cooked make a sauce from the stock. Put this sauce over the capon and decorate with ox tongue. Garnish with mushrooms and lamb sweetbreads. Chef Kern, 5.5". Empress of Australia, Canadian Pacific Railway Company- River Trout en Casserole Roll a fresh trout in butter, mix with pvueeof fresh mushrooms, chopped parsley, puree of pistachio nuts, and white cooking wine. Roll up in oiled paper and bake in casserole in medium oven. Serve with browned butter and boiled potatoes. Chef Kern, 5.5. Empress of Australia, Canadian Pacific Railway Company Royal Hawaiian Chicken Fricassee