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
Filet of Beef Larded, Moderne
Sweetbreads, Perigneux French Peas (145)
Suzanne Ice Cream
Prepare a consomme (No. 52) and keep simmering. Place two gills of tomato sauce (No. 16) in a small frying pan and let reduce on the range to a third the quantity, then place in a bowl, adding one gill cream, half a gill milk and three egg yolks. Season with a saltspoon salt and half saltspoon cayenne pepper, mix well with a whisk, then strain it through a cheesecloth into three small lightly buttered pudding moulds, place in a tin, pour boiling water into the tin up to half their height and set in oven with the door open for ten minutes. Remove and let cool off, unmould, cut into thin slices and place them in a soup tureen. Peel and slice a small, sound cucumber, plunge it into a pint of boiling water with a half teaspoon salt for ten minutes. Drain, and place in the tureen, Strain the consomme through a cheesecloth on top and serve.
Draw from the base of the head (gills) three medium, very fresh brook trout. Wipe neatly, make three small incisions on each side of the trout, season with a teaspoon salt and half teaspoon white pepper, lightly wet with milk and roll them in flour. Heat two tablespoons butter in a frying pan, place the fish one beside another in the pan, and briskly fry them for five minutes on each side. Dress on a hot dish, squeeze the juice of half a lemon and sprinkle half teaspoon freshly chopped parsley over them; add a tablespoon butter to the pan, toss it on the range until brown, pour it over the trout and serve.
Neatly trim a two-and-a-half-pound piece filet of beef and lard the surface with a few small thin strips of larding pork. Place in a roasting pan one sliced carrot, one sliced onion, any little lard parings on hand and place the filet on top. Spread two tablespoons melted lard on top of the filet, pour a half gill cold water into the pan and season with a teaspoon salt and half teaspoon pepper. Set in the oven to roast for thirty-five minutes, turning over once in a while and basting it with its-own gravy. Remove, dress on a hot dish, skim the fat from the surface of the gravy, add one gill demi-glace (No. 122) to the pan, let boil for five minutes and strain the gravy over the filet. Dress a cauliflower saute (No. 631) on one side of the dish, three stuffed tomatoes (No. 30) cut in halves on the other side, sprinkle a half teaspoon chopped parsley over ah and serve.
Have six fine, blanched heart sweetbreads (No. 33) ready. Finely slice half a carrot, half an onion, one branch celery, one branch parsley and place the vegetables in a frying pan with one bay leaf, one clove and any trimmings of lard on hand. Lay the breads over the vegetables. Season with a teaspoon salt and half teaspoon pepper. Spread a tablespoon melted butter over the breads and cook on the fire for five minutes. Moisten with a half gill white wine, one gill white broth and one gill demi-glace (No. 122). Cover the breads with a lightly buttered paper and set in the oven for thirty-five minutes. Remove, dress the breads on a large hot dish and keep hot. Skim the fat from the gravy, boil on the range for ten minutes, then strain into another saucepan; add one finely chopped truffle and two tablespoons sherry, boil for five minutes longer, then pour the sauce over the breads and serve.
Prepare a lemon water ice (No. 376). Press a pint of well picked and washed fresh or canned strawberries through a sieve into the freezer with the lemon ice, adding two tablespoons good rum; thoroughly mix and let freeze for fifteen minutes, then divide the punch into six sherbet glasses and serve.
Prepare and finish a quart of vanilla ice cream (No. 42). Press two peeled bananas through a sieve in a bowl, adding two tablespoons good kirsch and one ounce sugar; thoroughly mix, add to the vanilla and mix well with the spatula.
Place twelve lady-fingers on a plate and pour evenly two tablespoons maraschino over them. Line a quart brick mould with a sheet of white paper, place half the ice cream in the mould, then arrange the twelve lady-fingers on top, fill up with the rest of the ice cream and tightly cover. Bury the mould in a tub well packed with ice and rock salt and let freeze for two hours, remove, lightly dip in lukewarm water for a few seconds, wipe all around, unmould on a cold dish with a napkin over and serve.