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.
Olives Salted Peanuts (954)
Bisque of Pickerel
Vol-au Vent, Mariniere
Slice a medium-sized onion, one medium-sized carrot, two chopped branches parsley, two sliced leeks, two stalks sliced celery, one bean crushed garlic, two saltspoons thyme, one sprig bay leaf, two cloves, ten black peppers and twenty allspice. Place all these ingredients in a saucepan with three quarts cold water. Season with one tablespoon salt and half teaspoon white pepper and boil for forty-five minutes. Cut a fresh pickerel of two pounds into small pieces and add to the broth. Cover the pan and boil again for twenty minutes.
Have in a saucepan one and a half ounces melted butter with two and a half ounces flour; briskly stir while heating for two minutes. Then strain the fish broth into the pan with the flour, briskly whisk for a minute, add a saltspoon grated nutmeg, mix a little, boil for five minutes. Dilute one egg yolk in half gill cold cream, add to the bisque, with half ounce good butter, mix well; heat without boiling for five minutes. Strain the bisque into a soup tureen and serve with bread croutons (No. 23) separately.
Place in a saucepan twenty-four large oysters, twelve fresh shrimps, twelve heads canned mushrooms, twelve cooked mussels and six very thin slices of truffles. Pour in one gill white wine, adding half ounce good butter. Season with one teaspoon salt. Cover the pan and place it in a hot oven for ten minutes. Remove from the oven.
Heat in a small saucepan one and a half tablespoons melted butter.. adding two tablespoons flour. Stir well, then strain the gravy of the above preparation into the pan. Season with a saltspoon cayenne pepper, whisk briskly with the whisk for two minutes; boil for three minutes, add a Hollandaise sauce, as per No. 279, mix well for a minute, then add all the contents of the fish pan. Mix well again and heat for two minutes without allowing to boil. Then with the preparation fill a vol au vent, prepared as per No. 757. Dress on a dish and serve.
Cut two fine, small spring chickens of one and a quarter pounds each into five pieces each. Place them on a plate, season with a teaspoon salt and half teaspoon white pepper. Then roll the pieces in a little flour, lightly immerse in beaten-up egg and then roll lightly in bread crumbs.
Heat in a frying pan three tablespoons melted lard, add the chicken and fry for eight minutes on each side, or until a nice golden colour. Then place the pan in a slack oven for fifteen minutes. Pour a cream sauce in the centre of a hot dish. Dress the chicken over the sauce in crown shape. Arrange six thin slices fresh broiled bacon (No. 13) on top of the chicken and, lastly, place six freshly prepared crisp corn fritters (No. 446) around the dish and serve.
Place in a small saucepan three-quarters of an ounce clarified butter and two tablespoons flour; briskly stir while cooking for two minutes. Pour in three-quarters of a gill hot milk and three-quarters of a gill cold cream. Season with half a light teaspoon salt, one saltspoon cayenne pepper and one saltspoon grated nutmeg; briskly whisk for two minutes, then let gently boil for five minutes and serve.
Drain well half pint can sweet corn; place it in a bowl, season with half teaspoon salt and two saltspoons white pepper, adding three tablespoons flour, two whole eggs, three tablespoons cold milk, one teaspoon chopped parsley and two saltspoons baking powder. Mix the whole well together with a wooden spoon for two minutes.
Heat in a large frying pan four tablespoons leaf lard, then with a tablespoon take up as much of the preparation as the spoon can hold and drop into the pan, in round shape; repeat the same process with the rest of the preparation and gently fry for three minutes on each side. Lift up with a skimmer, drain on a cloth thoroughly and use as required.
Prepare and roast a piece of beef same as per No. 126, garnish the dish with six fairly good-sized, freshly boiled and peeled potatoes and serve a small saucer of freshly grated horseradish separately.
Prepare a macedoine of vegetables, as per No. 233. (If inconvenient to do that, thoroughly drain a pint of canned macedoine.) Place in a salad bowl. Season with four tablespoons French dressing, as per No. 863. Mix well and serve.
One ounce thick honey, two ounces bread crumbs, one tablespoon fine sugar, quarter of a sound lemon, one whole egg, the whites of two eggs, half ounce butter, one ounce flour, half gill cold millk and a tablespoon Swiss kirsch.
Place all the ingredients except the whites of the eggs in a bowl. Briskly mix with a wooden spoon for two minutes. Beat up the whites to a stiff froth and add to the preparation, gently mix, and then fill six lightly buttered pudding moulds. Place them in a tin, pour boiling water into the pan up to half the height of the moulds and set in a hot oven for thirty minutes. Remove, unmould on a hot dish and serve with a gill hot maple syrup poured over.