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 Olives (58)
Bisque of Oysters, Capucine
Beef a la Mode (534)
Escarole Salad (100)
Strawberry Pudding Souffle
Place thirty-six freshly opened oysters with their juice into a saucepan with a pint of extra oyster liquor, two and a half quarts water, and let boil for five minutes. Lift up the oysters with the skimmer and chop very finely, return them to the broth, add two sliced onions, one sliced leek, two sliced branches celery, two branches parsley, one branch chervil, one bay leaf, two cloves, a sprig thyme, four ounces raw rice, one pint milk, a teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Mix well, cover the pan, and let slowly boil for one hour and twenty-five minutes, occasionally stirring meanwhile. Rub through a sieve into a basin, replace it in the same saucepan and let come to a boil. Dilute two egg yolks with one gill cream, add to the soup with half an ounce butter, and stir well while heating for two minutes. Strain through a cheesecloth into a soup tureen, add four tablespoons cooked green peas, gently mix and serve.
Neatly trim a three-pound piece of fresh bluefish. Place on a plate half an ounce melted butter, six finely chopped shallots, one chopped bean garlic, one teaspoon freshly chopped parsley, one teaspoon chopped chives and a saltspoon thyme. Mix the whole well together and carefully rub the bluefish all over with it. Place the fish on the plate and let stand for fifteen minutes. Finely slice two medium sound onions, place them in a baking dish with half an ounce butter, lay the fish on top and spread all the butter over the fish. Season with half teaspoon salt and half teaspoon paprika, arrange two peeled, red, raw tomatoes around the fish, set in the oven to bake for forty-five minutes, remove and serve in the same dish.
Prepare and keep hot a puree of sorrel (No. 654). Carefully crack eight fresh eggs in a bowl, add half a gill cream, half a teaspoon salt and two saltspoons white pepper; sharply beat up with a fork for two minutes. Heat one tablespoon butter in a frying pan, drop in the eggs, mix with a fork for two minutes, let rest for half a minute; spread a third of the sorrel in the centre of the omelette, fold up the two opposite sides to meet in the middle, let rest for one minute. Turn on a hot dish, pour half a gill of hot demi-glace (No. 122) around the omelette and serve.
Pick off the hulls and thoroughly wash and drain a pint fresh strawberries; place in a basin with half a gill cream and three ounces granulated sugar, then mash them up with a wooden spoon to a puree; add two ounces cake or bread crumbs, the yolks of three eggs, two ounces rice flour, half an ounce butter and a tablespoon good rum. Mix well until thoroughly amalgamated. Beat up the whites of three eggs to a stiff froth and gradually add to the mixture, gently stining meanwhile. Lightly butter and sugar a quart pudding mould, drop the preparation into it, place on a tin, and set in the oven to bake for twenty minutes. Remove, unmould on a hot dish, pour over a fresh strawberry sauce and serve.
Press through a sieve into a small saucepan a half pint picked fresh strawberries; add two ounces sugar, one tablespoon kirsch and one gill water and let boil on the range for ten minutes, lightly mixing meanwhile. Remove and use as required.