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) Olives
Kingfish Saute Fines Herbes
Fowl au Riz, Menagere
Roast Ribs of Beef au Cresson (126)
Romaine Salad (214)
Tutti Frutti Jelly
Have in a large saucepan three quarts of boiling water with a tablespoon salt and half teaspoon white pepper. Tie up two pounds of buttock beef with strings and add to the pan, with any beef, chicken or veal bones on hand; let slowly come to a boiling point. Carefully remove the scum from the surface with a skimmer. Peel and wash well two medium carrots, two small turnips and add to the soup. Cover the pan and boil for ten minutes. Tie together two leeks, three branches of parsley and three branches of celery and add to the pan. Also add one small white onion, two cloves, one bay leaf, one sprig of thyme, six pepper corns and quarter of a small, well-washed cabbage; let very slowly simmer for two and a half hours. It is very important that during the two and a half hours it should simmer exceedingly slowly but continuously; by so doing you will be able to obtain a clear, strong, excellent broth.
Remove the meat and all the vegetables. Carefully skim the fat from the surface of the broth. Cut the meat into half-inch square pieces, and the vegetables - except the parsley - into quarter-inch-square pieces, and place in a hot soup tureen. Strain the broth through a cheesecloth into the tureen; place in tureen six slices of freshly toasted French bread; sprinkle over half a teaspoon of chopped parsley and serve.
Neatly draw, cut off the heads and split open two very fresh kingfish; remove the spinal bones; season all over with a teaspoon salt and half teaspoon white pepper; lightly wet with a tablespoon milk and gently roll in flour. Heat one tablespoon butter in a frying pan, add the fish, cut side downward; fry for six minutes, turn over with the skimmer and set in the oven to bake for six minutes. Remove, dress on a dish, add half teaspoon chopped parsley, half teaspoon chopped chives and a saltspoon of chopped chervil to the pan; lightly mix, then squeeze in the juice of half a sound lemon, pour over the fish and serve.
Neatly peel and wash eighteen of the smallest potatoes obtainable. Give them queen olive forms. Heat two tablespoons leaf lard in a frying pan, add the potatoes and fry to a nice golden colour, tossing occasionally, which will require about fifteen minutes. Then place in the oven for ten minutes. Remove, drain off the fat. Dredge over half teaspoon salt, adding half teaspoon chopped parsley and a very light tablespoon butter, toss them well and serve.
Neatly singe a tender, fat fowl of about three and one-half pounds. Pick out the eyes, remove the skin from the head and neck. Clip off the nails from the toes. Dip the feet in boiling water up to the first joint for two minutes, then with a coarse towel remove the skin from the feet. Neatly draw; remove the gallbag from the liver, separate the heart from the intestines and fat as well. Finely chop the liver and heart with half a medium white onion. Place the hash in a frying pan with a teaspoon butter and cook for five minutes; then transfer it into a bowl, adding to it four tablespoons bread crumbs, one ounce finely chopped beef marrow, half a teaspoon chopped chervil, half a bean finely crushed garlic. Season with two saltspoons salt and one saltspoon white pepper; crack in one fresh egg and pour in one tablespoon cold milk, mix with a wooden spoon for two minutes and then stuff the fowl with the preparation. Sew up the aperture, then nicely truss the fowl. Finely chop all the giblets, place in a large saucepan, adding three branches chopped celery, one finely chopped onion and two finely chopped leeks. Set the pan on the fire and cook for ten minutes, stirring occasionally. Add the fowl to the pan, moisten with a quart of hot water.
Season with a teaspoon salt and a saltspoon white pepper. As soon as it comes to a boil, add four ounces Carolina rice, cover the pan and set in the oven for one hour. Remove the fowl from the pan, untruss, dress the rice on a large dish, place the fowl on top and serve.
Prepare a gelee a la creme de cocoa (No. 678). Finely chop up six candied cherries, one candied pear, two candied apricots, two candied plums and a candied lemon peel. Place these articles in a cylinder-shaped mould, embed the mould in ice, then pour the jelly over the fruits; briskly mix with a wooden spoon until it begins to freeze; tightly cover the mould, totally bury it in ice for thirty minutes; remove, dip in tepid water for a few seconds, unmould upon a cold dish with a folded napkin and serve.