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 Broth (951)
Loin of Pork and Beans
Biscuits au Cafe
Procure from your fish dealer thirty-six fresh Bluepoint oysters, opened. Plunge them into a saucepan containing half pint boiling water with half teaspoon salt. Cover the pan and boil the oysters for five minutes, then strain through a strainer. Place in another saucepan six medium, finely chopped shallots with one ounce butter and slowly cook on a moderate fire for five minutes without browning, stirring well meanwhile. Then add three tablespoons sifted flour. Stir well with a whisk until well heated, then pour in half pint hot milk. Mix again with the whisk until it boils. Now add the oysters with two tablespoons of their own juice, two tablespoons sherry, one saltspoon cayenne pepper and half teaspoon salt. Gently mix the whole well together with the wooden spoon and boil for two and a half minutes. Remove the pan from the fire, place it on a table, add, little by little, three-quarters of an ounce butter, continually mixing while adding it. Pour into a hot dish and serve.
Have a small loin of tender pork of about three pounds. Place it in a roasting pan. Sprinkle over one teaspoon salt and half teaspoon white pepper. Make an incision with a knife in the middle of the loin about one and a half inches deep. Immerse a sound bean of peeled garlic, then spread one tablespoon fat over the loin and pour half gill cold water into the pan. Set the loin in the hot oven and roast for one hour, taking care to turn it every ten minutes and to frequently baste it with its own gravy. Remove the loin, lay it on a hot dish, skim the fat off the gravy, then add to the pan one pound cooked and well-drained white beans, briskly toss them, place the roasting pan on the fire and let boil for two minutes. Arrange the beans around the loin and serve.
Soak one pound dried white beans in two gallons cold water for fourteen hours. Drain well and place them in a rather small saucepan with two quarts cold water, one medium carrot cut in quarters, one medium white onion cut in half, and two leeks tied up with two branches parsley. Add one-ounce piece lean salt pork, one bean sound garlic, one teaspoon salt and half teaspoon pepper. Cover the pan and let simmer on a slow fire for one hour and a half. Remove all the ingredients, drain the beans on a sieve and use as required. Hash up the ounce of salt pork, mix and use with the beans.
Heat half ounce butter in a saucepan, add one medium, sound, finely chopped onion and gently brown to a golden colour for five minutes, stirring well meanwhile. Then add half pound well-cleaned Italian rice. Stir well with a wooden spoon until the rice has obtained a good golden colour, then gradually moisten with a pint and a half hot broth, as per No. 70, continually stirring meanwhile. Add one small cervelat sausage, one saltspoon diluted and strained Spanish saffron, one heavy teaspoon salt, half teaspoon white pepper. Mix well, cover the pan, and as soon as it comes to a boil place the pan in a hot oven for thirty minutes. Remove it, take up the cervelat sausage. Add three tablespoons grated Parmesan or Swiss cheese and half ounce good butter; mix well with a wooden spoon for two minutes. Dress the rice on a hot dish. Slice the cervelat into thin slices, arrange them around the rice and serve.
Two ounces fine sugar, one and a half ounces sifted wheat flour, one whole egg, the yolks of three eggs, the whites of four eggs, half teaspoon vanilla essence, two tablespoons strong-made coffee and one ounce melted butter.
Place the sugar in a basin, crack in the whole egg and add the yolks of the three eggs; briskly beat up while heating for ten minutes, or until thoroughly thickened. Beat up the four whites to a stiff froth in a copper basin and add to the first mixture; gently mix forgone minute, then add the flour; briskly mix again for one minute, add the butter, vanilla and coffee. Mix well again, transfer the preparation into a pastry pan lightly buttered. Place in a moderate oven and bake for twenty minutes. Remove the pan, cut the cake into six equal pieces. Dredge a little powdered sugar over them and serve on a folded napkin.