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) Anchovies (141)
Plum Pudding Mousse au Maraschino
Heat in a small saucepan two tablespoons butter, adding two sliced leeks, one ounce salt pork cut into small pieces and one bay leaf; stir well with a wooden spoon and let slowly brown for five minutes. Moisten with a pint of broth or hot water, add three medium-sized, peeled, well-washed and sliced potatoes. Season with two saltspoons salt and two saltspoons white pepper. Cover the pan and let gently simmer for forty-five minutes. Press through a sieve, then strain through a Chinese strainer into another pan and keep on the corner of the range without boiling.
Cut into small dice pieces one onion, two green peppers, two leeks, two ounces lean, raw ham, a boned leg of fowl, if handy, and two ounces lean, raw veal. Place these in a saucepan with half ounce butter; stir well with a wooden spoon and cook for eight minutes, occasionally stirring; then pour in two and a half quarts broth or hot water and boil for fifteen minutes. Add three tablespoons raw rice and boil for ten minutes. Then add twelve well-trimmed fresh okras, cut in half-inch slices, and two medium, peeled, red tomatoes, each cut into eight pieces. Season with one teaspoon salt and two saltspoons white pepper. Slowly boil for forty minutes. Pour the potato puree into this pan, mix well with a wooden spoon for one minute, boil for five minutes more, pour into a hot tureen and serve.
Plunge a large diamond-back terrapin in boiling water for two minutes, take it up and with a coarse towel pull off the skin from the head, neck and feet. Place the terrapin in a saucepan with two gallons boiling water and one tablespoon salt and let boil for one hour, or until the feet are soft to the touch. Lift it up with a skimmer and let drain for ten minutes. Remove both shells, cut off the nails with a pair of scissors, remove the intestines and gall bag from the liver, being very careful not to break the gall bag, otherwise terrapin will be spoiled. Cut the liver into small squares and keep on a plate with the eggs until required.
Cut all the meat and bones of the terrapin into half-inch pieces and place in a small saucepan with a gill sherry, two tablespoons port and two tablespoons brandy. Tie in a small cheesecloth half a sprig thyme, one crushed bay leaf, one clove, a blade mace and twelve whole spice and add to the terrapin. Season with a heavy teaspoon salt and two saltspoons cayenne pepper. Cover the pan and let gently cook for forty-five minutes. Take up the cloth with the herbs, add one truffle and cut into very small squares the livers and eggs. Mix in a bowl three egg yolks, two gills cream, half ounce fresh butter and the juice of quarter of a sound lemon, then add to the terrapin; gently mix with a wooden spoon until well thickened, being careful not to allow to boil. Transfer to a chafing dish or a silver soup tureen and serve.