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.
Thoroughly wash and drain a half pound rice and place in saucepan with two and a half quarts broth (No. 701). Add a finely sliced onion, two sliced each leeks and branches celery and a branch parsley. Season with a teaspoon of salt, lightly mix, let gently boil for one hour and fifteen minutes, remove, press rice through sieve into a basin and strain it through Chinese strainer into another saucepan. Add two gills cream, a half ounce good butter, saltspoon each cayenne and grated nutmeg and three finely sliced branches fresh chervil. Place pan on a brisk fire, continually mix until it comes to a boil, pour cream into a soup tureen and serve.
Procure a very fresh three-and-a-half-pound shad, scale, wipe and split open through front without separating. Remove spinal bone, neatly pare all around and make a few light incisions on skin side. Mix in a bowl a light tablespoon butter, three saltspoons paprika, a half teaspoon curry powder, teaspoon anchovy paste, juice of half a sound lemon and half teaspoon freshly chopped parsley. With this preparation carefully rub fish both inside and out and let infuse for thirty minutes, frequently rubbing meanwhile. Oil surface of an oak planking-board and place shad on top, skin side down, spread all the butter over and set in oven for thirty-five minutes. Bring to oven door, sprinkle grated white part ("fibres") of a small fresh cocoanut over and reset in oven for ten minutes more. Remove, place board on dish with a folded napkin, decorate with six quarters lemon and a little parsley greens and serve.
Procure six thick lamb chops and cut off end bones so as to have loin part almost round. Season with a level teaspoon salt, half teaspoon pepper, and keep on a plate until required. Cut into fine, short julienne strips a small red carrot, small white onion, two branches celery, six well-cleaned, fresh mushrooms, place in a small saucepan with half ounce butter, half teaspoon salt, two saltspoons pepper, a gill white wine, and lightly mix. Cover pan and set in oven for forty mintues, remove, add a small truffle cut in julienne shape and an ounce cooked ham cut in same way. Pour in one and a half gills demi-glace (No. 122), boil for two minutes and keep hot. Heat a tablespoon melted butter in frying pan, place in noisettes one beside another and gently fry for four minutes on each side. Remove, dress on a hot dish, pour entire contents of saucepan over noisettes and serve.
Soak six heart sweetbreads in cold water for two hours, remove, plunge in two quarts boiling water with a teaspoon salt, boil for five minutes, drain and neatly trim them. Cut from a piece of larding pork twenty-four thin strips one inch long, and with aid of a small larding needle insert strips on surface of the six breads. Place all trimmings of lard in a small sautoire, with a sliced each carrot and onion, branch parsley, bay leaf, clove, ounce raw ham cut in pieces, and lay breads over. Season with a level teaspoon salt, three saltspoons pepper, lightly baste with melted butter and set on the fire for five minutes. Moisten with half gill white wine, let reduce to a glaze, pour in one and a half gills broth (No. 701) and cover breads with a buttered paper. When thoroughly boiling set sautoire in oven for thirty-five minutes, remove, lift up breads with a fork, dress on a hot dish and keep hot. Skim fat off surface of gravy, strain through cheesecloth into another saucepan and briskly boil on open fire for six minutes.
Add a gill demi-glace (No. 122), one tablespoon capers, boil for five minutes more, pour sauce and sprinkle a little chopped parsley over breads and serve.
Prepare lemon ice (No.376),pour in freezer two tablespoons prunelle liquor, sharply mix with spatula, then divide punch in six sherbet glasses and serve.