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 Lyons Sausages (582)
Potage, Veloute au Riz
Potatoes, Bohemienne (1314)
Romaine Salad (214)
Procure one pound raw chicken trimmings or bones, place in a large saucepan with one ounce butter and cook fifteen minutes, but not too brown, add one sliced carrot, one sliced onion, two leeks and two bay leaves; moisten with one quart broth and two quarts water; season with two teaspoons salt, two saltspoons cayenne pepper and saltspoon grated nutmeg; lightly mix and boil forty minutes, then add three ounces raw rice, continually simmer forty-five minutes more, remove, pass potage through sieve into a basin, then through a Chinese strainer into another saucepan, set on fire, let come to a boil; dilute two egg yolks with a gill cream and juice of half a lemon, add to soup with half ounce good butter, sharply mix with a whisk while heating four minutes, but do not allow to boil. Pour the soup into a tureen and serve with a plate of bread croutons (No. 23) separately.
Remove skin and bones from a pound and a half of either fresh halibut or codfish. Chop very fine, then place in a mortar with two egg yolks one light teaspoon salt, two saltspoons cayenne pepper, one saltspoon grated nutmeg and half teaspoon anchovy essence; then thoroughly pound to a smooth pulp, remove and press through a sieve into a bowl and place on ice.
Beat up one and a half gills cream to a stiff froth and gradually incorporate with the force, sharply mixing with a whisk while so doing. Lightly butter six individual pudding moulds, place a very thin slice of truffle at the bottom of each, fill with the preparation, place on a tin, pour hot water up to half their height, cover with lightly buttered paper and set in oven twenty minutes. Remove, unmould on a hot dish. Pour a cream sauce (No. 736) around and serve.
Cut in two lengthwise three small sound eggplants, crisscross the meat inside, without cutting skin, then fry in boiling fat, cut side down, twelve minutes; lift up, lay on a cloth, cut side down, and let drain for ten minutes. With a teaspoon scoop out the meat, leaving the shells intact. Finely chop meat and keep on a plate. Heat two tablespoons oil in a saucepan, add one finely chopped white onion and gently brown five minutes, then add two ounces raw rice with half bean finely chopped garlic; lightly brown five minutes, stirring once in a while. Add eggplant meat with two gills tomato sauce (No. 16), half teaspoon salt, three saltspoons pepper and saltspoon nutmeg; mix well, cover pan, set in oven forty-five minutes. Remove, add two egg yolks, thoroughly mix, sprinkle half teaspoon salt in the eggplant shells, then fill with the preparation. Sprinkle a little bread crumbs over, place on a tin, arrange a few bits butter over each, set in oven fifteen minutes. Remove, dress on a dish with a folded napkin and serve.
Prepare the eclairs exactly the same as chocolate eclairs (No. 1279), but adding one tablespoon very strong-made coffee to the crane patis-siere and substituting the glace au cafe for the glace au chocolate.
Place two ounces glazing sugar in a saucepan with five drops of vanilla essence and one tablespoon very strong-made coffee, place pan on range and sharply stir with wooden spoon until lukewarm, remove and use as . required.