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) Caviare (59)
Saddle of Mutton, Beatrice
Brussels Sprouts (618)
Romaine Salad (214)
Chocolate Ice Pudding
Prepare and strain a consomme into another pan as per No. 52. Sprinkle in three ounces well-cleaned sago, mix well and let slowly boil for thirty minutes. Scald for five minutes twelve sound, large Italian chestnuts, drain on a sieve, and neatly peel them; plunge them in a half pint boiling white broth (No. 701) for thirty-five minutes; lift up with a skimmer and add to the soup. Pour in a gill of cream, mix well with a wooden spoon, boil for five minutes, pour into a tureen and serve with a little Parmesan cheese separately.
Place in a mortar one sound, peeled shallot, two branches parsley and a branch chervil, pound these to a pulp, add a half ounce good butter, pound again for a minute, then strain through a sieve into a bowl and keep in a cool place till required. Place three three-quarter-pound halibut steaks in a frying pan. Season with a teaspoon salt and two saltspoons pepper, moisten with a gill good, strong cider; add half ounce of butter. Cover the fish with a buttered paper, boil for five minutes, then set in the oven to bake for twenty minutes. Remove, dress the steaks on a hot dish and keep hot.
Mix in a small saucepan a tablespoon melted butter with a tablespoon of flour. Add the fish gravy to this with a half gill hot milk. Mix with the wooden spoon until it comes to a boil. Then add the green butter, bit by bit, continually mixing while adding it; add a good tablespoon fresh, finely grated Horseradish, mix a little, then pour the sauce over the fish and serve.
Peel and wash four medium, sound potatoes, then finely slice them. Mix on a plate a teaspoon salt with half teaspoon white pepper and two saltspoons grated nutmeg. Lightly butter a round earthen dish, arrange half the quantity potatoes, sprinkle half the mixed seasoning and dredge two tablespoons grated Parmesan cheese over them; arrange balance potatoes on top and sprinkle with the rest of the seasoning. Moisten with a gill of white broth, tightly cover the dish, place in the oven and bake for forty minutes. Remove and send to the table without uncovering.
Tear off the skin that covers the fat, remove the kidneys and inside fat of four to five pounds tender saddle of mutton. Hash up very finely two ounces lean, raw veal, six medium, well-peeled and cleaned fresh mushrooms, one clove garlic, half ounce larding pork, two branches washed parsley, one of chervil and four of chives, place in a mortar with two egg yolks, three tablespoons bread crumbs, half teaspoon salt, two saltspoons cayenne pepper, one saltspoon grated nutmeg and a salt-spoon of mixed ground spices; then pound the whole to a smooth pulp. Add half gill cream, pound for half minute more.
Season the saddle all around with a teaspoon salt and half teaspoon white pepper. Carefully spread the force all over, on top and inside as well. Cover the surface with exceedingly thin slices larding pork. Tightly tie the saddle around and totally envekp in well-oiled white paper. Place it in a small roasting pan and roast in the oven for one hour. Remove, take off the paper, untie, dress on a hot dish and keep hot. Boil in a small saucepan one gill of demi-glace (No. 122) with one tablespoon cognac for five minutes, pour the sauce around and serve.
Pick, singe, draw and neatly wipe, then pick out the eyes, tear off the neck skin and truss the legs together; skewer with the bill through the legs under the breast. Lay a very thin slice of pork over the breast of each bird. Season evenly with a half teaspoon each salt and white pepper. Arrange on a roasting tin and roast in a brisk oven for ten minutes. Remove, dress on six freshly prepared toasts, decorate with a little watercress and serve.
Place six egg yolks in a copper basin with four ounces granulated sugar and a teaspoon vanilla essence. Place the basin on a corner of the range and briskly whisk up for ten minutes; remove to a table, add four ounces grated chocolate, then set the basin on ice and constantly mix with a wooden spoon until thoroughly cold. Mix in two gills whipped cream, fill up with the preparation a quart pudding mould and tightly cover; bury the mould in a pail with broken ice and rock salt for two hours. Remove, wipe it all around, unmould upon a cold dish with napkin and serve.
Place in a bowl two egg yolks, one and a half ounces sugar, with half teaspoon vanilla essence; stir well for two minutes, add one and a half ounces sifted flour, thoroughly mix, gradually add one and a half gills milk, continually mixing while adding it. Strain into a small saucepan, heat on the range for eight minutes, continually mixing without boiling. Remove and let cool off. Evenly divide the preparation into six individual pudding moulds. Set them in the oven for twenty minutes. Remove, unmould and serve.