International Imports in two weeks, Taste has assembled a quartet of recipes that incorporate the four ingredients Cook-Off participants are required by competition rules to use: rum, tequila, wine and scotch. The Cook-Off runs June 19-25.

POULET AU RIESLING 3 tbsps. butter 1 2-to-21 -lb. chicken (quartered) or 4 skinless, boneless 11 -lb. half chicken breasts (rinsed and patted dry) 1 tsp. salt 1 tsp. freshly ground pepper 1 onion, halved 2 shallots, finely chopped 1 lb. mushrooms, washed, dried and sliced 3 cup Riesling wine 3 cup heavy cream IN a large skillet, heat the butter over medium heat. Add the chicken and brown it lightly for about three minutes on each side. Pour off any excess cooking fat. Season the chicken with salt and pepper. Add the onion to the pan, cover and saute gently over low heat for 15-minutes (10 mins. if using breasts).

Add the shallots, mushrooms and wine to the chicken. Cover and simmer for about ten minutes or until the chicken is tender and juices run clear when the chicken is pierced with a roasting fork.

Transfer the chicken and mushrooms to a serving platter and keep warm. Discard the onion and reduce the liquid over high heat to about 1 of a cup (approximately two minutes). Add cream and boil to thicken, stirring gently for about one minute. Taste and adjust the seasoning if necessary and stir in an additional teaspoon of wine. Spoon or pour the sauce over the chicken.

*** SAUTEED KIDNEYS WITH TEQUILA SAUCE 6 tbsps. olive oil 1 cup finely chopped onions 1 tsp. finely chopped garlic 1 small bay leaf 2 tbsps. flour 1 cup beef or chicken stock, fresh or canned 2 tbsps. finely chopped parsley 2 lbs. veal kidneys, split lengthwise in half, trimmed of all fat and cut into 1-inch cubes Salt 1 cup tequila Fresh ground black pepper IN a heavy eight-to-ten-inch skillet, heat four tablespoons of the olive oil over moderate heat until a light haze forms above it. Add the onions, garlic and bay leaf. Stirring frequently, cook seasonings for five minutes or until onions are soft and transparent but not brown. Add the flour and mix thoroughly.

Pour in the stock and (stirring constantly) cook over high heat until the mixture thickens heavily and comes to a boil. Add the parsley, reduce to low heat and simmer for about three minutes. Set aside. In a heavy ten-to-twelve-inch skillet, heat the remaining two tablespoons of olive oil.

Sprinkle the kidneys liberally with salt and a few grindings of pepper.

Cook in the hot oil for four or five minutes, turning them about with a large spoon and regulating the heat so that they brown quickly on all sides without burning.

Transfer kidneys to a plate and pour the tequila into the pan. Bring to a boil over high heat, scraping in any brown particles clinging to the bottom and sides of the pan. Return kidneys to the pan, stir in reserved onion sauce and bring to boil.

Reduce to low heat, simmer a minute or two and taste for seasoning. Serve the kidneys at once, accompanied if you like by saffron rice and garnished with strips of pimiento. Kidneys serve six.

*** SHEILA GOSLING'S GINGER MOUSSE 1 qt. heavy whipping cream 1 cup sugar 31 tbsps. chopped crystallised ginger 1 31 -oz. or 100-gramme can shredded coconut 1 large can chopped walnuts or almonds 6 tbsps. Drambuie 3 tbsps. Scotch 1 box of ginger snaps WHIP cream with sugar until stiff. Add next five ingredients one at a time, mixing well.

In a large flat-bottomed serving bowl, layer mixture between ginger snaps until whipped cream is exhausted. Make sure that the last layer is whipped cream and remember to make thick layers. Refrigerate until settled.

*** BANANES FLAMBEES AU RHUM 1 cup sugar 4 tbsps. butter Juice of 1 lime or lemon 1 cup dark rum 4 small bananas (preferably ones that have a little green at the stem) 1 cup toasted sliced almonds IN a large skillet, stir the sugar over medium-high heat until it melts and lightly caramelises. Remove the pan from the heat and stir in the butter, lime juice and one quarter cup of the rum. Return the pan to low heat. Place bananas in the pan and baste with the sauce. Cover and cook over low heat for five to ten minutes or until tender. To flame, pour the remaining one quarter cup of rum into the pan and remove from heat. Keeping face well away from the pan, carefully ignite the rum by touching a match to the pan's edge. Baste bananas until the flames die, transfer to a platter or plates, sprinkle with nuts and serve immediately.