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.
Radishes (58) Clams (1457) Olives
Madeleine Commercy Glace a 1'Orange
Procure a head of either salmon or bass (fresh) and place in a saucepan with a sliced carrot, a sliced onion, two sliced branches celery, two branches parsley, one branch chervil, one bay leaf, a sprig thyme and a clove. Moisten with three quarts water. Season with two teaspoons salt, half teaspoon pepper, one teaspoon curry powder and gently boil one and a half hours. Strain the soup through a cheesecloth into another saucepan, add three ounces raw rice and gently boil fifteen minutes. Finely chop one bean garlic, one leek, one branch parsley and four sound shallots, add to the soup, lightly mix and boil five minutes longer. Remove the skin and bone (if any) from a pound of fresh halibut, then cut in half-inch-square pieces, add to soup and simmer fifteen minutes. Dilute an egg yoke in a gill cream and juice of half a sound lemon, add to soup, carefully mix with wooden spoon while cooking two minutes, but do not allow to boil. Pour soup into a tureen and serve.
Procure three slices of salmon, three-quarters of a pound each, place in a sautoire with an ounce of butter, one-half gill white wine, two gills water, two tablespoons vinegar, half a sliced onion, a branch parsley, a sprig thyme, a bay leaf and a teaspoon salt, then let slowly come to a boil and boil five minutes. Set pan on a table in a cool place and let get cold. Remove the salmon, place on a cold dish with a folded napkin, decorate with lettuce leaves and serve with a mayonnaise (No. 70) separately.
Neatly pare six tender, well-flattened lamb chops, season all around with half teaspoon salt and three saltspoons pepper. Heat one and a half tablespoons melted butter in a sautoire, arrange chops in the pan one beside another, and briskly cook three minutes on each side. Remove and dress on a hot dish, alternately, with six heart-shaped croutons (No. 90). Remove the butter from the pan and save it; thoroughly heat the sautoire, pour in half gill water, half gill demi-glace (No. 122), juice of half a sound lemon and half a teaspoon chopped parsley, briskly stir at bottom and cook for four minutes. Pour it over the chops and serve.
Cut in two lengthwise three small, very sound, fresh eggplants. Criss-cross the meat of the plant without spoiling the skin, then plunge in boiling fat, cut side downward, and fry ten minutes. Remove and place on a cloth, cut side downward, and drain ten minutes. Scoop out meat from them, remove the seed and chop the meat very fine.
Heat a tablespoon melted butter in a saucepan, add one finely chopped onion, lightly brown five minutes, then add the chopped eggplant, twelve small anchovies cut in small pieces, half bean chopped garlic, half teaspoon finely chopped parsley, half teaspoon chopped chervil, half teaspoon salt and three saltspoons pepper. Sharply stir and then cook ten minutes, stirring meanwhile; add six tablespoons bread crumbs and two egg yolks; mix well and cook five minutes more. Then with this preparation fill the six half shells. Smooth the surface, sprinkle a little bread crumbs over, place a few little bits butter on top of each, place on a tin, then set in oven fifteen minutes. Remove, dress on a hot dish and serve.
Place in a copper basin three eggs, four ounces sugar, six drops vanilla essence and one teaspoon orange-flower water; beat with a whisk ten minutes, add four ounces sifted flour, gently mix with skimmer, then add four ounces melted butter and gently mix again until well amalgamated. Line bottom of a small pastry pan with a sheet buttered paper, drop in preparation, neatly smooth surface, then set in oven twenty minutes. Remove, let rest five minutes. Turn the madeleine on a pastry grating, lift up paper. Spread three tablespoons of orange marmalade glaze over the surface with a glace a l'orange, sprinkle one-half ounce peeled, chopped pistachio over all, let rest five minutes. Then cut in twelve even pieces, dress on a dish with a napkin and serve.
Place in a small saucepan the chopped rind of a good-sized, sound, juicy orange, also the juice of same, with one ounce sugar and half gill water. Boil on fire five minutes. Place in a bowl and let infuse ten minutes. Place two ounces glazed sugar in a saucepan, strain infusion into this pan, sharply stir on fire until lukewarm, then use as directed.