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 Caviare (59)
Broiled Kingfish Potatoes in Cream (220)
Sirloin of Beef with Fried Tomatoes
Roast Rail Birds
Romaine Salad (214)
Prepare and strain a consomme prepared as per No. 52 into a hot soup tureen.
Cut four ounces macaroni into pieces one inch long and plunge into a quart boiling water with half teaspoon salt. Cover the pan and let boil for thirty-five minutes. Drain on a sieve, add the macaroni to the consomme, lightly mix and serve with two tablespoons grated Parmesan cheese.
Drain and neatly wipe two fresh kingfish of one and a half pounds each. Cut off the heads, split open through the belly, without separating, remove the spinal bones and neatly trim all around. Season evenly with a teaspoon salt, two teaspoons pepper and rub with half tablespoon oil; arrange on a broiler and broil for six minutes on each side. Remove, dress on a hot dish and spread a tablespoon melted butter over. Decorate the dish with six pieces lemon and serve.
Procure a piece of tender sirloin of beef of two and a half pounds, neatly trim off a little of the fat all around, leaving some. Season with a light tablespoon salt and half teaspoon white pepper.
Lay a mirepoix in a small roasting pan, as per No. 271, and place the sirloin over. Arrange a very thin slice larding pork over the beef, pour half gill cold water into the pan and set in the oven to roast for thirty-five minutes, frequently turning and basting meanwhile. Remove the beef, lay it on a hot dish and keep warm. Remove all the fat from the gravy, pour in half gill hot demi-glace (No. 122), half gill of tomato sauce (No. 16) and two tablespoons sherry, and boil slowly on the range for five minutes; then strain the gravy over the sirloin.
Cut four fresh red tomatoes into four even slices each. Season all around with half teaspoon salt, half teaspoon sugar and two saltspoons white pepper. Lightly roll in flour. Heat tablespoon melted butter in a large frying pan, place the tomatoes in the pan, one beside another, and briskly fry for three minutes on each side; remove, arrange all around the sirloin, sprinkle a little chopped parsley over and serve.
Remove the stem and neatly peel a medium, sound eggplant. Cut it into four even quarters, then into pieces quarter of an inch thick. Heat in a black frying pan two light tablespoons melted butter and add the eggplant. Season with half teaspoon salt and two saltspoons white pepper and fry for fifteen minutes, being careful to toss quite frequently meanwhile. Mix together half teaspoon finely chopped parsley with quarter teaspoon chopped chervil and quarter teaspoon chopped chives, and sprinkle it equally over the eggplants; gently toss a little longer. Dress on a hot vegetable dish and serve.
Cut off at the first joint the legs of six nice, fat, picked, rail birds. Tear the skin from the neck and head of each bird and pick out the eyes with the point of a small knife. Remove the intestines, keeping the livers and hearts on a plate; press the legs of each bird under the breasts, and place on a small roasting tin. Season inside and all around with one teaspoon salt and half teaspoon white pepper; pour a tablespoon water over the tin. Set in a brisk oven to roast for ten minutes. Remove and keep warm. Finely chop the livers and hearts with half a very small white onion and two branches well-washed parsley. Have six small freshly prepared toasts two inches square and quarter-inch thick. Evenly spread the mixture over the toasts. Dredge with a tablespoon bread crumbs, divide a teaspoon butter in very small pieces over and place in the oven for five minutes. Remove, arrange on a hot dish, place the birds on top, decorate the dish with a little watercress and serve.
Neatly trim one pound fresh rhubarb, remove the fibres, wash in cold water, drain and cut into pieces one inch long. Place in a small saucepan with four ounces fine sugar and half teaspoon vanilla essence. Mix well with a wooden spoon, cover the pan, set on the fire and let gently cook for twenty minutes, being careful to frequently stir at the bottom meantime.
Prepare six tartlet crusts as per No. 161 and fill with the rhubarb preparation. Dredge a little fine sugar over and serve.