Chef Pierre Moreau, Hotel Xormandy, Deau\-ille, France
Curried Codfish
2 slices of cod (or the remains i tablespoon curr>- powder
of any cold fish) Salt and pepf)er to taste
3 ounces butter i cup white stock thickening
1 onion (sliced) i tablespoon flour
K piiit milk
Flake the fish and fry a nice bro-wn color with the butter and
onions. Put this into a stewpan, add the stock and thickening
and let simmer for ten minutes. Stir the curr\' powder into the
milk. Put it with the seasoning and add other ingredients. Boil
for two minutes and serve with boiled rice. Sers-es sis persons.
Chef John McGuire, Neu.'foundland Hotel,
St. John's, Newfoundland
Aspyaragus Soup
2 pints of second stock or water i pound spinach
1 pint milk i ovmce butter
50 aspjaragus heads i otmce flour
2 tablesf)oons cream Salt and i)epper to taste
Cut off the points of the asparagus and put them aside. Trim
the stalks and cut them into small pieces. Wash and pick the
spinach. Put the stock or water into a stewpan and when it
boils add the asparagus and spinach and cook until tender
(about forty minutes). Then rub through a fine sieve. Have
ready a small saucepan of boiling water, put in a little salt and
asparagus points and cook for ten or fifteen minutes. Melt the
butter in the stewpan, sprinkle in the flour, add the milk, and
stir imtil it boils. Then put in the stock and puree of asparagus
and spinach, salt and pepper to taste and simmer gently for
ten minutes. Place the asparagus points into the tm-een, add
the cream and necessan,'^ seasoning to the soup and serve.
342 THE INTERNATIONAL COOK BOOK
Seasonable from March to July. Time of cooking one to one
and one-half hours. Serves six persons.
Chef John McGuire, Newfoundland Hotel,
St. John's, Newfoundland
Water Ice made from Jam
}/2 pound jam Juice of i lemon
2 ounces icing sugar Liquid coloring
I pint water
Put all the ingredients together in a stewpan. Bring to a boil,
skim well, and simmer gently for ten minutes. Rub through a
fine sieve and add a few drops of coloring matter to brighten
the color. When cold, freeze in the usual manner. Sufl&cient
for one and one-half pints.
Chef John McGuire, Newfoundland Hotel,
St. John's, Newfoundland
Rices a la Veneziana
Fry onions and ham, cook peas on a slow fire. Boil rice
separately in good broth. Put the whole together and mix with
butter and Parmesan cheese.
Chef Alberto Mora, Hotel Vittoria, Venice, Italy
Rice with Scallops
Saute scallops, flavor with garlic. Boil rice separately in a
good broth. Put everything together and mix with butter and
Parmesan cheese.
Chef Alberto Mora, Hotel Vittoria, Venice, Italy
Macaroni with Sauce
In three quarts of boiling water cook four cups of macaroni.
Boil twenty minutes. Drain. Add butter and cheese. Mix and
put on a vegetable platter. Cover with saut6ed chicken livers
and mushrooms. Pour tomato puree over top. Serve with cheese.
Chef Don Francisco Moreno, Hotel Imperial,
Guadalajara, Mexico
i
INTERNATIONAL RECIPES 343
Trout Belle Meuniere
First dean the trout and pass them through some flour.
Then take a frying pan with a little butter. Color the trout on
both sides and cook slowly. Finish with slices of tomatoes,
mushroom heads, and chopped parsley.
Chef Newhouse, Gleneaghs Hotel, Perthshire, Scotland
Glazed Partridge
Page 143
Presented as published in 1929. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Chef Pierre Moreau, Hotel Xormandy, Deau\-ille, France
Curried Codfish
2 slices of cod (or the remains i tablespoon curr>- powder
of any cold fish) Salt and pepf)er to taste
3 ounces butter i cup white stock thickening
1 onion (sliced) i tablespoon flour
K piiit milk
Flake the fish and fry a nice bro-wn color with the butter and
onions. Put this into a stewpan, add the stock and thickening
and let simmer for ten minutes. Stir the curr\' powder into the
milk. Put it with the seasoning and add other ingredients. Boil
for two minutes and serve with boiled rice. Sers-es sis persons.
Chef John McGuire, Neu.'foundland Hotel,
St. John's, Newfoundland
Aspyaragus Soup
2 pints of second stock or water i pound spinach
1 pint milk i ovmce butter
50 aspjaragus heads i otmce flour
2 tablesf)oons cream Salt and i)epper to taste
Cut off the points of the asparagus and put them aside. Trim
the stalks and cut them into small pieces. Wash and pick the
spinach. Put the stock or water into a stewpan and when it
boils add the asparagus and spinach and cook until tender
(about forty minutes). Then rub through a fine sieve. Have
ready a small saucepan of boiling water, put in a little salt and
asparagus points and cook for ten or fifteen minutes. Melt the
butter in the stewpan, sprinkle in the flour, add the milk, and
stir imtil it boils. Then put in the stock and puree of asparagus
and spinach, salt and pepper to taste and simmer gently for
ten minutes. Place the asparagus points into the tm-een, add
the cream and necessan,'^ seasoning to the soup and serve.
342 THE INTERNATIONAL COOK BOOK
Seasonable from March to July. Time of cooking one to one
and one-half hours. Serves six persons.
Chef John McGuire, Newfoundland Hotel,
St. John's, Newfoundland
Water Ice made from Jam
}/2 pound jam Juice of i lemon
2 ounces icing sugar Liquid coloring
I pint water
Put all the ingredients together in a stewpan. Bring to a boil,
skim well, and simmer gently for ten minutes. Rub through a
fine sieve and add a few drops of coloring matter to brighten
the color. When cold, freeze in the usual manner. Sufl&cient
for one and one-half pints.
Chef John McGuire, Newfoundland Hotel,
St. John's, Newfoundland
Rices a la Veneziana
Fry onions and ham, cook peas on a slow fire. Boil rice
separately in good broth. Put the whole together and mix with
butter and Parmesan cheese.
Chef Alberto Mora, Hotel Vittoria, Venice, Italy
Rice with Scallops
Saute scallops, flavor with garlic. Boil rice separately in a
good broth. Put everything together and mix with butter and
Parmesan cheese.
Chef Alberto Mora, Hotel Vittoria, Venice, Italy
Macaroni with Sauce
In three quarts of boiling water cook four cups of macaroni.
Boil twenty minutes. Drain. Add butter and cheese. Mix and
put on a vegetable platter. Cover with saut6ed chicken livers
and mushrooms. Pour tomato puree over top. Serve with cheese.
Chef Don Francisco Moreno, Hotel Imperial,
Guadalajara, Mexico
i
INTERNATIONAL RECIPES 343
Trout Belle Meuniere
First dean the trout and pass them through some flour.
Then take a frying pan with a little butter. Color the trout on
both sides and cook slowly. Finish with slices of tomatoes,
mushroom heads, and chopped parsley.
Chef Newhouse, Gleneaghs Hotel, Perthshire, Scotland
Glazed Partridge