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.
Oysters (18) Olives Canape of Smoked Salmon Bisque of Lobster aux Croutons Smelts, Britannia (458) Potatoes, Chateau (208) Terrapin, Newburgh (816) Tournedos of Beef, Sauce Bercy String Beans and Peas Panaches (1046) Roast Squabs (831) Romaine Salad (214) Apple Charlotte (634)
Cut out from a stale sandwich loaf of bread six slices quarter of an inch thick, then cut each into two-inch square pieces. Toast them to a nice golden colour and lightly butter; cover them with very thin slices of smoked salmon, nicely trim, dress on a side dish with a folded napkin, decorate with a little parsley greens, six quarters lemon and a hard-boiled egg, finely chopped; sprinkle this over them and serve.
Cut the head off from a three-pound live lobster, then cut in pieces. Thoroughly heat an ounce melted butter in a saucepan, add the lobster and briskly cook on the range for ten minutes, occasionally stirring meanwhile. Place it in a mortar and pound to a paste, then return it to the same saucepan, add one each finely minced carrot, onion and leek, two finely minced small branches celery and two branches parsley; pour in three tablespoons brandy and set it on fire, let burn as long as it lasts, continually stirring while burning. Add a half gill white wine, one quart broth (No. 701), a pint of tomatoes, either fresh or canned, and three pints water. Season with a tablespoon salt and half teaspoon paprika. Mix well, and as soon as it comes to a boil add three ounces rice and let slowly simmer for one hour and fifteen minutes. Strain through a sieve into a basin, return to the pan, add one gill cream and half ounce good butter and mix on the fire until coming to a boil; then pass through a strainer into a soup tureen and serve with a plate of bread croutons (No. 23) separately.
Cut out from a two-pound piece of tenderloin six even filets. Neatly flatten, lightly trim and season with a teaspoon salt and half teaspoon pepper. Heat a tablespoon butter in a frying pan, add the filets and briskly fry for three minutes on each side, dress on a hot dish with six bread croutons same size as tournedos, pour a Bercy sauce over and serve.
Finely chop four sound shallots; place them in a small saucepan with a teaspoon butter and lightly brown for ten minutes, stirring once in a while; then pour in a half gill white wine, let reduce to one-half the quantity, add one and a half gills demi-glace (No. 122) and half teaspoon of chopped chives. Mix a little and let boil for ten minutes, add half ounce good butter, lightly mix and use as required.