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) Tomato en Surprise (1515)
Red Snapper, Indienne Potatoes Noisettes (331)
Broiled Fresh Mushrooms
Roman Punch (1708)
Ice Cream Pralinee (1370)
Prepare a consomme (No. 52), strain into another saucepan and keep simmering until required. Peel twelve very small white onions, place in sautoire with a tablespoon melted butter, teaspoon sugar, cook until a nice golden colour all around, tossing once in a while, lift up with skimmer and add to consomme. Cut three canned artichoke bottoms in half-inch-square pieces, add also to consomme", pour in two tablespoons sherry, boil for five minutes, pour consomme into a soup tureen and serve.
Scale, remove fins and bones from a three-pound piece fresh red snapper and finely slice a medium onion and sound apple. Place both in sautoire with a tablespoon melted butter and fry for ten minutes, stirring once in a while. Dredge in two tablespoons flour, stir well, add a half gill white wine, one and a half gills water, a sprig thyme, bay leaf, clove, saltspoon nutmeg, rind of a lemon, teaspoon salt, saltspoon cayenne and teaspoon curry powder. Sharply mix until it comes to a boil, add fish, cover with a buttered paper, then set in oven for thirty-five minutes. Remove, carefully lift up fish with two skimmers, dress on a hot dish, remove any vegetables adhering, strain gravy through a Chinese strainer over fish and serve.
Neatly pare a two-pound piece tenderloin of beef, cut it in six equal pieces and lightly flatten. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper. Repeatedly turn filets in seasoning, place on a broiler and broil for three minutes on each side, remove and keep hot.
Prepare six round toasts two inches in diameter and one-third inch thick, dress on a hot dish, arrange filets on top, pour a Montebello sauce (No. 1030) over filets and serve.
Cut off tails, peel, wash and drain well a pound fresh mushrooms. Place in a bowl with a tablespoon oil, juice of half a sound lemon, a teaspoon salt and half teaspoon pepper. Turn well in seasoning, arrange on a double broiler, broil for four minutes on each side, dress on six freshly prepared toasts, spread a tablespoon maitre d'hotel butter over them and serve.
N. B. After cleaning them of sand, etc., place all mushroom tails and trimmings in demi-glace pot as in No. 122.
Blanch and pare six heart sweetbreads as in No. 33. Finely slice a medium carrot, an onion, ounce salt pork and two branches parsley, place in a sautoire with a tablespoon melted butter and lay sweetbreads on top. Season with a teaspoon salt and half teaspoon pepper, set on the range and cook for five minutes. Moisten with a gill white wine, two gills broth (No. 701), cover with a buttered paper, briskly boil for ten minutes, then set them in oven for twenty minutes. Bring to oven door, pour in two tablespoons sherry, baste well with gravy and reset in oven without paper for ten minutes more, remove, lift up and place in a cocotte dish.
Mix in a small saucepan half an ounce each butter and flour, strain sweetbreads gravy through cheesecloth in, skim fat off surface, sharply mix until it comes to a boil, add a small truffle cut in small squares, lightly mix and cook on fire for five minutes. Mix on a plate an egg yolk with a half gill cream and add to sauce, sharply mixing while adding, pour sauce over breads, set in oven for ten minutes, remove and serve.