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.
Sift two and a half pounds flour on table, make a small fountain in centre, place in it a pound butter, a pint cold water and teaspoon salt. Mix very carefully butter, water and salt together for four minutes and gradually incorporate flour, sharply knead until thoroughly smooth, which will take about five minutes, then envelop paste in cloth and keep in ice box for an hour before using.
Singe and cut neck off a tender, fat capon, cut nails off feet, dip legs in boiling water for five minutes, skin them with a coarse towel, neatly draw capon and wipe dry. Prepare a chicken quenelle force (No. 1794), adding two truffles cut in small spuares and two tablespoons sherry, mix well and stuff capon with this. Tightly truss bird, make a light incision on first joint of legs and tie feet against legs. Place a few slices larding pork in a braising pan with a sliced each carrot and onion, two sliced branches each celery and parsley and two ounces raw ham, lay capon on top, season with a teaspoon salt and half teaspoon pepper. Pour in one and a half gills good white wine, place on fire, let reduce to almost a glaze, then pour in three-quarters pint broth (No. 701), set in oven for an hour and fifteen minutes, being careful to baste frequently meanwhile, remove, dress on hot dish and untruss. Arrange all around by groups stuffed fresh mushrooms (No. 1803), six artichoke bottoms filled with cooked peas, and glazed chestnuts (No. 2795). Skim fat off surface of gravy, pour in one and a half gills demi-glace (No. 122). a half gill sherry and saltspoon cayenne.
Lightly mix, let reduce on fire for ten minutes, again skim fat off surface, strain a third of sauce over capon, the rest into a sauce bowl, and serve.
Boil six peeled, medium potatoes in two quarts water with a teaspoon salt for thirty minutes, thoroughly drain on a sieve and press through a potato masher into a smalt saucepan. Add an ounce of butter, a whole egg, half teaspoon salt, three saltspoons pepper, a saltspoon grated nutmeg, a tablespoon finely chopped truffles, and briskly stir on fire for two minutes. Slide a dentilated fancy tube in at bottom of a pastry .bag, drop in potato preparation and press down puree evenly on a lightly buttered tin to twelve bird-nest shapes. Carefully crack a fresh egg in each potato, sprinkle a little grated Parmesan cheese over eggs, evenly season with a hall teaspoon salt, three saltspoons pepper, set in oven for eight minutes, remove, carefully dress them on hot dish with a folded napkin and serve.
Cut claws off two pounds fresh frogs' legs and keep on a plate until required. Place in a saucepan a hashed onion, a bean crushed sound garlic, a finely chopped, seeded green pepper, an ounce chopped raw ham, two chopped, peeled, seeded red tomatoes, add two tablespoons melted butter and fry for fifteen minutes, frequently stirring meanwhile. Add legs with a teaspoon each curry powder and salt, three saltspoons pepper, a saltspoon each thyme and powdered bay leaf, stir well, cook on range for ten minutes and moisten with two and a half gills broth (No. 701). Cover pan and set in oven for fifteen minutes, bring to oven door and add boiled rice (No. 490). Mix well, reset in oven for ten minutes, remove, dress curry dome-shape on a hot dish and serve with Indian chutney separately.