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.
Coquille of Lobster, Parisienne
Procure thirty-six medium Bluepoint oysters. Open and place them in a saucepan with their liquor and one pint cold water; add one pint extra oyster liquor; season with a teaspoon salt and half teaspoon white pepper. Set the pan on the fire and just let come to a boil. Skim the scum from the surface, then add three gills hot milk and half ounce butter; lightly mix, and as soon as it comes to a boil serve.
Boil two live lobsters of two pounds each in salted water for twenty minutes; take them up and let cool off. Pick out all the meat from the shells, after splitting them and cracking the claws; then cut the meat into pieces half an inch long. Heat two tablespoons melted butter in a saucepan, add three level tablespoons flour. Stir briskly, then add three-quarters of a pint hot milk. Season with a teaspoon salt, a salt-spoon cayenne pepper and one saltspoon grated nutmeg; briskly whisk and let boil for two minutes. Then add the lobster and twelve sliced canned mushrooms, gently mix and let boil for five minutes.
Fill up six individual table shells with the lobster. Sprinkle two tablespoons grated Parmesan cheese over the preparation. Place the shells on a tin, set in an oven to bake for ten minutes. Remove, dress on a hot dish with a folded napkin and serve.
Drop half pint canned asparagus tips in boiling water for two minutes. Drain well and place in a small frying pan with a taplespoon melted butter. Season with half teaspoon salt and a saltspoon white pepper. Toss them well and cook for three minutes.
Prepare a plain omelette as per No. 75, and just before folding it up place half the asparagus in the centre of the omelette, well spread over. Fold up, dress on a hot dish, arrange the other half of the asparagus around the omelette and serve.
Have in a saucepan one two-pound piece brisket of corned beef, with one and a half gallons cold water; place on the fire and boil for one and a half hours. Cut a small white cabbage into four equal parts. Trim off the stalk and outer leaves and place cabbage in the pan with the beef. Cover the pan and boil for thirty minutes. Add six medium-sized peeled, raw potatoes. Cover the pan again and boil for twenty-five minutes. Lift up the beef; slice it into thin slices. Remove the cabbage with a skimmer, place on a large hot dish, arrange the corned beef on top, one slice overlapping another, place the potatoes around the dish and serve.
Four ounces sifted flour, one and a half ounces butter, half ounce fine sugar, one gill lukewarm milk, five whole eggs, half saltspoon salt, quarter ounce compressed yeast, two tablespoons finely chopped sweet almonds and two tablespoons cream. Dilute the yeast in a bowl with the milk. Sift the flour into a small basin, make a small fountain in the centre, then pour the diluted yeast into the fountain and carefully knead with the hand for five minutes; then gradually incorporate half the flour around and place the remaining flour on top of the paste. Cover the basin with a slightly wetted cloth and lay in a warm place for thirty minutes. Then add the salt, sugar, cream, butter, eggs and almonds. Sharply knead the whole with the hand for ten minutes, in every direction. Cover again with the cloth; lay it in the same warm place to raise for twenty-five minutes.
Then fill up six small, lightly buttered savarin cake moulds to three-quarters of their height. If any of the paste is left after filling the six moulds, fill up one or two other moulds. Place the moulds in a warm place until the paste is raised to the brim. Arrange into a pastry-pan; set in the oven to bake for twenty minutes. Remove, unmould and let get cold.
Have in a small saucepan two ounces granulated sugar, one gill cold water, one gill raspberry juice and one tablespoon Jamaica rum. Boil for ten minutes, remove the pan from the fire, then it will be ready for use.
Plunge the savarins, prepared as per No. 439, into the above syrup for five minutes. Lift them up with a skimmer, arrange on a cold dish, then pour the remaining juice over the cakes and serve.