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 Salted Almonds (954)
Puree of Lentils, Brunoise
Doucette Salad (189)
Gateau de Plomb (1072)
Soak a pint dry lentils in cold water for six to eight hours, drain on a sieve, place in a saucepan with four ounces lean, salt pork cut in small pieces, two sliced, peeled, raw potatoes, one sliced carrot, a sliced onion, a sliced leek, a sliced branch celery, one branch parsley, one branch chervil, a sprig of thyme, one bay leaf and a blade of mace. Moisten with three quarts water, season with a teaspoon salt, half teaspoon pepper and add one ounce butter. Cover the pan and let slowly boil for two hours. Take from the fire, press through Chinese strainer into a saucepan and keep hot until required. Cut in exceedingly small square pieces half a carrot, half a medium turnip, one small, white onion, one leek, one branch celery and quarter of a very small cabbage; place these articles in a small saucepan with half an ounce butter, half teaspoon salt, half teaspoon sugar and one gill water, and mix well. Cover the pan, set in oven for thirty-five minutes, remove, add to the soup with two gills milk and boil for five minutes.
Pour into a soup tureen and serve.
Finely slice two very small, scraped carrots, one small white onion and one ounce lean salt pork cut in small pieces, place in an earthen pot with a teaspoon lard, and gently brown for six minutes, then add a pint shelled Lima beans. Tie together two leaves lettuce, one bean garlic, one branch parsley and a branch chervil and add to the beans, pour hot water up to half the height of the beans. Season with half a teaspoon salt, half teaspoon sugar and two saltspoons pepper. Mix well, cover the pan, cook on the range for five minutes, then set in oven for thirty-five minutes. Remove, lift up the bouquet, add half ounce butter and toss well. Place on a vegetable dish and serve.