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 Anchovies (141)
Potage au Pain
Potatoes with Butter
Mignons of Mutton, Sauce Porto
String Beans au Beurre (139)
Roast Chicken (290) Escarore Salad (100)
Toast twelve thin slices French bread to a nice golden colour and place them in a soup tureen, adding half teaspoon very finely chopped parsley and the leaves of two branches chervil. Prepare and strain a consomme (No. 52) into the tureen and serve.
Carefully lift up the four filets from a three-and-a-half-pound sole and neatly skin them, then cut each filet into three slanting, equal pieces; lay them on a plate, season with half teaspoon salt and three saltspoons pepper, squeezing the juice of half a sound lemon over. Prepare a smooth hash with one branch fresh parsley, two bay leaves and a sprig of thyme; add to the fish, thoroughly mix the filets in the seasoning and keep in a cold place until required.
Place in a mortar a quarter pound of fresh cod or halibut, adding one egg yolk, two saltspoons salt, a saltspoon each cayenne pepper and grated nutmeg; pound to a pulp, then press through a sieve into a bowl. Finely chop three medium, fresh-peeled and neatly cleaned mushrooms, brown in a frying pan with a teaspoon butter for five minutes, add to the bowl with the fish force and briskly mix. With knife blade carefully spread the force on both sides of the filets, then dip the filets in beaten egg and lightly roll in bread crumbs. Thoroughly heat two tablespoons butter in a large frying pan, lay in the filets one beside another and fry for five minutes on each side. Dress on a hot dish with a folded napkin and serve with a Tartare sauce (No. 48) separately.
Peel, wash and drain twelve small, even-sized potatoes and boil in a quart boiling water with half teaspoon salt for thirty minutes. Drain, place in a frying pan with a level tablespoon butter, gently turn them over for two minutes and serve.
Neatly flatten six four-ounce mignon steaks cut from a leg of tender mutton. Season with a teaspoon salt and half teaspoon pepper. Thoroughly heat a tablespoon melted butter in a frying pan, add the mignons and cook for four minutes on each side. Remove, dress on six freshly prepared round toasts, pour a port wine sauce over and serve.
Place two tablespoons currant jelly in a small saucepan with half a gill port wine, thoroughly mix, add one gill of demi-glace (No. 122), the rind of half a lemon, and boil for five minutes. Remove the lemon rind and use as required.