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.
Fish Chowder Omelette with Parsley
Canapes of Lobster
Calves' Brains, Horly
Have three quarts water in a saucepan on the fire. Add one sliced carrot, one sliced onion, one sliced leek, one branch chopped celery; two branches parsley, chopped up; half clove sliced garlic, one saltspoon thyme, half sprig bay leaf, two cloves, one tablespoon salt, half teaspoon white pepper. Cover the pan and boil gently for thirty minutes. Add fish heads, spines or any parings at hand, cover and cook slowly for thirty minutes more. Chop one sound onion very fine, also two leeks, adding one ounce lean salt pork, finely chopped. Place in a saucepan with half ounce butter and let get a nice light brown colour, mixing constantly with the wooden spoon. Strain the fish broth into this pan, stir well, and as soon as it boils add four medium-sized raw potatoes, peeled and cut into small dice. Cover the pan and boil for twenty minutes, add one saltspoon thyme and one pound fresh codfish, cut into very small dice. Boil five minutes. Dilute two ounces flour in three-quarters of a pint fresh milk and add to the broth, briskly stirring while adding it. Season again with half teaspoon salt and a saltspoon white pepper.
Boil slowly for five minutes, pour into a soup tureen, sprinkle with a little chopped parsley and serve.
Have a tablespoon well-washed, thoroughly drained and finely chopped parsley ready on a saucer. Carefully break eight fresh eggs in a bowl, pour in half gill cold milk. Season with half teaspoon salt and two saltspoons white pepper, add the parsley, beat up briskly with a fork for two minutes. Thoroughly heat two tablespoons melted butter in a frying pan, drop in the eggs, sharply stir with the fork for two minutes, let rest for half minute, fold up the opposite sides to meet in the centre, let rest for a minute. Then turn the omelette on a hot dish and serve.
Cut out from a sandwich loaf of bread six round slices half inch thick and three inches in diameter; toast to a golden colour. Evenly divide the lobster forcemeat over the toasts, giving them a nice dome form. Wet the tops of the canapes with beaten eggs, cover with bread crumbs -and place in a lightly buttered tin. Spread a very little melted butter over each; set in a slow oven for ten minutes, or until of a golden colour. Dress on a folded napkin and serve.
Boil a three-pound live lobster in plenty of salted water for twenty minutes. Remove it, let get cold; then split it in two and with a fork pick out all the meat from the tail, body and claws. Hash it up very fine with twelve canned mushrooms. Chop very fine one medium sound onion, and place it in a saucepan with one ounce butter and brown it well; then add two tablespoons sifted flour; stir well for one minute. Add three-quarters of a pint hot milk, stir again until it boils. Drop in the lobster and mushrooms. Season with a teaspoon salt, one saltspoon cayenne pepper, one tablespoon Worcestershire sauce, half teaspoon English mustard in powder, one saltspoon grated nutmeg. Stir all well with the wooden spoon, then let gently simmer for twenty minutes. Thicken with two egg yokes and slowly boil for five minutes. Remove from the pan, place in a china vessel, let get cold and use as required.
Place three pairs calves' brains into cold water for five minutes; take them up, skin well, wash again in cold water, drain, place in a small saucepan and cover with fresh water, adding a teaspoon salt, a saltspoon pepper, two tablespoons good vinegar and one bay leaf. Slowly boil for five minutes. Drain well, then roll them in flour, then in beaten eggs and lastly in bread crumbs. Place them in a frying basket and fry in boiling fat for five minutes, or till of a golden colour. Drain them thoroughly, dress on a hot dish and serve with two gills hot tomato sauce (No. 16) separately.
Peel and core three good-sized sound apples. Cut each apple in four even slices, lay them on a plate, dredge a tablespoon fine sugar over, pour in two tablespoons rum, then repeatedly turn them in the seasoning and let infuse for half hour, turning them in the rum once in a while. Dip the slices of apples in the frying batter, then gently drop them one by one into boiling fat and fry for eight minutes, frequently turning with a skimmer meanwhile. Take them up, and let drain on a wire grater. Neatly trim them all around. Pour a rum sauce, prepared as per No. 41, on a hot dish. Arrange the fritters over the sauce, one overlapping another. Sprinkle a little powdered sugar over and serve
Place half pound sifted flour in a large bowl; add two tablespoons olive oil, half teaspoon salt, one tablespoon powdered sugar, three egg yolks, half gill cold water and a gill cold milk; also a teaspoon vanilla essence. Briskly stir with a wooden spoon for five minutes. Just before serving beat the white of the three eggs, add to the batter and gently mix for one minute; then it will be ready for use. (The same quantity of butter can be substituted for oil if preferred.)