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
Duckling Braise with Cherries
Fresh Asparagus, Swiss
Suckling Pig, Apple Sauce (632)
Pudding, Weimar (405)
Finely slice three white onions and the white parts of three leeks, place them in a saucepan with one ounce butter, and lightly fry to a nice light brown; then add one bean crushed garlic and one ounce flour, mix well and brown for five minutes. Moisten with three and a half quarts water, add two pounds knuckle of veal, one small beef marrowbone, a level tablespoon salt and a half teaspoon white pepper. Cover the pan and let simmer for two hours, remove the bones, add one teaspoon freshly chopped parsley, half a teaspoon chopped chives, the leaves from two branches chervil and the white of one egg; lightly mix, boil for five minutes, pour into a soup tureen, add six slices of toasted French bread and serve.
Mix on a plate a tablespoon oil with a teaspoon salt and half teaspoon pepper. Repeatedly turn two pairs shad roes of one and a quarter pounds each in the seasoning, arrange on a broiler and broil for eight minutes on each side. Pour a Bearnaise sauce (No. 34) on a hot dish, dress the roes over the same and serve.
Cut off the head and feet from a fine tender duckling of four pounds; singe, draw, wipe and truss. Season with a teaspoon salt, a half teaspoon pepper, two saltspoons ground cinnamon and one saltspoon grated nutmeg. Cover the bird all around with very thin slices of larding pork. Tie it around with string and keep on a plate. Finely slice one carrot, one turnip, one onion, two branches celery, one bean garlic, two branches parsley and one ounce raw lean ham; place these in a braising pan with half ounce butter, a bay leaf, two cloves, a sprig each thyme and mace; then lay the duck over, set in the oven to roast for thirty minutes, turning it once in a while. Pour over one gill white wine, one gill demi-glace (No. 122) and one gill tomato sauce (No. 16). Lightly mix, cover the pan, reset in the oven for twenty-five minutes longer, remove, dress on a hot dish, untie, remove the lard, untruss and keep hot. Skim the fat from the surface of the gravy, strain it through a Chinese strainer into another saucepan and let boil.
Remove the stems and stones from a pint of fresh cherries, add the cherries to the sauce with two tablespoons sherry, then briskly boil for ten minutes. Pour the sauce over the duckling, sprinkle a little chopped parsley over and serve.
N. B. Place the left-over vegetables into the demi-glace pot (No. 122).
Scrape and clip off the ends of two bunches of fresh asparagus, thoroughly wash and tie them up in three bunches, plunge them in three quarts of boiling water with a tablespoon salt, and boil for fifteen minutes. Remove and drain well.
Mix on a plate one ounce grated Swiss and one ounce grated Parmesan cheese. Lightly butter a baking dish, arrange a third of the asparagus as a layer at the bottom of the dish, sprinkle a third of the cheese over, then another third of the asparagus, a third of the cheese, then the rest of the asparagus and cheese on top. Place an ounce butter in a frying pan with half a very finely chopped white onion, toss until a very light brown, and pour over the -asparagus. Set in the oven for fifteen minutes. Remove and serve.