Pan-Pacific cook book

Cut three pigeons in quarters ; add a pound of top round steak, cut in finger lengths. Sprinkle with salt and pepper ; then roll each piece in flour. Place in a deep earthenware pie dish, cover well with highly seasoned stock and bake slowly inside the oven until nearly done. Cut two hard boiled eggs in quarters and arrange on top. Wet the edge of the dish and press a two-inch strip of rich pie paste around it ; then moisten it and place the top crust on, rolled out to the thickness of a dollar, pinching the edges together. Cut a cross in the middle, and in it stick the pigeon feet, well cleaned. Brush over with white of egg and bake a golden brown. Serve cold. For the crust use two-thirds butter to one of lard, three times the amount of flour and a pinch of salt. Moisten with ice water. 381. QUAIL AND EGG-PLANT—TURKISH Prepare six quail for roasting, sprinkle with salt inside and out and smear with butter. Select six round egg-plants just large enough to hold the quail; cut off the stem ends, scoop out the seed and place the birds inside. Bake in a moderate oven. 382. QUAIL— GERMAN Place six slices of bacon in a casserole, lay a quail on each slice with more bacon on each breast. Between them strew a cup of young button onions that have been scalded for ten minutes. Sprinkle salt and pepper over all. Pour in two cups of thick sour cream mixed with a little water. Cover tightly and cook in a moderate oven until the birds are tender, basting often. 383. ROAST DUCK ICHI BAN— JAPANESE Roast a domestic duck, shred the meat and mix it with a small can of shredded pineapple. Add half of a chopped green pepper (without seed), to a sauce made of peanut butter thinned with olive oil and vinegar. Combine with the duck, heat through and serve with rice or noodles. 384. SALMI OF WILD GOOSE Place the goose (white or gray), in a saucepan with hot water to cover, a glass of sour wine, a tablespoon of vinegar and a kitchen bouquet and simmer until nearly tender, the time depending on its age ; drain and cut into pieces. Fry a large sliced onion in a half-tablespoon of oil until brown ; then skim out and brown a tablespoon of flour. Stir in slowly a pint of the goose broth, a tablespoon of tomato conserve (No. 121), or half a cup of canned tomato, and half a chopped pepper (without seed). Cook slowly for half an hour, then strain the sauce, add it to the goose with a dozen stoned olives and a fourth of a glass of sherry and simmer until tender. Garnish with triangles of fried bread. 385. SMOTHERED TURKEY Melt three-fourths of a pound of butter in an iron pot. Simmer in it until transparent a sliced onion. Place a trussed turkey in the pot, pouring over it enough hot sour cream, mixed with milk, to entirely cover. Season with salt and pepper, place the lid on with a weight on it and simmer slowly for three hours, or until the turkey is tender: then serve. Large fowls can be cooked in the same way, using less butter and cream. 386. SPANISH PIE