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.
Cut off the necks and legs up to the first joint and split open through the back two very tender spring chickens of one and a quarter pounds each; draw, remove the breast bones, neatly wipe. Season all around with a teaspoon salt and half teaspoon white pepper. Lightly oil them with a tablespoon oil. Arrange on a double broiler and broil for ten minutes on each side. Remove. Place six freshly prepared toasts on a large, hot dish, lay the chickens over the toast, spread a maitre d'hotel butter over them, decorate with a little watercress and serve.
Have in a cold soup plate a level teaspoon Oriental curry powder, half a teaspoon best French mustard, a light saltspoon English ground mustard, a light saltspoon cayenne pepper, one teaspoon finely chopped, thoroughly washed and drained fresh parsley, half a teaspoon finely chopped, sound, fresh chives (ciboulette), two medium, very sound, freshly peeled and finely chopped shallots (echalote), one-fourth of a small bean of sound, peeled garlic finely crushed, four teaspoons salt and one light teaspoon very fresh, finely ground white pepper, the rind of quarter of a sound lemon, finely chopped. Mix all the ingredients well together with a fork, then add a tablespoon good cool olive oil and with a fork sharply mash the whole until almost to a pulp, gradually add four tablespoons good white wine vinegar, briskly mix again, then transfer the whole into a vessel, add oil and vinegar - two-thirds oil to one-third vinegar - to make up one quart in all; thoroughly mix again, and then press through a strainer into a glass or stone jar and use as required, being very careful always to sharply shake the dressing before pouring it over the salad.
The dressing should always be kept in a cold place, covered.
Peel and core six sound apples. Have four ounces granulated sugar and a pint and a half water in a saucepan, and as soon as it comes to a boil add the apples and cook for fifteen minutes, turning them with a skimmer once in a while. Remove, drain on a cloth and let cool off. Plunge two ounces of almonds in a pint of boiling water for two minutes. Drain and peel, then finely chop them; place in a copper basin with three ounces granulated sugar, half gill of water and a teaspoon vanilla essence. Stir the mixture with a wooden spoon for a half minute. Place the basin on a brisk fire and continually stir until of a nice brown colour, then remove from the fire. Arrange the apples on a dish, fill their cavities with currant jelly, evenly spread the almond preparation over the apples and let cool off. Trim off any superfluous preparation at the base of the apples and serve.