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) Olives
Potatoes, Colbert (2093)
Boiled Leg of Mutton, Caper Sauce (1245)
Cucumbers, Romaine (1737)
Singe, cut off the head and feet of a very small, tender fowl, draw, wipe and cut it in half-inch pieces (meat and bones), place in a saucepan with a chopped onion, one chopped, seeded green pepper, two minced leeks and two branches of celery cut in small squares; add two tablespoons melted butter, cook for ten minutes, occasionally stirring meanwhile, then add a finely chopped bean garlic and a teaspoon chopped parsley. Stir well, then moisten with two and a half quarts broth (No. 701), season with a teaspoon salt, half teaspoon pepper, and let boil fifteen minutes.
Trim twelve good-sized, fresh, tender okras, cut them in half-inch pieces and add to the soup, with two peeled and crushed fresh red tomatoes, then let boil for twenty-five minutes longer. Cut two peeled, well-washed, small, raw potatoes in quarter-inch-square pieces, add to the soup, boil for thirty minutes, add two gills hot tomato sauce (No. 16), mix well, skim the fat from the surface, pour the soup into a soup tureen and serve.