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) Clams (1457) Caviare
Tomato Salad (461)
Cut in very small squares two sound onions, three leeks, two seedless green peppers and four branches celery. Place vegetables in a saucepan with half ounce butter and brown ten minutes, stirring well, then add one light tablespoon curry powder; stir well while heating two minutes; moisten with two quarts broth (No. 701) and one pint pure tomato juice, let come to a boil, then add two ounces rice, two medium, peeled potatoes cut in small squares; season with half teaspoon salt and half light teaspoon pepper. Boil thirty minutes, add two peeled and cored apples cut in quarter-inch-square pieces, milk and grated white part of one sound fresh cocoanut and one ounce shredded, salt codfish. Lightly mix and gently boil thirty minutes. Remove, pour the soup into a tureen and serve.
Scale, trim off fins and wipe a fresh three-pound weakfish, place in a large sautoire with half ounce butter, half gill white wine, one and a half gills water, juice of quarter of a lemon, two branches parsley, a light teaspoon salt and half teaspoon paprika. Cover fish with buttered paper, boil on range five minutes, then set in oven thirty-five minutes. Remove, lift up, dress on a hot dish and keep hot.
Mix in a small saucepan one and a half tablespoons melted butter with two light tablespoons flour, heat half a minute, stirring meanwhile. Strain fish liquor through a cheesecloth into this pan, add half gill milk, sharply mix until it comes to a boil, then cook ten minutes. Dilute one egg yolk in a tablespoon cream and add to the sauce. Sharply mix with a whisk while heating two minutes. Remove, pour sauce over the fish and serve.
Mix in a basin two ounces flour, half gill vinegar and two quarts water. Scrape and remove stalks from a large or two small branches sound oyster plant, then plunge in the prepared water and let stand fifteen minutes, take up and split in halves - the thick part only. Then cut in one-inch long pieces. Plunge in two quarts boiling water, add a sound lemon cut in quarters, and a heavy teaspoon salt; gently boil forty minutes. Drain on a sieve. Reduce in a small saucepan on the fire three-quarters of a pint tomato sauce (No. 16) to half the quantity, place the oyster plant in a black frying pan with a tablespoon melted butter. Season with half teaspoon salt and three saltspoons pepper and fry for ten minutes, or until a nice brown, then add to the tomato sauce with two tablespoons grated Parmesan cheese; mix well. Place in a hot vegetable dish and serve.
Pick off stems from a pound of fresh, sound blackberries, place in a bowl with five ounces sugar and quarter gill brandy or rum, mix well in the seasoning and let infuse till required. Pick and remove fibres from a pound of beef suet, then chop very finely. Sift half a pound flour on a table, make a little fountain in the centre, place in the suet with one and a half gills cold water and half teaspoon salt. Then briskly knead until well amalgamated and thoroughly firm. Roll out paste on a lightly floured table to thickness of quarter of an inch. Lightly butter a quart pudding bowl, then line with the paste. Place blackberries in the bowl, lightly egg edges of the paste. Roll out trimmings of the paste sufficiently to cover bowl. Press both edges together, so as to entirely enclose berries. Wrap bowl in a strong, buttered and floured cloth, place in saucepan with plenty boiling water and boil one hour. Remove, unwrap, turn on a dish and serve.