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 Anchovies (141)
Fricandeau of Veal with Sorrel Noodles with Butter (333)
Madeleine with Almonds
Prepare and strain a consomme into a saucepan (No. 52). Place a pint tomato sauce (No. 16) in a small saucepan and let reduce on the range to half the quantity, then strain it through a cheesecloth into the consomme, let boil for five minutes, pour into a soup tureen and serve.
Peel, wash and cook six medium potatoes in two quarts cold water with a teaspoon salt for forty minutes. Drain, place on a hot dish and sprinkle a teaspoon chopped parsley over. Place a half ounce butter in a frying pan and toss on the fire until a light brown, pour over the potatoes and serve.
Procure a three-pound round of tender veal, detach the skin from around, then with the aid of a small larding needle lard the surface with small strips of pork. Season with a teaspoon salt and a half teaspoon white pepper. Heat one and a half tablespoons melted butter in a saucepan, add the veal and fry it for ten minutes on each side on the range and place the veal on a dish. Place a mirepoix at the bottom of the pan (No. 271), add two tablespoons flour and brown on the fire for five minutes. Moisten with a gill claret, a half pint water, half gill tomato sauce (No. 16) and three-quarters gill demi-glace (No. 122). Mix well and as soon as it comes to a boil add the veal, the larded side upward, and boil for five minutes. Cover the pan, place in a moderate oven for one hour, remove and dress the veal on a hot dish. Dress a puree of sorrel (No. 654) around the veal, skim the fat from the surface of the sauce, strain a little of the gravy over the veal, the balance into a saucebowl, and send to the table separately.
Break four fresh eggs in a copper basin, add four ounces of sugar, a teaspoon vanilla essence and two ounces finely chopped, peeled almonds. Briskly beat up with a whisk for fifteen minutes and add very gradually four ounces sifted flour, continually mixing meanwhile. Add three ounces clarified butter, a half teaspoon baking powder, and gently mix with a skimmer for a half minute. Line the bottom of a small pastry tin with a lightly buttered paper, drop the preparation into the tin, neatly smooth the surface, then set in a moderate oven to bake for twenty-five minutes. Remove, let cool off, turn upon a table, lift up the paper, cut the madeleine into six even pieces, sprinkle a little fine sugar over, dress on a dish with a folded napkin and serve.