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.
Olives Salted Almonds (954)
Chicken Soup, Bavaroise
Boiled Sheepshead, Shrimp Sauce
Potatoes, Viennoise (165)
Escarole Salad (100)
Walnut Ice Cream (1551)
Cut head and feet off a fowl of about three pounds, completely draw, wipe and cut (except the carcass) into half-inch-square pieces. Cut in very small squares the white parts of two leeks, a sound onion, seedless green pepper and two ounces raw, lean salt pork, place with fowl in a saucepan, add an ounce butter and brown on fire for fifteen minutes, frequently stirring meanwhile. Moisten with four pints water, one and a half pints broth (No. 701), season with a teaspoon salt, half teaspoon pepper and let boil for twenty-five minutes. Break two ounces macaroni in very short pieces, add to soup with a teaspoon chopped chives and let boil continually for fifty minutes. Place in saucepan a tablespoon melted butter, one and a half ounces flour, and stir on fire while heating for two minutes. Pour in two gills milk, one saltspoon cayenne, one saltspoon grated nutmeg, mix with whisk until it comes to a boiling point, then pour into soup. Mix well, allow to boil for ten minutes, pour soup into a tureen and serve.
Scale, cut off fins, wash and neatly wipe a fresh sheepshead of five to six pounds. Place in a large saucepan, pour in water enough to cover fish, add a half gill vinegar, sliced carrot, sliced onion, two branches parsley, a sprig thyme, two bay leaves, two cloves, a level tablespoon salt and half teaspoon pepper. Cover pan, let simmer for an hour, lift up fish without breaking it, dress on hot dish with a folded napkin and serve with a shrimp sauce (No. 897) separately.
Remove a little of the fat from around a two-pound piece tenderloin of beef, envelop in a towel in upright position, flatten with a cleaver to one and a half inches in thickness, season all around with a teaspoon salt and half teaspoon pepper. Thoroughly heat two tablespoons melted butter in a casserole, lay in the Chateaubriand and gently fry for eight minutes on each side. Sprinkle over six small, finely chopped shallots and six finely chopped, well-cleaned, fresh mushrooms, then pour in a gill white wine and place in oven for fifteen minutes, frequently basting meanwhile. Remove to oven door and arrange glazed chestnuts (No. 2795) around the chateaubriand. Cut two ounces raw beef marrow in thin slices, place on top of beef, sprinkle a little salt over, reset in oven for six minutes, remove, cover casserole and serve.