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.
Celery (86) Salted Peanuts (954)
Chocolate Ice Cream Petit Neapolitan Cakes
Soak in several changes of water one pint dried beans for ten hours. Drain well, place in a large saucepan with three quarts cold water, adding one sliced carrot, one sliced onion, two sliced leeks, two sliced branches celery, four branches parsley, one clove crushed garlic, two cloves, one bay leaf and three ounces lean salt pork cut in small squares. Season with one and a half teaspoons salt, half teaspoon pepper and saltspoon grated nutmeg. Cover the pan and let simmer for two hours. . Carefully strain through a sieve, pressing all the ingredients through; strain through a Chinese strainer into another saucepan and set on the fire; add one gill cold cream and half ounce butter; mix well and let boil for five minutes. Pour into a hot soup tureen and serve with bread croutons (No. 23) separately.
Cut the head off a very fresh two-and-a-half-pound weakfish, scale, clean and wipe dry; split it in two through the back and lay in a large frying pan with half gill white wine, one gill cold water and half ounce butter. Season with a teaspoon salt and half a teaspoon white pepper. Cover the fish with a lightly buttered paper. Set in the oven to bake for thirty minutes. Remove, lift up the paper, dress the fish on a hot dish, arrange six quarters of lemon around, decorate with parsley greens and serve with a hot Hollandaise sauce prepared as per No. 279 - to which you add one tablespoon of the fish gravy, well mixed in.
Cut the head and feet off, drain, wipe, singe and truss a fine, tender, two-and-a-half-pound Philadelphia chicken and place it in a small saucepan with two tablespoons butter and fry for ten minutes, that is, to a nice light brown; add one gill sherry, one pint hot beef broth (No. 701) or hot water. Place a mirepoix, prepared as per No. 271, on the sides of the chicken. Season with a teaspoon salt and half teaspoon pepper, well distributed. Cover the pan and cook for ten minutes. Then set the pan in the oven to roast for forty-five minutes. Remove and keep warm. Heat in a small pan half ounce melted butter with two tablespoons flour, briskly stirring while cooking for two minutes; then strain the chicken gravy through a Chinese strainer into this pan and briskly whisk while cooking for three minutes; add twelve thin slices of truffles, six sliced heads canned mushrooms and half ounce cooked beef tongue cut into julienne strips; boil for one minute, pour the whole over the chicken and serve with six timbales of rice arranged around the chicken.
Place four ounces of the best rice in a small saucepan with three-quarters of a pint beef broth (No. 701). Season with two saltspoons salt and a saltspoon white pepper; cover the pan and boil for five minutes, then set the pan in the oven to steam for twenty minutes more. Remove, add half ounce butter and mix well. Lightly butter six small pudding moulds; fill them up with rice, unmould and use as required.
Procure a leg of tender mutton of about seven pounds. Cut off the shank bone, trim well, and lightly pound it with a cleaver. Make a light incision on the first joint and insert a small bean garlic. Season with a tablespoon salt and a teaspoon pepper, well rubbed over. Lay it in a roasting pan, spread three tablespoons melted leaf lard all over, place in the oven to roast for one hour, turning it over once in a while and frequently basting with its own gravy. Remove, dress on a hot dish, skim the fat from the surface of the gravy, strain it over the mutton and serve with currant jelly separately.
Have a vanilla ice cream preparation, as per No. 42, adding two ounces grated chocolate to the preparation, briskly mixing; cook and proceed to freeze and serve the same way.
Pound to a fine paste in a mortar two ounces peeled almonds with two ounces fine sugar. Sift three ounces flour on a corner of the table, make a small fountain in the centre, place the almond paste in the fountain, break in one whole egg with a half saltspoon of salt, briskly knead the whole together with the hand for one minute, then place it in a cool place and let rest for thirty minutes.
Divide the preparation into six equal parts, three-quarters of an inch thick and three inches in diameter; then with the thumb gently press down in the centre of each piece to make a small hollow one and a vhalf inches in diameter and half an inch deep. Place them in a lightly buttered and floured pastry pan, and set in the oven to bake for ten minutes. Remove, let cool off, fill the centre of the cakes with whipped vanilla cream, prepared as per No. 337, and serve.