The international cook book

Take a well cleansed chicken of two or three pounds, cut off the wings and legs. Separate thighs from legs. Cut back in two. Leave breast whole. Retain all skin. Fill a saucepan with cold water. Soak the chicken in this for one hour. Drain. Add one quart of cold water to the chicken. Add two medium onions, three whole cloves, bunch of parsley, bay leaf, thyme, salt, and pepper. Cook the chicken slowly until tender. Mix one quarter pound butter with one-quarter pound flour. Cook until light brown. Add chicken stock and the liquid of two cocoanuts. Bring to a boil. Cook slowly one-half hour. Arrange chicken in casserole. Add three egg yolks to sauce. Heat. Pour over 336 THE INTERNATIONAL COOK BOOK chicken. Garnish with cooked vegetables and sprinkle grated cocoanut over whole. Serve hot. Chef Edgard Kina, Royal Hawaiian Hold, Honolulu, Hawaii Veal Loaf Grind three pounds of veal and three pounds of pork. Add one loaf of bread which has been soaked in milk, two onions, and one dove of garlic chopped fine (saute onion and garlic in butter before adding to meat). Add salt, pepper, nutmeg, and three eggs. Mix thoroughly. Mould into two loaves. Put loaves into pan. Make hollow in top of each loaf. Fill hollow with butter. Bake slowly one hour in a moderate oven. Baste often while cooking. Serve with brown sauce and vegetables. Chef Edgard Kina, Royal Hawaiian Hotel, Honolulu, Hawaii Loin of Pork Hawaiian Take six cutlets from the back of a young pig. Remove the bones. The cutlets should weigh about four ounces each after being trimmed and boned. Put meat into a sauteing pan. Dot with butter. Sprinkle with chopped parsley, thyme, and bay leaves. Season with salt and pepper. Pour pineapple jmce and cider over the meat. Cook in a moderately hot oven fifteen minutes. Turn cutlets and cook untU tender. When done drain off stock. Add one-half pint brown sauce and simmer a few minutes. Strain. Add butter and a little lemon juice. Pour sauce over meat. Serve with puree of hot alligator pear, candied sweet potatoes, and diced pineapple. Sauce may be served in a separate dish if desired. Chef Edgard Kina, Royal Hawaiian Hotel, Honolulu, Hawaii Chicken Grenadine Remove the skin and bones from the breasts of spring chickens. Split each breast without separating. Lay them open on a clean board. Place in a mortar veal forcemeat (two oimces finely chopped raw veal) with an egg yolk and pound to a paste. Rub through a sieve into a bowl and add salt, cayenne, grated INTERNATIONAL RECIPES 337 nutmeg, and chopped truffle, adding gradually two tablespoons cream. Spread the forcemeat evenly in the breasts of chicken. Cook for five minutes sliced mushrooms in butter. Arrange the breasts in the mushroom pan, fry for four minutes, moisten with one-half cup cooking wine and cooking sherry. Cover the pan and let the mixture reduce to one-half its quantity, pour in cream, salt, cayenne. Shuffle the pan and cook. Prepare heart-shaped croutons, place breasts on top of croutons and keep warm. Serve. Chef KmjiRO Kojima, Fujiya Hotel, Miyanoshita, Japan Frogs Legs 6 frogs (each ^ pounds) 2 tablespoons cooking sherry 6 mushrooms 2 tablespoons melted butter i}/2 cups milk 2 tablespoons white cooking wine Cayenne 2 yolks eggs i}4 cups fresh cream 6 pieces toast Grated nutmeg Salt to taste