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.
Cream of Lettuce
Potatoes, Persillades (63)
Filet of Beef, Vine
Eggplant and Tomato.. Athenienne
Punch Cardinal (96)
Roast Chicken with Cress (290)
Romaine Salad (214)
Imperial Iced Pudding
Remove the outer branches from a large stalk of crisp celery. Detach all the branches; thoroughly wash and wipe dry. Place in a mortar one ounce of Roquefort cheese with a quarter ounce butter and half saltspoon cayenne pepper; thoroughly pound it, then evenly spread the cheese on inside of celery branches, dress on a side dish, cover with cracked ice and serve.
Detach the leaves from two heads large green lettuce, thoroughly wash and drain, keeping the hearts for salad. Heat an ounce butter in a saucepan, add the lettuce and cook for ten minutes, stirring lightly meanwhile; moisten with two and a half quarts broth (No. 701), add one peeled onion with two cloves stuck in it, two branches parsley, one branch chervil, two branches celery, one heavy teaspoon salt, one level tablespoon sugar, two saltspoons cayenne and one saltspoon grated nutmeg. Cover the pan and let gently boil for fifty-five minutes. Place three ounces rice flour in a bowl, pour in one gill each cream and milk, mix with a whisk for two minutes, then add to the soup. Continually mix until it comes to a boil, remove from fire, press cream through a sieve into a basin, then strain through a cheesecloth into a soup tureen and serve.
Procure three three-quarter-pound slices very fresh salmon, place in a frying pan with a half ounce butter, half gill white wine, gill water, the juice of a quarter of lemon, two branches parsley, half teaspoon each salt and pepper. Cover the fish with a lightly buttered paper, boil for five minutes, then set in the oven for twenty minutes. Remove, dress the fish on a hot dish, one overlapping another, remove the spine bones and keep warm.
Heat in a small saucepan one tablespoon butter, add two tablespoons flour, stir well, then pour the fish gravy into this with a half gill cream; mix well until it comes to a boil, then add a half teaspoon freshly chopped chervil and six sliced canned mushrooms. Mix well, cook for five minutes, pour the sauce over the fish and serve.
Trim off the skin from a two-and-a-half-pound piece tenderloin of beef. Season with a teaspoon salt and half teaspoon pepper. Place a mirepoix in a braising pan (No. 271), lay the filet over it, pour two tablespoons melted lard over the filet and set in the oven to roast for fifteen minutes; pour in a half pint white broth (No. 701) and half pint demi-glace (No. 122). Cover the pan, reset in the oven for thirty minutes, take out, dress the filet on a dish and keep warm. Skim the fat from the gravy, add two tablespoons freshly grated horseradish, lightly mix, then boil until reduced to half the quantity. Strain the sauce into a small saucepan, add eight anchovies in oil cut into small pieces, and a tablespoon capers; mix well, boil for two minutes more, pour the sauce over the filet and serve.
Peel a small eggplant, then cut into six even slices. Neatly trim all around, season with a half teaspoon salt and two saltspoons pepper and lightly roll them in flour. Heat a tablespoon lard in a frying pan, arrange the eggplant slices one beside another in the pan, and fry for three minutes on each side. Remove and place on a lightly buttered tin. Place in a mortar two skinned, raw sausages, half a teaspoon each chopped parsley and chives, half bean chopped garlic, two tablespoons bread crumbs, half gill cream, one egg yolk, two saltspoons salt, one saltspoon cayenne and a saltspoon grated nutmeg, then pound the whole well together to a smooth paste and evenly spread over the six slices eggplant. Cut three medium, red tomatoes into halves crosswise. Evenly season the cut part with a half teaspoon each salt and sugar and two saltspoons white pepper, then arrange a piece of tomato on top of each eggplant, cut side downward. Spread a half teaspoon melted butter over the tomatoes, evenly divided, place in the oven to bake for twenty minutes, remove, dress on a hot dish and serve.
Prepare a vanilla ice cream (No. 42), adding to the freezer two ounces peeled and finely chopped almonds, twelve candied cherries cut in halves, four slices candied pineapple cut into very small dices, and two tablespoons good kirsch. Mix well with the spatula, then transfer the cream into a dome-shape quart mould, cover with a sheet of paper, then lightly close the mould. Bury it in the ice-cream pail for one hour, remove, dip in lukewarm water for a few seconds, wipe it, un-mould on a cold dish with a folded napkin and serve.