The Washington times., 1930-02-18
AMERICAN CUISINE
LAUDED BY CHEF

-, There is nothing whatever to
the tradition that European cook
.ery possesses a Subtler appeal to-
the palate than the 100 per cent
american cuisine, according to
eChef Antonio Dolls, Of LIE Paradis
and the Club Chantecler.
Chef Dolls returned from Eu
rope q few weeks ago. He in.
cAuded in his itinerary visits to
many Of the famous hotels and
restaurants of France, Switzer.
land and Germany.
= Even the finest hotels and
restaurants on the Continent do
hot possess the scientific equip
/ ment and facilities of a first
class American restaurant" he
said. "A kitchen is like q labora-
Wry-perfect equipment permits
You to turn out a perfect prod
uct. Many dishes are very COM
plicated-they must be cooked at
exactly the right degree Of heat,
Tor instance, or they are q fail
ure. Take a souffle-it must be
handled as delicately as a bubble
or 1t is an absolute loss. Imagine
the unlucky chef who must try
to make souffles like feathers on
an undependable range Of obso-
lete type. The poor fellow is to
be pitied.
49, do not think that am criti.
eaSing the European chefs. They
are very capable. But If they
were surrounded by the facilities
mat we take for granted in an
american catering place, they
Would think their dreams had
4Tome true. Many of the best Of
the foreign chefs come to Amer
lea at the first opportunity and
accomplish finer work than they
ever did before. You can thus
understand what I mean wher
- say that the tradition that .Eu.
ropean cookery is finer than
American is now just a tradition
nothing more"
Washington Times Food Editor
with quartet of recipes which
he believes can be prepared with
out trouble by the average clever
housewife. The quantities are
sufficient to serve five or six
people.
CHICKEN EsPAGNoLE
. "A 2-pound chicken.
I finely chopped small onion
, ! finely chopped green pepper.
l.. i Glove of garlic finely minced.
diced fresh tomato.
tablespoons olive oil.
cups washed rice.
, ~ pints chicken or veal broth (hot
80 water may be substituted).
Cut up the chicken and fry it
In the olive oil until brown. Then
add the onion, pepper and garlic
and cook for two or three min
, utes. Then add the tomato, rice
and broth or hot water, together
with a sprinkle of paprika, and
simmer until the rice is done,
which should be a matter of 20
or Is minutes. Broth is prefer
able to the hot water, if it is
available. But either the broth
on water should be at boiling tenn
'perature when added, both to
preserve the flavor of the chicken
and to prevent the rice from
sinking to the bottom of the pan
and sticking.
Chicken espagnole may be "a
.rfed and enriched by the addition
of either few fresh clans or
,shrimps. A shredded Spanish
} .pimento may also be added by
way Of variety and will provide
Jan interesting dash of color.
SCallOps and Mushrooms LIE PRFadis
..1h ptnts of fresh soal;ops washed in
cold water and slightly salted.
tablespoons unsaltNd butter mot
'melted).
6 large mushrooms sliced.
small shredded green pepper,
2 sprays Of parsley chopped medium
small
Y cup cooking wine of bercy or
sherry flavor.
tablespoons melted butter.
] tablespoon flour.
II egg yolk
---~h cup cream.
A dash of lemon juice.
Place the Scallops, mushrooms,
eunsalted butter, pepper, parsley,
cooking wine and lemon Juice in
a pan over a moderate heat and
cook slowly for 20 minutes. Then
mix the melted butter with the
flour and blend in the egg yolk
and add this mixture to that in
the pan, cooking until the flour
'thickens, Add the cream just
before serving on rounds of toast.
Slow and careful simmering is
, essential to this dish, since fast
cooking will tougher the sca1lops
land spoil their flavor.
Scotch WOOdcOck
5 eggs.
y cup cream.
Slices of toast spread with anchovy
paste.
vFilets of anchGvy.
. Beat the eggs to a fine froth
and addthe cream before Seramb-
ling. Place the scrambled eggs
son. the toast. which has been
spread with anchovy paste. Gar
:Y1ish each portion with anchovy