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.
Sole au Four
Potatoes, Paillies (611)
Paupiettes of Veal, Toscano
Roast Turkey, Cranberry Sauce (67)
Lettuce Salad (148)
Mousse au Chocolat (1885)
Cut off the head, draw and neatly wipe a very small fowl. Place it in a saucepan with four quarts water, add two onions with a clove stuck in each, one leek, two branches celery, one each branch parsley and chervil, an ounce piece salt pork, and season with one and a half teaspoons salt. Cover pan and let simmer for two and a half hours, take up fowl and plunge in cold water to cool off. Take out, pull off skin, pick off meat, place in mortar with a handful boiled rice, pound to a smooth paste, remove and keep on a plate. Place one ounce butter and two ounces flour in a saucepan and stir while heating for one minute. Skim fat off surface of broth, strain into this roux pan, briskly mix with a wooden spoon until it comes to a boil, then add little by little the puree, sharply mixing while adding it. Season with a saltspoon each cayenne and grated nutmeg, mix well, then let slowly boil for thirty minutes, frequently mixing meanwhile. Strain soup through sieve into a basin, then through cheesecloth into another saucepan, let come to a boil, add one gill cream, the juice of a quarter lemon, half ounce fresh butter, and lightly mix while heating for five minutes.
Pour cream into a soup tureen and serve with a plate of croutons (No. 23) separately.
With a sharp knife make a light incision around the head of a three-pound fresh flounder, then with a towel pull off skin. Season with a teaspoon salt and half a teaspoon paprika, lightly roll in flour, then in beaten egg, and finally in freshly prepared bread crumbs. Lightly butter a baking dish, place in sole, pour one and a half tablespoons melted butter over, then set in oven for twenty-five minutes, being careful to baste fish with butter once in a while. Bring it to oven door, turn, squeeze in juice of half a lemon, sprinkle over a half teaspoon freshly chopped parsley, reset in oven for twenty minutes more, basting it frequently, remove and send to table.
Procure six four-ounce slices of veal, cut from the round, flatten to quarter-inch thickness, then pare to even, rectangular shapes. Place trimmings in mortar and pound to a pulp, add two skinned raw sausages, one egg yolk, thoroughly pound again, then rub the pulp through sieve into a bowl. Add half teaspoon finely chopped parsley, three saltspoons salt, one saltspoon cayenne, a half saltspoon grated nutmeg, and mix well; add little by little a half gill cream, sharply stirring while adding it, then spread force over the six slices veal, roll up and tie them with strings. Mix on a plate a tablespoon oil with a teaspoon salt and half teaspoon pepper. Repeatedly turn the paupiettes in seasoning, arrange on a broiler and slowly broil for twenty minutes, lightly turning them once in a while. Remove, untie, place in a baking dish, pour a Finnoise sauce (No. 251) over, then set in oven for fifteen minutes, basting them once in a while, remove and serve.