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 Caviare (59)
Oignon Soup, Bourgeoise
Duckling Braise a l'Orange
Boiled Green Corn
Ribs of Beef (126) Chicory Salad (38)
Cut four medium, white onions in half, then finely slice them. Heat two tablespoons melted butter in a large saucepan, add onions and cook until a nice brown colour, then add two tablespoons flour; stir well while heating one minute, pour in two quarts milk, mix with wooden spoon until it comes to boiling point then let slowly boil forty minutes, season with two teaspoons salt, one saltspoon cayenne pepper and a salt-spoon grated nutmeg and mix well. Dilute one egg yolk with a gill cream, add to soup with half ounce good butter, mix while heating two minutes; remove, pour the soup into a soup tureen and serve with six slices of French bread, toasted.
Scale, trim fins and wipe a three-pound fresh blackfish. Season all around with a teaspoon salt and a half teaspoon white pepper. Lightly baste with a little milk, then roll in flour. Heat two tablespoons melted butter in a frying pan, add fish and nicely brown ten minutes on each side. Set in oven fifteen minutes, remove, dress on a dish. Add half ounce butter to pan with half teaspoon freshly chopped parsley one branch chopped chervil, chopped leaves from a branch of tarragon, then toss on fire until a light brown, squeeze in juice of half a sound lemon, toss a little, pour over the fish and serve.
Cut off head and feet from a five-pound duckling. Singe, draw, wipe and truss. Place a mirepoix (No. 271) at the bottom of a braising pan with an ounce butter, lay duck over it. Season with teaspoon salt and half teaspoon pepper, then lightly baste the duck with a little melted butter. Set in oven to roast twenty-five minutes. Draw the duck to oven door, carefully peel and skin two sound juicy oranges, add the rinds to the duck with four tablespoons currant jelly, two gills demi-glace (No. 122), and one gill broth (No. 701). Cover pan and reset in oven forty-five minutes longer. Remove, dress bird on a large dish, untruss, then cut the peeled oranges in halves and finely slice them, remove seeds, and arrange around the dish, one overlapping another.
Reduce sauce on a brisk, open fire ten minutes. Skim fat from surface. Strain sauce through a Chinese strainer over the duck and serve.
Pare off stems, remove leaves and silk from six sound, tender ears green corn. Boil in a saucepan three quarts water, a gill milk, a tablespoon salt and a half ounce butter, then plunge in the corn and boil twenty-five minutes. Lift up, thoroughly drain, dress on a hot dish enveloped in a napkin and serve with a little melted butter separately.
Beat up in a copper basin to a stiff froth the whites of five eggs, add four ounces fine sugar, mix a little with a skimmer, then add half pint whipped cream, four ounces sifted flour and two tablespoons curacao. Mix well with the skimmer. Drop preparation in a lightly buttered and floured pastry tin, eight inches square and one and a half inches high. Set in oven to bake twenty minutes. Remove, let cool off, turn on a table and cut cake into quarter-inch-thick slices. Prepare a cream frangipane (No. 586) and spread it on both sides of the sliced pieces, then stick the cakes one against another, so as to have them of the original form. Spread a glace au chocolate (No. 1579) over the cakes, let cool off, dress on a dish with a folded napkin and serve.