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.
Orange Oyster Cocktails
Celery (86) Olives Salted Almonds (954)
Consomme White House
French Flageolets au Beurre (95)
Mignons of Beef, Immacule, Fresh Mushrooms sur Cloche
Punch, New Century
Canvasback Duck, Currant Jelly
Romaine Salad (214)
Christmas Ice Cream Presidential Patience
Neatly wipe three even, medium-sized, red oranges, cut in halves, then scoop out meat, including white skin, without disturbing shells. Place the six half shells on six small oyster plates and arrange finely shaved ice around up to two-thirds the height of shells so as to have them stand firm.
Place forty-eight freshly opened bluepoint oysters in a bowl, add six drops Tabasco sauce, six tablespoons tomato catsup, half teaspoon Worcestershire sauce, a teaspoon freshly grated horseradish and two tablespoons Dumas sauce (No. 19). Mix all well together, evenly divide oysters into the six shells and serve with a teaspoon on each plate.
Prepare a consomme (No. 52), strain into another saucepan and keep it simmering. Boil an ounce rice in a half pint water for ten minutes, thoroughly drain on sieve and add to consomme". Thoroughly wash and drain on a sieve two ounces Brazilian tapioca, gradually add to consomme', continually mixing while adding, and let boil fifteen minutes, mixing at bottom once in a while. Add three tablespoons canned green peas, two tablespoons sherry, lightly mix and boil for five minutes, pour consomme into a soup tureen and serve.
Plunge a large diamond-back terrapin in boiling water for two minutes, take up and with a coarse towel pull off skin from the head, neck and feet. Place terrapin in a saucepan containing two gallons boiling water and one tablespoon salt, let boil for an hour, or until feet are soft to the touch, lift up with a skimmer and let drain for ten minutes. Remove both shells, cut off nails with a pair of scissors and take out intestines, also gall bag from liver, being very careful not to break it, as that would be sufficient to spoil terrapin. Cut liver in small squares and keep on a plate with the eggs until required.
Cut all the meat and bones of terrapin into half-inch pieces and place in a small saucepan with a gill sherry, two tablespoons port wine and a tablespoon brandy. Tie in a small cheesecloth a half sprig thyme, crushed bay leaf, clove, blade mace, and twelve allspice, add to terrapin and season with a good teaspoon salt and two saltspoons cayenne, cover pan and let gently cook for forty-five minutes. Take up cloth with herbs, add a truffle cut into very small squares, the liver, eggs, one and a half gills demi-glace (No. 122), lightly mix and let gently boil for ten minutes. Shift pan to a corner of range, mix in little by little an ounce fresh butter, shuffle pan while adding, transfer terrapin to a chafing dish or silver soup tureen and serve.