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.
Pickerel Saute, Piquante Sauce
Potatoes, Anglaise (185)
Lettuce Salad (148)
Soak a pint dry white beans in plenty of cold water for six hours at least. Drain, place in a saucepan with two ounces salt pork cut in small pieces, half pound mutton bones, a sliced each carrot and onion, two bay leaves, one bean garlic and two cloves. Moisten with three quarts water, season with two teaspoons salt and half teaspoon pepper, cover pan and let simmer for two hours, mixing once in a while, remove and press pieces through sieve into a vessel. Remove stalks and stale leaves from a quart fresh sorrel, thoroughly wash in plenty of cold water, drain and finely slice in julienne shape. Place in a saucepan with three-quarters ounce butter and cook on a brisk fire for ten minutes, stirring once in a while. Pour puree in pan, mix well, add a pint milk, let boil for fifteen minutes, remove, pour puree into a soup tureen and serve with six slices toasted French bread.
Thoroughly wipe a three-pound fresh pickerel, place in oval saucepan with a sliced carrot, sliced onion, two branches parsley, a sprig thyme, sprig marjoram, bay leaf, clove, teaspoon whole black pepper and a gill vinegar. Cover fish with water, season with a light tablespoon salt, cover pan and boil slowly for forty minutes. With skimmer lift up fish without breaking, drain on a cloth, then dress on a hot dish, pour Piquante sauce (No. 177) over and serve.
Singe, cut neck and feet off a two-and-a-half pound tender chicken, neatly draw and wipe, then cut in twelve equal pieces, except spinal bone, place on a plate, season with a teaspoon salt and half teaspoon pepper. Thoroughly heat an ounce fresh butter in a sautoire, lay in pieces of chicken one beside another, then gently cook for five minutes on each side. Add one finely sliced onion, half a sliced sound green pepper, a sliced leek and an ounce finely chopped lean salt pork. Cut the tails off twenty-four very small, cleaned fresh mushrooms, add tails to chicken, keep heads on a plate for further use, mix well and brown for five minutes, stirring once in a while. Pour in one and a half gills good white wine, let briskly reduce on fire to almost a glaze, pour in three gills white broth (No. 701) and let reduce to half the quantity. Lift up chicken with a fork and keep on plate in a warm place. Pour one and a half gills cream in the sautoire, then cook on open fire for ten minutes, constantly stirring with a wooden spoon meanwhile. Mix on a saucer a half ounce fresh butter, half an ounce flour and one egg yolk. Incorporate this mixture little by little with the sauce, sharply mixing while adding, and keep hot.
Thoroughly wash and drain heads of mushrooms, place in saucepan with half ounce butter, tablespoon sherry, and briskly fry for five minutes. Sprinkle over two saltspoons salt, the juice of a quarter lemon, toss well, then add chicken and a small truffle cut in small squares. Strain sauce through cheesecloth into pan, mix well while beating for three minutes, dress chicken on a hot dish, pour entire contents of pan over, arrange six timbales of rice (No. 521) around dish and serve.