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.
Clams (1457) Canapes of Caviare (59)
Brook Trout, Vallee d'Aspe
Potatoes, Hollandaise (126)
Sweetbreads en Cocotte, au Porto
Punch, Yvette (560)
Ice Cream. Estelle
Peel four medium cucumbers, cut in pieces and remove seeds, plunge in boiling water for three minutes, remove, wash in cold water, then thoroughly drain. Place in a saucepan with an ounce butter and cook on fire for ten minutes, occasionally stirring meanwhile. Moisten with two and a half quarts white broth, add half pound fresh bread crumbs, two white onions with three cloves stuck in, a level tablespoon salt, two saltspoons cayenne and a saltspoon grated nutmeg, mix well and slowly boil for forty-five minutes, skimming once in a while, strain through a sieve into another saucepan and let come to a boil. Dilute two egg yolks with one gill cream and add to the soup, lightly mix while heating without boiling for five minutes, strain cream through cheesecloth into a soup tureen and serve.
Neatly trim the fins of three very fresh, medium brook trout and empty them by the gill without splitting; place in a deep dish, add juice of a sound lemon, one gill white wine, one crushed bay leaf, one salt-spoon thyme, two cloves, half teaspoon salt and three saltspoons white pepper, turn well in seasoning and lay aside to infuse for forty-five minutes. Chop finely together the leaves from two branches tarragon, two branches parsley, one branch chervil, six chives and a half bean garlic, place these greens in corner of a clean cloth and press out the water, then place on a plate. Take up trout from marinade, roll in the herbs, dip in beaten egg, and lightly roll in bread crumbs. Heat one and a half tablespoons melted butter in frying pan, arrange the trout in and gently fry six minutes on each side, Dress on a dish, add a half ounce butter to pan, toss well on fire until a light brown, pour in a teaspoon anchovy essence, squeeze in juice of a quarter lemon, toss well, pour over trout and serve very hot.
Trim off the fat and skin from two and a half pounds tender filet of beef. With the aid of a larding needle lard surface of filet with a few strips of larding pork, season all around with teaspoon salt, half teaspoon white pepper and saltspoon grated nutmeg.
Lay a mirepoix at the bottom of a roasting pan, prepared as per No. 271, lay filet on top, pour two tablespoons melted lard over surface of filet, and a half gill of water into pan, set in a brisk oven to roast for thirty-five minutes, turning and frequently basting meanwhile. Remove, dress on a dish, arrange a fresh mushroom garnishing around the beef, skim fat from surface of gravy, pour in one and a half gills demi-glace (No. 122) and two tablespoons sherry, boil for five minutes, strain through a Chinese strainer over the filet and serve.