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.
Olives Tomatoes en Surprise (1515)
Cold Brook Trout, Green Sauce
Mignons of Lamb, Traviata
Sweetbreads en Casserole
Green Peas with Butter Osiq)
Punch, Siberian (960)
Escarole Salad (100)
Almond Ice Cream (149) Lady-Fingers (150)
Place in a saucepan two sliced carrots, one sliced turnip, one sliced onion, one sliced leek, one sliced branch celery, two branches parsley, one branch chervil, a spring thyme, one bay leaf, two cloves, a sprig marjoram, two ounces raw ham, one piece knuckle of veal, one calf's foot. Moisten with six quarts water and half pint white wine, season with two teaspoons salt and half teaspoon pepper, cover pan and slowly boil three hours. After it has cooked for an hour remove the calf's foot and plunge in cold water, remove and bone it, place the meat between two boards with a weight of four pounds on top and let stand thirty minutes, then cut meat into half-inch-square pieces and keep on a plate. Place three ounces of tapioca pearls in a quart boiling water with half teaspoon salt and gently boil forty minutes, occasionally mixing meanwhile. Place on a sieve and thoroughly wash in cold water. Strain broth through a cheesecloth into another saucepan, skim fat from surface, then add calf's foot meat and tapioca. Boil ten minutes.
Transfer into a soup tureen and serve.
Clip off fins with scissors, draw and neatly wipe three medium, fresh brook trout. Place in a frying pan with half gill white wine, a tablespoon good vinegar, juice of half a sound lemon, one and a half gills water, two branches parsley and half teaspoon salt. Cover with buttered paper and gently boil on fire fifteen minutes. Remove, let cool off in same pan with broth, dress fish on a dish with a folded napkin, decorate with twelve well-cleaned small leaves fresh lettuce around the dish and serve with a green sauce separately.
Plunge six well-washed, very green leaves spinach in a little boiling water five minutes. Remove, drain on a sieve, and press out water. Then place in a mortar one sound, peeled shallot, one branch parsley, half a branch chervil and six leaves tarragon and pound to a pulp, then add the spinach, pound again till smooth and rub it through a sieve upon a plate. Prepare a mayonnaise dressing (No. 70) add the green puree to the mayonnaise, little by little, continually mixing meanwhile, pour into a saucebowl and serve.
Procure six nice, tender mignons of four ounces each from a leg of lamb, neatly trim, lightly flatten evenly, and season all around with a half teaspoon salt and three salt spoons white pepper. Spread a very little French mustard on both sides of each, lightly roll in flour, dip in beaten egg, then slightly turn in finely grated cooked lean ham. Heat a tablespoon melted butter in a frying pan, arrange the mignons in, one beside another, gently fry four minutes on each side and dress on a hot dish. Prepare and dress a tomato crust (No. 1287) around the dish. Pour a gill hot demi-glace (No. 122) over the mignons and serve.
Blanch and trim six heart sweetbreads (No. 33). Place in an earthen casserole dish with twelve very small green white onions around the breads. Season with teaspoon salt and three saltspoons white pepper, spread one tablespoon melted butter over all. Set in oven to braise forty minutes, turning and basting once in a while. Remove, drain off a little of the butter then pour in a gill white wine and let reduce to half the quantity. Arrange a cooked potato noisette (No. 321) around the sweetbreads. Squeeze juice of half a sound lemon over and serve in same casserole.