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.
Thon Marine (1597) Radishes (58)
Madelein au Chocolat
Prepare and strain a consomme (No. 52) into a saucepan and keep simmering, In another saucepan plunge four ounces macaroni in a quart boiling water with teaspoon salt, boil thirty-five minutes, drain, then plunge in cold water. Finely chop two ounces raw veal, then pound in a mortar; add one egg yolk, two saltspoons salt, a half saltspoon each cayenne pepper and grated nutmeg and two tablespoons cream; pound until well amalgamated and place in a paper cornet. Drain the macaroni, and cut in half-inch pieces. Break off a small piece of cornet at the point, then press force into interior of the macaroni and plunge in boiling water for three minutes. Drain and add the macaroni to the consomme, boil for two minutes, pour into a soup tureen and serve.
Scale, trim off the fins and neatly wipe two sea bass of one and a half pounds each. Cut the heads off, split in two through the back and remove spinal bones. Place in a frying pan with an ounce butter, a half gill white wine, and season with a half teaspoon salt and two salt-spoons pepper. Cover the fish with a lightly buttered paper, set in the oven for fifteen minutes, remove, lift up and lay them on a baking dish. Prepare an Italian sauce (No. 1245), pour the fish liquor into sauce, mix well, then pour over the fish. Sprinkle a little grated Parmesan cheese over and set in the oven to bake for fifteen minutes. Remove, decorate all around the fish with thin slices of lemon, sprinkle a little chopped parsley over and serve.
Singe, cut the head and feet off a tender turkey of seven or eight pounds. Draw, wipe and truss, place in a large saucepan, add three scraped medium carrots and three medium, white turnips. Tie in a bunch two branches celery, one leek, two branches parsley, a sprig thyme, one bay leaf, one clove, and add to the turkey. Pour in sufficient water to completely cover, season with a tablespoon salt and half teaspoon pepper, cover the pan and let gently boil for one hour. Trim off the stalk and outer leaves from a head of cauliflower, then divide it in small bouquets, add to the turkey and let boil again for forty minutes. Lift up the turkey, untruss and dress on a dish. Cut the carrots and turnips in one-inch pieces and with the cauliflower bouquets dress around the turkey. Have six boiled, peeled new potatoes, also arrange them around the dish and serve.
N. B. Strain the remaining turkey broth in the white broth vessel (No. 701).
Neatly wipe six even, medium, fresh red tomatoes. Cut off a piece from the top of each as a cover, scoop out the interior, and place the scooped-out meat in the demi-glace pot (No. 122). Season the inside of tomatoes with a half teaspoon salt, two saltspoons pepper, three salt-spoons sugar, and keep on a plate until required.
Place two ounces of raw Carolina rice in a small saucepan, add one ounce finely chopped, lean, raw ham, a teaspoon finely chopped onion, and moisten with three gills white broth (No. 701). Season with three saltspoons salt and two saltspoons white pepper, lightly mix, cover the pan7 boil for ten minutes, then set in the oven for forty-five minutes. Remove, add an ounce butter and two tablespoons grated Parmesan cheese Mix well and with this preparation fill up the six scooped tomatoes. Cover them, arrange on a tin, lightly baste the surface with a little melted butter, set in the oven for fifteen minutes, remove, dress on a dish and serve,
Break four eggs in a copper basin, add four ounces sugar, one ounce grated chocolate and a half teaspoon vanilla essence. Sharply beat up with a whisk for fifteen minutes, add four ounces sifted flour, gently stir with a skimmer for one minute, add three ounces melted butter, a salt-spoon baking powder and lightly mix. Line the bottom of a pastry tin with a sheet of buttered paper, drop in the preparation and set in a moderate oven to bake for twenty minutes. Remove, turn on a grating, lift up the paper, evenly spread a glace au chocolat (No. 1281) over, let cool off, cut into six even pieces and serve.