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
Cream of Cucumbers, Reine
Poitrines de Poulets, Loubet
Magenta Iced Pudding
Peel four medium, sound, rather green cucumbers, cut into quarters, remove all the seeds and slice.
Have in a saucepan three-quarters of an ounce butter and add the cucumbers. Season with a teaspoon salt, two saltspoons cayenne pepper and one saltspoon ground nutmeg; mix the cucumbers well in the seasoning. Cover the pan and let gently smother on the range for ten minutes. Then moisten with two and a half quarts hot broth (No. 701) or hot water and let slowly boil for forty-five minutes.
Heat in another saucepan one tablespoon butter, add two ounces flour, briskly stir for one minute, pour the cucumber broth into this pan, adding one and a half gills cream; briskly whisk for two minutes and as soon as it comes to a boil, gradually add half ounce butter, continually mixing until it is melted. Strain the cream through a sieve, then through a cheesecloth into a hot soup tureen and serve with bread croutons, as per No. 23, separately.
Procure a small, fresh striped bass of three and a half pounds; cut off the head, trim the fins, scale and wipe well, split in two through the back and remove the spinal bone. Slice exceedingly fine two small onions, place in a frying pan with a tablespoon butter and lay the fish on top. Season with a teaspoon salt and two saltspoons pepper. Cover the fish with a plate, set on a brisk range and let cook for ten minutes. Lift up the plate, add all round the fish two peeled and crushed red tomatoes, half teaspoon freshly chopped parsley and half gill white wine. Cover again and set the fish in the oven for twenty minutes. Remove, carefully dress on a hot dish, pour the garnishing around, decorate with six heart-shaped bread croutons, as per No. 90, and serve.
Take from jar all the chicken breasts left over from day before yesterday and thoroughly drain on a cloth. Place the marinade of the chicken in a saucepan and reduce on the range to one-third the quantity. Then strain it through a cheesecloth into a bowl. Place one and a half tablespoons melted butter in a cocotte dish on the fire and when the butter is thoroughly hot add the chicken and let brown to a nice golden colour, turning the pieces once in a while. Remove all the butter from the pan, add two tablespoons good cognac, set fire to it and burn as long as it lasts; then pour in the reduced marinade; add one very small, peeled, red carrot, one branch white celery, four peeled, well-washed and dried fresh mushrooms and one truffle, all cut into very thin julienne strips, also adding two medium, crushed red tomatoes. Tie in a bunch two branches chervil, one branch parsley, one clove and half bean sound garlic and add to the chicken. Season with half teaspoon salt and two saltspoons white pepper; lightly mix; cover the pan and set in the oven to bake for thirty-five minutes.
Remove, take up the tied herbs and send to the table covered.
Trim off the outer leaves and stalk of a good sized white cauliflower. Place in a saucepan with two quarts boiling water and a gill hot milk. Season with a tablespoon salt. Cover the pan and boil for forty minutes. Remove, drain on a sieve and dress on a hot dish. Heat one and a half tablespoons melted butter in a frying pan, add three tablespoons fresh bread crumbs, then gently toss until a good golden colour. Pour over the cauliflower and serve.
Chop very finely six candied cherries, two candied pears, two candied figs, two plums and half a preserved peach. Place in a bowl with three tablespoons of maraschino, mix well and let infuse till required.
Press half pint fresh-picked or preserved strawberries through a sieve into a bowl, add one ounce sugar and half teaspoon vanilla essence; mix well, add two gills whipped vanilla cream, as per No. 337, and gently mix with a skimmer for one minute. Have twelve lady-fingers on a plate and wet the surface of them with a tablespoon Swiss kirsch-wasser. Set a dome-shaped quart mould in a tub with broken ice and rock salt. Place one-third of the preparation at the bottom of the mould, nicely arrange six lady-fingers over, then spread half the quantity of fruits over the lady-fingers; add another third of the preparation over fruits, then arrange the other two lady-fingers and spread the balance of fruits over, then finally spread the preparation remaining. Cover with a sheet of white paper, put the cover on, entirely bury the mould in ice and let freeze for two hours. Remove, immerse the mould in tepid water for a few seconds, thoroughly wipe all around, unmould on a dish with a folded napkin and serve.