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 Lyons Sausage (582)
Potatoes, Villageoise (1050)
Antelope Steaks, Salmi Sauce
Stuffed Green Peppers (230)
Rice Pudding a l'Orange (1120)
* Use mutton from yesterday
Peel and finely slice three roots knot celery, place in saucepan with a sliced onion, two sliced leeks, two branches parsley, a branch chervil, two bay leaves, two sliced, cold, peeled raw potatoes and two ounces raw ham cut in small pieces. Moisten with two quarts broth (No. 701) and quart water, season with teaspoon salt, half teaspoon pepper, saltspoon nutmeg, and lightly mix. Cover pan, let gently boil for one and a half hours, press soup through sieve into a vessel, then through Chinese strainer into another saucepan. Set pan on fire, add two gills milk, half a gill cream and half ounce butter; mix well, then let boil for five minutes, place bread croutons (No. 23) in soup tureen, pour soup over and serve.
Procure six five-ounce steaks from a stale leg of antelope, neatly flatten and season all over with a teaspoon salt and half teaspoon black pepper. Thoroughly heat a tablespoon melted butter in sautoir, add steaks one beside another and briskly cook them for four minutes on each side, dress on a hot dish, pour the Salmi sauce over and serve.
Finely slice one onion, three shallots, one carrot and two medium, fresh mushrooms. Place in a saucepan with a half pound any kind of game bones, a half ounce butter, and brown for ten minutes, stirring once in a while. Add a teaspoon crushed black pepper, a half teaspoon salt, bay leaf, sprig thyme, clove and branch chervil. Pour in a half gill port or sherry, let briskly boil for five minutes, then pour in a gill demi-glace (No. 122) and a half gill water. Mix well, slowly boil for twenty minutes, skim fat off surface of sauce, strain sauce through Chinese strainer into a bowl, then through cheesecloth into a small saucepan, and serve as required.
Peel and slice five each sound apples and bananas, place in saucepan with a half ounce butter, a tablespoon sugar, two tablespoons currant jelly, a half teaspoon salt and saltspoon cayenne. Mix well and cook on fire for twenty-five minutes, frequently stirring meanwhile, press through sieve into a bowl, dress on a vegetable dish and serve.