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.
Creme of Chicken, Chevreuse
Sweetbreads, Hongroise Punch au Kirsch
Hazel-Nut Ice Cream
Cut from a loaf of sandwich bread six round pieces quarter-inch thick and two and a half inches in diameter; toast to a nice golden colour, lightly butter, then spread a teaspoon Russian caviare over each toast. Finely chop up the whites of two hard-boiled eggs, evenly sprinkle them over the six round pieces, then arrange one anchovy in oil, ring-shape, on the centre of each, fill the inside of the anchovy ring with a little freshly chopped parsley, dress on a side dish, decorate with a little parsley greens, six quarters lemon and serve.
Cut head off, draw and wipe a fowl of about three pounds; place it in a large saucepan with a sliced carrot, two sliced onions, three sliced leeks, three sliced branches celery, two branches parsley, one branch chervil, one clove garlic, one ounce raw lean bacon, one ounce raw lean ham, one bay leaf, one sprig thyme, one clove, twelve allspice, four quarts water, one level tablespoon salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg. Cover pan and let slowly boil two hours and a half.
Finely slice three ounces well-cleaned, fresh mushrooms, place in a large saucepan with one and a half ounces butter and brown fifteen minutes, stirring meanwhile; lift them up with a skimmer and place in mortar, and keep butter in pan on corner of range until required. Remove fowl from broth, skin and bone it, place meat in the mortar with mushrooms and thoroughly pound both to a smooth paste, place and keep on a plate. Add two and a half ounces flour to mushroom butter, mix well while heating for one minute, then strain broth through a Chinese strainer into this roux; gradually add the fowl and mushrooms, mixing on range until it comes to a boil, then add one gill cream; and let boil twenty-five minutes. Dilute two egg yolks with quarter gill cream and the juice of half a lemon, add to the soup, mixing while heating for three minutes, but not allowing to boil. Remove, strain through a sieve into a basin, then through a cheesecloth into a soup tureen, add three tablespoons boiled rice, mix a little and serve.
Trim, draw by the gills and wipe three medium very fresh brook trout. Place in a bowl a half ounce butter, half teaspoon freshly chopped parsley, one branch chopped chervil, one teaspoon anchovy paste and juice of a quarter lemon. Mix all well together and equally divide it in the inside of the three trout, arrange them in a frying pan, season with half teaspoon salt and three saltspoons of white pepper, add half ounce good butter, a half gill white wine, juice of a quarter lemon and six minced shallots. Cover with a lightly buttered paper, set in oven thirty minutes, remove and dress on a dish. Mix in a small saucepan one tablespoon butter with two tablespoons flour, heat for half a minute, then strain the fish liquor into this pan; add a half gill hot milk and mix with a wooden spoon until it comes to a boil, then let boil eight minutes, occasionally mixing. Dilute an egg yolk with two tablespoons cream, add to the sauce, mixing while heating one minute longer, strain over fish and serve.