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) Indian Relishes
Boiled Capon, Oyster Sauce
Spinach with Eggs (399)
Cut into julienne shape one medium-sized, cleaned red carrot, one medium, sound turnip, two leeks and two branches celery. Place them in a saucepan with half ounce clarified butter and gently brown for six minutes, occasionally mixing with a wooden spoon. Moisten with two quarts and a half of broth or hot water. Season with a teaspoon salt, half teaspoon white pepper and half teaspoon curry powder, adding three ounces salt pork and a few chicken bones or beef bones, if on hand. Cover the pan and let slowly boil for thirty minutes, being careful to skim the fat from the surface every ten minutes. Then add four tablespoons good raw rice and two ounces Italian spaghetti cut into pieces one inch long. Cover the pan again and continually boil for forty minutes more. Take the pan off the fire and place it on a table; remove all the bones and pork, skim off the fat, pour into a hot soup tureen and serve with six small slices of toasted French bread, separately.
Scale, clean, split through the back and remove the bones from a three-pound fresh red snapper. Heat two tablespoons oil in a large frying pan, add one finely minced green pepper, six small, sound, minced shallots and cook for two minutes, lightly stirring meanwhile; then add half teaspoon chopped parsley and half teaspoon chopped chives. Lay the fish on top; season with a teaspoon salt and a saltspoon Spanish saffron; pour in one gill tomato sauce (No. 16), one gill cream and six heads sliced canned mushrooms. Cover the pan and boil for two minutes, then place the pan in the oven to bake for twenty minutes. Remove, dress the fish on a hot dish, pour all the contents of the pan over the fish and serve.
Singe, cut off the head and feet, draw, wipe, dry and truss a fine five-pound capon. Place it in a large saucepan with one and a half gallons cold water, and as soon as it comes to a boil season with a tablespoon salt, half teaspoon white pepper, adding one sliced carrot, one sliced onion, one small sliced turnip. Tie in a bunch two branches celery, two branches parsley and two leeks and add to the pan; add also two cloves, one bay leaf and a saltspoon thyme. Cover the pan and let gently boil for one and a half hours. Remove, dress the capon on a hot dish, untruss; suppress all the broth from the inside of the capon, dress the capon on a hot dish and serve with an oyster sauce, prepared as per No. 573, in a separate saucebowl.
Strain the broth of the capon in a stone jar, let cool off, and keep it till to-morrow.
Plunge thirty freshly opened Bluepoint oysters into a saucepan with their liquor and one gill cold water; place on the fire, and as soon as it comes to a boil skim the scum from the surface. Mix in another saucepan two tablespoons melted butter with two tablespoons flour; strain the broth of the oysters into this saucepan and add one gill cold milk. Season with half teaspoon salt and a saltspoon cayenne pepper. Mix well with a whisk for one minute, and as soon as it boils add the oysters. Boil for two minutes and the sauce is ready for use.
A pint milk, two and a half ounces tapioca, two ounces fine sugar, one and a half ounces butter, four egg yolks, the whites of four eggs whipped up to a froth, the zest of the rind of a sound lemon, one teaspoon vanilla essence and half saltspoon salt.
Place the milk, vanilla, lemon, salt and sugar in a saucepan, set the pan on the fire and as soon as it comes to a boil gently dredge in the tapioca, continually mixing with a wooden spoon meanwhile; then slowly cook for ten minutes, being careful to stir every minute. Remove from the fire, add the egg yolks, one by one, briskly mixing continually; then add the whipped-up whites, and gently mix with a skimmer for one minute.
Lightly butter and flour six individual pudiing moulds, fill them with the preparation, place in a pastry tin, pour boiling water in the pan up to half the height of the moulds, and set the pan in the oven to cook for twenty minutes. Remove, unmould on a large dish; pour a Sabayon sauce, prepared as per No. 102, over the puddings and serve very hot.