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.
Consomme Imperial Baked Weakfish, Venitienne
String Beans with Butter (1579)
Pudding Espagnole (101)
Prepare a consomme (No. 52), strain into another saucepan and keep simmering. Plunge twelve cocks' kidneys in boiling water for two minutes, remove and add to consomme, with a small truffle cut in julienne strips, three tablespoons cooked green peas, a quenelles garnishing, boil for five minutes, pour into a soup tureen and serve.
Remove all the sinews from a half pound of raw white chicken meat. Finely chop, place in a cold mortar and thoroughly pound it, then add two ounces bread panade, mix well, add three egg yolks one by one and sharply pound for five minutes. Remove and carefully rub through a fine wire sieve into a bowl, set bowl on ice, season with half teaspoon salt, a saltspoon cayenne, half saltspoon grated nutmeg, and sharply stir with wooden spoon for two minutes. Whisk one and a half gills thick cream to a froth, then gradually add to bowl and mix well for one minute. With a sheet of heavy white paper make a small cornet, cut away the tip end, drop chicken force in and press out preparation into a. lightly buttered tin to the size and form of medium cranberries. Pour in enough hot water to cover, season with half teaspoon salt, boil for two minutes, drain and use as required.
Soak two ounces stale bread in cold milk for three minutes, take up bread and with the hands completely squeeze out the milk. Place bread in a small saucepan with a half ounce butter, and with a small spatula sharply work until of a smooth consistency, so that it will not stick either to pan or spatula, transfer to a plate, cover with a sheet of buttered paper and use only when completely cold.
Place in a mortar three sound, peeled shallots, a half bean sound garlic, four branches well-washed parsley, two branches chervil and ten branches chives; thoroughly pound three minutes, then add one ounce good butter and juice of half a sound lemon, pound again till well amalgamated, then press through a sieve into a bowl.
Scale, trim fins and cut off head of a very fresh three-pound weakfish, split in two, remove spinal bone, season all around with half teaspoon salt, three saltspoons pepper, and lay on a lightly buttered tin cut side up. Evenly spread green butter over surface of the halves, then set in oven to bake for thirty-five minutes, being careful to baste frequently with the butter, remove, dress on a dish, pour butter over and serve
Procure a small, tender turkey of about six or seven pounds, cut off head and feet, singe, draw and wipe. Cut the liver, heart, gizzard and lungs in small square pieces. Place in a small saucepan with an ounce of chopped raw ham and a small chopped white onion, pour in a tablespoon melted butter and briskly brown for six minutes, occasionally stirring meanwhile, then add two ounces raw rice, a bean chopped garlic, half a teaspoon freshly chopped parsley, a crushed, peeled, fresh red tomato, two gills water, a half teaspoon salt, two saltspoons white pepper and a saltspoon ground thyme. Mix all well together and boil for ten minutes, then add an egg yolk and sharply mix again for a minute. Remove, stuff turkey with the force, truss, place it in a large saucepan with six each small new carrots and turnips, six small white onions and two small, clean stalks celery. Tie in a bunch one leek, two branches parsley, one branch chervil, two bay leaves, two cloves, a sprig thyme, and add to turkey. Pour in enough water to cover, season with a tablespoon salt and half teaspoon pepper, cover pan and gently boil for forty-five minutes, then add six even-sized, small, peeled potatoes and let boil for forty-five minutes longer.
Lift up turkey, place on a large dish, untruss, dress vegetables around, except the bouquet, pour a little of the broth and sprinkle a little parsley over, and serve with one and a half gills hot tomato sauce (No. 16) separately.
N. B. Strain the broth into a stone jar and use for white broth.