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 Thon Marine (1597)
Potage du Lundi
Red Snapper, Mobile (571)
Potatoes, Pont Neuf (647)
Broiled Duckling, Orange Marmalade
String Beans, Paloise
Roast Leg of Lamb, Mint Sauce (392)
Heat two tablespoons melted butter in a saucepan, add two Spanish onions finely sliced, two ditto leeks and one crushed bean garlic, gently brown for twenty minutes or until a good brown colour, stirring once in a while, then add two tablespoons flour; constantly stir on fire five minutes. Moisten with two quarts broth (No. 701), season with teaspoon salt and half teaspoon pepper, then gently boil forty-five minutes. Add two ounces grated Parmesan or Swiss cheese; mix well, sharply beat two whole eggs on a plate, add them to soup; mix while cooking two minutes, pour potage into a soup tureen and serve with six slices French bread, toasted.
Remove head and feet from a tender medium duckling, split open without separating, draw, then envelop it in a coarse towel and gently flatten with a cleaver. Season with teaspoon salt, half saltspoon pepper and saltspoon grated nutmeg. Rub all around with a tablespoon oil, then arrange on a double broiler and broil twelve minutes on each side. Remove, dress on a hot dish over six freshly prepared slices of toast, spread a maitre d'hotel butter (No. 7) over, and serve with six tablespoons orange marmalade, separately.
Break blossom end and pull backward, removing string and pare strip from other end, from one quart of fresh, tender string beans. Cut in two and place in a saucepan with three pints water, teaspoon salt and tablespoon vinegar, and boil forty minutes. Thoroughly drain on a sieve, then place in a frying pan with half ounce butter, a teaspoon vinegar, half teaspoon freshly chopped parsley, half teaspoon salt, two saltspoons pepper, one saltspoon grated nutmeg and one egg yolk. Carefully mix by lifting up from under with a skimmer, dress on a vegetable dish and serve.
Place in a saucepan one and a half pints milk, half pint cream and a vanilla bean or a teaspoon vanilla essence; let boil five minutes. Mix in a bowl four ounces sugar with six egg yolks and a tablespoon arrowroot, sharply mix with whisk, then pour in, little by little, the boiled milk, briskly mix while adding it. Strain this into a lightly buttered quart pudding mould, place it in a saucepan, pour in hot water up to half its height, then set in oven forty-five minutes. Remove, let stand for ten minutes. Mix in a saucepan three tablespoons currants with a tablespoon maraschino, set on fire until melted, unmould pudding on a large dish, pour sauce over and serve.