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
Cream of Lentils with Sorrel
Potato Croquettes (390)
Shoulder of Lamb, Montmorency (1823)
Roast Turkey, Cranberry Sauce (67)
Romaine Salad (214)
Soak one pint lentils in cold water for four hours, then drain on sieve and place in saucepan with three quarts water, a sliced carrot, sliced onion, two each sliced leeks and branches celery, one branch chervil, one sliced, peeled, raw potato and half-pound piece raw lean salt pork. Season with a teaspoon salt and half teaspoon pepper, cover pan and let slowly boil for one and a half hours, remove pan from fire, take up pork and keep it for further use, and pour puree through a sieve into a basin. Remove the stalks and stale leaves from one and a half quarts fresh sorrel, wash well, drain, then cut in julienne-shaped strips, place in a large saucepan with an ounce butter and cook on the range until the moisture is nearly evaporated. Strain the soup through a Chinese strainer into the sorrel pan, mix well, boil for five minutes, then pour in one gill cream, mix well again, boil for five minutes longer, pour in a soup tureen and serve.
Trim off fins and wipe with a damp cloth two very fresh pompano of one and a quarter pounds each. Make light crisscross incisions on both sides of each, place them on a deep dish with juice of a lemon, one teaspoon chopped parsley, two tablespoons olive oil, one teaspoon salt and half teaspoon paprika. Repeatedly turn the pompano in seasoning and let infuse for one hour, turning once in a while, then lift up and roll lightly in grated Parmesan cheese. Heat two tablespoons leaf lard in a black frying pan, place the pompanos in one beside another, gently fry them for six minutes on each side, dress on a dish and serve with Italian sauce (No. 1244) separately.
Cut six fresh red tomatoes in halves crosswise, season them with one teaspoon salt, one teaspoon sugar and half teaspoon pepper. Place on a plate a finely chopped boiled egg, half teaspoon each chopped parsley and chervil, half a bean chopped garlic and two chopped anchovies in oil. Mix all well together, arrange the tomatoes on a buttered tin cut side up, evenly divide the hash over the tomatoes, sprinkle a little bread crumbs over, lightly baste with a little melted butter, set in the oven for fifteen minutes, remove, neatly dress them on a dish and serve.