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.
Olives Devilled Peanuts (954)
Veal Broth with Rice
Potatoes, Persillade (63)
Watercress Salad (419)
Apple Pudding (509)
Cut a pound of lean raw veal into quarter-inch-square pieces, place in a saucepan with tablespoon butter and gently brown for ten minutes, stirring lightly meanwhile. Moisten with three and a half quarts water, add two pounds of shin or knuckle of veal, season with a level tablespoon salt and half teaspoon pepper. Finely slice two leeks, chop two medium-sized white onions, and add to the soup, cover pan and slowly simmer for one hour. Chop finely a bean sound garlic, four branches parsley, two branches chervil, and add to the soup with four ounces raw rice. Cover pan and gently boil for forty minutes more, lift up the shin of veal, skim fat from surface, transfer the soup to a tureen and serve.
Place a one-and-a-half-pound piece of fresh salmon in a saucepan with half gill white wine, two gills water, one branch parsley, juice of half a sound lemon, a teaspoon salt and a half teaspoon white pepper. Cover the pan, let it slowly come to a boil, boil for two minutes, remove to a table and let cool off in the broth. Mix in a saucepan one ounce melted butter with two ounces flour, heat for one minute, then pour in one gill milk, half gill cream, and one gill of the fish broth. Season with two saltspoons salt, a saltspoon cayenne and a saltspoon grated nutmeg. Sharply mix with wooden spoon until it comes to a boil, let reduce ten minutes, occasionally mixing meanwhile, add two egg yolks and briskly mix for two minutes. Remove skin and bones from salmon, pick meat into small pieces and add to the sauce, lightly mix, pour preparation into a dish, spread a very little butter over surface, then let thoroughly cool off. Sprinkle a very little flour on a table, divide the fish preparation in twelve equal parts, roll out to cork forms, dip in beaten egg and lightly roll in bread crumbs, place in a frying basket and fry eight minutes, or until a nice golden colour, remove, drain, dress on a dish with a folded napkin, one on top of another, decorate with a little parsley greens and serve with a tartare sauce (No. 148) separately.
Procure three mutton steaks from a tender leg of mutton, of three-quarters of a pound each, make a few incisions around the skin, season with a teaspoon salt and half teaspoon pepper. Heat one tablespoon melted butter in a frying pan, arrange in the steaks one beside another and cook for six minutes on each side. Lift them up, dress on a hot dish, skim off fat from pan, then pour a Colbert sauce (No. 121) into the gravy, mix well, pour sauce over steaks and serve.