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) Peanuts (954)
Potatoes, Viennoise (165)
Tournedos of Beef, Madere Sauce
Green Peas (35)
Chicory Salad (38)
Peel and cut into small pieces three fresh, alligator pears and place in saucepan with two branches parsley, two branches sliced celery, four pints cold milk. Season' with one and a half teaspoons salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Set the pan on the fire and let slowly boil for thirty-five minutes. Strain milk into a basin, place ingredients in a mortar and pound to a smooth paste, and return to the milk. Heat one ounce of butter in a saucepan, add two ounces flour, stir for a minute with a wooden spoon, then pour contents of basin into this pan. Sharply whisk for two minutes, and, as soon as it comes to a boil add one gill cream and one egg yolk diluted with a tablespoon milk. Mix with a wooden spoon for three minutes, being careful not to allow to boil again; strain through a Chinese strainer into a soup tureen, and serve with bread croutons (No. 23) separately.
Place three slices of fresh salmon of three-quarters of a pound each in a frying pan. Season with a teaspoon salt and half teaspoon white pepper; pour in half gill white wine and one gill water, add half ounce butter, cover with a buttered paper, boil for five minutes, then set in oven to bake for twenty-five minutes. Remove, dress on a hot dish, one overlapping another, and keep warm.
Place in a mortar two branches fresh parsley, one branch chervil, one branch watercress and one shallot, and pound to a paste; then add half ounce butter, thoroughly mix together, and press through a sieve into a bowl.
Singe, draw, cut off the head and feet at the first joint of a tender three-pound chicken, and cut into twelve as nearly even pieces as possible. Seasorf with a teaspoon salt and half teaspoon pepper. Thoroughly heat two tablespoons oil in a large frying pan, place the pieces in the pan, and briskly fry for six minutes. Drain off half the quantity of the oil. Add six finely chopped shallots, mix a little and cook for one minute. Then pour in half gill white wine, two gills tomato sauce (No. 16); lightly mix, add twelve finely sliced, canned mushrooms, six thin slices of truffles, and let cook twenty minutes. Arrange the chicken on a hot dish, pour the sauce over. Garnish the dish around the chicken with six freshly fried eggs in oil, sprinkle half teaspoon chopped parsley over and serve.
Thoroughly heat one gill of oil in a very small frying pan, crack in one fresh egg, and fry for two minutes; carefully close up the white with a skimmer. Lift up with the skimmer, drain on a cloth, prepare five more in a similar way, and use as directed. The eggs should be well fried around, but rather soft in the centre.
Save the oil in which the eggs were cooked for any other cooking purposes.
Procure six pieces of round filet four ounces each. Neatly flatten and season with a teaspoon salt and half teaspoon pepper.
Heat a tablespoon butter in a frying pan, place the filets in the pan, one beside another, and cook three minutes on each side. Remove, dress on six freshly prepared round toasts, placed on a hot dish. Pour a Madeira sauce (No. 641) over and serve.
Prepare a lemon water ice (No. 376) and keep in the freezer till required. Boil one ounce best ground coffee with two gills water and half a vanilla stick, split in two, for ten minutes. Remove and let cool off, then strain through a cheesecloth into the lemon ice freezer, adding a tablespoon kirsch and a tablespoon maraschino. Thoroughly mix with the spatula and serve in six sherbet glasses. (Keep the vanilla in sugar for further use.)
Prepare a vanilla ice cream exactly the same as No. 42. Pour in two tablespoons rum, adding two ounces candied cherries and two ounces chopped marrons. Mix well together for one minute. Place six macaroons on a plate, divide a tablespoon of kirsch over them evenly. Line the bottom of a quart-brick mould with a sheet white paper, fill the mould up with half the vanilla, then arrange the macaroons on top; fill up with balance of ice cream. Line the top with another sheet of paper, cover the mould tightly, bury in cracked ice and rock salt and let Freeze for one hour. Remove, dip in tepid water for a few seconds, unmould on a dish with a folded napkin and serve.