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
Potatoes, Duchesse (304)
Beef a la Mode (534)
Stuffed Okras, Virginia
Parfait au Cafe (265)
Cut the head and feet from a medium-sized duckling and draw it, saving liver and heart. Detach legs from body, cut away meat from legs, then cut in pieces one-third inch square, including liver and heart. Place body in a roasting tin, baste it with a little melted butter, set in oven for twenty minutes, remove and keep hot. Cut two leeks and two medium, white onions in small square pieces, then place them in a saucepan with the pieces of cut-up duck, one and a half tablespoons melted butter, set pan on fire and gently cook for fifteen minutes. Add one teaspoon curry powder, mix well, then moisten with two quarts broth (No. 701) and one quart water. Season with a light teaspoon salt and three saltspoons pepper, add body of duck, all the bones, and boil for twenty-five minutes. Cut three slices peeled eggplant and a peeled and cored apple into small pieces and add to soup with two ounces raw rice, lightly mix and let boil for fifteen minutes more. Finely chop two branches parsley, half a bean garlic, add to soup, mix well and cook for five minutes.
Remove body and all bones of duck, skim fat off surface of soup, pour into a tureen and serve.
Trim off both ends of thirty-six fresh okras. Heat one and a half tablespoons melted butter in a saucepan, add two ounces raw Virginia ham cut in small square pieces, nicely brown for five minutes, then add the okras. Season with a half teaspoon salt and three saltspoons pepper, pour in two gills tomato sauce (No. 16), mix well, cover pan, let boil for five minutes on range, then set in oven for forty-five minutes. Remove, dress okras in a vegetable dish, sprinkle a little parsley over and serve.