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.
Scallops with Curry (53)
Minced Turkey on Toast
Noodles au Beurre
Choux, a la Creme
Chop very fine two medium white onions, two branches soup celery, two leeks, one ounce lean salt pork. Heat up in a saucepan one tablespoon butter; add all the above ingredients and stir well with a wooden spoon while gently cooking for ten minutes. Pour in two and a half quarts hot water or broth. Boil for sixteen minutes. Peel and cut into small, dice-shaped pieces three good-sized, sound raw potatoes; wash and drain well, then add to the soup. Boil for six minutes. Chop very finely and add to the soup eight large, fresh clams, saving the liquor. Cut into small pieces three good-sized peeled red tomatoes and add to the soup; also two tablespoons Worcestershire sauce, six drops tabasco sauce, two saltspoons thyme, one teaspoon salt, a saltspoon pepper; pour in the liquor of the clams; mix well with a wooden spoon. Briskly boil for thirty minutes. Add six crushed soda crackers and a teaspoon finely chopped parsley. Mix lightly. Boil for ten minutes more. Pour into a soup tureen and send to the table.
Mince very finely the meat of the turkey left over from yesterday and keep it on a dish. Hash very finely six sound shallots and place them in a saucepan with one tablespoon melted butter, gently stirring with a wooden spoon while cooking for three minutes; then add two tablespoons flour; stir briskly, add two gills hot milk and one gill cream. Stir briskly for one minute, then add the turkey. Mix all well and cook for five minutes. Season with half teaspoon salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg. Stir well again for a minute, then add one teaspoon chopped parsley, mixed with half clove finely hashed sound garlic. Mix well again and gently cook for eight minutes longer. Have six small, hot toasts on a hot dish. Divide the hash equally on the toasts and serve.
Plunge one pound noodles into two quarts boiling salted water and cook for fifteen minutes. Drain well, replace in the same pan, season with half teaspoon salt, two saltspoons white pepper, adding one ounce good butter. Gently mix, without breaking the noodles, until the butter is thoroughly dissolved and serve.
One pound sifted flour, five whole raw eggs, two saltspoons salt, two tablespoons cold milk. Place the flour on a table; make a small fountain in the centre; crack the five eggs into the fountain; add the milk and salt, then carefully and briskly knead the whole until a firm paste. Roll it up to a ball shape, then flatten to a cake form and let rest for ten minutes. Then roll out to half inch in thickness; let rest for five minutes; then roll out again to the thickness of a sheet of paper and let rest again for five minutes. Cut the paste in two equal parts. Roll out each half evenly to a cigar shape, but without tapering the ends, leaving them straight at both ends. Then carefully slice the paste into very thin slices. Place the noodles in a piece of paper and let get dry for fifteen minutes, when they will be ready for use.
Place a tube one-third inch in diameter at the bottom of a pastry bag, then drop in the pate-a-choux and press the paste carefully down on a baking sheet, into six round cakes of equal size two inches high. Set the pan in a moderate oven and bake for twenty-five minutes, or until they obtain a golden colour. Remove from the oven and let cool off for ten minutes. Then with a keen knife make an incision at one side of the cakes. Fill the inside of each with vanilla whipped cream, as per No. 337. Dredge them liberally with powdered sugar. Dress on a dessert dish and serve.
Place in a saucepan one gill cold milk, one gill cold water, two ounces butter and one saltspoon salt. Place the pan on the range, lightly mix, and as soon as it comes to a boil immediately add one-quarter pound sifted flour and sharply stir with the spatula for two minutes; then stand the pan on a table, break in one egg, sharply stir for one minute, break in another egg, stir again for one minute; repeat the same with three more eggs and pate-a-choux is ready to use.
Pour two gills thick, fresh cream into a well-cleaned basin. Place the basin on another larger one with some broken ice and a little cold water at the bottom. Then with a soft wire egg whip beat up the cream rather slowly at the start, and increase in briskness until it is a firm froth. Sweeten with one and a half ounces fine sugar and add one good teaspoon vanilla essence, beating constantly for two minutes, and it will be ready for use. Suppress all the superfluous milk which may adhere to the cream at the bottom of the basin before using it.