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) Anchovies (141)
Mock Turtle, a l'Anglaise
Lamb Tongues, Bergere
Stuffed Tomatoes (30)
Roast Chicken (290) Dandelion Salad
Neselrode Pudding Petites Bouchdes de Dames
Have in a large saucepan two pounds cracked veal bones, also a few cracked ham bones if at hand, one sliced carrot, two sliced onions, one sliced stalk celery, two branches parsley, one sprig bay leaf, two cloves, one tablespoon black whole pepper, half teaspoon thyme, one sprig marjoram, one teaspoon allspice and one ounce butter. Place the pan on a brisk fire, stir well with a wooden spoon and let brown for twenty minutes. Add one ounce flour, briskly stir for a minute and let brown again to a nice golden colour, which will take about twenty minutes, occasionally stirring. Moisten with four quarts broth or hot water. Season with a tablespoon salt, two saltspoons cayenne pepper and one tablespoon sugar. Any remnants of beef or chicken bones on hand can be added to the soup. Cover the pan and let slowly boil for three hours, being very careful to skim off the fat once in a while.
Strain the soup through a strainer into another saucepan, then add one gill of sherry, two tablespoons brandy, two gills demi-glace (No. 122), two gills tomato sauce (No. 16) and two ounces cooked calf's head (No. 591) cut into small dice pieces. Boil for forty-five minutes more, being careful to skim off the fat once in a while. Add half peeled lemon cut into four slices, one finely chopped hard-boiled egg, one teaspoon finely chopped parsley, one teaspoon finely chopped chives; gently mix and boil for five minutes longer, pour into a hot soup tureen and serve.
Finely chop one white onion and place it in a saucepan with half pint cold milk. Season with half teaspoon salt, two saltspoons cayenne pepper and a teaspoon grated nutmeg and gently boil for fifteen minutes. Heat in a small saucepan one tablespoon melted butter, add one tablespoon flour; stir well, pour the milk into this pan and briskly stir until it comes to a boil. Dilute an egg yolk in two tablespoons cold milk, add it to the same, stir for one minute and remove to the corner of the range, but do not allow it to boil again.
After procuring, remove the principal bones from half a fresh six-pound shad; wipe nicely and place in a lightly buttered pan. Season with a teaspoon salt, half teaspoon paprika; spread half tablespoon melted butter over the surface of the fish, cover with a sheet of lightly buttered paper and set in a brisk oven to bake for thirty minutes. Remove from the oven, lift up the paper, then pour the Soubise sauce over the shad, dredge a tablespoon grated Parmesan cheese over it, reset in the oven and bake for ten minutes longer, or until a nice golden colour. Remove from the oven, carefully lift up the fish with two, skimmers, dress on a hot dish decorated all around with very thin slices of lemon and serve.