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) Olives
Potage Pilaff, Turque
Sweetbreads en Coquilles French Peas (781)
Redhead Ducks with Fried Hominy (37)
Escarole Salad (100)
Vanilla Ice Cream (42) Langues de Chats
Turque Wash well in cold water and drain on a sieve a quarter pint Italian rice. Place it in a saucepan with half pint tomato sauce (No. 16), half pint broth, half ounce butter, a few very small pieces raw chicken (the equivalent of the leg of a chicken), one teaspoon salt, and half saltspoon Spanish saffron. Cover and set the pan on a slow fire and let cook for thirty minutes.
Plunge six very fresh chicken livers in boiling water for one minute, remove, then cut into small square pieces and add to the rice. Moisten with one and a half quarts broth (No. 701) and two gills tomato sauce (No. 16). Boil for twenty minutes. Skim the fat from the surface of the soup. Pour into a hot soup tureen and serve with a little grated Swiss cheese separately.
Place three slices fresh salmon, three-quarters of a pound each, in a frying pan. Season with half teaspoon salt and saltspoon paprika. Pour in half gill white wine and two gills demi-glace (No. 122); boil for five minutes, then add twelve anchovies in oil, cut into small pieces, and three peeled and well-cleaned fresh mushrooms cut into very thin slices. Cover the fish with a sheet of lightly buttered paper. Set in the oven to bake for twenty minutes. Remove, dress the salmon on a hot dish. Remove the spinal bones, pour the sauce over, sprinkle half teaspoon of chopped chives over and serve.
Roll out very thin on a lightly floured table a quarter pound feuille-tage (No. 756). Cut it into six oval parts, then line six small boat-shaped tartlet moulds; trim well around the edges.
Prepare a potato preparation as per No. 91, and with it evenly fill up the six moulds; neatly smooth the surface with the blade of a knife; lightly egg the surface of each, arrange on a tin, set in the oven for fifteen minutes. Remove, unmould on a hot dish and serve.
Slit on both sides twelve large, sound Italian raw chestnuts; plunge in boiling water for five minutes, remove and skin with a towel. Peel twelve very small white onions and fry in a pan with a tablespoon lard to a light brown. Place a two-and-one-half-pound piece of fine filet of beef in a small roasting pan. Season with a teaspoon salt and half teaspoon white pepper; pour a half tablespoon melted butter on the surface of the filet and two tablespoons cold water. Set in a brisk oven for fifteen minutes, remove it to the oven door, then add the chestnuts and onions. Moisten with one gill demi-glace (No. 122), one gill tomato sauce (No. 16) and a half gill sherry. Reset it in the oven for twenty minutes, add two artichoke bottoms cut in quarters (if at hand), then roast for five minutes longer. Remove, dress the filet on a hot dish, pour the garnishing around the filet and serve.
Plunge six heart sweetbreads in cold water for two hours; lift them up and drop them in boiling water for five minutes; remove, drain, trim well, and cut into thin slices. Heat in a frying pan a tablespoon melted butter, add the sliced breads and cook for ten minutes, tossing them well meanwhile. Remove from the fire and keep warm. Heat a tablespoon melted butter in a saucepan, mix in two tablespoons flour, add one gill milk, one gill cream and a half gill port wine. Season with a teaspoon salt, one saltspoon cayenne pepper and a saltspoon ground nutmeg; thoroughly mix, add the sweetbreads, lightly mix and cook gently for five minutes. Dilute two egg yolks with a tablespoon cream and gradually add to the rest, lightly mixing while cooking for two minutes more. Remove, then evenly divide the preparation into six well-cleaned "table shells." Sprinkle a tablespoon grated Parmesan cheese over them; place on a baking tin and bake in the oven for ten minutes. Remove, place on a hot dish and serve.
Prepare a lemon-water ice, as per No. 376, and just before serving add two tablespoons mint liquor. Mix well and serve in six sherbet glasses.
Place in a basin four ounces sugar with two eggs, stir with a wooden spoon for five minutes, then add two more eggs; briskly stir for five minutes more. Then add six ounces sifted flour with four tablespoons melted butter; mix for one minute. Slide a quarter-inch tube at the bottom of a pastry bag, drop in the preparation; lightly butter and flour a pastry tin, then press down the preparation into finger forms. Set in the oven and bake for ten minutes. Remove, and serve when cold.