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.
Creme Aurore Brook Trout au Bleu Potatoes, Windsor (252)
Tutti Frutti (726)
Open a pint can green asparagus tips, drain and save the liquor Place the tips in a saucepan with half ounce melted butter and cook for ten minutes, then mash the tips with a wooden spoon in the pan. Moisten with one and a half quarts broth or water and the liquor of the asparagus, adding one minced onion, two cloves and two branches parsley. Season with one and a half teaspoons salt and slowly boil for thirty minutes; add a pint of tomato sauce (No. 16); mix a little. Mix in another saucepan one ounce butter with two ounces flour for two minutes, then add the soup to this pan, with half pint milk, mix well and let boil for ten minutes. Season with half teaspoon salt, teaspoon sugar and two saltspoons cayenne pepper; mix well. Dilute two egg yolks with one gill cream and add to the soup with half ounce butter. Mix while heating for five minutes, remove, strain through a sieve into a basin, then through a cheesecloth into a tureen and serve.
Procure three medium, live brook trout and keep in a basin with plenty fresh water. Have in a saucepan one sliced carrot, one sliced onion, two cloves, one bay leaf, two gills good vinegar and one gallon cold water. Season with one tablespoon salt and let boil for fifteen minutes. With the left hand take hold of a trout, by the head only, hold it down on a board and close the eyes with the fingers, then with the point of a knife in the right hand break the spinal bone at the end of the body near the tail. With the knife cut it open through the belly and remove the intestines, still holding the fish by the head and being careful never to touch the body of the fish with the fingers. Lay the trout on a plate, pour a good tablespoon of vinegar over, then proceed the same with the two others. Put the trout in boiling water and let boil for five minutes, remove the pan from the fire and let rest on a table for five minutes. Lift them up with a skimmer, dress on a hot dish with a folded napkin, decorate the dish with parsley and six quarters lemon and serve.
Cut out from two-pound filet of beef six equal pieces; lightly flatten and neatly trim, season with a teaspoon salt and half teaspoon pepper and keep on a plate until required. Finely chop ten peeled and thoroughly cleaned medium, fresh mushrooms; place in a frying pan with one and a half tablespoons butter and lightly brown for eight minutes, occasionally stirring meanwhile, then add a tablespoon flour and stir well; pour in one gill cream and two tablespoons sherry, season with two teaspoons salt, one saltspoon cayenne pepper and half saltspoon grated nutmeg; lightly mix and let boil for five minutes, then keep hot. Prepare six tartlet crusts (No. 161), evenly divide the mushroom preparation into them and lay on a hot dish. Briskly fry the six filets in a frying pan with a tablespoon butter for three minutes on each side, then place them on top of the tartlet crusts. Pour a freshly prepared hot Bearnaise sauce, as per No. 34, over the filets, arrange a very thin slice of truffle on top of each and serve hot.
Soak in cold water for two hours six heart sweetbreads (No. 33). Lay a thin slice larding pork on top of each and tie with string. Scrape and wash twelve new carrots, place them in an earthen cocotte dish with six finely chopped shallots and half ounce butter; lay the breads on top, season with half teaspoon salt and two saltspoons white pepper and cook on the range for ten minutes. Moisten with a gill white wine and a gill demi-glace (No. 122) and set in oven for thirty minutes. Turn and baste the breads once in a while. Remove, untie, take off lard and skim fat from surface of gravy. Finely chop a quarter bean garlic, one branch parsley, one branch of chervil and add to the breads; lightly mix, then cook for four minutes longer and serve in the same cocotte dish.
Place in a basin half pound granulated sugar and one quart lukewarm water. Squeeze out the juice of two each lemons and oranges, add the grated rind of one orange and briskly mix with a wooden spoon for five minutes. Strain through a Chinese strainer into a small ice-cream freezer, cover the freezer, bury in a tub with broken ice and rock salt and freeze for thirty-five minutes. Divide into six sherbet glasses and serve.