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
Weakfish au Gratin Potatoes, Hollandaise (26)
Roast Ribs of Lamb (255)
Pare and finely slice three carrots, two white turnips, an onion and a quarter very small sound white cabbage. Put these vegetables in a soup pot with an ounce butter, teaspoon sugar, and cook to a light brown, frequently stirring meanwhile. Pour in four quarts water, two teaspoons salt, add a two-pound piece of beef from short ribs or neck, and let gently boil for two and a half hours. Finely chop twelve well-cleaned sorrel leaves, two branches parsley, a branch chervil, add to soup, lightly mix and boil for fifteen minutes more. Remove beef, cut a quarter of the lean meat only into small squares, add again to soup, skim fat off surface, pour soup into tureen and serve with six slices of toasted French bread.
Scale, trim fins and cut head off a three-pound fresh weakfish, split open through front, remove spinal bone, wipe well, lay in a lightly buttered baking dish skin side down, season with level teaspoon salt and half teaspoon pepper. Finely chop four sound shallots, three well-cleaned, fresh mushrooms, place in small saucepan with a tablespoon melted butter and fry for five minutes. Dredge in a tablespoon flour, stir well, pour in a half gill white wine, squeeze in juice of half a sound lemon and add a half teaspoon freshly chopped parsley. Mix briskly until it comes to a boil, pour sauce and sprinkle two tablespoons bread crumbs over fish, arrange a few little bits of butter on top, set in oven to bake for thirty minutes, remove, place dish on another and serve.
Singe, cut off head and feet of a two-and-a-half-pound tender chicken, draw, neatly wipe, cut in twelve even pieces, place on a plate, season with a teaspoon salt, half teaspoon pepper, and turn pieces well in seasoning. Thoroughly heat two and a half tablespoons melted butter in a sautoire, arrange in pieces of chicken one beside another and gently cook for six minutes on each side. Lift up pieces with a fork, place on a plate, add two tablespoons flour to pan, briskly stir and pour in two gills milk. Season with three saltspoons salt, a saltspoon each cayenne and grated nutmeg, sharply mix until it comes to a boil, add chicken with six sliced mushrooms, one sliced truffle, let gently cook for twenty minutes, then place in a deep dish. Dilute on a plate one egg yolk, a half gill cream, two tablespoons sherry and the juice of a quarter lemon. Add to sauce, sharply whisk while cooking for five minutes, strain sauce through a Chinese strainer over chicken and serve.