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.
Valank Tsorbassi, Odessa
Cauliflower Saute (631)
Timbales of Fish, Cardinal
Place in a saucepan two pounds fresh whitensh, bones or heads of same, with a sliced each carrot and onion, two sliced branches celery, two branches parsley, a branch chervil, sprig thyme, bay leaf, clove and bean crushed garlic. Moisten with three quarts water and half gill white wine. Season with a teaspoon salt, half teaspoon paprika, let boil for fifty minutes, strain the broth through a cheesecloth into another saucepan, add three ounces raw rice and let boil for thirty-five minutes. Shell a half pint cooked shrimps, cut them into three pieces each, add to the soup, boil for five minutes, pour into a tureen and serve.
Remove skin and bones from one and a half pounds fresh salmon, chop it very finely, then place in a mortar with three egg yolks, one light teaspoon salt, two saltspoons cayenne, a saltspoon grated nutmeg and half teaspoon anchovy essence. Thoroughly pound to a smooth pulp, remove, press through a sieve into a bowl and place bowl on ice.
Beat up two gills cream to a stiff froth and gradually incorporate it with the force, sharply mixing with whisk while doing so. Lightly butter six individual pudding moulds, place a round piece of Spanish sweet pepper at the bottom of each mould, then fill up with the force. Place them on a tin, pour hot water in the tin up to half their height, cover them with a lightly buttered paper, set in oven for twenty minutes, remove and unmould on a hot dish. Reduce in a saucepan two gills tomato sauce (No. 16) to half the quantity, pour the sauce around the timbales and serve.
Sift a half pound flour on the corner of a table, make a fountain in the centre, place two ounces butter, one saltspoon salt and one and a half gills cream in the fountain. Dilute the butter in the cream and gradually incorporate the flour, so as to obtain a smooth, firm paste, place it on a plate, cover with a cloth and let stand in moderate temperature for one hour. Roll the paste on a lightly floured table to the thickness of half an inch, and with the prongs of a fork prickle the surface of the paste, then cut it into six even, square pieces. Lay them on a lightly buttered baking sheet, set in a brisk oven for fifteen minutes, remove, dress them on a dish with a folded napkin, sprinkle a little powdered sugar over and serve.