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, Chassepot (123)
Potpourri, Bonne Famille
Romaine Salad (214)
Peach Pudding (35)
Skin and thoroughly bone a small tender fowl, cut breast in half-inch pieces and keep on a plate. Remove sinews from legs and finely chop same with two ounces of raw lean beef and pound in a mortar to a smooth paste, then add three tablespoons bread crumbs and two egg yolks and pound again until well amalgamated. Remove from mortar and roll out the force on a lightly floured table to cranberry-like balls. Heat one and a half tablespoons melted butter in a saucepan, add breast of the chicken with three finely sliced leeks and one chopped white onion; gently brown ten minutes, occasionally stirring meanwhile. Moisten with one quart broth and two quarts water; add the fowl carcass, head excepted, with two teaspoons salt and half teaspoon pepper, and boil thirty-five minutes; add then three ounces raw rice and cook thirty minutes more. Plunge the meat balls in a pint boiling water two minutes, drain on a sieve and add to the soup. Remove bones from the soup, skim fat from surface, pour the soup into a soup tureen and serve.
Scale, trim off fins and cut off heads from six even-sized fresh fat porgies. Place in a frying pan with one sliced onion, one branch parsley, a sprig thyme, one bay leaf, one clove, juice of half a sound lemon, an ounce butter, half gill white wine, half pint water, a teaspoon salt and two saltspoons pepper. Cover fish with buttered paper and slowly boil on range twenty-five minutes. Lift up porgies with skimmer, remove skin from each fish and keep hot. Strain gravy into a saucepan and boil ten minutes.
Soak two ounces bread crumbs in gill cold milk, squeeze out milk and add bread to the saucepan, mix well, and boil five minutes. Knead on plate a teaspoon butter with teaspoon flour and add it, little by little, to sauce; mix well while boiling two minutes. Strain sauce through a Chinese strainer over the porgies, sprinkle a little chopped parsley over and serve.
Cut in one-inch square pieces half pound raw lean beef, half pound ditto veal, half pound ditto mutton, and half pound ditto fresh lean pork. Then cut in quarter-inch pieces half pound raw lean ham; place above articles in a roasting pan, lightly baste with a little melted lard, then set in a brisk oven twenty minutes or until it obtains a nice golden colour. Remove, take up meat and place in an earthen pot. Cut in half-inch pieces two medium carrots, two medium turnips, two white onions, two raw sound potatoes and two medium parsnips, and add to pot with chopped rind of a lemon, half teaspoon freshly chopped parsley, half teaspoon chopped chervil and a chopped sound bean garlic. Season with good teaspoon salt, half teaspoon white pepper, saltspoon thyme, saltspoon grated nutmeg and two saltspoons ground mixed allspice. Moisten with a pint cider, a pint of broth, one gill of demi-glace (No. 122) and one gill tomato sauce; lightly mix with spoon, place cover on. Make a stiff dough with quarter pound flour and half gill water, and arrange around joints of cover and pan to prevent evaporation. Set in a moderate oven two and a half hours.
Remove and serve without uncovering.