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.
Radishes (58) Stuffed Olives with Cheese
Tomato with Rice
Filets of Sole au Gratin Potatoes Chateau (208)
Spring Lamb Steaks, Bearnaise
Roast Suckling Pig, Apple Sauce
Dandelion Salad with Eggs
Charlotte aux Pommes
Stone carefully twelve queen olives. Place in a bowl half ounce cream or Neufchatel cheese, two saltspoons salt, one saltspoon cayenne pepper, half teaspoon chopped parsley and one teaspoon anchovy essence. Mix well with a wooden spoon until a perfect paste and with it fill the twelve stoned olives. Place them on a hors d'ceuvres dish and serve.
Heat a tablespoon melted butter in a sautoire, add one small, sound, white onion and cook for five minutes without browning, occasionally stirring; add six good-sized, well-peeled and thoroughly cleaned fresh mushrooms; stir well and let cook for five minutes; then add one and a half gills demi-glace (No. 122); stir well and boil for five minutes. Thicken with one egg yolk diluted in a tablespoon cold milk; stir well while heating for one minute without boiling and keep warm on the corner of the range.
Lift up and skin the filets from a fresh three-pound flounder; cut each filet, crosswise, into three equal pieces, arrange in a sautoire, adding one teaspoon salt, half ounce butter, half gill white wine and a gill cold water. Cover the fish with a sheet of lightly buttered paper. Boil on the range for one minute and set in the oven to bake for fifteen minutes. Remove, lift up the paper, place the filets on a hot baking dish, pour the above sauce over the fish. Sprinkle a tablespoon grated Parmesan cheese over all, reset in a hot oven to bake for five minutes more. Remove, decorate the dish with thin slices of lemon and serve.
Procure three even slices, about three-quarters of a pound each and one inch in thickness, from a leg of spring lamb; neatly flatten with a cleaver and make a few small incisions on the skin all around the steaks. Season all over with a teaspoon salt and half teaspoon white pepper. Thoroughly heat two tablespoons lard in a frying pan, lay the steaks in the pan, one beside another, and briskly fry on the range for six minutes on each side. Dress on a hot dish, decorate with a little watercress and serve with a hot Bearnaise sauce, prepared as per No. 34, in a saucebowl separately.
Remove the outer leaves of a good-sized, firm, white cauliflower. Drop it into a saucepan containing half gallon boiling water with a tablespoon salt and boil for thirty-five minutes. Remove, drain on a sieve, then carefully detach all the branches with the flowers from the main stalk.
Heat in a small frying pan two tablespoons melted butter and add the cauliflower. Season with a teaspoon salt and half teaspoon white pepper; toss well once in a while, while cooking on the fire for five minutes. Dress on a hot dish and serve.
Place in a large roasting pan half a very small suckling pig. Dredge one tablespoon salt and one teaspoon white pepper over it; spread three tablespoons melted lard over the surface, pour one gill cold water into the pan. Set in the oven to roast for one hour and fifteen minutes, turning it over once in a while and basting it with its own gravy quite frequently. Remove from the oven. Dress on a large hot dish, decorate with a little watercress and send to the table with an apple sauce, prepared as per No. 188, separately.
Carefully pick off all stale leaves from a quart very fresh, white dandelion and neatly pare the roots. Thoroughly wash in three different changes of fresh water. Carefully drain in a wire basket or on a dry cloth, then place in a salad bowl. Season with four tablespoons dressing (No. 863). Mix well; just a minute before serving finely mince two cold hard-boiled eggs, lightly sprinkle them all over the dandelion; gently mix again, see that the eggs are thoroughly mixed in and serve.
Lightly butter a large pudding mould. Have in a bowl four ounces clarified butter. Cut a slice of stale bread to fit the bottom of the mould and gently dip it in the clarified butter, then place it at the bottom of the mould. Cut a few strips of bread of the height of the mould, about one and a half inches wide by one-quarter inch in thickness. Dip in the clarified butter and set up around the inside of the mould, as close to one another as possible to prevent escape of apple juice.
Peel, core and slice eight fine, sound apples; place in a saucepan with an ounce good butter, stir well with a wooden spoon, cover the pan and let simmer for twenty minutes, being careful to stir occasionally. Add four ounces sugar and a teaspoon vanilla essence. Mix well for one minute, fill up the mould with the apples and cover with a round piece of bread. Place the mould in a moderate oven and bake to a nice light colour, which will take about forty minutes. Remove it from the oven; turn it on a hot dish, dredge a little fine sugar over the top of the charlotte. Have half pint of apricot jam spread all around the charlotte and serve.