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.
Radishes (58) Salted Almonds (954)
Punch, Anisette (1163)
Lettuce Salad (148) Biscuits Glace a l'Orange
Prepare and strain into another saucepan a consomme (No. 52) and keep simmering until required. Reduce in a saucepan on the fire two gills tomato sauce (No. 16) to one-third of the quantity, then remove to the table, pour in one gill cream, one whole egg and the yolk of two. Sharply mix with a whisk one minute, then strain this preparation through a cloth into four lightly buttered individual pudding moulds; place moulds in a tin with hot water up to half their height and set in oven ten minutes with the door open, remove and let cool off, then cut in slices quarter of an inch thick and place in a soup tureen. Cut from four thin slices of sandwich bread round pieces one-half inch in diameter, dip in a little cream, then in beaten egg, fry in a little melted butter to a nice golden colour, drain on a cloth and add to the soup tureen. Cut in quarter inch square pieces two sweet Spanish red peppers, add them to the consomme with three tablespoons cooked green peas, boil five minutes, pour the consomme into the soup tureen and serve.
Neatly trim a three-pound piece filet of beef. Cut two ounces lean ham in small strips, then with a larding needle insert these strips on the surface of the filet. Lay a mirepoix (No. 271) in a roasting pan; lay the filet on top, season all around with half teaspoon salt and half teaspoon pepper, lightly baste the filet with a little melted butter; pour half a gill water into pan, then set in oven thirty-five minutes, turning and basting once in a while. Remove and keep hot in the pan.
Carefully wipe three good-sized, but not too ripe, sound red tomatoes, cut them in even halves, crosswise. With a small keen knife cut away a very little of the soft part of each half from the top "cut part" without disturbing the skin. Evenly season them with half teaspoon salt, three saltspoons sugar and two saltspoons white pepper. Place in a mortar one ounce raw beef marrow, one sound good-sized chopped shallot, one branch very fresh parsley, one branch fresh chervil and two branches tarragon. Season with saltspoon salt and half saltspoon cayenne pepper, thoroughly pound to a nice smooth paste, then press the paste through a wire sieve into a bowl, add a tablespoon fresh bread crumbs, strain in the juice of quarter of a sound lemon, stir till well mixed, then spread the force evenly over the six half tomatoes - cut side. Arrange the tomatoes on a lightly buttered tin, set in the oven fifteen minutes, remove and use as directed. Peel and thoroughly wash twelve medium, sound fresh mushrooms and fry to a nice golden colour in a tablespoon melted butter, season with three saltspoons salt.
Have six timbales of spinach ready.
Place filet on a large hot dish and alternately arrange the garnishing around the filet; that is to say, a timbale of spinach, a fresh mushroom, a tomato, another mushroom, timbale, and so on until finished. Skim fat from surface of the gravy; pour in half gill good sherry, one good gill demi-glace (No. 122) and tablespoon truffle liquor; lightly mix, then briskly boil eight minutes. Strain through a Chinese strainer over the filet, and serve very hot.
Remove stalks and any stale leaves adhering, from two quarts fresh spinach, thoroughly wash in several changes of water, drain, then plunge in two quarts of boiling water with teaspoon salt and boil ten minutes; drain on a sieve, and with a skimmer press out water. Then finely chop, place in a saucepan with half teaspoon salt, half teaspoon sugar, two saltspoons white pepper, a saltspoon grated nutmeg and three egg yolks, place pan on fire and stir with wooden spoon while heating five minutes. Remove, lightly butter six individual pudding moulds, then fill with the spinach, lay moulds in a sautoire, cover with a sheet of buttered paper, set in oven ten minutes, remove, unmould and use as required.
Crack six egg yolks in a copper basin, add two ounces granulated sugar, chopped rind and juice of a fresh orange, set basin on corner of range and briskly whisk while heating ten minutes; remove to a table, beat five minutes longer, then set basin on ice, and briskly stir with wooden spoon until thoroughly cold. Add half pint whipped cream (No. 337), gently mix with skimmer one minute. With this preparation fill six paper ice cream boxes, neatly smooth surface with blade of a knife all around. Have a small freezer in an ice cream tub with broken ice and rock salt, place the cases in the freezer and let freeze for two hours, remove, place on a dish with a folded napkin and serve.