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.
Salted Almonds (954) Olives
Filet Mignons with New Potatoes Rissolees
Sweetbread Cutlets, Sauce Perigueux
Fresh Peas with Butter (1519)
Prepare, strain and keep simmering in a saucepan a consomme (No. 52). Have one and a half gills cream in a small saucepan, place on the fire and as soon as it comes to a boiling point dredge in three tablespoons chestnut flour, sharply whisk while adding it, then let boil five minutes, occasionally mixing meanwhile; remove to the table, season with two saltspoons salt, half saltspoon cayenne pepper and half salt-spoon grated nutmeg, add the yolks of two eggs and two tablespoons sherry; mix well one minute. Lightly butter four individual pudding moulds, strain preparation through a cheesecloth into the moulds, place them in a small tin, pour hot water up to half their height and bake in a moderate oven with the door open ten minutes. Remove, let stand in a cool place five minutes, unmould, cut in slices quarter-inch thick, and place in a soup tureen. Pour two tablespoons good sherry and one tablespoon truffle liquor in the consomme, boil two minutes, pour in the soup tureen over the chestnut custard and serve.
Place three slices salmon of three-quarters of a pound each in a sauteuse with a half gill white wine, a pint water, two tablespoons vinegar, one sliced onion, two branches parsley, one bay leaf, one clove and a heavy teaspoon salt; let slowly come to a boil, then place pan in a cold place and let thoroughly cool off.
Prepare a Hollandaise sauce (No. 279), add to it half teaspoon anchovy essence, beat with a whisk until thoroughly cold. Whisk a half gill thick cream to a stiff froth and add to sauce, gently mix with spoon, then place it in a sauce bowl. Dress salmon on a cold dish with a folded napkin, decorate with a little parsley greens and send to table with the sauce separately.
Neatly trim top of a two-pound piece filet of beef, then cut in six even pieces. Mix on a plate one tablespoon oil, one teaspoon salt and half teaspoon pepper; repeatedly turn filets in seasoning, arrange on a broiler and broil three minutes on each side. Remove, dress on a hot dish, arrange twelve small potatoes rissolees around the filets, spread a maitre d'hotel butter (No. 7) over them and serve.
Peel, wash and drain well twelve peeled sound new potatoes. Heat two tablespoons good lard in a frying pan, add potatoes and fry on the fire until a nice golden colour, turning once in a while. Sprinkle over a teaspoon salt, toss again, set in a moderate oven for twenty-five minutes. Remove, drain and serve.
Soak six sweetbreads in cold water two hours. Remove and plunge in boiling water five minutes. Drain, then trim all around, place in a saucepan with a sliced carrot, one small sliced onion cut in small pieces, half ounce lard, half gill white wine and one pint broth (No. 701). Season with a light teaspoon salt, cover pan, slowly boil twenty minutes. Lift up breads with a skimmer, cut into quarter-inch-square pieces and keep on a plate till required.
Mix in a saucepan one and a half ounces butter with two ounces flour. Skim fat from surface of sweetbread broth, then strain through a Chinese strainer into the roux, mix well and let reduce to half the quantity, frequently mixing meanwhile; add six finely chopped canned mushrooms, half teaspoon chopped truffles, one saltspoon cayenne, half saltspoon grated nutmeg, two tablespoons sherry, three tablespoons cream and two egg yolks. Sharply mix with whisk while cooking two minutes. Add the breads, gently mix, cook two minutes, transfer to a dish and let cool off. Roll out the force on a lightly floured table to six nice cutlet forms, dip in beaten egg, then roll in bread crumbs; arrange in a frying basket, plunge in boiling fat and fry eight minutes. Remove, drain on a cloth, dress on a dish, one overlapping another, crown like. Pour a sauce perigueux around them, adjust a fancy frill at the end of each cutlet and serve.
Prepare a vanilla ice cream preparation (No. 42). Cut in halves, remove all the seeds from two ripe, sweet muskmelons. Scoop out the meat, press through a wire sieve into the vanilla preparation, mix well, then proceed to cook, freeze and serve, exactly the same as the vanilla.