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.
Tomatoes en Surprise Olives
Potage, Creme Reine
Filet of Beef, Bruxelleoise
Coquilles of Sweetbreads (388) Fresh Peas with Butter
Peel six small equal-sized red tomatoes. Clip off the top of each and carefully scoop out the meat without disturbing the shells; season the interior with half teaspoon salt, half teaspoon sugar and two salt-spQons white pepper, evenly divided, and keep them on ice until needed. Cut one stalk of crisp white celery into very small square pieces. Thoroughly wash and carefully drain, then place in a bowl, adding two good tablespoons salad dressing (No. 863). Mix it well in the seasoning, add two tablespoons of mayonnaise (No. 70), mix well again, then fill up the six tomatoes, place the covers on, dress on a side dish with a few leaves of lettuce around and serve. ,
N. B. Place the scooped tomato meat into the demi-glace pot (No. 122).
Cut the head off a small fowl, draw and wipe, then place it in a saucepan with two ounces raw bacon cut into small pieces, one sliced carrot, one sliced onion, two sliced leeks, three branches parsley, one branch chervil, one bay leaf, one saltspoon thyme, two cloves, three quarts water, a level tablespoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Cover the pan and let slowly boil for one hour and thirty minutes. Take up the fowl, skin and bone it, place in a mortar with two ounces bread crumbs, one ounce peeled almonds and pound to a paste. Mix in a saucepan one ounce butter with two and a half ounces flour and heat for two minutes, stirring meanwhile. Skim the fat from the surface of the broth and strain it through a strainer into the roux pan (butter and flour) and continually mix until it boils, then gradually add the pounded fowl, briskly mix while adding it, boil for fifteen minutes; then add one pint milk, lightly mix and boil for ten minutes. Dilute one egg yolk with a half gill cream, add to the cream, mix while heating without boiling for three minutes strain through a sieve into a basin, then through a cheesecloth into a soup tureen and serve.
Place three slices fresh salmon, three-quarters of a pound each, in a frying pan with half ounce butter, half gill white wine, one gill water, the juice of quarter lemon, two branches parsley, one teaspoon salt and two saltspoons white pepper. Cover the fish with a lightly buttered paper, boil on the range for five minutes, then set to bake in the oven for twenty-five minutes. Remove, dress the slices on a hot dish with a folded napkin, remove spinal bones and decorate with a little parsley greens. Prepare a Hollandaise sauce (No. 279), add two tablespoons fish liquor to it, mix well, pour into a sauce bowl, and send to the table separately.
Skin and neatly trim a two-and-a-half-pound piece tenderloin of beef. Place a mirepoix (No. 271) in a small roasting pan, lay the filet over, season with a teaspoon salt and half teaspoon pepper; spread a half teaspoon melted butter on the surface of the beef, pour two tablespoons water into the pan, then set in the oven to roast for thirty-five minutes, turning and basting it once in a while. Remove, dress the filet on a dish and keep hot. Skim the fat from the gravy, place the contents of the pan in a small saucepan, with two tablespoons sherry and one and a half light gills demi-glace (No. 122), boil on the range for ten minutes, then strain through a Chinese strainer over the filet.
Have the same amount of Brussels sprouts (No. 618), arrange them at the opposite ends of the dish and serve.
Place a pint of fresh, tender, young, shelled peas in a saucepan with a white onion having two cloves stuck in it, one small head well-washed green lettuce, three pints water, a teaspoon salt, a teaspoon sugar, half teaspoon white pepper and half ounce good butter. Cover the pan and gently boil for one hour, drain on a sieve, remove the lettuce and onion, and replace the peas in pan. Knead on a saucer half ounce butter with a teaspoon flour; add to the peas with two saltspoons sugar and two saltspoons white pepper. Mix well on the fire with a wooden spoon for two minutes, dress on a vegetable dish and serve.
Place in a saucepan a half pound granulated sugar, four ounces grated sweet chocolate, one quart lukewarm water, the juice of three medium lemons, the grated rind of one lemon and half teaspoon vanilla essence. Set on the fire and briskly mix with a wooden spoon for five minutes, remove, let cool off and strain through a Chinese strainer into a small ice-cream freezer. Cover the freezer, pack with broken ice mixed with rock salt, and freeze for thirty-five minutes, remove, fill up six sherbet glasses and serve.
Carefully break six fresh eggs, place the yolks in a copper basin, add two ounces granulated sugar and a teaspoon vanilla essence; place the basin on a corner of the range and briskly whisk it up for ten minutes; remove from the range to a table and whisk up for five minutes, then set the basin on the ice and briskly stir with a wooden spoon until thoroughly cold. Then add two tablespoons maraschino, one ounce crushed macaroons (No. 43) and a half pint vanilla whipped cream (No. 337); gently mix with a skimmer for one minute, then divide the preparation into six round paper cases, giving dome shapes. Evenly sprinkle two ounces finely crushed macaroons over them, arrarge the cases in the freezer, cover and let freeze for two hours. Remove, dress on a cold dish with a folded napkin and serve.