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.
Escalopes of Sweetbreads, Villeroi
Fresh Peas with Mint
Punch aux Roses (377)
Paradise Ice Cream
Prepare a consomme" (No. 52), strain it into another saucepan and keep simmering. Prepare half the quantity of pate-a-choux (No. 336). Drop it into a paper cornet, cut away an opening at the bottom, then press the paste in a clean baking sheet in little heaps of the size of cranberries. Set in the oven eight minutes. Remove and place them in a soup tureen, add four tablespoons cooked green peas and six finely sliced canned mushrooms. Pour the consomme* over and serve.
Soak six heart sweetbreads in cold water two hours, remove and plunge them in boiling water five minutes, lift them up, and neatly trim all around; cut them crosswise in pieces a quarter inch thick. Season with half teaspoon salt and quarter teaspoon of pepper.
Prepare Villeroi sauce (No. 1460), then dip each piece in the sauce; lay the pieces on a lightly buttered tin and let cool off. Plunge them once more in the sauce, and let cool off again, lightly roll them in flour, then lightly dip them in beaten egg; roll in bread crumbs. Arrange them in a frying basket and fry in hot, but not boiling, fat ten minutes. Take up, drain thoroughly, sprinkle a little salt over them, dress on a dish with a folded napkin, decorate with a little parsley greens and send to the table with one gill hot tomato sauce (No. 16) separately.
Plunge a pint of fresh, tender peas in quart boiling water with half teaspoon salt and boil forty minutes. Drain on a sieve, then place in a sauteuse with half teaspoon freshly chopped mint leaves, one ounce butter, two saltspoons salt, three saltspoons sugar and one saltspoon white pepper, toss them until well thickened. Dress on a vegetable dish and serve.
Thoroughly wash two ounces raw rice, drain it and place it in a saucepan with pint of milk, two ounces sugar, half teaspoon vanilla essence and a tablespoon orange-flower water, lightly mix and let slowly cook fifty minutes, occasionally stirring meanwhile Press through a sieve into a saucepan. Add six egg yolks, four ounces of sugar and sharply whisk two minutes. Pour in one and a half pints milk and two gills cream, set pan on the fire, and constantly and briskly stir until thoroughly hot, but not boiling. Take from the fire, lay on a table and let cool off. Strain through a Chinese strainer into an ice-cream freezer, as in Vanilla (No. 42), pour in two tablespoons Jamaica rum, then proceed to freeze and serve same as vanilla.