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 en Surprise (20) Pim-Olas
Larded Sirloin of Beef, Ottmann
Brussels Sprouts (618)
Lamb Chops Saute, Minute (2305)
Punch, Violette (474)
Ice Cream au Chocolat (523)
Prepare a consomme (No. 52), strain into a saucepan, set on the fire, and as soon as it comes to boiling point dredge in two ounces tapioca. Mix with wooden spoon while adding, let gently boil for fifteen minutes, mixing once in a while, then add two tablespoons each cooked asparagus tips, cooked green peas, twelve string beans cut in short pieces, the leaves from a branch each parsley and chervil. Lightly mix, boil for five minutes, pour consomme into a soup tureen and serve.
Thoroughly wipe twelve good-sized, fresh smelts, cut off a little of the tails only, then split open through front without separating and season all over with teaspoon salt and half teaspoon pepper. Lightly oil an oak plank-shad board, place the smelts on plank one beside another, baste with a little melted butter, then set in oven for twenty-five minutes. Remove, squeeze juice of half a sound lemon over them, and send to table on the plank with a Colbert sauce (No. 121).
Remove fat and trim skin from lean part of top of a three-pound piece tender sirloin of beef. Cut from a piece of larding pork twenty-four very thin strips an inch long, then with aid of a larding needle insert strips of pork on surface of meat and season all over with a good teaspoon salt and half teaspoon pepper.
Place a mirepoix (No. 271) in a roasting pan, spread tablespoon melted lard over vegetables, then lay sirlpin on top, baste with a little melted butter, set in oven for forty-five minutes, basting and turning once in a while. Remove, take up beef, dress on hot dish and keep hot. Skim fat off gravy, then place contents of pan in small saucepan, pour in two tablespoons sherry, half gill white wine, let reduce on open fire to a glaze, then add one gill demi-glace (No. 122), lightly mix and boil for eight minutes. Shift pan to corner of range, mix in little by little a half ounce fresh butter, briskly mixing meanwhile. Arrange fresh mushroom stuffing (No. 1803) around sirloin, strain sauce into a saucebowl and send to table separately.