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.
Ribs of Mutton Currant Jelly
Dandelion and Doucette Salad
Have a pint of white beans soaked in cold water for ten hours .Drain and place them in a saucepan with two cloves, one bay leaf, two small chopped onions, one sliced carrot, two leeks, four branches parsley, one ounce lean salt pork and one ounce of lean raw ham. Moisten with six pints of hot water. Season with one and a half teaspoons salt and half teaspoon white pepper. Cover the pan and let gently simmer for two hours. Then press all through a sieve, then through a Chinese strainer into another saucepan on the range, and boil for two minutes. Finely slice four clean lettuce leaves, two clean spinach leaves; place them in a frying pan with a saltspoon butter and cook on a brisk fire for five minutes, frequently tossing meanwhile, and then add to the soup; stir well with a wooden spoon, boil for one minute longer. Pour into a soup tureen and serve.
Trim and neatly wipe two very fresh sea bass of one and one-half pounds each. Place in a frying pan, season with half a teaspoon salt and two saltspoons white pepper, add half an ounce butter, half gill white wine and a gill of water. Cover the fish with a buttered paper, boil for five minutes on the range, then bake in the oven for twenty minutes. Remove, dress the bass on a hot dish. Pour the shrimp sauce over and serve.
Mix in a small saucepan a tablespoon flour with a tablespoon melted butter, and heat for half a minute; then pour a gill of the fish liquor into this roux with three-quarters gill cream. Mix well, then drain the sauce through a Chinese strainer into another saucepan; add eight shrimps, cut into small pieces, and two tablespoons of sherry; season with a salt-spoon salt and half saltspoon cayenne pepper, lightly mix, then let boil for two minutes. Dilute an egg yolk in a tablespoon milk and add to the sauce; lightly mix while heating for one minute and serve.
Peel and wash eight medium, sound potatoes; plunge them in two quarts boiling water with a teaspoon salt for twenty minutes; drain and slice them into very thin slices, then fry in boiling fat five minutes. Lift up, drain on a towel, dredge a half teaspoon salt over them. Dress on a hot dish and serve.
Cut the feet and necks off six fat, fresh squabs. Split open through the back, empty, and remove the breast bones. Envelope them in a coarse towel and gently-flatten them with a cleaver. Heat a tablespoon melted butter in a large frying pan, lay in the squabs, one beside another. Season with a half teaspoon salt and two saltspoons white pepper. Fry them for six minutes, turn them over, season with a half teaspoon salt and two saltspoons white pepper and cook for six minutes on this side as well. Take them off the pan and keep on a plate. Have six very thin slices of lean raw ham, place them in the pan in which the squabs were cooked and fry on a brisk fire for one minute on each side. Arrange the ham on a hot dish, place the squabs over. Have four tarragon leaves placed on top of each squab. Skim the fat from the surface of the gravy, add a half gill white wine to the gravy, a half gill demi-glace (No. 122) and a half teaspoon finely chopped tarragon. Boil for five minutes, pour over the squabs and serve.
Procure a small rack of mutton of about three and a half pounds. Break the end bones and neatly trim the red skin from the top. Season with a teaspoon salt and half teaspoon white pepper. Lay it in the roasting tin, pour a tablespoon water into the tin, then set in the oven to roast for forty minutes, turning and basting it quite frequently meanwhile. Remove, dress the mutton on a large, hot dish, skim the fat from the gravy, pour the gravy over the rack and send to the table with currant jelly separately.
Thoroughly trim and pick off all stale leaves from a pint of fresh dandelion and one pint of doucette (corn salad). Wash both well in fresh water, then thoroughly drain in a wire basket or on a cloth; place in a salad bowl, well mixed. Pour over four light tablespoons dressing, as per No. 863. Mix well and serve.
Butter a quart mould. Ornament with two ounces candied ginger cut into thin strips.
Mix together in a bowl four yolks and the whites of five eggs, one pint milk or cream, two tablespoons rum and four ounces sugar; strain through a cheesecloth into the mould. Place the mould in a pan, with hot water up to half its height. Set in the oven to bake for forty minutes. Remove, let thoroughly cool off and serve.