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
Sweetbreads Braise, Cocotte
Roast Partridge, Bread Sauce (97) Salad Chicory (38)
Charlotte aux Poires Prunelle Ice Cream
Prepare a consomme as per No. 52. Strain through a napkin into a saucepan, adding three tablespoons well-drained canned asparagus tips, one quarter of small, previously cooked cauliflower (perfectly picked-off flower only) in small pieces, and one teaspoon fine sugar. Boil for five minutes, then add three tablespoons of the breast of a cooked chicken, if at hand, cut into very small dice pieces. Heat up for a minute, pour into a hot soup tureen and serve.
Procure a very fresh three-pound sheepshead; scale, wipe dry and neatly trim. Lay the fish in a large sautoire. Season with a tablespoon salt, half teaspoon white pepper and one saltspoon Spanish saffron. Moisten with one gill claret, one gill tomato sauce (No. 16) and half pint demi-glace (No. 122). Cover the fish with a buttered paper. Set the pan on the fire and let boil for ten minutes; then place the pan in the oven and bake for ten minutes. Draw the pan to the oven door, remove the paper and add to the pan six whole fresh shrimp, six heads small fresh mushrooms, twelve small fresh scallops, six large freshly opened oysters and six very thin slices truffles. Cover the fish with the paper again, put the pan back in the oven and bake for fifteen minutes more. Remove from the oven, lift the fish with two skimmers and dress on a large hot dish. Set the pan on the fire, boil the gravy for ten minutes, add half ounce good butter, stir with a wooden spoon until the butter is melted and pour the whole over the fish. Sprinkle a teaspoon chopped parsley over.
Arrange six heart-shaped bread croutons as per No. 90 around the dish and send to the table.
Prepare and lay a mirepoix on a small roasting pan as per No. 271. Neatly trim and lard the surface of a piece of tender sirloin of beef of two and a half pounds, place it over the mirepoix, baste it all over with a tablespoon melted lard and pour two tablespoons water into the pan. Season the beef with a light tablespoon salt and half teaspoon white pepper, well divided all over. Set the pan in a brisk oven to roast for thirty-five minutes, turning the sirloin and frequently basting with its own gravy meanwhile.
Peel three large, raw, ripe, red tomatoes, cut each one into six equal quarters and place in a frying pan with a tablespoon melted butter. Season with half teaspoon salt, one teaspoon sugar and two saltspoons white pepper; briskly cook on the range for three minutes, then place the pan in the oven to bake for five minutes. Remove and keep warm. Open a pint can string beans and plunge three-quarters of them in a small saucepan of boiling water for two minutes. Drain on a sieve and put back in the saucepan with a tablespoon butter. Season with a light half teaspoon salt and a saltspoon white pepper; mix well with a fork while cooking for one minute and a half.
Dress the sirloin on a hot dish, thoroughly skim the fat from the surface of the gravy, then strain the gravy over the sirloin. Garnish one side of the dish with the string beans and the other with the tomatoes, nicely arranged, and serve.
Blanche and braise* six sweetbreads, as per No. 33. With a small vegetable scoop dig out all you can from two medium-sized carrots and two medium-sized turnips. Place them in a saucepan with two gills water, one tablespoon butter, half teaspoon salt and two saltspoons white pepper. Set on the fire and let boil for two minutes, then place the pan in the oven for thirty minutes. Remove it from the oven, add three tablespoons cooked green peas to the pan, gently mix with a spoon and heat for two minutes longer.
Arrange the sweetbreads crown shape in an earthen cocotte dish. Drain the cooked vegetables and place them in the centre of the sweetbreads; strain the sweetbread sauce through a Chinese strainer and pour it around the breads. Then thoroughly heat on the range and serve in the cocottiere.
Prepare a lemon ice, as per No. 376, but adding to the preparation before freezing two tablespoons essence of violette.
Lightly butter a plain quart pudding mould. Cover the bottom with a slice of bread quarter of an inch thick. Cut out of an American loaf of bread a piece the height of the mould; pare off all the crust, cut into even slices quarter of an inch thick, then cut each slice into three equal strips lengthwise. Dip each in clarified butter and arrange around the mould, standing up and close to one another.
Peel, cut in halves and remove the seeds from eight fairly good-sized, sound, fresh pears. Place them in a frying pan with an ounce good butter, two ounces granulated sugar and one teaspoon vanilla essence; gently toss for half a minute, then cook for eight minutes. With the aid of a spoon fill the mould with the prepared pears and liquor. Cover the pears tightly with a quarter-inch slice of bread dipped in butter. Should the bread around the mould reach higher than the height of the pears trim off all around. Place the mould in a slow oven for one and a quarter hours. Remove, unmould on a large dish, pour a rum sauce as per No. 41, all around the charlotte and serve.
Have a vanilla ice cream prepared as per No. 42, but just before freezing add two tablespoons prunelle liquor.