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.
Potage, St. Nazaire Blackfish en Matelote
Potatoes, V/indsor (252)
Chicken Braise au Risotto
Roast Beef (126) Escarole Salad (100)
Brown two finely chopped white onions in a large saucepan with two ounces butter for eight minutes, add two sliced leeks, one branch each parsley and chervil, a sprig each thyme and bay leaf, a clove, sprig marjoram, and brown for five minutes, lightly mixing meanwhile; then add one ounce flour, mix well, moisten with one and a half quarts white broth (No. 701), one quart fresh, crushed tomatoes and one pint water. Season with a level tablespoon salt and half teaspoon pepper, mix well and let boil for twenty-five minutes. Add two pounds clean, fresh fish bones and let slowly cook for forty minutes, press through sieve into a basin and then through Chinese strainer into a saucepan. Place on the fire and as soon as it comes to a boil, dredge in three ounces of tapioca, continually mixing while adding it, let boil for fifteen minutes, mix at the bottom once in a while, pour into a soup tureen and serve.
Procure a three-and-a-half-pound fresh blackfish, scale, cut off the head, fins and tail. Cut into inch pieces, place in a saucepan with a tablespoon salt, half teaspoon pepper, clove garlic, sliced onion and two branches parsley. Cover the dish with two-thirds water and one-third claret, place cover on and let gently boil for thirty minutes. Lift up fish with skimmer and place in another saucepan. Knead a half ounce butter with an ounce flour, add little by little to the sauce, continually mixing while adding it, then let boil in a frying pan with a tablespoon melted butter, sprinkle a teaspoon of powdered sugar over and gently brown until a nice golden colour and thoroughly soft. Drain and add to the fish, with six cooked shrimps and six canned mushrooms, strain the fish sauce through a cheesecloth into the pan, add a teaspoon anchovy essence and the juice of a quarter lemon; carefully mix, cook for five minutes, dress on a hot dish, sprinkle a little chopped parsley over and serve.
Singe, draw, cut off the head and feet at the first joint, and neatly wipe a two-and-a-half-pound tender chicken. Truss and cover the breast with thin slices of larding pork, place a mirepoix (No. 271) at the bottom of a braising pan, lay the chicken over it, season with a teaspoon salt and half teaspoon pepper and lightly baste with a little melted butter. Set in the oven to roast for thirty-five minutes or until a nice golden colour, then pour in a gill white wine, one tablespoon brandy and one gill demi-glace (No. 122), place the lid on the pan and reset in the oven for twenty minutes. Remove, dress a Piedmontaise risotto (No. 225) on a large dish, untruss the chicken and lay it on top of the rice. Skim the fat from the surface of the gravy, boil for five minutes, then strain it over the chicken and serve.
Place a quart well picked and cleaned raspberries in a bowl, with two tablespoons powdered sugar, a tablespoon each kirsch and maraschino and half teaspoon vanilla essence. Carefully mix the cherries in the seasoning without mashing them, then proceed to make the shortcake exactly the same as strawberry shortcake (No. 1677) and serve the same way.