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
Noisettes of Beef - Chateaubriand
Peas, Francaise (145)
Roast Partridge, Bread Sauce (97)
Chicory Salad (38)
Coupe St. Andre
Prepare and strain a consomme (No. 52) into another saucepan. Crack in a bowl one egg and the yolk of another, beat with a whisk for one minute, then add a gill of the consomme*; lightly mix. Season with a saltspoon salt and a half saltspoon white pepper, mix again, then strain the preparation through a cheesecloth into three lightly buttered pudding moulds; lay into a small frying pan, pour hot water up to half their height, set in the oven with the door opened for ten minutes. Remove, take up the mould, let cool off. Unmould, then cut the royal into thin slices and add to the consomme, boil for one minute, pour into a tureen and serve.
Neatly wipe three very fresh pompanos of one and a half pounds each. Lightly criss-cross on both sides with a small knife. Season with half teaspoon salt, half teaspoon paprika, and rub in a tablespoon anchovy butter (No. 62). Place on a plate and keep in a cool place till required.
Place in a frying pan one tablespoon butter, half a sliced green pepper, two sliced, peeled and well-cleaned, medium, fresh mushrooms and four finely sliced sound shallots. Cook on a brisk fire for five minutes, occasionally stirring meanwhile. Lay the pompanos over, with all the anchovy butter, pour in half a gill white wine. Cover the fish with a lightly buttered paper, set to bake in oven for twenty-five minutes. Remove, take up the paper, slide carefully, fish and all, on a hot dish and serve.
Cut out from a two-pound piece of filet of beef six equal noisettes. Neatly flatten and place on a plate. Season all around with a teaspoon salt and half teaspoon pepper. Cut three large, peeled and washed potatoes into olive forms, wash and drain. Place in a frying pan with one and a half tablespoons of melted butter. Season with half teaspoon salt and gently brown for twenty-five minutes, frequently turning meanwhile. Pour the butter of the pan into another frying pan, thoroughly heat, place the noisettes into this pan, one beside another, and briskly fry for three minutes on each side. Remove, arrange on a hot dish, crown-like, place the potatoes in the centre, pour a Chateaubriand sauce around the noisettes and serve.
Place one gill and a half demi-glace (No. 122) in a small pan, with one tablespoon port wine, the juice of quarter of a lemon, a teaspoon currant jelly, a saltspoon freshly chopped parsley, one saltspoon chopped chives, one saltspoon chopped chervil and a half saltspoon cayenne pepper. Mix all well together, boil for five minutes and use as required.
Plunge and keep in cold water six very fresh heart sweetbreads for two hours. Drain them, plunge in two quarts boiling water with a teaspoon salt for six minutes, drain again and nicely trim all around. Place in a small frying pan a teaspoon melted butter, half a sliced carrot, half a sliced onion, one sliced leek, a branch sliced celery, one branch parsley and a few parings larding pork. Lay the breads over the vegetables. Season with a half teaspoon salt, two saltspoons pepper, and cook on the fire for six minutes. Moisten with a gill and a half broth and half gill demi-glace (No. 122). Cover with a buttered paper and place in a brisk oven for thirty minutes. Remove, dress the breads on six freshly prepared round toasts, pour a hot Montebello sauce over the breads and serve.
(Place all the contents of the pan into the demi-glace pan.)
Prepare a lemon-water ice as per No. 376. Pour in two tablespoons kummel in the freezer, mix well with a wooden spoon and serve the punch in six sherbet glasses.
Prepare a pint (only) of vanilla ice cream as per No. 42.
Cut in dice-pieces one peeled and cored sound pear, one slice of fresh peeled and cored pineapple, half a skinned banana, six stoned maraschino cherries, half a preserved peach and half a peeled orange. Place these in a bowl with two tablespoons sugar, one teaspoon rum, one teaspoon kirsch and a teaspoon curacao. Mix well, evenly divide the mixed fruits into six punch glasses, then fill up with the vanilla ice cream and serve.
Plunge in boiling water three ounces almonds for three minutes; drain, shell and place in a mortar with a tablespoon cold water and two ounces sugar and pound to a fine paste. Add another ounce of sugar, with an egg, mix with a wooden spoon, add another egg, mix for two minutes, then add the yolk of another egg; mix again. Add one and a half ounces flour, a half saltspoon salt and a tablespoon curacao. Mix well for five minutes. Fill six lightly buttered tartlet moulds with the preparation, lay them on a tin, set to bake in oven for fifteen minutes. Remove, unmould on a dish, dredge a little vanilla sugar (No. 3234) over and serve.