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.
Cream of Leeks, Royale
Baked bluefish, Mustard Sauce Potatoes, Hollandaise (26)
Larded Sirloin, San Juan Stuffed Cucumbers
Lima Beans with Fines Herbes (2315)
Place in a saucepan six pared and cleaned, sliced leeks with one ounce butter and cook on a slow fire for ten minutes, occasionally stirring meanwhile, dredge in two ounces flour, and stir well while heating for one minute. Moisten with a quart broth and a quart milk, add two branches parsley, one branch chervil and four sliced, shallots; season with a level tablespoon salt, two tablespoons cayenne pepper and a saltspoon grated nutmeg, lightly mix and let boil for forty minutes. Dilute two egg yolks, with a gill cream and add to the soup with one-half ounce butter, mix well for two minutes, strain the soup through a sieve into a basin, then through a cheesecloth into a soup tureen, add a royale garnishing, lightly mix and serve.
Crack a fresh egg in a bowl, add one egg yolk and sharply mix with a whisk for one minute, then pour in one gill broth and a gill cream. Season with three saltspoons salt, one saltspoon cayenne and a very little grated nutmeg, sharply mix until well thickened. Lightly butter four individual pudding moulds, then press the preparation through a sieve into four moulds, lay them in a small pan and pour hot water into the pan up to half the height of the moulds. Set in the oven, with the door open, for ten minutes, remove, let cool off, unmould, then cut the royale into small squares, lozenges or thin slices, and use as required.
Scale and remove the bones from a three-pound fresh bluefish and place on a lightly buttered tin, season with one teaspoon salt and half teaspoon paprika. Squeeze juice of half a sound lemon, and spread a half ounce butter over, cover the fish with a lightly buttered paper, then set in the oven for thirty-five minutes. Remove, lift up with a skimmer, lay it on a hot dish, pour a mustard sauce (No. 1107) over and serve.
Trim the fat and skin from top (only) of meat of a two-and-one-half-pound piece of a tender sirloin of beef, and with the aid of a larding needle lard the surface with thin strips of larding pork. Lay a mirepoix (No. 271) in a roasting pan, place the beef on top, season with a teaspoon salt and half a teaspoon pepper, lightly baste the top with a little melted butter, then pour a half gill water into the pan and set to roast in oven for forty minutes, turning and basting it once in a while. Remove, dress on a hot dish and keep hot.
Skim the fat from the surface of the gravy, pour in one gill demi-glace (No. 122) and one tablespoon sherry, and boil on the fire for five minutes. Strain through a Chinese strainer into a saucepan, add two sweet red peppers cut in small squares, boil for five minutes, arrange the stuffed cucumbers around the filet, pour the sauce into a bowl and send to the table separately.