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.
Salted Peanuts Olives
Cream of Spinach
Sirloin Steaks, Casserole Tomatoes on Crusts
Roast Turkey, Cranberry Sauce (67)
Romaine Salad (214)
Rice Pudding a l'Orange (1120)
If there be any stale stalks or leaves from a quart of very fresh spinach remove them, otherwise use everything; thoroughly wash and plunge into two quarts of boiling water for five minutes, drain on a sieve, then chop very fine and place in a large saucepan with one ounce butter and cook on the range until all the moisture is evaporated. Sprinkle over two ounces flour, mix well with the wooden spoon, moisten with one quart white broth (No. 701) and one pint milk. Season with a level tablespoon salt, a saltspoon each cayenne and grated nutmeg. Mix well, and let boil for twenty-five minutes. Dilute two egg yolks with two gills cream, add to the soup with half ounce good butter and mix well while heating without boiling for five minutes. Strain the soup through a sieve into a basin, then through a cheesecloth into a soup tureen, and serve with bread croutons (No. 23) separately.
Neatly flatten and trim two sirloin steaks of one and a quarter pounds each. Season with a teaspoon salt and half teaspoon white pepper. Heat one tablespoon butter in an earthen casserole pan., arrange the steaks in it and fry on the range for three minutes on each side; drain off the fat, then add six finely chopped shallots, half a gill white wine and one gill demi-glace (No. 122). Arrange the same amount Parisian potatoes (No. 711) on one side of the steaks, the same amount glazed onions (No. 125) on the other side, cover the pan and set in a brisk oven for ten minutes. Remove and serve in same pan.
Neatly wipe six even-sized, sound red tomatoes; cut them in halves crosswise, season the cut sides evenly with a teaspoon salt, half teaspoon white pepper and teaspoon sugar. Finely chop two branches parsley, one branch chervil and half bean garlic. Sprinkle the mixed herbs over the tomatoes evenly and lightly roll them in flour. Heat one and a half teaspoons melted butter in a large frying pan, arrange the tomatoes in the pan one beside another, and fry on the cut side for three minutes and on the uncut side for one minute only.
Prepare twelve small, round toasts of the same size as the tomatoes, a quarter-inch thick; place a piece of tomato on top of each toast, cut side downward, arrange on a baking tin, place a very little bit of butter on top of each tomato, then set in a brisk oven for eight minutes. Remove, dress the crusts on a large dish, decorate with a little parsley greens and serve.