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
Beef Broth, Anglaise
Potatoes, Bignon (403)
Fricandeau of Veal with Cepes
Roast Turkey, Cranberry Sauce (67)
Romaine Salad (214)
Pudding Malaga (309)
Cut in quarter-inch-square pieces one pound lean raw beef from the rump or flank, one medium carrot, one medium white turnip, one sound onion, two well-cleaned leeks, and three branches crisp white celery. Place all these in a large saucepan with two tablespoons melted butter, set on fire and gently brown for fifteen minutes, then add three and a half quarts water, two tablespoons Worcestershire sauce, one gill demi-glace (No. 122), one pound beef bones and one marrow bone. Season with two teaspoons salt and half teaspoon pepper. Let slowly boil for forty minutes, then add three ounces well-washed and thoroughly drained barley, lightly mix and continually simmer for one hour and twenty-five minutes. Remove bones, skim fat from surface, add half teaspoon freshly chopped parsley and half teaspoon chopped chervil, boil for five minutes longer, pour soup into a tureen and serve.
Neatly trim a three-pound piece fresh sheepshead, remove bones, place in a frying pan with half ounce butter, a half gill white wine, a gill water, juice of half a sound lemon, two branches parsley, one teaspoon salt and a half teaspoon pepper. Cover fish with lightly buttered paper, boil for five minutes, set in oven for twenty-five minutes, remove and dress on a dish. Have a celery sauce (No. 745), pour two tablespoons fish liquor in, mix well, then pour over fish, sprinkle a little chopped parsley over and serve.
Cut a three-pound piece round of veal from leg, season with teaspoon salt and half teaspoon pepper. Thoroughly heat two tablespoons leaf lard in a saucepan, place veal in pan with a mirepoix (No. 271) and briskly cook for ten minutes on each side, remove from pan and keep warm. Add to the gravy two tablespoons flour, briskly stir, then add quarter of a pint claret, half pint hot broth or water, one gill tomato sauce (No. 16), one gill demi-glace (No. 122). mix well, and as soon as it comes to a boil add veal again, with a tablespoon dried cepes or dried mushrooms. Cover pan and set in moderate oven one hour and forty-five minutes, remove, dress veal on a large hot dish, reduce gravy to half pint, skim fat off surface and strain it over, arrange a cepes provencale around veal and serve.
Open a pint can of cepes, take them up and drain on a cloth, then cut in quarters. Heat a tablespoon oil in frying pan, add the cepes with a finely chopped onion, season with half teaspoon salt, three saltspoons pepper and gently brown for five minutes, tossing meanwhile. Finely chop a sound bean garlic, two branches parsley and one branch chervil and add to the cepes, toss well while heating for one minute, squeeze in juice of quarter of a lemon, toss lightly and use as required.
Trim off ends, carefully scrape and thoroughly wash two bunches sound, fresh asparagus, tie in three bunches, then plunge in three quarts boiling water with tablespoon salt and boil for twenty-five minutes. Lift up, drain on a sieve and dress on a dish. Place one ounce butter in a frying pan with three tablespoons bread crumbs, toss on fire until a light brown, pour butter over asparagus and serve.