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
Broiled Fresh Mackerel
Sliced Cucumbers (340)
Caneton a l'Estragon Potato Croquettes
Haricots Verts, a l'Anglaise
Roast Leg of Lamb, Mint Sauce
Celery and Apple Salad with Mayonnaise
One small sliced red carrot, one small sliced turnip, one small sliced onion, two sliced leeks, ont branch sliced white celery, four small sliced cabbage leaves, all sliced exceedingly fine; two pounds lean raw rump of beef and a few beef bones.
Have three and a half quarts boiling water in a large saucepan with a tablespoon salt and a teaspoon white pepper; add the beef and the bones; cover the pan and let boil for fifteen minutes. Uncover, skim off the scum and add the above vegetables. Cover the pan again and slowly boil for two hours. Remove the beef and bones (keep the beef for to-morrow). Skim the fat from the surface of the broth. Pour the soup into a hot soup tureen, add six slices French bread toasted and serve.
Neatly clean and wipe a fine, fresh mackerel of three pounds; split open through the back; suppress the head as well as the spine bone. Have a very light tablespoon oil on a plate with a teaspoon salt and half teaspoon white pepper; mix well, then repeatedly roll the fish in the seasoning; arrange on a broiler and broil on a moderate fire for six minutes on each side. Remove, dress on a hot dish; spread a little maitre d'hotel butter (No. 7) over; decorate with a little parsley greens and six quarters of sound lemon and serve.
Cut off the head and legs, draw and neatly wipe the inside of a fat five-pound duckling (Caneton). Singe and truss; place a mirepoix, as per No. 271, in a large saucepan; lay the bird over the mirepoix
Season with two teaspoons salt and one teaspoon white pepper, adding one ounce melted butter. Place the pan on a brisk fire and let cook for fifteen minutes, turning over once in a while. Add two tablespoons flour to the mirepoix, stir well with a spoon; pour in one-quarter pint claret, half pint beef broth (No. 701) and half pint tomato sauce (No. 16). Mix well again, cover the pan, let boil for ten minutes.
Have three branches fresh or preserved tarragon, pick off all the leaves, put them aside and add the stalks to the duck. Place the pan in a hot oven for forty-five minutes, turning the duck once in a while. Remove, untruss, place on a hot dish and keep warm. Place the pan on the fire, skim the fat from the surface of the sauce and briskly boil for eight minutes. Strain the sauce through a sieve into another saucepan, add the tarragon leaves and ten sliced mushrooms, then let the sauce reduce to half pint, mixing occasionally meanwhile. Pour the sauce over the duck and serve.
Have a preparation ready, as per potato brioche (No. 91). Divide it into six equal parts, dredge a little flour on a corner of the table, roll out each piece to cork shape. Dip them in a beaten-up egg, then roll lightly in bread crumbs; arrange in a frying basket and fry in boiling fat for five minutes. Lift them up, thoroughly drain, dress on a hot dish with a folded napkin and serve.
Open a pint can of string beans; drain the water off, plunge them into boiling water for five minutes. Drain on a sieve; place in a saucepan with a teaspoon salt, two saltspoons white pepper and one ounce butter; divide into small bits, mix well with a fork while heating for a few seconds, then serve on a vegetable dish.
Procure a medium-sized, tender leg of lamb, from five and a half to six pounds. Season with a tablespoon salt and half teaspoon white pepper, well rubbed all around. Place the leg in a roasting pan, pour in three tablespoons hot fat and three tablespoons cold water. Place in a hot oven to roast for one hour and twenty minutes, taking care to baste it quite frequently with its own gravy. Remove it, dress on a hot dish, skim the fat from the surface of the gravy, then strain the gravy over the leg. Decorate with a little watercress and serve with mint sauce (No. 256) separately.
Scrape, pare and thoroughly clean and drain well two stalks crisp white celery. Peel and core three medium, sound apples, Cut both celery and apples into thin julienne-shaped strips. Place them in a salad bowl. Season with three tablespoons salad dressing (No. 863); gently mix, and just before serving add two tablespoons mayonnaise (No. 70); mix again and serve immediately.
Place in a basin one ounce butter, two raw eggs and one saltspoon salt. Sharply mix with a wooden spoon for five minutes. Add one and three-quarter ounces granulated sugar, one level tablespoon grated, preserved ginger, one ounce remnants of cakes or bread crumbs, two gills cold milk and one teaspoon vanilla essence. Mix all well together with a wooden spoon for five minutes. Then fill up six lightly buttered individual pudding moulds. Place the moulds in a small roasting tin, pour in boiling water up to half the height of the moulds, place in a hot oven for thirty minutes. Remove, unmould on a hot dish. Pour a Sabayon sauce over them, prepared as per No. 102, and serve.