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.
Sliced Cucumbers (340)
Roast Squabs with Cress (831)
Gateau, St. Honors (1945)
Place in a saucepan a sliced carrot, a sliced onion, a branch parsley, a sprig thyme, a bay leaf, a clove, two quarts water, one and a half teaspoons salt, half teaspoon pepper and two pounds fish bones or fish heads, then let boil for forty-five minutes. Mix in a saucepan one ounce butter with two ounces flour, stir well while heating for a minute, and strain the fish broth through a cheesecloth into the pan, add a pint hot milk, mix well and let boil for twenty minutes. Then add a gill cream, one-half ounce butter and one teaspoon anchovy essence. Mix well and let boil for five minutes. Cut half a pound of fresh halibut in quarter-inch pieces, place in a saucepan with one-half gill white wine and one gill broth and boil for ten minutes, then add it to the soup, mix well, pour into a soup tureen and serve.
Place in a saucepan half a pint white wine, four gills water, six finely crushed shallots, a bean of crushed garlic, three branches parsley, a branch chervil, a sprig thyme, a sprig marjoram, a bay leaf and one clove. Season with a heavy teaspoon salt and half teaspoon pepper, and let come to a boil. Then plunge in three well-washed live lobsters, one and a quarter pounds each, cover the pan, boil for twelve minutes, remove and let cool off in the broth. Take up and cut off their heads, then cut each one - shell and all - into eight even pieces each. Cut in exceedingly small square pieces one medium carrot, one medium onion and three branches well-washed white celery, place in a sauteuse, strain the lobster broth through a cheesecloth into the pan and let reduce .on the range to about half a pint. Pour in one gill demi-glace and one and a half gills tomato sauce (No. 16), mix well, then add the lobster, cover the pan and let cook for fifteen minutes. Remove, pour two tablespoons brandy on a saucer, set fire to it and let burn for four minutes, then pour over the lobster; mix well.
Dress the lobster on a deep dish and serve.