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.
Radishes (58) Olives
Potato Balls, Persillade
Patties of Lamb Sweetbreads (1462)
Green Peas with Butter 1519
Broiled Spring Turkey Escarole Salad (100)
Chocolate Ice Cream (523)
Prepare, strain and keep hot a consomme (No. 52).
Heat one tablespoon butter in a saucepan, add one chopped white onion and one seeded, chopped green pepper, and fry both six minutes, stirring once in a while; then add four ounces raw rice, cook five minutes, lightly stirring meanwhile. . Moisten with a pint of the consomme, add four chicken livers freed from the gall bags and cut in four pieces each, and two medium peeled tomatoes cut in eight pieces each. Season with half teaspoon curry powder, half teaspoon salt and one saltspoon cayenne pepper, gently mix, cover pan, then set in oven forty minutes. Remove, add to the prepared consomme, let boil five minutes, pour potage into a hot soup tureen and serve.
Scale, trim off fins, cut heads off and split in two through back and remove spmal bone from two very fresh kingfish of one and a half pounds each. Lightly butter a baking dish, strew half a finely chopped, sound onion in the dish, lay the fish over, one beside another, squeeze juice of a sound lemon over fish and keep aside till required. Place trimmings of fish in a saucepan with three-quarters of a pint water and boil ten minutes. Place in another small saucepan half a medium, sliced carrot, half ditto onion, branch parsley, branch chervil, one sprig thyme, one bay leaf, one clove and a tablespoon melted butter, then briskly fry five minutes. Pour in a gill white wine, let it reduce nearly to a glaze, strain half of the fish broth into the glaze, lightly mix and reduce again until nearly dry. Then strain in the rest of the fish broth, lightly mix and boil six minutes more. Place fish on the fire five minutes, strain sauce over the fish, season with half teaspoon salt and two salt-spoons pepper; boil five minutes. Set in oven twenty minutes.
Remove, sprinkle a little chopped parsley over and serve.
Boil six neatly peeled, medium potatoes in two quarts water with a teaspoon salt for thirty minutes. Drain well. Press through a potato masher into a bowl, add half teaspoon chopped parsley, half teaspoon chopped chervil, two egg yolks, half ounce butter, half teaspoon salt, two saltspoons pepper and saltspoon grated nutmeg. Briskly stir with wooden spoon two minutes. Roll out the puree on a lightly floured table to twelve even balls. Dip in beaten egg, lightly roll in bread crumbs, place in a frying basket and fry in boiling fat six minutes. Take up, arrange on a hot dish with a folded napkin and serve.
Singe, cut the head and feet from a tender spring turkey, split open through back without separating, draw and neatly wipe, remove breast and spinal bones, envelop it in a coarse towel and flatten nicely with a cleaver. Season all around with teaspoon salt and half teaspoon pepper, rub well with a tablespoon of oil, arrange on a double broiler and slowly broil twelve minutes on each side. Remove, arrange six freshly prepared slices of buttered toast on a large hot dish, place the turkey over the toast, spread a maitre d'hotel butter (No. 7) over the bird and serve.