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.
Little Neck Clams (1457) Olives Caviare (59)
Potage, Marie Louise
Stuffed Tomatoes (30)
Chicory Salad (38)
St. Honore- Cake
Place in a saucepan one each sliced carrot and onion, two each sliced leeks and branches celery, two branches parsley, one branch chervil, one bay leaf, one clove, a sprig thyme, two pounds clean fish bones, two and a half quarts water, a half teaspoon pepper, two teaspoons salt, and let gently boil for forty-five minutes. Mix in a saucepan one ounce butter with two and a half ounces flour, thoroughly stir and let heat for one minute. Strain the broth through a cheesecloth into this pan, add a saltspoon grated nutmeg and half teaspoon curry powder( mix well until it comes to a boil, then let boil for forty-five minutes, being careful to skim the fat from the surface and mixing quite frequently meanwhile. Open twenty-four fresh mussels and place them with their liquor in a saucepan with one gill white wine. Boil for five minutes, strain the broth through a cheesecloth into the soup, add one gill cream, mix a little and boil for five minutes; dilute one egg yolk with a quarter gill cream and add to the soup; mix well while heating for three minutes.
Cut the mussels in two, add to soup, pour into a tureen and serve.
Carefully bone a shoulder of lamb entirely. Season with a teaspoon salt, half teaspoon white pepper and saltspoon grated nutmeg. Place in a mortar two skinned sausages, two chopped shallots, a half bean chopped garlic, one ounce raw, chopped beef marrow, a half teaspoon freshly chopped parsley, three tablespoons bread crumbs, one egg yolk, a half gill cream, half teaspoon salt and saltspoon each cayenne and ground thyme. Pound the whole well for five minutes, spread the force on the inside part of the shoulder, fold up and tightly tie around with strings. Place in a saucepan with one each sliced carrot, onion and leek, a bean garlic, branch parsley, bay leaf, clove, sprig thyme, tablespoon allspice and sprig marjoram. Cover the balotine with cold water, season with a level tablespoon salt and teaspoon pepper, cover the pan and let gently boil for one hour and thirty minutes. Lift up the balotine, untie and dress on a dish. Pour a Soubise sauce (No. 94) and sprinkle a little freshly chopped parsley over the balotine and serve.
Roll out on a lightly floured table a quarter pound feuilletage (No. 756) to a round piece eight inches in diameter, place on a lightly wetted pastry pan and wet the edges of paste a little. Prepare a pate-a-choux (No. 336), place it in a pastry bag, with a quarter-inch tube at the bottom, press three-quarters of the pate around the wet edges, making a nice border, and set in a moderate oven for twenty minutes. With the balance of the pate make small balls the size of hickory nuts on a small pastry pan and set in oven for fifteen minutes.
Place in a copper basin three ounces granulated sugar with a half gill water, boil for eight minutes, then drop in the small balls, one by one, and roll them in the syrup. Arrange one beside another on the border, place half a candied cherry over each ball, then fill up the centre with a St. Honore cream, dress on a dish with a folded napkin and serve.
Place in a saucepan five ounces sugar with four egg yolks, one ounce flour, the chopped rind of half a lemon and a half teaspoon vanilla essence. Mix well with wooden spoon for a minute, then pour in a gill cream and one and a half gills cold milk. Sharply mix with a whisk for two minutes, set pan on the fire, constantly stir with wooden spoon until it comes to a boil and let slowly cook for ten minutes, occasionally stirring meanwhile. Beat up whites of the four eggs to a stiff froth and add to the preparation, gently mix, cook for five minutes longer, continually stirring meanwhile, remove, let cool off and use as required.