The international cook book

Cut and separate fresh frogs legs. Melt butter, add the legs, season with a light sprinkling of salt and cayenne and cook for ten minutes. Pour in cooking sherry and white cooking wine and reduce. Add milk, cream, and grated nutmeg. Mix well and let boil slowly for ten minutes. Add two yolks, and a little fresh cream to the legs. Saute mushrooms in butter and add to the frogs legs mixture. Pour over toast on the dish and sprinkle with parsley. Chef KiNjiRO Kojima, Fujiya Hotel, Miyanoshita, Japan Greek Soup Add to the broth of two fat pullets one-half pound of rice and let it boil for thirty minutes. Beat the yolks of eight eggs with the juice of four lemons and add to the broth. Serve hot. Chef Jean Kriticos, Hotel Grande Bretagne, Athens, Greece Pullet en Casserole Cut five pullets in quarters. Chop an onion with one clove of garlic and one pound peeled tomatoes. Put the pullets in a 338 THE INTERNATIONAL COOK BOOK casserole in plenty of butter and season. Pour over the pullets one cup of white wine and bake in a moderate oven one hour. Serve with baked potato and eggplant fried in oU. Chef Jean Kriticos, Hotd Grande Bretagne, Athens, Greece Breast of Chicken "lie de France" Remove from the bones as many breasts of chicken as you have guests. Trim and keep in a cool place. Use the carcass of the chickens to make a rich stock. Prepare the same number of oval pastry crusts as breasts of chicken, as many sUces of fresh goose Uver, and one fine tniffle per guest. Set the oval crusts on a large round dish. Season the sUces of goose Uver with salt and pepper, dip in flour and fry till a golden color. Place the slices of Hver on the crusts. Season with salt and pepper the breasts of chicken, dip them in flour and fry in butter. Put the breasts on the sHces of liver. Arrange on the platter. Cover the dish and place in warm oven. Heat in a saucepan a glass of cream, some of the chicken stock that has been reduced, and a glass of cooking wine. Sim- mer and pass through a fine sieve, and add a little butter after having removed it from the fire. Pour this sauce over the breasts of the chickens, and set in pyramid, in the center of the dish, the truflfles. Chef Jacques Lindauer, S.S. lie de France, French Line Breast of Chicken "France" Remove the meat carefully from the breast of a very tender chicken. Season with salt and paprika. Cook without browning. Reheat with a glass of cooking wine, cream, and meat stock. Lay the meat on slices of bread fried in butter. Garnish with stewed artichoke bottoms cut in quarters and cooked fresh truflfles. Chef Gaston Magrin, 5.5. France, French Line "France" Timbale Cook a bun in a mould. Make an incision in the bun half an inch from the rim and hollow it out without touching the bottom. INTERNATIOXAL RECIPES 339 Make a cover for the bun, and moisten the bun with a glass of cooking wine. Fill the ca\'ity of the bun with fruit, put on the cover, and pour some apricot s>Tup over the bun. Decorate with candied fruit. Serve very cold. Chef Gaston Magrin, S.S. France, French Line Pate de Macaroni a la Turque Line a baking dish with puff paste. Fill with macaroni cooked soft and a thick layer of white cheese. Then cover with puff paste and bake to a golden brown. When somewhat cool, cut in large square pieces.