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.
Consommd, Russe Bluefish, Havanaise
Roast Beef (126) Chicory Salad (38)
Fig Pudding (57)
Prepare a consomme (No. 52), but when cutting the vegetables, have in addition three medium beetroots and two tablespoons freshly grated, very fresh, sound horseradish. Strain the consomme through a cheesecloth into another saucepan.
With a small Parisian potato scoop, scoop out all you can from a good-sized Russian turnip, place in a saucepan with half teaspoon salt, half teaspoon sugar and a pint of the consomme, and boil until soft, or thirty-five minutes; then add to the consomme, add the leaves from two branches chervil, boil two minutes, pour into a soup tureen and serve.
Scale, remove head and fins from a three-and-a-half-pound fresh bluefish. Split in two through the back and remove spinal bone. Finely slice two thick, sound green peppers and lightly fry in a pan with a teaspoon good oil, then place in a mortar with a small branch of tarragon and pound exceedingly fine, add a half ounce butter, pound again until well amalgamated, then press it through a sieve into a bowl. Season fish with teaspoon salt and carefully rub butter on the cut-side parts of fish. Place in a baking dish, squeeze over juice of half a sound lemon, let stand in a moderate temperature to infuse for thirty minutes.
Finely slice three peeled bananas, arrange them one beside another over the bluefish so as to entirely cover it. Cut two sweet Spanish peppers in julienne strips and arrange crosswise on the bananas, squeeze juice of the other half lemon over, cover with lightly buttered paper. Set in oven to bake forty-five minutes, being careful to baste fish with its juice once in a while. Remove, lift up the paper and send to table in same dish.
Singe, cut off head and feet from a tender three-pound chicken, draw and cut in twelve even pieces. Heat two tablespoons lard in a frying pan, add the chicken with the liver and heart, season with teaspoon salt and half teaspoon white pepper, gently brown fifteen minutes, turning the pieces once in a while. Add two ounces lean bacon cut in quarter-inch squares, and two finely chopped onions; stir well and let brown ten minutes more. Sprinkle with one tablespoon flour, add one chopped bean of garlic, a half teaspoon finely chopped parsley and shuffle pan one minute. Moisten with a pint broth and a tablespoon vinegar, mix well and let cook thirty minutes. Transfer chicken to a hot dish and serve.