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.
Celery (86) Pim-Olas
Cotelettes of Squabs, Colbert
Asparagus Tips with Brown Butter
Roast Saddle of Lamb, Mint Sauce (2482)
Romaine Salad (214)
Gateau, Mrs. Harris
Pick, singe and draw a good fat grouse, remove meat from bones, then cut in quarter-inch-square pieces and keep on a plate until required. Chop up bones, place in saucepan with a sliced each carrot and onion, two sliced branches celery, a branch parsley, sprig thyme and two cloves. Pour in a pint broth and two gills demi-glace (No. 122), lightly mix, let boil for thirty-five minutes and keep hot. Cut an onion, green pepper, two leeks and two ounces raw lean ham in small square pieces, place in saucepan with grouse meat, a tablespoon butter, and gently brown for ten minutes, stirring once in a while. Add a teaspoon curry powder, stir well, strain grouse broth through strainer into pan, add two and a half quarts of broth (No. 701), two ounces raw rice, a peeled and cored apple cut in small squares, three slices peeled eggplant cut same way and two finely chopped, peeled, red tomatoes. Season with a teaspoon salt, half teaspoon pepper, let gently boil for forty-five minutes, skim fat off surface, pour soup into a tureen and serve.
Place three three-quarter-pound halibut steaks in sautoire with a half ounce butter, half gill white wine, a light teaspoon salt and half teaspoon paprika. Cover fish with a buttered paper, cook on fire for five minutes, then set in oven for ten minutes. Remove, lift up paper, take up steaks with a skimmer and place on a baking dish. Place a tablespoon melted butter and an ounce flour in a small saucepan, stir on fire for one minute, pour in halibut gravy with a gill milk and half gill cream. Briskly mix on fire until it comes to a boil, then add two ounces cooked ham cut in very small squares, six finely sliced canned mushrooms, a half teaspoon freshly chopped parsley, thoroughly mix and let boil for ten minutes. Squeeze juice of half a lemon and pour sauce over fish, dredge two tablespoons grated Parmesan cheese over all, set in oven for fifteen minutes, remove and serve.
Cut heads and feet off six fat, fresh squabs, neatly draw, thoroughly wipe and split in two through back, then trim each half to cutlet shape. Season with a teaspoon salt and half teaspoon pepper, dip in beaten eggs, then roll in fresh bread crumbs. Heat one and a half tablespoons meked butter in a sautoire, lay in squabs, slowly cook for five minutes on each side, pour a Colbert sauce (No. 121) on a hot dish, place squabs over and serve.
Open a pint can asparagus tips, remove water and plunge in a quart boiling water with a teaspoon salt for five minutes, thoroughly drain on a sieve and dress in a vegetable dish. Place one ounce good butter in a frying pan, toss on fire until a light brown colour, then add a tablespoon vinegar and half teaspoon chopped parsley, lightly mix, pour butter over tips and serve.
Press four ounces vanilla marrons through sieve into a bowl, add two ounces sugar and two tablespoons good Jamaica rum, sharply stir with wooden spoon for five minutes, add one by one three egg yolks, sharply whisk while adding, then add an ounce flour and gently mix with a skimmer. Beat up four egg whites to a stiff froth, add to preparation with an ounce each flour and good mellow butter and gently but thoroughly mix. Line bottom of buttered pan with a sheet of buttered paper, drop preparation on this pan, nicely smooth surface and set in oven for twenty-five minutes. Remove, lay on table for ten minutes, turn on a grated iron and lift up paper. Pour a vanilla glace (No. 1652) over cakes, decorate all around the surface with candied half cherries, let cool off, dress on dish with a folded napkin and serve.