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 Salted Almonds (954)
Potatoes, Marquise (1044)
Entrec6tes, Montpellier Tomatoes, Mdnagere
Remove skin, cut feet, tail and head from a very small fresh rabbit, then cut it in half-inch-square pieces. Place in a saucepan with six branches very clean celery, an onion, a seeded green pepper and two leeks cut in small squares, add an ounce butter and gently brown for ten minutes. Sprinkle with an ounce flour, stir well, brown for five minutes more, pour in two quarts and a half water, a gill red wine and two gills demi-glace (No. 122). Tie in a bunch two branches parsley, a branch chervil, sprig thyme, bay leaf and sprig sage, add to soup with two teaspoons salt and half teaspoon pepper, then let gently boil for an hour and a half, mixing once in a while. Remove bouquet, add two tablespoons sherry, lightly mix, pour soup into a tureen and serve.
Neatly trim and flatten two one-and-a-quarter-pound tender sirloin steaks. Mix on plate a tablespoon oil, teaspoon salt and half teaspoon pepper, repeatedly roll steaks in it and set to broil on a brisk fire for eight minutes on each side. Remove, dress on a hot dish, spread Montpellier butter over, decorate with a little watercress and serve.
Thoroughly wash two branches parsley, a branch chervil, eight tarragon leaves, eight branches chives and the leaves from a branch watercress. Drain and plunge in boiling water for two minutes, drain on sieve, place in a cloth and press out water. Place herbs in mortar with a tablespoon capers, chopped pickle, yolks of two cold hard-boiled eggs and pound to a pulp. Remove and press through sieve into a bowl, add three-quarters ounce fresh butter, sharply beat with wooden spoon for five minutes, then use as required.
Neatly wipe six even-sized, medium, firm red tomatoes, cut a cover from tops of each, with a spoon scoop out a little only of soft part, and evenly season interior with a half teaspoon each salt and sugar and three saltspoons pepper. Place on a plate a tablespoon each bread crumbs and butter, half teaspoon English mustard, a little freshly chopped parsley and one finely chopped sound shallot. Mix all well together, then evenly divide preparation in cavities of tomatoes, place covers on, arrange on a tin, set in oven for twenty-five minutes, remove, dress on a hot dish and serve.
Place in a copper basin three ounces granulated sugar, four egg yolks, six drops vanilla essence, one tablespoon very strongly made coffee, and sharply beat with a wooden spoon for five minutes. Beat up whites of the four eggs to a stiff froth, add to yolks with two ounces well-sifted flour and gently mix.
Line bottom of a small six-inch-square pastry tin with a sheet of buttered paper, drop in preparation, neatly smooth surface, then set in oven for twenty minutes. Remove, let rest for ten minutes, turn on a table, take up paper, split in two, spread half the quantity creme mocha on split sides, place together as before, then decorate top with balance of creme mocha, sprinkle a little powdered sugar over, dress on dish with a folded napkin and serve.
Place two egg yolks in saucepan with a teaspoon flour, two tablespoons powdered sugar and one and a half gills milk, sharply whisk while heating for six minutes, remove, then strain through Chinese strainer into a bowl. Set bowl on ice, briskly whisk until thoroughly cold, pour in two tablespoons exceedingly strong coffee and mix well. Incorporate little by little an ounce fresh butter, sharply whisking while adding, then use as required.