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.
Pickerel Saute with Curry Potatoes, Bellinzonaise
Leg of Mutton, Lyonnaise
Haricot Vert au Beurre (139)
Strain the consomme", prepared as per No. 52, into another saucepan. Cut into julienne-shaped strips two medium, sound, red carrots, one ditto turnip, the white part of two leeks, two branches celery, one small white onion and a very small piece white cabbage. Spread all these vegetables on a table, sprinkle over them one teaspoon salt and two teaspoons fine sugar. Gently and thoroughly mix them with the hands for five minutes. Lightly butter a small saucepan, place the vegetables in it, spread half ounce butter over the vegetables. Pour into the pan one and a half gills hot water, then cover the vegetables with a buttered sheet of white paper. Cover the pan, place the pan on a hot range, and as soon as it boils set it in a hot oven for forty-five minutes. Remove and add the vegetables to the consomme, adding twelve small French string beans, one tablespoon extra fine canned peas and half teaspoon chopped parsley; boil the whole for ten minutes. Pour into a hot soup tureen and serve.
Cut the head off, split in half through the back and detach the spinal bone from a fine, fresh two-and-a-half-pound pickerel. Sprinkle half teaspoon good curry powder on each cut part of the fish, rubbing it in well with the fingers. Season with a teaspoon salt all around, then lightly roll it in flour. Heat in a large frying pan two tablespoons oil, lay the fish in the pan and fry for five minutes on each side; then bake in the oven for five minutes. Dress on a hot dish. Squeeze the juice of half a sound lemon over the fish, decorate with parsley greens and serve.
Boil four medium, sound potatoes in a quart water with a teaspoon salt for thirty-five minutes. Peel, then cut into even quarters. Place in a frying pan with half ounce melted butter. Season with half teaspoon salt, two saltspoons white pepper; sprinkle over them one teaspoon fresh, finely chopped parsley. Gently toss while heating nicely for five minutes. Dress on a hot dish and serve hot.
Procure a tender seven-pound leg of mutton, at least three days old. Beat it briskly with a flat cleaver all around, which will help to render the meat much more tender. Mix one tablespoon salt with a teaspoon white pepper and carefully rub the leg all over with it five or six hours before the time of cooking it. Make an incision with a small knife, two inches deep, along the shank bone (under the meat) and place in it a clove very sound peeled garlic, which will help to give an excellent appetising flavour to the meat. Place a mirepoix, as per No. 271, in a roasting pan. Lay the leg over it, spread one tablespoon melted fat on top, set in a hot oven to roast for one hour and ten minutes, being careful to pour one tablespoon hot water over the leg every ten minutes and to turn the meat over three or four times during that time.
Finely mince six medium, sound white onions, season them with half teaspoon salt, then carefully brown them in a frying pan with half ounce butter for fifteen minutes, briskly tossing them meanwhile. Place the onions on a large, hot dish; lay the mutton over the onions. Skim the fat off the gravy, pour a gill demi-glace (No. 122) into the pan, reduce it on the fire for three minutes, strain over the leg and serve.
N. B. The remaining mutton will be used to-morrow.
Two ounces larding pork cut in small pieces, one small, sound, sliced carrot, one small, sound, sliced onion, one branch sliced celery, one stalk fresh sliced leek, two branches chopped parsley, one sound, crushed bean of garlic, twenty whole peppers, one sprig bay leaf, two cloves and one saltspoon thyme; then use as per directions.
Pick, singe, cut the legs and heads off six nice fat quail; draw and wipe well; arrange a thin slice of lard on the breasts of each bird. Sprinkle half teaspoon salt over them, evenly divided. Lay them on a small roasting pan. Set the pan in a brisk oven and roast for fifteen minutes. Dress them on six canape's, decorate with a little watercress around the dish and serve.
Cut out from a stale loaf of sandwich bread six slices one and a half inches thick, trim neatly round the corners of each slice, making pieces two inches long by one and a half wide, then scoop out with a keen knife an oval piece (bed-like) lengthwise from end to end, so as to have the birds lay firmly on them. Plunge them in boiling fat and let get a golden colour. Remove, thoroughly drain and use as directed.
Break into a bowl three eggs (keeping yolks and whites together), two ounces fine sugar and one teaspoon vanilla essence. Sharply whisk for two minutes, then pour in three gills cold milk and one gill cream; whisk again for two minutes, add two ounces shredded cocoanut, lightly mix for,a minute, then pour the preparation into a quart pudding mould. Place in a small saucepan with hot water up to one-half the height of the mould. Set in a slow oven for forty minutes. Remove, unmould on a dish and pour the following sauce over:
Place two ounces granulated sugar in a very small saucepan with one and a half gills cold water; boil for two minutes; remove from the fire; add one teaspoon kirsch and one teaspoon maraschino. Lightly mix and use.'