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.
Palmettes of Chicken, Celine
String Beans Sautes (131)
Broiled Lobster, Chili (1320)
Ginger Pudding (394)
Peel four medium, sound cucumbers, cut in quarters and remove seeds, then cut in small pieces and plunge in a quart boiling water six minutes. Thoroughly drain on a sieve, place in a saucepan with an ounce butter and cook on fire for fifteen minutes, frequently stirring meanwhile. Pour in two quarts white broth (No. 701), a quart water, and add one onion with two cloves stuck in it. Tie in a bunch two branches parsley, one of chervil, a leek, bay leaf, two branches celery, and add to soup, season with a good teaspoon salt and half teaspoon pepper, lightly mix and let boil for an hour and a half.
Mix in a bowl three ounces rice flour with a gill milk, half gill cream, add to pan with one saltspoon each cayenne pepper and grated nutmeg, and mix well with a whisk while heating for five minutes. Strain cream through a Chinese strainer into another saucepan, add a royale garnishing (No. 2446) and half pint of cooked green peas, let just come to a boil, then pour into soup tureen and serve.
Skin and bone fowl saved from yesterday, pick off meat and cut it in small squares, then cut in same shape, but a shade smaller, half that quantity of pork, place both on a plate, add a finely chopped truffle and keep till required. Clip off tails and peel six fresh mushrooms, wash, drain and cut in small squares. Place in enamelled saucepan with three finely chopped shallots, an ounce fresh butter, and gently brown for five minutes, frequently stirring meanwhile. Add one and a half ounces flour, briskly stir while heating for one minute, then pour in two and a half gills broth (No. 701) and the juice of half a sound lemon, adding half teaspoon chopped parsley. Sharply mix with a whisk until it comes to a boil, let cook for ten minutes, add chicken, pork, truffle, two tablespoons sherry, half teaspoon salt, two saltspoons cayenne, half saltspoon nutmeg, mix well and let gently cook for ten minutes, stirring once in a while. Dilute on a plate two egg yolks with a half gill cream, add to force and gently mix while heating for three minutes, remove, transfer force to a bowl, lightly butter surface and let get cold. Divide in twelve equal parts, roll out on a lightly floured table to heart shape, but not too thin, dip in beaten egg, then roll in freshly prepared bread crumbs.
Heat two tablespoons clarified butter in a frying pan, place croquettes in a pan one beside another and gently fry for five minutes on each side. Dress on a dish crown-like, decorate with a little parsley, and serve with a mousseline sauce (No. 211) separately.