This section is from the book "The International Cook Book", by Alexander Filippini. Also available from Amazon: The international cook book; over 3,300 recipes gathered from all over the world, including many never before published in English. With complete menus of the three meals for every day.
Singe, cut off heads and feet of two one-and-a-half-pound spring chickens, remove legs, wings, breasts, and second joint bones from legs, season with a light teaspoon salt and half teaspoon pepper. Heat two tablespoons melted butter in a sautoire, arrange in legs and breasts one beside another and gently fry for five minutes on each side. Cut in julienne shape the rind of half a sound orange, twelve canned mushrooms and three canned sweet Spanish red peppers and add to chicken. Pour in a gill white wine, gently mix, let sauce reduce on fire to one-third the quantity, then add two gills tomato sauce (No. 16), with twelve tarragon leaves, lightly mix and cook fifteen minutes, carefully shuffling pan once in a while. Dress chicken on a hot dish, boil sauce on fire for five minutes and pour over it, sprinkle a little finely chopped fresh parsley on top and serve.
Neatly trim a two-pound piece filet of beef, cut it in six even filets and season with a teaspoon salt and half teaspoon pepper. Thoroughly heat a tablespoon melted butter in frying pan, add the mignons, briskly cook for three minutes on each side, lift up and keep hot. Prepare six round toasts, two inches in diameter and half inch thick, butter on both sides, place on a tin and set in oven until a nice golden colour. Remove, spread a teaspoon pate de foie gras over each, dress on a hot dish, place mignons and spread evenly a Bearnaise sauce (No. 34) over them, place two thin strips truffles cross-like over all and serve.
Cut off the tails, peel and thoroughly wash a pound even-sized, very fresh mushrooms and drain on a cloth. Arrange in a sautoire with an ounce butter, season with a teaspoon salt, half teaspoon pepper and gently fry for six minutes, frequently tossing meanwhile. Prepare six round toasts two and a half inches in diameter, place each toast in a shirred-egg dish, evenly divide mushrooms over the six toasts and cover with six mushroom bell glasses. Place one and a half gills cream in a bowl and add two tablespoons sherry, half teaspoon salt, a saltspoon each cayenne and grated nutmeg, mix well, pour cream evenly in dishes around the bells, set in oven with door open for ten minutes, remove, wipe all around and serve.
Prepare an orange punch (No. 1229), strain a half pint preserved strawberries through a sieve into freezer, pour in two tablespoons rum, thoroughly mix with spatula, divide punch into six sherbet glasses and serve.
Pick, singe, draw and neatly wipe two fine, fat canvasback ducks, season inside of each with a teaspoon salt, evenly divided, then run in the head from the back of each duck. Nicely truss, place a small branch celery inside of each bird and lay in a roasting pan. Spread a teaspoon of melted butter on the breast of each, sprinkle a very little salt over them, set in brisk oven to roast for sixteen to eighteen minutes, remove, untruss, take out celery from interior of each and dress on a hot dish. Skim fat off surface of gravy and drop in two tablespoons hot water, lightly mix and boil on range for one minute, strain gravy over ducks and serve with six pieces fried hominy (No. 37) and currant jelly sepa-separately.
Prepare a pint only vanilla ice cream (No. 42). Place two gills thick cream in a copper basin, set basin on ice, sharply whisk cream to stiff froth, add an ounce powdered sugar, briskly beat up for two minutes longer, add to vanilla with two tablespoons maraschino and mix well with spatula. Beat up whites of three eggs to a stiff froth, adding two tablespoons fine sugar, six drops vanilla essence, and gently mix. Place a pint milk in a small sautoire with an ounce sugar, let come to a boil, take up the egg-whites preparation by spoonfuls, drop into boiling milk and let boil for two minutes. Carefully turn over, cook for two minutes more, lift up with skimmer, place on a cloth and let thoroughly cool off. Line bottom of a quart-brick ice-cream mould with a sheet of paper, drop in half the quantity of ice-cream preparation and arrange eggs crosswise on top of vanilla. Drop in balance of vanilla, arrange another sheet of paper on top, tightly cover brick, bury it in ice-cream tub with broken ice and rock salt around and let freeze for one and a half hours.
Remove, immerse in lukewarm water for a few seconds, take out, wipe all around, unmould, remove papers, turn on cold dish over a napkin and serve.
Place a half pound sifted flour in a large bowl, break in a fresh egg, the whites of four, six drops vanilla essence, an ounce grated sweet chocolate, and sharply beat up with spatula for four minutes. Slide a half-inch tube into pastry bag and drop in preparation. Lightly butter and flour a pastry tin, press paste into tin in chesnut-like forms, keeping them apart, and place on one side in a dry, warm place for an hour, Set in a brisk oven for about eight minutes, or until an exceedingly good golden colour, remove, let stand on table for a few minutes, detach from pan with a knife blade, place on a compotier and serve.