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) Caviare (59)
Broiled Fresh Mackerel (388)
Sliced Cucumbers (340)
Breast of Veal, Marseillaise Fried Oyster Plants
Roast Grouse (167)
Finely slice four medium onions, place in a saucepan with two and a half pints milk and one and a half pints white broth (No. 701). Season with two teaspoons salt, two saltspoons cayenne pepper, and a saltspoon grated nutmeg; boil rather slowly for thirty-five minutes. Heat in another saucepan one and a half tablespoons melted butter, mix in four tablespoons flour; stir well while heating for a minute. Pour in the milk and briskly mix with the whisk for three minutes, let boil for five minutes, add a half gill cream and half ounce butter. Dilute one egg yolk with a tablespoon milk and add to soup. Stir while heating without boiling for two miuntes. Strain soup through a strainer into a soup tureen and serve with a plate of bread croutons (No. 23) separately.
Procure a fresh breast of veal of three pounds. Cut into twelve equal pieces. Heat two tablespoons lard in a black frying pan. Arrange veal in pan and brown for six minutes on each side. Transfer into a saucepan, without the fat; add one carrot cut in half and finely sliced, a medium onion and one branch celery cut the same way, and one tablespoon butter. Season with a teaspoon salt and two saltspoons white pepper; lightly mix; cover pan and set on side of range to sweat for ten minutes. Add one tablespoon flour, stir well, pour in one gill hot water, half a gill claret and one gill tomato sauce (No. 16). Cover pan, boil for five minutes, then set in oven for thirty-five minutes.
Prepare a smooth hash, with two branches well-cleaned parsley, two branches chervil, four branches chives and one clove garlic, then add half of this hash to the pan, mix a little and keep hot. Cut two fresh, peeled, red tomatoes into three slices each. Season with half teaspoon salt and two saltspoons white pepper; turn over the tomatoes in the remaining herb hash, then lightly roll in flour. Heat a tablespoon melted lard in a frying pan, place in the tomatoes and fry for two minutes on each side. Dress the pieces of veal in centre of a large dish, pour over the sauce, arrange the tomatoes around and serve.
Cut off the stalks and thoroughly scrape a bunch very fresh oyster plants. Plunge in cold water with a tablespoon vinegar, thoroughly wash and drain. Cut in half, then each half into two. Place in a saucepan with a quart cold water, half a sliced lemon and a teaspoon salt. Cover the pan and let boil for forty minutes. Drain on a sieve, place on a plate, add juice of half a lemon and half teaspoon chopped parsley, mix well in the seasoning and let incorporate for ten minutes. Have a frying batter ready (No. 204). Take up and roll the oyster plants in the batter and rapidly plunge in boiling fat, one by one, and fry for ten minutes or until a good golden colour. Lift them up with a skimmer, thoroughly drain on a cloth, neatly trim, dress on a hot dish and serve.
Place in a small basin four ounces strawberry jelly, add two ounces fine sugar and one tablespoon maraschino. Set the basin on ice, add two egg yolks, and sharply mix with a wooden spcon for ten minutes. Beat up five egg whites to a stiff froth and add to the strawberry jelly; lightly mix with a skimmer for half minute. Pour the preparation into a souffle dish. Sprinkle a little fine sugar over, set in the oven for twenty minutes. Remove and immediately send to the table.