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.
Clams (1457) Radishes (58) Olives
Fresh Mackerel with Gooseberries
Potatoes, Chateaubriand (872)
Roulade of Lamb Braise with Carrots
Lima Beans, Bonne Femme
Lettuce Salad (148)
Cut in small squares three sound, seeded green peppers and the white parts of three leeks, place in a saucepan with an ounce butter, and cook on range for ten minutes, lightly stirring meanwhile. Moisten with two quarts of broth, one quart of water, and add two pounds raw veal or beef bones. Season with a heavy teaspoon salt and half a teaspoon pepper, let boil for fifty-five minutes.
Break three ounces of spaghetti into half-inch pieces and add them to the soup, then cook for fifteen minutes. Cut two medium, peeled, raw potatoes into quarter-inch squares and add to the soup and let simmer for fifteen minutes. Add the leaves from two branches chervil and boil five minutes. Remove bones, skim fat from surface. Pour soup into a soup tureen, and serve with a little grated Parmesan cheese, separately.
Cut off head and fins from a very fresh three-pound mackerel. Split in two through the back, remove the spinal bone. Season with teaspoon salt and half teaspoon pepper, and place it on a lightly buttered baking dish. Spread a maitre d'hotel butter (No. 7) over the fish, then set in oven for thirty-five minutes. Remove, dress on a dish, pour gooseberry sauce over and serve.
Heat one and a half tablespoons melted butter in small saucepan, add two light tablespoons flour, stir well while heating for half minute and moisten with two gills hot milk. Season with half teaspoon salt, one saltspoon cayenne and half saltspoon grated nutmeg, then continually mix until it comes to a boil. Add, little by little, one-half ounce good butter and the juice of quarter of a lemon, mix well, strain through Chinese strainer into another saucepan, add half teaspoon freshly chopped parsley and keep Warm. Pick off stems from a pint of fresh, sound gooseberries, then plunge them in quart of boiling water and boil two minutes. Drain on sieve and add to sauce, lightly mix and use as required.
Procure a tender shoulder of lamb, remove blade bone as well as shank bones. Season inside with teaspoon salt, three saltspoons pepper, one saltspoon grated nutmeg and half teaspoon ground mixed spice. Finely chop two ounces raw, lean veal, place it in mortar with two tablespoons bread crumbs, half bean chopped garlic, half teaspoon chopped parsley, one egg yolk. Season with three saltspoons salt and one saltspoon pepper, then thoroughly pound to a smooth pulp. Moisten with two tablespoons cream, mix well, then evenly spread this force all over inside of shoulder. Roll up and firmly tie around with string. Heat two tablespoons lard in braising pan, add the roulade and cook on fire until a light brown all around. Add eighteen scraped, raw, new carrots, one onion with two cloves stuck in it. Tie in a bunch two branches parsley, one branch chervil, a sprig thyme and a bay leaf, add to the pan, pour in one gill white wine and let reduce until nearly dry, then pour in one pint broth (No. 701) and two gills demi-glace (No. 122). Season with half teaspoon salt and three saltspoons pepper. Cover pan, boil for ten minutes, then set in oven for one hour. Remove, dress lamb on a dish and untie it. Lift up bouquet and onion, skim fat from surface of gravy, boil ten minutes.
Pour the contents of pan over the roulade and serve.
Place in an enamelled pan one finely chopped onion, two ounces lean raw ham cut in small squares, and one tablespoon melted butter, and nicely fry five minutes, stirring meanwhile. Add one pint fresh, shelled lima beans, one-half pint of broth (No. 701). Tie together a very small head of lettuce and two branches parsley, and add to the beans. Season with a half teaspoon salt, three saltspoons pepper, half saltspoon grated nutmeg, and lightly mix. Cover pan and let gently boil thirty-five minutes, then lift up the lettuce, etc. Knead on a saucer one ounce butter with a light tablespoon flour and add to the beans, gently mix without mashing and cook for two minutes more. Pour them into a vegetable dish and serve.
Prepare a pint only of peach ice cream (No. 1047). Peel and cut in slices two sound, ripe, sweet peaches and place in a bowl. Peel and detach in sections one sound, juicy orange, then cut each section in two, remove seeds and place with peaches, adding a peeled and finely sliced banana. Add an ounce sugar, two tablespoons rum, turn well in seasoning, then evenly divide the fruit into six coupes or champagne glasses. Divide the pint of ice cream over the six glasses, neatly smooth top to dome-shaped form, place a maraschino cherry on top of each and serve.