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.
Macaroni au Maigre
Mignons of Beef, Cahor Green Peas, Basquaise
Frogs' Legs, Newburgh (2433)
Cold Maraschino Pudding (1772)
Place in a saucepan two pounds fresh fish bones or heads, one sliced carrot, a sliced onion, two sliced branches celery, two branches parsley, one branch chervil, sprig thyme, a bay leaf and a clove. Moisten with two quarts water, season with one and a half teaspoons salt and half teaspoon pepper, let slowly boil for one hour, then strain broth through a double cheesecloth into another saucepan. Boil four ounces macaroni in a quart water with a teaspoon salt for forty minutes, drain on a sieve, then cut in half-inch pieces and add to the broth, with two gills hot milk; lightly mix, boil for five minutes, pour soup into a soup tureen and serve with six slices toasted French bread separately.
Procure three three-quarter-pound salmon steaks and keep on a plate till required. Cut a small carrot and a small onion in exceedingly small pieces, then mix in a sautoir a level tablespoon butter, two level tablespoons flour, stir well while heating for half minute, moisten with a gill white wine and two gills white broth, add the carrot and onion, mix well, let boil for ten minutes and add the salmon. Season with a teaspoon salt and two saltspoons pepper, lightly mix, cover the pan, boil for five minutes, then set in oven for thirty-five minutes. Remove, dress the salmon on a hot dish, pour contents of pan over salmon, arrange six heart-shaped bread croutons (No. 90) around, sprinkle a little chopped parsley over and serve.
Neatly trim a little of the fat of a two-pound piece tenderloin of beef, then cut it in six even mignons, lightly flatten, and season with a teaspoon salt and half teaspoon pepper. Thoroughly heat a tablespoon melted butter in frying pan, arrange the mignons in it one beside another and quickly fry for two minutes on each side, lift up with fork and keep them on a plate until required.
Thoroughly wipe three fresh, medium tomatoes cut in halves, season evenly with half teaspoon each salt and sugar and two saltspoons pepper, lightly roll in flour, then place them in the mignons frying pan and gently cook for three minutes on each side; remove, dress on a baking dish and place filets on top of tomatoes. Prepare and pour a Mornay sauce (No. 526) and sprinkle a tablespoon bread crumbs over the mignons, set in the oven eight minutes, remove and serve.
Place in a small saucepan one chopped, seedless green pepper, four chopped shallots, and one ounce ham cut in quarter-inch-square pieces, add one tablespoon good leaf lard, then cook on fire for five minutes; add one chopped bean garlic and one finely sliced leek, stir well, then add one pint shelled, fresh peas. Moisten with one pint broth, season with a light teaspoon each salt and sugar and two saltspoons pepper, stir well, cover pan, cook on range for ten minutes and set in oven for thirty-five minutes. Remove, add one ounce good butter, toss till well thickened, dress peas in a vegetable dish and serve.