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.
Neatly scrape, cut off the ends of stalks and wash a large bunch fresh asparagus; tie in two bunches, plunge in two quarts boiling water with a tablespoon of salt and boil for twenty minutes. Carefully lift them up without breaking, dress on a hot dish with a napkin over it, and serve with a mousseline sauce (No. 211) separately.
Place one and a half pounds fresh crab-meat flakes in a frying pan with half a gill sherry, a teaspoon salt, two saltspoons cayenne, a salt-spoon grated nutmeg, and cook for five minutes on the range, occasionally mixing. Pour in two gills cream and one finely sliced truffle, lightly mix and boil for five minutes. Dilute two egg yolks with two tablespoons milk and add to the crab meat with a half ounce butter; gently mix while heating without boiling for three minutes, Remove, divide the preparation into six paper cases evenly, dress on a dish with a folded napkin, decorate with a little parsley greens and serve.
Cut away the end of stems of a pound white, sound, fresh mushrooms; peel, wash and drain well on a cloth. Heat an ounce of butter in a frying pan, add the mushrooms, season with a half teaspoon salt and two saltspoons pepper; gently toss them, cover and fry for ten minutes tossing them once in a while. Have six freshly prepared toasts on a hot dish and evenly divide the mushrooms over. Squeeze the juice of quarter of a lemon into the pan, lightly mix and pour over the mushrooms, sprinkle a little chopped parsley over and serve.
Prepare a pate-a-choux (No. 336). Slide a tube one-third of an inch in diameter to the bottom of a pastry bag. Have a clean pastry pan ready. Drop the paste into the bag and press down in shapes three inches long by half an inch wide. Set in the oven for twenty minutes. Remove and let cool for ten minutes. Make an incision lengthwise in each eclair at one side only, then fill the aperture with a creme patissiere; place them on a grill with a pan underneath, carefully pour a glace au chocolate over the top of the eclairs, let cool off, dress on a dish with a folded napkin and serve.
Place three egg yolks in a bowl with two ounces sugar and half ounce flour. Stir well with a wooden spoon for two minutes. Place on the range in a small saucepan one and a half gills milk, and as soon as it comes to a boil add half gill cream and pour, little by little, over the yolks, constantly mixing while adding it, and return the whole to the pan; boil for three minutes, continually mixing, remove from the fire, add a teaspoon of vanilla essence (No. 3232) and briskly whisk for two minutes, let cool off and use as required.
Place two ounces of grated chocolate in a saucepan with half teaspoon vanilla essence and keep at the oven door until melted; then add three ounces glazed sugar and the white of half an egg, place on the fire, mix with a small wooden spoon until just warm, remove, and immediately use as directed.