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
Potatoes with Brown Butter (1398)
Brussels Sprouts with Chestnuts
Escarole Salad (100)
Diplomatic Pudding (430)
Prepare a consomme (No. 52), strain into another saucepan and keep simmering until required. Cut two each carrots and turnips into half-inch-long and one-third-inch-thick strips and with point of a small knife round them into olive forms. Place in a small saucepan with half ounce butter, half teaspoon each salt and sugar and two gills consomme. Lightly mix, cover pan, boil for five minutes, set in oven for forty-five minutes, remove and add to consomme.
Peel twelve exceedingly small white onions and place in a sautoire with a tablespoon melted butter. Sprinkle a tablespoon sugar over and let gently brown for twenty-five minutes, being careful to toss frequently meanwhile. Lift up and add to consomme, boil for five minutes, pour into a soup tureen and serve.
Neatly trim and clean six very fresh, small frost-fish. Season with a teaspoon salt and half saltspoon pepper, lightly wet with a little cold milk and roll in flour. Heat one and a half tablespoons melted butter or oil in a black frying pan, add fish one beside another and fry for five minutes on each side. Remove, drain on a cloth, dress on hot dish, decorate with six quarters lemon, a little parsley greens, and serve with ravigote sauce (No. 1441) separately.
Remove outer leaves, thoroughly wash and drain one and a half pints fresh Brussels sprouts, plunge in a quart boiling water with a teaspoon salt, boil for twenty minutes and drain on a sieve. Shell a half pound American chestnuts, plunge in boiling water for five minutes, drain and peel. Place in a saucepan with enough white broth to just cover, season with three saltspoons each salt and sugar, cover pan and let cook for twenty-five minutes. Drain, then place both chestnuts and sprouts in a sautoire with an ounce butter, half teaspoon salt and three saltspoons of white pepper, toss well, cook for five minutes, dress on a hot vegetable dish and serve.