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 Lyon Sausage (58a)
Veal Tongue Braise with Spinach
Roast Turkey, Cranberry Sauce (67)
Romaine Salad (214)
Fig Pudding (57)
Remove the stalks from a pint of very fresh sorrel. Wash well in running cold water, take up with the hands and carefully press out all water. Then cut it into julienne strips. Heat a tablespoon butter in a saucepan, add the sorrel, cover the pan and steam on a slow range for ten minutes, occasionally mixing meanwhile; then mix in two tablespoons flour, moisten with two quarts white broth (No. 701) or water and one pint milk. Season with two teaspoons salt, half teaspoon white pepper and one teaspoon of sugar; mix a little, then let slowly boil for twenty minutes. Add the white of one egg and a half gill of cream; boil for one minute. Dilute the egg yolk with two tablespoons milk and add to the soup. Continually mix while cooking for five minutes more. Pour into a soup tureen and serve.
Cut off the head, scale, trim and wipe well a fresh sheepshead of three and a half pounds. Split in two through the back, remove the spinal bone and lay in a small tin. Season with a teaspoon salt and half teaspoon paprika; pour in a half gill white wine and a gill of water; place six finely chopped shallots on top of the fish, spread half ounce of butter over the surface; place two branches parsley in the pan. Cover the fish with a sheet of lightly buttered paper, boil on the range for five minutes, then set in the oven for twenty minutes. Remove, dress on a hot dish and keep hot. Mix in a saucepan one tablespoon melted butter with one and a half tablespoons flour, then strain in the fish gravy, add* ing half a gill tomato sauce (No. 16); mix well, boil for two minutes, pour over the fish and serve.
Cut four medium, peeled and washed potatoes into dice-square pieces, plunge them in boiling water for two minutes, drain on a sieve; heat one tablespoon butter in a large frying pan, add the potatoes, season with half teaspoon salt and two saltspoons white pepper and gently fry them for ten minutes, or until a good golden colour, frequently tossing them meanwhile. Dress on a hot dish and serve.
Place a mirepoix, prepared as per No. 271, at the bottom of a braising pan, with two tablespoons leaf lard, and lightly brown on the fire for ten minutes. Add three well-trimmed, fresh veal tongues; season with a teaspoon salt and half teaspoon white pepper. Moisten with half pint broth (No. 701), one gill demi-glace (No. 122), a half gill tomato sauce (No. 16) and one tablespoon of tarragon vinegar. Cover the pan, let boil for ten minutes, then set in the oven for fifty minutes. Remove, skin the tongues; cut them into halves, lengthwise. Place a spinach, prepared as per No. 399, on a hot dish. Dress the tongues over the spinach, strain the gravy around and serve.
Cut off the ends and stalks of twelve very good-sized fresh okras; plunge and keep them in cold water until required. Cut in half and finely slice one medium, white onion and fry it in a tablespoon butter for five minutes, adding half a small, peeled eggplant cut into half-inch-square pieces; lightly mix and cook for six minutes; then add the okras well drained, and one peeled, red, crushed tomato. Season with a teaspoon salt, half teaspoon white pepper and half teaspoon curry powder; mix a little. Cover the pan and cook on range for five minutes, then set in the oven for thirty minutes. Remove, pour into a vegetable dish and serve.