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.
Radishes (58) Salted Almonds (954) Olives
Trout, Rochambeau Potatoes Noisettes (321)
Chicken Croquettes, Roosevelt
Roman Punch (1708)
Lady Fingers (150)
Prepare a consomme (No. 52), strain into another saucepan and keep simmering. Cut into small star-shaped pieces one each peeled red carrot, white turnip, small truffle and Spanish sweet pepper, with the white of a hard-boiled egg. Place carrots and turnips in a small saucepan with a pint of the consomme and let slowly boil for twenty minutes, then pour into the consomme, add the other articles and two tablespoons cooked green peas. Pour in a half gill sherry, boil for five minutes, pour into a soup tureen and serve.
Trim, draw by the gills and wipe three very fresh medium brook trout. Place on a deep dish, add one and a half gills claret, six minced shallots, a branch parsley, six tarragon leaves, the juice of half a sound lemon, a half teaspoon anchovy essence, sprig thyme, one crushed bay leaf, one sprig marjoram, half teaspoon salt and two saltspoons paprika. Mix well and let marinade in a cool place for an hour and a half. Place the trout and all the marinade in a frying pan with two fresh, crushed red tomatoes, cover the pan with a buttered paper, boil for five minutes on range, then set in the oven for twenty minutes. Remove, lift up the fish, place on a large hot dish and keep hot. Strain the sauce into a saucepan, add one gill demi-glace (No. 122), twelve finely sliced, canned mushrooms, and let reduce to half the quantity.
Mix on a plate one ounce good butter with one teaspoon flour and gradually add it to the sauce, continually stirring meanwhile, pour sauce over the fish and serve.
Detach the legs and breast of a two-and-a-half-pound tender chicken, remove skin, place legs in a saucepan with a pint white broth, and a half teaspoon salt then let boil for twenty-five minutes. Drain, remove meat from the legs and cut into quarter-inch squares. Cut also two ounces cooked lean ham, one ounce cooked smoked beef tongue, one good-sized truffle and place them in a small tin. Cut six well peeled and cleaned fresh mushrooms into quarter-inch pieces, fry in a tablespoon butter for five minutes, lightly tossing meanwhile, and add to the tin. Remove all the sinews from breast of chicken, and with a small knife scrape off the meat and place it in a clean mortar; pound it until smooth, then add, one by one, three egg yolks, thoroughly pounding while adding them; pour in two gills thick cream, a tablespoon mushroom liquor and two tablespoons sherry. Season with a level teaspoon salt, two saltspoons cayenne, one saltspoon grated nutmeg, a half salt-spoon mixed grated allspice and sharply mix with a whisk for two minutes, then strain through a Chinese strainer into the tin with other articles, mix all well together, and cover the preparation with a lightly buttered white paper. Place the tin in a larger one, then pour in hot water up to half the height of the tin.
Set in the oven with the door open for fifteen minutes, remove, let cool off, divide the chicken into twelve equal parts, roll into croquette form, and dip each in melted butter, then roll them in freshly prepared bread crumbs. Heat two tablespoons clarified butter in a frying pan, lay in the croquettes one beside another and fry for six minutes on each side. Lift up, dress on a dish crownlike, one overlapping another, adjust a fancy frill at the end of each, decorate the centre with a little parsley greens and serve with a Supreme sauce separately.