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 Almonds (954) Olives
Potage Nivernais with Parmesan Cheese
Sheepshead, Bread Sauce
Potatoes with Brown Butter (1398)
Angel Cake (369)
Finely slice ten very small, well-washed carrots, place in a saucepan with one ounce butter and lightly brown on the fire for fifteen minutes, occasionally stirring meanwhile. Pour in a half gill white wine, six finely chopped shallots and half bean finely chopped garlic, then let reduce till nearly dry. Moisten with two and a half quarts white broth (No. 701), season with a teaspoon salt and a half teaspoon pepper. Tie in a bunch two branches parsley, one branch chervil, two -leeks, two branches celery, and add to the soup. Cover pan and slowly boil for one hour, take up bouquet, pour soup into tureen, and serve with six slices toasted French bread and two ounces grated Parmesan cheese separately.
Scale, cut off fins, remove bones and neatly wipe a three-pound piece fresh sheepshead, place it in a saucepan with a sliced carrot, sliced onion, half a sliced lemon, sprig thyme, bay leaf, clove, two tablespoons vinegar, branch parsley, teaspoon whole black pepper, teaspoon salt and water enough to cover the fish. Place lid on pan, then let slowly boil for forty-five minutes. Carefully lift up fish" with skimmer, dress on a hot dish, pour a bread sauce (No. 99) over and serve.
Cut away stale branches and leaves from two stalks fine white celery, neatly trim roots, detach all branches from the stalks, thoroughly wash in cold water, drain and wipe, cut in third-of-an-inch-square pieces, then place in a salad bowl. Cut three Spanish sweet peppers in quarter-inch strips and add to celery, season with four tablespoons dressing (No. 863), mix well and serve.