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) Salted Peanuts (954)
Puree of Green Squash
Grilled Breast of Lamb
Green Corn in Cream
Roast Turkey, Cranberry Sauce (67)]
Watercress Salad (419)
Peel and cut in pieces one fresh, medium squash; place in a saucepan with a sliced carrot, one onion, two leeks, one branch parsley, one bean crushed garlic, a sprig thyme, one bay leaf and one clove; add one ounce butter and cook on fire fifteen minutes. Moisten with two and a half quarts broth, one pint of milk, and add two peeled sliced raw potatoes. Season with teaspoon salt and half teaspoon pepper. Mix well. Cover pan and simmer one and a half hours. Press through sieve into a basin, then through Chinese strainer into a soup tureen, drop in bread croutons (No. 23) and serve.
Remove head and fins from a three-pound fresh pickerel, split in two through back, remove spinal bone, wipe well and place in a baking dish. Peel and finely chop two sound red tomatoes, remove the stones and finely slice twelve large olives and add both to the fish. Moisten with half gill white wine and squeeze in juice of half a sound lemon. Mix on a plate half ounce of butter, half teaspoon anchovy butter, half teaspoon anchovy essence, half teaspoon chopped parsley and a teaspoon flour. Divide this in small bits over the fish. Season with half teaspoon salt and three saltspoons pepper. Cover fish with buttered paper and set in oven forty-five minutes. Remove, lift up paper and serve in same dish.
Procure a oreast of lamb, break bones with a cleaver, then cut the skin crisscross. Season with teaspoon salt and half teaspoon pepper, rub it over with tablespoon oil, arrange on a double broiler ana broil over a slow fire twelve minutes on each side. Remove, then with a small feather brush butter it lightly all over, lightly turn it in bread crumbs and broil again two minutes on each side. Remove, dress on a hot dish, pour a little maitre d'hotel butter over and serve.
Cut off stems, remove leaves and silk from six fine, sound, fresh ears of green corn, place in a saucepan with two quarts boiling water, one gill milk and a teaspoon salt, and boil twenty-five minutes. Lift up, then with back of a knife blade detach grains from cobs, place in a small saucepan with one and a half gills cream, half teaspoon salt, three saltspoons white pepper, half saltspoon grated nutmeg, and cook five minutes. Knead on a saucer one ounce butter with tablespoon flour and add to the corn. Mix until well thickened, let cook for three minutes more, pour in a vegetable dish and serve.
Place in a bowl four egg yolks with two ounces sugar; sharply beat with whisk five minutes. Carefully beat up the four egg whites to a stiff froth and add to the yolks, with one and a half ounces sifted flour, one teaspoon rum, and gently mix with skimmer until well amalgamated. Lightly butter six round tartlet moulds and fill with the preparation. Set in oven fifteen minutes. Remove, let rest for five minutes and unmould. Beat up the whites of three eggs to a stiff froth, add tablespoon powdered sugar and four drops vanilla essence, then evenly divide this preparation over the six bouchees, giving them dome-shaped forms; sprinkle a little powdered sugar over, place on a tin, set in a brisk oven two minutes. Remove, dress on a dish with a folded napkin and serve.