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.
Little Neck Clams (1457)
Radishes (58) Olives
Gumbo Lid with Asparagus
Tournedos of Beef, Imperial
Roast Turkey, Cranberry Sauce (67)
Escarole Salad (100)
Walnut Ice Cream
Thoroughly wash a bunch of green asparagus, cut in small pieces, and place in a saucepan with a pint and a half water, one sliced onion, two branches parsley, one clove, half a teaspoon salt and one teaspoon sugar; lightly mix, then let boil forty-five minutes, press through a sieve into a small saucepan and keep hot.
Cut into small dice pieces one onion, two green peppers, two leeks, two ounces lean raw ham, a boned raw leg of a fowl (if handy), and two ounces lean raw veal; place these in a saucepan with half ounce butter and lightly brown ten minutes, occasionally stirring, then pour in three pints broth (No. 701), one quart water; boil fifteen minutes, add three tablespoons raw rice, boil ten minutes. Then add twelve well-trimmed fresh okras cut in half-inch pieces, and two medium, fresh red tomatoes, each cut in eight pieces. Season with a teaspoon salt, three saltspoons white pepper, and slowly boil for forty minutes. Pour the asparagus puree into this pan, mix well with wooden spoon for a minute, then boil five minutes more, pour into a soup tureen and serve.
Procure a three-pound fresh pickerel, trim well and wipe, place in a frying pan with six stoned and sliced queen olives, six sliced canned mushrooms, half teaspoon freshly chopped parsley, two tablespoons sherry, two gills demi-glace (No. 122), half ounce butter and a half teaspoon salt; mix lightly, cover fish with a lightly buttered paper, boil on range five minutes, then set in oven thirty minutes. Remove, lift up paper, carefully dress fish on a hot dish, boil sauce five minutes, then add two tablespoons freshly grated horseradish; lightly mix, pour sauce over fish, decorate with six heart-shaped bread croutons (No. 90) around dish and serve.
Boil in two quarts water with a teaspoon salt twelve even-sized, small potatoes for thirty minutes. Drain, peel and keep hot.
Heat one and a half tablespoons melted butter in a saucepan, add three finely chopped shallots and brown three minutes, then add three tablespoons flour and mix well while heating half a minute; pour in one gill hot milk, half gill cream, half teaspoon freshly chopped parsley, the juice of a quarter of a lemon, half teaspoon salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg. Sharply mix with wooden spoon until it comes to a boil, add one egg yolk, sharply mix for one minute, then add the potatoes; gently turn them in the sauce without boiling, for two minutes, being careful not to break them, dress on a vegetable dish and serve.
Cut six equal pieces from a well-trimmed two-pound filet of beef, neatly flatten, and season with a teaspoon salt and two saltspoons pepper. Prepare a Bearnaise sauce (No. 34) and divide in half. Place a gill of tomato sauce in a saucepan and let it reduce to a quarter of the quantity, and mix this tomato in one part of the Bearnaise.
Heat a tablespoon melted butter in a frying pan, lay the filets in one beside another, and briskly fry for three minutes on each side. Dress them on six round bread croutons, of same size as the tournedos, on a large hot dish. With a tablespoon spread the plain Bearnaise sauce on half of the surface of each tournedo, and the Bearnaise with the tomato on other half of same, arrange a very thin slice of truffle on top of each and serve.
Crack, pick out and finely chop the meat of eighteen large or twenty-four medium-sized sound walnuts.
Prepare a vanilla ice cream preparation (No. 42), and when strained into the freezer add the chopped walnuts, with two tablespoons maraschino, lightly mix with a spatula, then proceed to freeze the same as vanilla.