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.
Celery (86) Anchovies (141)
Bisque of Mussels, Jardiniere
Ham Braise, Piquante Sauce
Spinach a l'Anglaise (247)
Omelette with Fresh Mushrooms
Procure forty-eight fresh large mussels. Plunge in cold water and wash thoroughly. Drain and place in a large saucepan with three pints water and half a small bunch of parsley. Cover the pan and boil for fifteen minutes. Drain on a colander and save the broth. Remove the mussels from the shells and pound in a mortar to a pulp. Heat one ounce of butter in a saucepan, add two ounces flour, stir well with a wooden spoon, then add the mussels and broth, with a pint of milk in addition. Season with a teaspoon salt, two saltspoons cayenne pepper and one saltspoon ground nutmeg. Mix for two minutes, and let come to a boil. Skim the scum from the surface, add half ounce butter, divide into very small bits, mix until melted, then strain the bisque through a Chinese strainer, then through a cheesecloth into another saucepan; add a jardiniere garnishing, as per No. 65; boil for five minutes more. Remove, pour into a soup tureen and serve.
Finely mince a medium, sound, white onion; place in a saucepan with a tablespoon butter and gently brown for five minutes; then add four cold, boiled potatoes cut into thick slices. Season with a teaspoon salt and two saltspoons white pepper; toss them a little, and let cook for fifteen minutes; lightly toss once in a while. Transfer into a vegetable dish and serve.
Saw off a four-pound piece from a tender raw ham; skin and neatly trim all around. Heat a tablespoon leaf lard in a medium saucepan, lay in the ham and lightly brown for five minutes on each side. Lift up the ham and place on a plate. Arrange a mirepoix, as per No. 271, at the bottom of the pan, and let brown for five minutes on the fire, occasionally mixing; then add the ham; moisten with a gill claret, one gill demi-glace (No. 122) and one-half gill tomato sauce. Season with two saltspoons white pepper. Cover the pan, let boil for five minutes, then place in the oven to bake for thirty-five minutes. Strain through a Chinese strainer into another saucepan; add six medium, vinegar pickles, finely minced, one tablespoon finely chopped capers, half teaspoon chopped parsley and a tablespoon vinegar; lightly mix, then boil for two minutes. Pour over the ham and serve.
Peel and thoroughly wash six medium, sound fresh mushrooms; drain well, then finely mince them. Place in frying pan with a tablespoon butter and cook on a moderate fire for six minutes, tossing once in a while.
Carefully crack eight fresh eggs in a bowl, add half a gill milk. Season with half teaspoon salt and two saltspoons pepper. Sharply beat up with a fork for two minutes. Pour the beaten eggs over the mushrooms, mix with a fork while cooking for two minutes, then let rest for half minute; fold up the opposite sides to meet in the centre; let rest for a minute. Carefully turn upon a large hot dish and serve