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
Baked Codfish, Newfoundland
Potatoes, Bernoise (593)
Beef Brais£, Bourgeoise (1871)
Tomatoes, Trevise (2225)
Cabinet Pudding (71)
Split one pound Italian chestnuts, place on a tin and set in oven for twenty-five minutes. Remove with a coarse towel, shell and peel, then place in saucepan with a half gill white wine, pint broth, half teaspoon salt and three saltspoons pepper. Cover pan, let gently boil for forty minutes, press through sieve into a bowl and keep hot. Finely slice a carrot, onion, two leeks, a branch celery, two ounces raw lean ham, place in a saucepan with an ounce butter and gently brown for ten minutes, stirring frequently meanwhile. Then pour in a quart fresh (or canned) ripe tomatoes, two quarts water, a sprig thyme, two bay leaves, two cloves, a crushed bean garlic, two teaspoons salt, a teaspoon sugar and half teaspoon pepper; gently mix, then let slowly boil for one and a half hours. Strain soup through sieve into a basin, then through Chinese strainer into a saucepan, add chestnut pure"e, sharply mix with whisk and boil for ten minutes.
Knead on a plate a half ounce butter with an ounce flour and add little by little to soup, sharply mixing while adding it. Place fresh croutons and pour potage (No. 23) into a soup tureen and serve.
Procure a three-pound piece fresh codfish, thoroughly bone, then place in a baking dish with two tablespoons each Worcestershire sauce and tomato catsup, a teaspoon each anchovy butter and salt, three saltspoons pepper and juice of half a sound lemon. Repeatedly turn fish in seasoning, then let infuse for an hour, rubbing fish with seasoning once in a while. Sprinkle over three tablespoons fresh bread crumbs, arrange a few bits of butter on top and set in oven for forty-five minutes, basting it once in a while with its own gravy, remove and send to table in same dish.