The international cook book

Cook tripe in boiling water ten minutes. Drain. Cut into individual servings. Drop tripe in beaten egg and roll in bread crumbs. Fry in hot shortening until brown. Batter may be used instead of egg and crumbs. Garnish with lemon and parsley. Beamaise Sauce 3 tablespoons chopped onion 3^ teaspoon cayenne 2 tablespoons vinegar Yolks of three eggs }4 teaspoon salt 2 tablespoons chopped parsley y^ teaspoon pepper i tablespoon chopped pickles Cook onions in \4negar five minutes. Place in a double boiler and add egg yolks. Cook until creamy, then add seasoning. Serve. Brown Sauce 2 tablespoons chopped onion 4 tablespoons flour 4 tablespoons chopped carrot 2 tablespoons butter 2 tablespoons parsley (cut fine) i teaspoon salt 2 cups stock Yi, teaspoon pepper Cook vegetables in butter until light brown. Add flour and brown well. Add stock and strain. Cook until thick. 234 THE INTERNATIONAL COOK BOOK Meat Gravy 1 tablespoon flour ^ teaspoon pepper y^ teasp>oon salt 2 tablespoons water I cup stock or meat juice Add flour to water and stir until smooth, then add stock slowly and cook for ten minutes, stirring constantly. Season with salt and pepper. Serve hot. Bechamel Sauce 3 tablespoons butter X cup cream Y% teaspoon pepper yi teaspoon salt y^ teaspoon paprika 3 tablespoons flour I cup stock Melt butter, add flour, and blend thoroughly. Add stock. Stir constantly until mixture thickens, then add seasoning, and the cream. Beat until smooth. Serve with timbales. Butter Sauce 6 tablespoons butter 2 tablespoons parsley (chopped fine) 2 tablespoons lemon juice Y^ teaspoon salt Y^ teaspoon pepper i tablespoon onion (chopped fine) Cream butter. Add other ingredients and mix thoroughly. Serve with hot meats or vegetables. Mint Sauce I cup mint (chopped) K cup vinegar 3 tablespoons sugar 1 tablespoon lemon juice 2 tablespoons water Wash mint and pick leaves from stems. Chop fine. Add sugar. Mix well. Add lemon juice, water, and vinegar gradually. Let stand one hour. Mushroom Sauce Add one cup canned button mushrooms to two cups brown sauce. Heat thoroughly. Mushrooms may be sauteed and cut fine before adding to brown sauce if desired. RECIPES 235 Sweetbreads and Almond Sauce 2 pairs sweetbreads ]/2 cup blanched almonds 1 cup whipped cream X cup lemon juice y^ teaspoon salt % tablespoon sugar Remove membranes from sweetbreads. Cook twenty minutes in boiling water to which two tablespoons vinegar have been added. Plunge in cold water to harden. Drain and cool. Cut sweetbreads in slices. Cut almonds in half. Mix sweetbreads and almonds with cream, lemon juice, salt, and sugar. Mix thor- oughly. Chill. Serve with cold boiled ham or veal. Yorkshire Pudding 2 eggs \yi cups milk 1 cup flovir 2 tablespoons juice of roast beef Beat eggs. Add salt, milk, and flour, and beat thoroughly. Grease a quart baking dish or muffin tin thoroughly. Add the juice of beef. Then pour batter into dish until two-thirds full. Bake in a hot oven (450° F.) for fifteen minutes. Reduce heat to 350° F. and finish baking. Have roast on rack over pudding, so that juice will drop through pudding while baking. Dumplings 2 eggs 2 teaspoons baking powder 2 cups flour 1/2 teaspoon salt