Mix ingredients together, place in buttered dish. Cover with
bread cnmibs, dot with a little melted butter, and bake.
Chef John Pearse, S.S. Majestic, White Star Line
Fillet of Sole Midland
Cook in sauce and cooking wine a fillet of sole. Add grilled
grapes and nuts glazed. Garnish with slices of truflfles and
skinned grapes.
Chef Joseph Roelli, Midland Hotel, Manchester, England
Cote of Veal
Saute a veal cutlet. Reduce -with thick brown sauce and
cooking wine. Garnish "with fried croquettes, banana fritters,
grilled tomatoes, and straw potatoes.
Chef Joseph Roelli, Midland Hotel, Manchester, England
Pear Delicieuse
Peel pears, remove the tips and poach in a vanilla syrup.
Fill the interior with grated chocolate. Place pears on a sponge
cake and cover with sauce flavored with rum extract. Decorate
with sliced almonds.
Chef Joseph Roelli, Midland Hotel, Manchester, England
346 THE INTERNATIONAL COOK BOOK
Pullet Supreme
Take the best parts of the meat of three pullets. Dress them
with truffles and stuS them w-ith goose liver. Take the bodies
of the pullets and put them in a ste\s-pan and stew ^-ith butter.
Moisten them with half a bottle of grape juice as well as with
two and one-half cups of white stock. Add the skin of the
mushrooms, a small bimch of herbs, one onion, and let boil one
hour. Then with this stock prepare a smooth, velvety graxy.
On the other hand, put the chicken meat in a saucepan with
butter and stew. Reheat it with a glass of grape juice. Let
boil down: fill up to half the height with the prepared stock;
remove the meat when stewed. Arrange on a layer of finely
chopped forcemeat (stuffing) of chicken prepared from the
flesh of the leg. Reduce the dish with two glasses of thick cream
and two glasses of cooking sherr\'. Add the smooth sauce which
has been put on the fire to one-half pound fine butter. In the
center of the chicken meat place a garnish composed of a fine
forcemeat of mushrooms and truffles. In the center of the platter
place a crust of bread. Cover with sauce and make a border
around the platter of large flowers of puff paste.
Chef RoGET, Hotel Imperial, Boulogne-sur-Mer, France
Cheese Pastry
Prepare three sheets of puff paste ven,- thin. Bake. Take
the following preparation: one and one-quarter cups bechamel
sauce, thin with one and one-quarter cups thick cream (whipped
cream) imtil the same clings. Take off the fire and add thiee-
quarter pound of good cheese, season with salt, cayenne pepper,
and nutmeg; put a layer of this cheese-cream on the first sheet
of puff paste, cover with the second, and put a new la3'er of
cheese-cream on this, cover with the third sheet and put a layer
of cream on top and roimd about. With the lea\'ings of the
puff paste make a quantity of cnunbs for spreading over and
around and ser\-e ven,^ hot.
Chef RoGET, Hotel Imperial, Boulogne-sur-Mer, France
INTERNATIONAL RECIPES 347
Fish Mignonettes
Remove the fillets from the fish and cut in six pieces. Fry in
butter, season with salt and pepper. Serve on toasted bread
and surround with the following garnish:
Stew a small, peeled tomato in butter. Add a layer of mush-
rooms and corn, then a small layer of artichokes and fresh peas
in butter. Cover all ^\'ith a little browned butter.
Chef Adolphe Rouquier, Hotel Negresco, Nice, France
Savory Soup
Page 145
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
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Mix ingredients together, place in buttered dish. Cover with
bread cnmibs, dot with a little melted butter, and bake.
Chef John Pearse, S.S. Majestic, White Star Line
Fillet of Sole Midland
Cook in sauce and cooking wine a fillet of sole. Add grilled
grapes and nuts glazed. Garnish with slices of truflfles and
skinned grapes.
Chef Joseph Roelli, Midland Hotel, Manchester, England
Cote of Veal
Saute a veal cutlet. Reduce -with thick brown sauce and
cooking wine. Garnish "with fried croquettes, banana fritters,
grilled tomatoes, and straw potatoes.
Chef Joseph Roelli, Midland Hotel, Manchester, England
Pear Delicieuse
Peel pears, remove the tips and poach in a vanilla syrup.
Fill the interior with grated chocolate. Place pears on a sponge
cake and cover with sauce flavored with rum extract. Decorate
with sliced almonds.
Chef Joseph Roelli, Midland Hotel, Manchester, England
346 THE INTERNATIONAL COOK BOOK
Pullet Supreme
Take the best parts of the meat of three pullets. Dress them
with truffles and stuS them w-ith goose liver. Take the bodies
of the pullets and put them in a ste\s-pan and stew ^-ith butter.
Moisten them with half a bottle of grape juice as well as with
two and one-half cups of white stock. Add the skin of the
mushrooms, a small bimch of herbs, one onion, and let boil one
hour. Then with this stock prepare a smooth, velvety graxy.
On the other hand, put the chicken meat in a saucepan with
butter and stew. Reheat it with a glass of grape juice. Let
boil down: fill up to half the height with the prepared stock;
remove the meat when stewed. Arrange on a layer of finely
chopped forcemeat (stuffing) of chicken prepared from the
flesh of the leg. Reduce the dish with two glasses of thick cream
and two glasses of cooking sherr\'. Add the smooth sauce which
has been put on the fire to one-half pound fine butter. In the
center of the chicken meat place a garnish composed of a fine
forcemeat of mushrooms and truffles. In the center of the platter
place a crust of bread. Cover with sauce and make a border
around the platter of large flowers of puff paste.
Chef RoGET, Hotel Imperial, Boulogne-sur-Mer, France
Cheese Pastry
Prepare three sheets of puff paste ven,- thin. Bake. Take
the following preparation: one and one-quarter cups bechamel
sauce, thin with one and one-quarter cups thick cream (whipped
cream) imtil the same clings. Take off the fire and add thiee-
quarter pound of good cheese, season with salt, cayenne pepper,
and nutmeg; put a layer of this cheese-cream on the first sheet
of puff paste, cover with the second, and put a new la3'er of
cheese-cream on this, cover with the third sheet and put a layer
of cream on top and roimd about. With the lea\'ings of the
puff paste make a quantity of cnunbs for spreading over and
around and ser\-e ven,^ hot.
Chef RoGET, Hotel Imperial, Boulogne-sur-Mer, France
INTERNATIONAL RECIPES 347
Fish Mignonettes
Remove the fillets from the fish and cut in six pieces. Fry in
butter, season with salt and pepper. Serve on toasted bread
and surround with the following garnish:
Stew a small, peeled tomato in butter. Add a layer of mush-
rooms and corn, then a small layer of artichokes and fresh peas
in butter. Cover all ^\'ith a little browned butter.
Chef Adolphe Rouquier, Hotel Negresco, Nice, France
Savory Soup