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.
Cold Brook Trout, Ravigote Sauce
Sliced Cucumbers (340)
Toumedos of Beef, Chasseur Tomatoes, Trevise
Escalopes of Sweetbreads with Peas
Punch, Stanley (1099)
Tutti-Frutti Ice Cream (726)
Prepare, strain into another saucepan and keep simmering a consomme" (No. 52). With a very small Parisian scoop, scoop out as many, round pieces as you can from two medium carrots, two white turnips and two medium, sound, peeled raw potatoes; boil latter in a pint water with half teaspoon salt fifteen minutes, drain and keep hot. Add the carrots and turnips to the consomme with one gill green peas and half pint tomato sauce. Boil slowly forty-five minutes, then add potatoes with leaves from one branch parsley and one branch chervil, cook five minutes longer, remove, pour the consomme into a hot soup tureen and serve.
Trim and wipe three medium, fresh brook trout. Place in a saucepan pint water, half gill white wine, two tablespoons vinegar, one sliced onion, one branch parsley, a sprig thyme, a bay leaf, one clove, teaspoon salt and half teaspoon pepper, then boil five minutes; remove pan to a table and let thoroughly cool off in the broth. Dress fish on a cold dish with a folded napkin over, decorate with a little parsley greens and serve with a cold Ravigote sauce (No. 1441) separately.
Trim off a little of the fat from top of a two-pound piece tenderloin of beef, then cut in six equal pieces. Neatly flatten, place on a deep dish with teaspoon salt, half teaspoon pepper, a sliced onion, one branch parsley, cut in pieces, one sprig thyme, two bay leaves, one bean crushed garlic, juice of a sound lemon and three tablespoons oil, then let marinade one and a half hours. Drain them. Heat a tablespoon melted butter in a black frying pan, add the filets and briskly fry two minutes on each side. Remove and arrange on a dish over six small round, freshly prepared slices of toast. Pour a Chasseur sauce over and serve.
Place six finely chopped, sound shallots in a small saucepan with tablespoon melted butter and fry a nice light colour. Pour in one and a half gills white wine and let reduce until nearly dry, pour in one gill demi-glace (No. 122) and a gill tomato sauce (No. 16), add half teaspoon freshly chopped parsley, two saltspoons salt, one saltspoon pepper and twelve sliced canned mushrooms. Lightly mix, boil ten minutes, then use as directed.
Cut six even-sized, large, fresh red tomatoes in halves crosswise. Squeeze out the liquor into a saucepan, keeping the shells; add one gill tomato sauce (No. 16), half gill claret, two ounces chopped cooked ham and half teaspoon finely chopped parsley. Place on fire and let reduce fifteen minutes, then add five tablespoons fresh bread crumbs; lightly mix. Remove from the fire, arrange tomatoes on a tin. Evenly season with half teaspoon salt, half teaspoon sugar and two saltspoons pepper. Evenly divide force in the twelve half tomatoes. Sprinkle a little grated Parmesan cheese over, arrange a few little bits butter on top, then set in oven twenty minutes. Remove, arrange on a hot dish and serve.
Blanch and trim six sweetbreads (No. 33). Cut each in four even slices. Season with a teaspoon salt and half teaspoon white pepper, then lightly roll in flour. Heat two tablespoons melted butter in a frying pan, arrange in the slices, one beside another as much as possible, and gently fry for six minutes on each side. Remove, dress on a hot dish, one overlapping another, crown like. Spread a maitre d'hotel butter (No. 7) over. Place green peas (No. 1519) in the centre of the breads and serve.