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.
Cut two good-sized, freshly cooked, cold French artichoke bottoms (or canned if no fresh at hand) in half-inch pieces and place in a salad bowl. Cut in same shape the heart of a good stalk well-washed and thoroughly drained celery and leave on a cloth. Peel, remove hard stalk from centre, as well as eyes, of three half-inch-thick slices of a fresh pineapple, cut in half-inch pieces and place with artichokes. Cut in half-inch pieces three Spanish sweet peppers and sprinkle over artichokes and pineapple. Have three tablespoons freshly cooked, well-drained, cold fresh peas and also sprinkle over other ingredients in bowl. Neatly wipe and plunge three small, firm red tomatoes in boiling water for a minute, take up, drain, skin with a towel, remove stems, cut in quarters, add celery to bowl, gently shuffle contents and add tomatoes. Have on a saucer one and a half tablespoons olive oil, three-quarters tablespoon strained juice of a lemon, a half teaspoon salt and two saltspoons paprika. Briskly mix, pour over salad, and just a second before serving gently mix whole well together and send to table with four tablespoons mayonnaise dressing (No. 70) separately, or mix it at the very last moment.
Carefully singe, cut head and feet off a nice, tender English pheasant, split open through back without separating, draw, neatly wipe and carefully remove spinal bone, envelop in a towel, gently flatten with a cleaver, lightly prickle both sides with point of a larding needle and lay bird on a flat dish. Crack, remove meat from fibres of twelve good-sized, sound, unpeeled pecan nuts, place in a mortar with eight shelled, peeled and roasted almonds, a small, sound, peeled and very finely chopped shallot, then pound these articles to a fine paste. Add a half ounce fresh butter, light teaspoon each French mustard and salt, two saltspoons paprika, a saltspoon curry powder, half teaspoon finely chopped fresh parsley, strained juice of quarter of a sound lemon, and pound whole well together for two minutes. Remove force, carefully rub pheasant all over with it and let infuse for forty-five minutes, taking care to rub frequently meanwhile. Place bird on double broiler and set to broil on a brisk fire for eight minutes on each side. Cut from a fresh, sound pineapple six two-third-inch slices, scoop out eyes, hard part in centre, lay in a lightly buttered baking dish one beside another, and arrange pheasant on top of pineapple.
Lay six very thin slices raw, lean bacon over bird, evenly spread remaining butter in dish over pheasant and set in oven to roast for eighteen minutes, being careful to baste frequently meanwhiler. Remove and immediately send to table in same dish.
Singe, cut heads and feet off two fat, tender partridges, split open through back without separating, carefully draw, neatly wipe, remove spinal bones, envelop in a towel and gently flatten with a cleaver. Lightly prickle both sides with a small needle and lay on a flat dish. Carefully crack and remove perfect meat from four Brazilian nuts (not roasted), cut in thin slices and place in mortar with twenty-four very sound, roasted, cracked, unpeeled pistachios and a half very small, sound, peeled and finely chopped shallot. Briskly pound these ingredients to a fine pulp, add a half ounce fresh butter, half teaspoon French mustard, light saltspoon each curry powder and paprika, half teaspoon salt, strained juice of quarter of a sound lemon, and sharply pound again for minute and a half. Remove pulp from mortar, with it carefully rub bird on both sides, then let infuse in moderate temperature for thirty minutes, being careful to frequently rub meanwhile, arrange birds on a double broiler and broil for five minutes on each side. Peel, core and cut in three even slices each four medium, sound, juicy (not over-ripe) pears, lay on a lightly buttered baking dish one beside another and place partridges over, cut side downward.
Arrange six exceedingly thin slices raw lean bacon over birds, spread remaining mixed butter in dish over all, set in oven for sixteen minutes, baste with its own gravy once in a while, remove and serve in same dish.