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 Clams (1457) Tomatoes, Surprise (765)
Pepper Pot, Country Style
Filet of Spanish Mackerel, Fin de Siecle
Potatoes, Dauphine (415)
Saddle of Mutton, Grecienne
Puree of Cucumbers
Place one pound fresh tripe and two calf's feet in a soup pot. Pour in three quarts cold water, add two medium carrots, two white turnips, two medium onions and one sound red pepper; tie in a bunch one leek, two branches parsley, one branch chervil, one sprig thyme, one bay leaf, one clove, one sprig marjoram and one sprig mace; add this bouquet to the soup with two teaspoons salt and half teaspoon pepper. Cover pot and let slowly boil one hour and a half. Lift up the tripe, calf's feet, vegetables and bunch of herbs. Remove meat from calf's feet, cut in small square pieces, also the tripe, the carrots, turnips, pepper and onions. Remove fat from surface of soup, add above articles to the pot; add also two medium, peeled potatoes, cut in small square pieces, and a half gill white wine. Boil slowly thirty minutes, pour the soup into a tureen and serve.
Trim off fins, cut head off, split in two and remove the spine bone from a fresh Spanish mackerel of three pounds. Cut each filet in three slanting, even pieces, place in a lightly buttered baking dish. Season with teaspoon salt, two saltspoons white pepper and saltspoon grated nutmeg. Finely chop together one sound green pepper, six shallots, six well-washed and peeled fresh mushrooms and ten leaves tarragon; sprinkle this mixture over the fish. Divide hall an ounce of butter in little bits and lay them evenly over fish, pom gill white wine into the dish. Cover with buttered paper, then set in oven to bake forty-five minutes. Remove, lift up paper, squeeze juice of a quarter lemon over and send to table in same dish.
Procure a four-rib piece tender saddle of mutton. Remove red skin from top and all fat from inside, fold up flanks inside and firmly tie all around. Place a mirepoix (No. 271) in a small braising pan, lay the saddle over. Season with heavy teaspoon salt and half saltspoon green pepper, and lightly baste the saddle with a little melted lard. Set in oven to roast twenty-five minutes, turning once in a while. Bring it to the oven door, pour in two tablespoons brandy and a half gill sherry, then set fire to brandy and continually baste saddle until the fire goes out. Add four tablespoons currant jelly, one gill demi-glace and one and a half gills pure tomato juice; reset in oven twenty minutes more. Remove, dress saddle on a hot dish, untie and keep hot. Strain sauce through a Chinese strainer into a small saucepan, skim fat from surface, add two ounces well-picked Corinth raisins, boil five minutes. Pour sauce over saddle and serve.
Peel four medium, sound ripe cucumbers, cut in quarters, remove spongy parts, place in a saucepan with a pint broth and half teaspoon salt. Cover pan and boil thirty minutes. Thoroughly drain, then rub through a wire sieve into a bowl.
Mix in a saucepan a tablespoon melted butter with a tablespoon and a half flour, beat for a half minute, add a gill cream, sharply stir until it comes to a boil, then add puree with three saltspoons salt, a saltspoon cayenne, half ounce butter, and sharply stir while heating five minutes. Remove, dress the puree on a vegetable dish, neatly smooth both sides to a dome shape, arrange six heart-shaped croutons (No. 90) around and serve.
Prepare a pint of pistachio ice cream (No. 645). Whisk two gills cream to a stiff froth, add half the quantity to the ice cream, mix well with spatula until well amalgamated, then add tablespoon powdered sugar and a few drops vanilla essence to balance of the cream and whisk one minute. Divide the parfait in six parfait or sherbet glasses, decorate top of each with whipped cream, sprinkle a little finely chopped pistachio on surface, arrange half a candied cherry on top of each and serve.