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.
Shad Roes, Blackford
Chicken Saute Monaco Beignets of Cauliflower
Aiguillettes of Beef, Milady
Roast Grouse, Currant Jelly (167)
Chicory Salad (38)
Raspberry Ice Cream Langue de Chats (890)
Prepare and strain into another saucepan a consomme (No. 52) and keep hot. Plunge two ounces sweet almonds and two single bitter ones in a pint boiling water for five minutes; drain, peel and pound them in the mortar to a paste. Pour in two gills cold milk, mix well, then strain through a cheesecloth into a bowl. Place one egg in another bowl, adding two other yolks; briskly beat up for a minute, then gently mix in the almond milk. Season with two saltspoons salt and one saltspoon cayenne pepper, mix for a minute, then pour the preparation into three small, lightly buttered pudding moulds, place in a small frying pan, pour hot water up to half their height and set in the oven with door open for ten minutes. Remove, let cool off, unmould, cut into thin slices, add to the consomme and boil for a minute. Pour into a hot soup tureen and serve.
Season all over two very fresh shad roes of one pound each with a teaspoon salt and half teaspoon paprika, then gently roll them in flour. Heat a tablespoon butter in a frying pan, add the roes, one beside another, and fry for five minutes on each side or until a nice golden colour. Remove with a skimmer and lay on a lightly buttered baking dish.
Cut two peeled potatoes into small dice pieces, wash and drain well, then arrange around the roes. Finely chop six well-cleaned, fresh mushrooms, two branches chervil, one branch parsley, half bean sound garlic, three shallots and half a green pepper. Sprinkle this mixture evenly over the roes, season with a half teaspoon salt and two saltspoons white pepper, moisten with a gill white wine and half gill water; cover the fish with a lightly buttered paper, set on the range for two minutes, then set to bake in the oven for thirty minutes. Remove, divide a half ounce fresh butter in small bits over the roes, squeeze the juice of a quarter lemon over all and serve.
Cut necks and feet off two spring chickens of one and a half pounds each. Singe and draw and cut each into six even pieces. Heat two tablespoons oil in a large frying pan, add the chicken, season with a teaspoon salt, half teaspoon white pepper and briskly brown for five minutes on each side. Add two ounces of lean, raw ham cut into small squares, lightly mix and cook for five minutes more. Remove the oil from the pan, moisten with a half gill claret, let reduce for six minutes, then pour in a gill of broth (No. 701) and one gill demi-glace (No. 122), mix a little and let cook for fifteen minutes. Add one finely sliced, small truffle, twelve fresh tarragon leaves, and half teaspoon freshly chopped chives; lightly mix and cook for five minutes more, remove from the fire, take up the chickens with a fork and place on a large dish; boil the sauce for five minutes more and pour it over the chickens; arrange six heart-shaped croutons (No. 90) around the.dish and serve.
Pare off the stalk and green leaves of a large, fresh white cauliflower; place it in a large saucepan, cover with water, add a tablespoon salt and a gill of milk; boil for thirty-five minutes. Drain, detach the flowers from the main stalk and place them on a plate, add a tablespoon oil, the juice of half a lemon and teaspoon chopped parsley. Mix well in the seasoning and let stand for fifteen minutes.
Prepare a batter for fritters (No. 204). Carefully turn each piece of cauliflower into the batter and drop, one by one, into boiling fat and fry for ten minutes, being careful to turn them with a skimmer once in a while. Lift up with a skimmer, drain on a cloth, trim them well, place on a vegetable dish and serve.
Cut out from a two-pound filet of beef six equal pieces; remove the fat, neatly trim and lightly flatten; season all around with a teaspoon salt and half teaspoon pepper; carefully lard the top of each with four very thin strips larding pork; thoroughly heat a tablespoon butter in an earthen pan, place the aiguillettes in the pan, one beside another, and cook briskly for two minutes on each side. Cut three medium, red tomatoes into quarters. Season with half teaspoon salt, two saltspoons pepper, half teaspoon sugar, and arrange them all around the aiguillettes. Finely chop two branches of parsley with half a bean sound garlic and dredge it over the beef and tomatoes. Cover the pan and briskly cook for ten minutes. Remove and serve on the same dish.
Prepare a lemon water ice (No. 376). Pour two tablespoons anisette into the lemon ice in the freezer, mix well with the spatula and serve in six sherbet glasses.
Have a vanilla preparation (No. 42), and when cooked remove from the fire. Press through a sieve into the preparation a half pint preserved raspberries, mix well, strain through a Chinese strainer into freezer, then proceed to finish freezing as per vanilla ice cream and serve the same.