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.
Celery (86) Salted Peanuts (954)
Supreme of Chicken, Calve
Broiled Tomatoes (1636)
Roast Partridges, sur Canapes (97)
Chicory Salad (38)
Pistachio Parfait (2042)
Prepare a consomme (No. 52), strain it through a cheesecloth into another saucepan and keep simmering until required. Cut one onion, one seedless green pepper and two ounces raw lean ham into small square pieces. Place these articles in a small saucepan with a tablespoon melted butter and fry for five minutes, stirring meanwhile; add two ounces good Italian rice, moisten with a gill tomato sauce (No. 16), two gills consomme and season with three saltspoons salt, one saltspoon cayenne and half saltspoon saffron in powder. Mix well, cover pan, set in oven for thirty minutes, remove and add to consomme. Cut one country sausage in very thin slices and also add to consomme, boil for eight minutes, pour into a soup tureen and serve with a little grated Parmesan cheese separately.
Singe, cut head and feet off three one-and-a-half-pound spring chickens. Remove legs from bodies, place on a plate and keep in icebox for to-morrow's luncheon. Carefully lift up, cut away wings and tear the skin from the breasts, season all around with a level teaspoon salt, two saltspoons cayenne and a saltspoon grated nutmeg. Heat two tablespoons melted butter in a sautoire, place breasts in pan one beside another, briskly cook for two minutes on each side, then place sautoire in oven for six minutes, remove and keep hot.
Cut from a stale loaf sandwich bread six slices one-third of an inch thick, then cut each slice into heart shape the size of the breasts, toast to a nice golden colour, place on a hot dish, arrange breasts on top of toasts and keep hot. Peel, thoroughly wash and drain one pound fresh mushrooms, place in the sautoire, season with half teaspoon salt and cook eight minutes, tossing them once in a while, pour in one gill white wine and let reduce to a glace. Dress mushrooms in centre of chicken, mask surface of breasts with Bearnaise sauce (No. 34), lay a very thin slice truffle on top of each and serve.
Prepare a lemon-water ice (No. 376). Pour into freezer half gill Malaga wine, mix well with spatula, divide punch into six sherbet glasses and serve.