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 Broth (951)
Broiled Soft Shell Crabs (1727)
Galantine of Fowl, Jelly
Golden Toast with Raspberries
Cut the head off near the body and the feet below the first joint of a good-sized, tender fowl. Singe, split down back without separating, carefully remove all bones without cutting skin, spread bird on a table, cut away thin slices of breast and legs and place them where there is no meat on, so as to have it of equal thickness. Season interior with half teaspoon salt, one saltspoon cayenne and saltspoon grated nutmeg. Finely chop three-quarters of a pound of lean raw veal, the same quantity fresh fat pork, place these two articles in a cold mortar and pound to a smooth pulp. Remove and place in a cold earthen tureen, and keep on ice. Cut four ounces larding pork in half-inch-square pieces, plunge in boiling water two minutes, take up, place on a plate and let cool off. Cut four ounces red, cooked beef tongue in same shape as the lard, cut also three truffles in same way. Remove skins from an ounce of pistachios, then add these four articles to the bowl with the force, season with half teaspoon salt, saltspoon cayenne, saltspoon grated nutmeg, saltspoon of grated, mixed allspice and mix well with the spatula. Place in a small saucepan three chopped shallots, one branch parsley, one branch chervil, four tarragon leaves, one and a half gills sherry and two tablespoons truffle liquor.
Cover pan and let reduce to a third of the quantity. Remove, let cool off, then strain it through a cheesecloth into the bowl, add two tablespoons rum, thoroughly stir until well amalgamated, then fill fowl with the force. Roll fowl in oblong shape, sew it up, wrap it in a strong cloth, tightly tie both ends and in the centre. Place into a long saucepan with all the bones from the fowl, two calf's feet, a tablespoon salt and a half teaspoon white pepper. Cover it with plenty cold water, place lid on and let slowly boil one hour and forty-five minutes, being careful to skim off fat once in a while. Remove from pan, lay on a dish, let stand ten minutes, unwrap, wash cloth in cold water and wrap fowl again in same cloth. Place it between two boards, lay a weight of three pounds on top and let stand until thoroughly cold, then unwrap, take off the string, and the galantine is ready to use. Always keep the galantine enveloped in a cloth and always keep in the ice box.
Strain the galantine stock into a basin. Skim fat from surface, add three ounces clear gelatine leaves and mix with a whisk until well dissolved. Place in a saucepan one pound finely chopped, lean, raw veal, a finely sliced carrot, one ditto onion, two ditto leeks, one branch parsley, one branch chervil, one branch tarragon, half a sprig thyme, one bay leaf, one clove and the whites of four eggs. Sharply stir with spatula two minutes, then with a ladle gradually pour in the galantine stock with the jelly, and continually mix briskly while adding it. Place pan on fire and let it come to boiling point, carefully mixing meanwhile, pour in a gill cold water, shift pan to the corner of range and very slowly simmer one and a half hours. Pour in gill sherry, boil for five minutes more. Carefully press through a dampened, double cheesecloth into an ordinary clean stone jar, let cool off, then place in the ice box until hard. Arrange a sheet of paper over, cover, and always keep it in the ice box.
N. B. When the jelly is nearly finished and no galantine stock is on hand use strong white broth instead (No. 701), but always have some jelly on hand in hot weather.
Take up four tablespoons jelly from the jar, cut it into quarter-inch-square pieces and arrange jelly on a dish. Take the galantine and cut twelve thin, equal slices. Arrange them, one overlapping another, on the dish over the jelly, decorate with six cleaned lettuce leaves and serve.
Place six sound potatoes in a saucepan, cover with plenty cold water, add a tablespoon salt and cook forty minutes, drain, let cool off, then peel, slice rather finely, and place in a salad bowl. Cut a small white onion in half, then slice it very fine and add the potatoes with a teaspoon finely chopped parsley, season with four tablespoons dressing (No. 863), mix well and serve.
Cut six slices from a stale loaf of French bread, quarter-inch thick. Place in a bowl two fresh eggs, two tablespoons sugar, a half teaspoon vanilla essence and one gill milk. Sharply mix with whisk two minutes. Dip the slices of bread into this custard, heat two tablespoons melted butter in a frying pan, add bread and fry three minutes on each side. Lift up, dress on a hot dish and keep hot.
Remove stems from a half pint sound raspberries, place them in a saucepan with two tablespoons sugar, one gill water and a tablespoon kirsch; boil five minutes, then pour raspberries over the toast and serve.