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) Olives
Calves' Tails, Berlin Style
Glazed Turnips, Demi-Glace
Pudding Menagere (1192)
Clip off a little at both ends of three fresh calves' tails, then cut them Into half-inch pieces, place in a saucepan with a carrot cut in quarters, one turnip cut same way, one onion with two cloves stuck in and one small stalk celery. Tie together two leeks, two branches parsley, one branch chervil, a sprig thyme, a sprig marjoram and two bay leaves, and add to the soup. Moisten with three quarts water. Season with two teaspoons salt and half a teaspoon pepper. Cover the pan, and let slowly boil one and a half hours. Place one ounce butter and two ounces flour in a saucepan, briskly stir on the fire while heating two minutes. Skim the fat from the surface of the broth, then strain it through a cheesecloth into this pan, add a gill Rhine wine and mix well until it comes to a boil. Add the calves' tails with half a teaspoon chopped parsley, boil ten minutes. Pour into a soup tureen and serve.
Peel twelve small, sound white turnips, then cut them in quarters lengthwise. Round each piece into bean-of-garlic-like shape, place in a small saucepan with half an ounce butter, a teaspoon sugar, half a teaspoon salt and two saltspoons pepper. Moisten with two gills of broth and let reduce to half the quantity, then pour in one gill of demi-glace (No. 122), lightly mix. Cover the pan and set in the oven thirty-five minutes. Remove, dress on a hot, deep dish and serve.