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 Devilled Almonds
Sweetbreads Braise, Bercy Stuffed Sweet Red Peppers
Neapolitan Ice Cream (381) Small Nougats of Oranges
Shell a half pound fine large almonds, then plunge them in a quart boiling water, with a half teaspoon salt, for four minutes. ' Drain on a sieve; neatly peel and wipe dry on a cloth. Lightly butter a pie plate, place the almonds in the plate and set in a moderate oven for ten minutes, occasionally turning them over with a wooden spoon meanwhile. Pour over them one tablespoon very hot melted butter, repeatedly turn them with the spoon, sprinkle a light teaspoon fine salt and a saltspoon cayenne pepper over them, lightly mix again, return them to the oven and roast for twenty minutes or until they are of a nice golden colour, being very careful to mix them frequently with the wooden spoon. Remove from the oven, drop them on a clean towel to drain, dredge over a teaspoon salt and one light saltspoon cayenne pepper, then briskly shake them in a folded cloth or tin can. Dress on a glass dish with a fancy paper over it and serve hot.
Peanuts or any other kind of nuts may be prepared in this way.
Cut into small dice-pieces one and a half ounces raw, lean veal; cut in same way, but a little smaller, two leeks, one medium onion, one green pepper and one ounce raw, lean ham; place these articles in a saucepan with one and a half tablespoons melted butter and gently brown for ten minutes, lightly stirring once in a while. Moisten with five pints water and half pint pure tomato juice. Season with a tablespoon salt and half teaspoon white pepper, adding about a pound of raw veal bones; let gently boil for thirty minutes. Trim and wash twelve fresh okras, cut them into pieces a quarter-inch thick and add to the soup; let boil for twenty-five minutes more. Add two tablespoons canned sweet corn and two tablespoons canned lima beans; boil for five minutes longer. Remove the bones, skim the fat from the surface, pour into a hot soup tureen and serve.
Procure a three-pound piece fresh red snapper, bone it, trim and neatly wipe. Place it in a sautoire, season with a teaspoon salt and two saltspoons paprika, moisten with a half gill white wine and one gill water; add two branches parsley. Cover the fish with a lightly buttered paper, boil for five minutes, and place in the oven for twenty minutes. Remove, dress on a hot dish and keep warm.
Mix in a saucepan one tablespoon butter with one and a half tablespoons flour; heat for half minute, then strain the fish gravy into this; add half gill cream and a tablespoon sherry; mix well. Cut into julienne strips four heads canned mushrooms, half ounce smoked beef tongue, one very small truffle, and add to the sauce. Mix a little; boil for five minutes. Dilute an egg yolk with a tablespoon cream, add to the sauce, continually mixing while adding. Pour the sauce over the fish and serve.