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.
Potage, Cream of Almonds
Fresh Peas with Tarragon
Punch au Curacao (643)
Roast Capon aux Cresson (378)
Lettuce Salad (148)
Neapolitan Ice Cream (381)
Place in a large saucepan one pound clean, raw, lean veal bones, one pound fresh chicken bones, one sliced onion, two sliced leeks, four sliced branches celery, two branches parsley and one branch chervil. Moisten with three and a half quarts water, season with two teaspoons salt and simmer two hours, being careful to skim off scum once in a while. Plunge half pound sweet and our single bitter almonds in boiling water for ihree minutes, drain and peel, pound in mortar to a fine paste, transfer them to a saucepan with one pint milk and boil ten minutes. Mix in a saucepan cne ounce butter with two and a half ounces flour, heat two minutes, then strain the broth through a strainer over this roux, add the almond milk, two saltspoons cayenne pepper and one saltspoon grated nutmeg, sharply mix with whisk until it comes to a boil and cook twenty minutes more. Dilute one egg yolk with a half gill cream and half ounce fresh butter, add to soup, continually mix while heating for three minutes, remove, strain cream through cheesecloth into a soup tureen and serve.
Place three slices fresh salmon of three-quarters of a pound each on a dish, season with a teaspoon salt, half teaspoon pepper, juice of half a sound lemon, teaspoon anchovy essence and leaves of two branches chervil, repeatedly turn salmon in seasoning, then let infuse until required.
Have one and a half tablespoons melted butter in a saucepan, add twelve even-sized, very small white onions, brown a nice golden colour, then add two tablespoons flour, lightly stir and cook for one minute. Pour in one gill claret and two gills pure tomato juice, mix well, let boil for fifteen minutes, place salmon and seasoning in a frying pan and add twelve cooked, shelled shrimps. Take up onions with a skimmer from sauce, place them with salmon, strain sauce over, cover with a lightly buttered paper, boil for five minutes on range, then set in oven for twenty-five minutes. Remove, lift up paper, dress salmon on a dish, one overlapping another, pour contents of pan over and serve.
Neatly trim six nice spring lamb chops, season well all around with a half teaspoon salt and three saltspoons white pepper. Heat tablespoon butter in a frying pan, arrange in chops one beside another and fry for four minutes on each side. Pour a perigueux sauce (No. 677) on a hot dish, dress chops one overlapping another crown-like over same, adjust a paper frill at end of each chop and serve.
Prepare peas same as in No. 1519, adding a teaspoon freshly chopped fresh tarragon leaves, toss well while heating for two minutes pour into a hot deep dish and serve.