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.
Canapes of Caviare (59) Olives
Potage with Noodles, Sardaigne
Escalopes of Bass, Budapest
Beef Tongue, Arlequin Spinach, Anglaise (247)
Roast Chicken (290) Chickory Salad (38)
Weimar Pudding (405)
Prepare a noodle paste (No. 334) and roll it out as thin as possible on a lightly floured table. Let rest for five minutes, then cut paste into even lozenge pieces, drop into two parts boiling water and cook for ten minutes. Thoroughly drain on a sieve, place in a saucepan with one quart and a half broth (No. 701) and one pint tomato sauce (No. 16), add a teaspoon freshly chopped parsley and the leaves of two branches chervil. Season with a teaspoon salt and half teaspoon pepper, lightly mix, let boil for twenly-nve minutes, then pour potage into soup tureen and serve with a little grated Parmesan cheese separately.
Scrape, wash and wipe two fresh one-and-a-half-pound sea bass, cut off heads, split in two through back, remove spinal bones and cut each half into three slanting, even pieces. Place in a lightly buttered baking dish, skm side downward, season with a teaspoon salt, half teaspoon paprika, and squeeze over the juice of a sound lemon. Place in a black frying pan one ounce fresh butter and three tablespoons bread crumbs, shuffle pan on fire until crumbs obtain a nice golden colour, pour it over fish and set in oven for fifteen minutes, remove and serve.
Place a mirepoix (No. 271) in braising pan with two tablespoons lard and brown for ten minutes. Lay fresh beef tongue over the mirepoix, season with a good teaspoon salt and half teaspoon pepper, pour in a half gill white wine, pint water, three gills demi-glace (No. 122), and boil for five minutes. Dilute a saltspoon saffron in tablespoon water and add to tongue, cover pan and set in oven for two hours and a half, basting and turning once in a while. Remove, take up tongue, plunge in cold water for five minutes, peel off skin and pare it all around, then cut in quarter-inch-thick slices and dress on a hot dish, one overlapping another. Cut three Spanish sweet red peppers in half-inch squares, place in a small saucepan with twelve sliced, canned mushrooms and six finely sliced pickles. Skim fat off surface, strain through a Chinese strainer into pan, let boil for ten minutes, pour sauce over tongue and serve.