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.
Celery (86) Olives
Bisque of Shad Roes Kingfish, Mornay
Potatoes, Chateaubriand (872)
Tenderloin Cutlets, Newport Flageolets with Butter (95)
Chicory Salad (38) Jelly, Moscovite
Cut in half-inch pieces two shad roes of about three-quarters of a pound each and keep on plate until required.
Heat one ounce butter in a large saucepan, add one each finely sliced carrot and white onion, two branches parsley, one branch chervil, one bay leaf and one clove; gently brown ten minutes, then add the shad roes; mix well with wooden spoon and cook ten minutes, then sprinkle over two and a half ounces flour; mix two minutes, moisten with two and a half quarts boiling water, season with a heavy teaspoon salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg; mix well while boiling for three minutes, then let gently boil forty-five minutes; add one pint cold milk, let cook fifteen minutes more; dilute two egg yolks with one gill cream, juice of half a lemon and two tablespoons sherry; add to the soup, mix while heating for five minutes, but do not allow to boil; add half ounce good butter in small bits, mix well, remove, press bisque through a sieve into a basin, then through a cheesecloth into a soup tureen and serve.
Neatly trim and wipe two fresh kingfish of one and a half pounds each; place in a frying pan with half ounce butter, half gill white wine, two branches parsley, juice of a sound quarter lemon, half teaspoon salt and three saltspoons white pepper. Cover fish with lightly buttered paper, boil five minutes on range, then set to bake in oven for twenty minutes. Remove, lift up with a skimmer, lay in baking dish. Pour a sauce Mornay (No. 526) and sprinkle a little grated Parmesan cheese over the fish, and set in oven for fifteen minutes. Remove, cut a sound lemon in half, then slice it finely, arrange slices around fish and serve.
Chop exceedingly fine one pound tenderloin of beef, half a pound raw lean veal, four ounces raw beef marrow and place these in a bowl on the ice. Season with a half teaspoon salt, one saltspoon cayenne, one saltspoon grated nutmeg, one saltspoon mixed allspice, and stir with wooden spoon five minutes. Peel, wash carefully, drain and cut in small squares six fresh, sound mushrooms, and brown in a frying pan with a tablespoon butter five minutes. Lift up with a skimmer and add to the bowl, with one ounce cooked ham cut in small squares, one tablespoon brandy, one tablespoon sherry, a half gill cream, and thoroughly mix with wooden spoon three minutes. Divide this preparation into twelve equal parts and give them nice cutlet forms, roll in melted butter, then in fresh bread crumbs. Heat one and a half tablespoons melted butter in a frying pan, lay in the cutlets one beside another, and gently fry five minutes on each side. Pour a Bearnaise sauce (No. 34) on a hot dish, dress the cutlets, one overlapping another, crownlike, over the sauce; adjust a white frill of paper at the end of each cutlet and serve.
Neatly trim a thick, white, medium cauliflower, plunge it in three quarts boiling water with a tablespoon salt and a gill milk, and boil forty-five minutes. Remove, thoroughly drain, then carefully press it through a wire sieve into a small pan, add half an ounce good butter, two egg yolks and one gill cream. Season with a half teaspoon salt, one saltspoon cayenne and a saltspoon grated nutmeg, sharply whisk while heating for six minutes, and shift pan on corner of range.
Crack eight fresh eggs into a bowl, add half gill milk, season with half teaspoon salt, three saltspoons white pepper, and sharply beat up with fork for two minutes. Heat a tablespoon butter in a frying pan, drop in the eggs, mix with fork for two minutes, let rest half a minute, fold up opposite sides to meet in centre, let rest for quarter of a minute. Turn into a hot dish, pour cauliflower preparation and sprinkle a tablespoon grated Parmesan cheese over all, set in brisk oven for five minutes, remove and serve.
Place in a small saucepan one ounce clear gelatine, with juice of a lemon, one and a half pints water, a half pound sugar, and mix on fire with wooden spoon until thoroughly melted. Strain through cloth into a copper basin on the ice, add a half gill sherry, and when the jelly begins to congeal whisk it to a froth. Pour jelly into a quart mould, lay mould on ice and let stand until thoroughly firm, remove, carefully immerse in tepid water for a few seconds, wipe all around, unmould on a cold dish with a folded napkin and serve.