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.
Skin twelve fresh mutton kidneys, cut them in two lengthwise, place on a plate, season with a teaspoon salt, half teaspoon pepper and keep till required. Cut in julienne strips a small carrot, seeded green pepper, half a small peeled eggplant, four shallots and two branches celery, place in a saucepan with two tablespoons melted butter and fry for ten minutes, stiring once in a while. Add a sound, peeled, cored apple cut in julienne strips and two finely chopped, seeded red tomatoes, season with a half teaspoon salt, saltspoon each cayenne and grated nutmeg, a teaspoon curry powder, stir well, then brown for ten minutes, lightly stirring occasionally. Dredge in a tablespoon flour, stir well, moisten with two gills broth, (No. 701), mix well and let slowly cook for twenty-five minutes. Boil six thin slices ham for a minute on each side and arrange on a hot dish. Place kidneys in a frying pan with a tablespoon melted butter, fry them for two minutes on each side and dress them over slices of ham.
Pour contents of pan over all, set in oven for five minutes, dress a boiled rice (No. 490) around curry and serve.
Place seven raw pig's feet in saucepan with a sliced each carrot and onion, six sliced shallots, two branches parsley, a branch chervil, sprig each thyme and marjoram, a blade mace, two bay leaves and a clove.
Pour in a pint white wine and enough broth to cover, season with a good teaspoon each salt and freshly crushed black pepper, cover pan and let slowly boil for two hours. Remove to table, let cool in broth, take up feet and split open six (only) without separating. Carefully remove bones and lay on a table, pick meat off other foot, finely chop, place in a bowl, with meat of three country sausages, a truffle cut in small squares, an egg yolk, a half teaspoon freshly chopped parsley, two tablespoons bread crumbs, a half teaspoon salt and three saltspoons pepper. Mix all well together, evenly spread force over the six boned feet, fold up and give them their previous shape. Lightly dip them in beaten eggs, roll in fresh bread crumbs, arrange on double broiler and broil on a slow fire for eight minutes on each side. Remove, dress on a very hot dish, spread a maitre d'hotel butter (No. 7) over and serve.
Procure a fifteen-pound piece of beef from round, sharply rub all over with half pound granulated sugar, then place in an earthen basin for twelve hours. Mix on plate a tablespoon each thyme, ground allspice and grated nutmeg, half teaspoon each of ground ginger, powdered mace, cinnamon, powdered cloves and bay leaf, a teaspoon ground black pepper and an ounce saltpetre. Thoroughly rub beef with mixture, replace in basin and let stand for twelve hours longer. Rub in a pound common salt, replace in basin, cover with cloth and let infuse for six days, being careful to sharply rub it twice daily. Soak it in cold water for two hours, place in a narrow saucepan with enough water to cover, add two sliced each carrots and onions, four branches celery, two beans garlic and a bunch parsley. Cover pan, let boil for five minutes and set in oven for four and a half hours, turning beef once in a while. Remove to a table and let cool off in pan, take up beef, wrap in a cloth and place in ice box. This excellent spiced beef cut in thin slices is always served cold with pickles and parsley greens.
Place in a six-gallon stock pot one heavy knuckle of veal, eight pounds fresh shin of beef, any raw chicken bones on hand, three carrots, four onions, six leeks, six branches celery, a bunch each parsley and chervil, fill up pot with cold water, set on fire and let very slowly boil (.12 hours at least) until water reaches level of ingredients, being careful to skim fat off surface quite frequently. Strain through a cheesecloth into a narrow saucepan, let gently reduce on fire to one-third, then strain again into a smaller saucepan and let reduce on fire until it obtains colour and thickness of demi-glace (No. 122), skimming and stirring quite frequently meanwhile. Pour extract into a stone jar and let it cool off, tightly cover jar., and be careful to keep it always covered in a cool place. The above extract is of vast importance for strengthening soup, sauces, gravies, etc.
Strain galantine broth through a cheesecloth into a tureen, skim fat off surface and let thoroughly cool. Melt two ounces leaf gelatine in an enamelled saucepan with a half pint jelly, and when thoroughly melted add balance of fish jelly, two branches chervil and a half gill sherry. Beat up four whole eggs for four minutes in a bowl, add to pan and briskly whisk on fire until it comes to a boil. Pour in two tablespoons vinegar, shift pan to corner of range and let simmer for an hour and a half. Strain jelly through a damp, double cheesecloth into a bowl, set it on ice until thoroughly thickened and use as directed. After using jelly required for galantine, cover balance with a towel and keep in ice box for further use.