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.
Procure six small filets of beef one inch thick by one and a half inches in diameter. Season with a teaspoon salt and half teaspoon white pepper, well divided all around. Heat in a black frying pan a tablespoon melted butter, add the filets, one beside another, and briskly fry for three minutes on each side. Remove and place them on six freshly prepared toasts of the same size as the filets. Reduce two gills tomato sauce in a saucepan to half gill. Prepare a Bearnaise sauce as per No. 34. Strain the tomato sauce through a cheesecloth into the Bearnaise. Mix a little with a whisk and pour it over the filets. Garnish the filets all around with spinach, prepared as per No. 247, and send to the table.
Cut three good-sized oranges into equal halves, and with a spoon remove all the pulp and place in a bowl. Cut off a piece of the skin at the bottom of each half orange so they will stand on a dish without rolling. Squeeze the pulp of the oranges into a bowl, as well as the juice of three lemons; add half pound granulated sugar and one quart lukewarm water. Sharply mix with the spatula for five minutes. Strain through a cheesecloth into an ice-cream freezer. Set the freezer in a tub with broken ice and rock salt all around. Cover the freezer and proceed to freeze for thirty minutes. When ready pour in two tablespoons of Curasao and lightly mix. With a small knife make dentilated incisions all around the brim of each half orange shell. Divide the punch equally into the six shells. Dress on a dish with a folded napkin and serve.
Prepare and finish a vanilla ice cream as per No. 42. Chop up very finely six candied cherries, two candied pears, two candied apricots, two candied prunes, two candied figs, one ounce angelica and four candied marrons; place all these in a bowl. Season with a tablespoon kirsch, one tablespoon rum and one tablespoon maraschino; mix well and let infuse for ten minutes. Then add to the vanilla ice cream. Mix well with a wooden spoon for two minutes. Carefully fill a quart brick ice-cream mould with the cream, cover both sides with lightly buttered paper, then cover it and bury the mould in broken ice and rock salt and let freeze for one hour. Remove the mould, immerse in tepid water for a few seconds, remove the cover and paper, unmould on a cold dish with a folded napkin and send to the table.
Place in a basin half pound fine sugar, crack eight fresh eggs and add two tablespoons orange flavouring. Set the basin on the corner of the range and briskly beat up with the whisk for fifteen minutes, remove the basin to a table and gradually add half pound sifted flour, continually mixing with a skimmer while adding it. Slide a tube an inch in diameter to the bottom of a clean pastry bag and drop the preparation in. Lightly butter and flour a pastry pan, then with the hand press down the preparation in the pan into pieces the size of a fifty-cent piece, keeping them an inch apart from each other; proceed in the same way until the batter is used up. Dredge one ounce shredded cocoanut over them and set in the oven to bake for ten minutes. Remove, let cool off and serve.
N. B. - These cakes will keep in good condition for two weeks when kept in a tin placed in a cool place, and can be employed for cake crumbs, etc.