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.
Green Turtle, English Style
Filet of Sole, Higgins
Noisettes of Beef, Sauce Remi
Stuffed Tomatoes (30)
Sweetbreads, Root French Peas with Butter (781)
Iced Pudding, Portugais
Prepare a green turtle (No. 639), adding one gill demi-glace (No. 122) and a half gill good sherry. Briskly boil for twenty minutes, then add a half teaspoon freshly chopped parsley, one finely chopped hard-boiled egg and a sliced, peeled and seeded lemon; mix well, pour into a soup tureen and serve.
Lift up the filets from a three-pound fresh sole, skin and cut each filet into three slanting equal pieces, neatly flatten a little, then fold them. Arrange in a frying pan, add a half ounce butter, half gill white wine, half gill water, the juice of a quarter lemon, a teaspoon salt and half teaspoon paprika; cover the fish with a lightly buttered paper, boil on the range for five minutes, then set in oven for twenty minutes. Remove, press a spinach in cream (No. 399) on a baking dish; arrange the filets, one overlapping anotner, crown-like, over the spinach; place one canned mushroom on top of each filet. Mix in a small saucepan one tablespoon butter with two tablespoons flour, heat for one minute, then pour in the fish gravy; add a half gill cream and two tablespoons grated Swiss cheese and mix with a spoon until it comes to a boil. Pour the sauce and sprinkle a tablespoon bread crumbs over the filets, set in the oven for fifteen minutes, remove, decorate all around with thin half slices lemon and serve.
Neatly trim six four-ounce round pieces tenderloin of beef and season all around with a teaspoon salt and half teaspoon pepper; place a tablespoon butter in a frying pan and as soon as it obtains a light brown add the noisettes and briskly cook for three minutes on each side. Dress on six round, small, freshly prepared toasts, pour the sauce Remi over the noisettes and serve.
Prepare a Bearnaise sauce (No. 34) and add a half teaspoon very fresh, freshly chopped leaves of mint and six sliced, stoned olives. Gently mix with a spoon and use as required.
Have six heart blanched sweetbreads (No. 33) ready. Cut a medium truffle into one-fifth-inch square strips the length of the truffle, then with the aid of a larding needle evenly insert the strips of truffles through the breads. Finely slice half a sound carrot, half an onion, one branch each celery and parsley, half ounce larding pork and one bay leaf, and place in a small frying pan with half ounce good butter; arrange the breads on top and season with a half teaspoon salt and three saltspoons white pepper. Set the pan on the fire for ten minutes, moisten with a half gill white wine, two gills demi-glace (No. 122) and two tablespoons port wine; boil for five minutes, then set in the oven for thirty minutes, remove and keep hot.
Prepare a puree of chestnuts (No. 1019). Dress the puree on a crown-shaped, hot, large oval dish, then neatly arrange the sweetbreads in the centre and also keep warm. Finely mince six peeled and well-cleaned fresh mushrooms, place in a frying pan with a tablespoon melted butter and fry for six minutes, tossing them occasionally. Skim the fat from the gravy of the sweetbreads, then strain the sauce through a strainer into the mushroom pan, mix a little, boil for five minutes, then pour over the breads and serve.
Prepare a pint only vanilla ice cream (No. 42), adding in the freezer a half gill Malaga wine. Thoroughly pick and soak in water for fifteen minutes two ounces Malaga grapes, drain, remove the seeds, and add to the vanilla with an ounce of candied, chopped orange peel and half pint whipped cream. Mix well with the spatula, then fill up a quart mould with the preparation; tightly cover the mould, bury it in the same ice cream pail and let freeze for two hours. Remove, dip in lukewarm water for a few seconds, unmould on a cold dish with a folded napkin and serve.
Place in a basin three ounces peeled and finely chopped almonds, three ounces sugar, three ounces flour, two ounces melted butter, two whole eggs, the yolk of another and the rind of quarter of a lemon finely chopped up. Mix all well with the spatula for five minutes. Lightly butter six individual tartlet moulds, then pour in some of the preparation up to half their capacity. Press through a sieve two preserved apricots and evenly divide over the six moulds, then fill up with the balance of the preparation. Arrange them on a tin, set in a moderate oven for twenty minutes, remove, let cool off, unmould on a dish with a folded napkin, sprinkle a little powdered sugar over and serve.