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.
Punch, American, (1463) Roast Turkey, Cranberry Sauce (67)
Cut a cover off stem parts of six even-sized, sound green peppers, scoop out insides, remove seeds from covers as well as stems, and place in six small, deep oyster plates with shaved ice all around. Place forty-eight freshly opened small Bluepoint oysters in a bowl, add six drops Tabasco sauce, six tablespoons tomato catsup, a teaspoon Worcestershire sauce, half teaspoon freshly and very finely grated horseradish and two tablespoons Dumas sauce (No. 19). Mix all well together, then evenly divide oysters in the six green peppers, place covers on and serve with a teaspoon on each plate.
Place in an earthen soup pot a two-pound piece flank of beef, pour in four quarts water and season with a light tablespoon salt, place pot on fire and as soon as it comes to a boil skim fat from surface. Cut head and feet off a small duck, neatly draw and wipe, place on a tin, spread a little butter over breast and roast for twenty-five minutes. Remove and add to soup pot with a quarter-pound piece raw, lean bacon, two each carrots, leeks and parsley roots, two branches celery, one onion, two peeled beetroots, a sprig thyme, bay leaf, two cloves and a teaspoon allspice. Place lid on and let simmer for an hour and a half, skim off fat once in a while, then add a smoked sausage, let continually simmer for thirty minutes and lift up all ingredients from pan. Cut a carrot, a beet, a very small piece of pork and small piece of beef in julienne strips, cut sausage in small slices and place all in a soup tureen. Skim fat from surface of broth, then strain it through a double cheesecloth over the ingredients in the soup tureen and serve.
N. B. Keep duck for to-morrow's luncheon and balance of beef and bacon for further use.
Lift up filets from a fresh three-and-a-half-pound flounder, skin, then cut each in three even, slanting pieces. Arrange on lightly buttered sautoir with a half ounce butter, the juice of quarter of a sound lemon, a level teaspoon salt, half gill each white wine and mushroom liquor and a branch parsley. Cover fish with a lightly buttered paper, cook on range for five minutes, then set in oven for ten minutes. Remove, lift up filets with skimmer, dress on a hot dish and keep warm. Add twelve freshly opened, good-sized oysters and their liquor to pan, with twelve heads canned mushrooms, and gently boil on range for five minutes, then with a skimmer lift up oysters and mushrooms and place one of each on top of each filet.
Prepare a fish quenelles (No. 1201), sprinkle over filets and keep hot. Mix in a small saucepan one tablespoon melted butter with two tablespoons flour, then strain fish gravy through a double cheesecloth into this pan, sharply whisk on fire till it comes to a boil, and let gently boil for five minutes. Dilute an egg yolk with a half gill cream, saltspoon cayenne, and add to sauce. Sharply mix while heating for one minute, shift pan to corner of range, briskly mix in little by little a half ounce fresh butter, pour sauce over fish and serve.
Neatly trim a little of the fat from a two-pound piece filet of beef and cut into six even filets. Mix on a plate two tablespoons sherry, a half teaspoon salt and three saltspoons pepper, repeatedly roll filets in and let infuse for half an hour, turning them once in a while. Slit thirty-six sound, even-sized American chestnuts, place on a tin and set to roast in oven for eighteen or twenty minutes. Remove, shell and neatly peel, place in a saucepan with sherry from the plate of filets and one and a half gills demi-glace (No. 122), then let boil for five minutes. Pick off grapes from a half-pound bunch white, sweet, ripe California grapes, place in frying pan with a tablespoon melted butter and briskly fry for ten minutes or until a nice golden colour. Lift up with skimmer, add to chestnuts, lightly mix, then cook for five minutes and keep hot. Thoroughly heat a tablespoon melted butter in frying pan, add filets and briskly cook for three minutes on each side. Lift up, dress on a hot dish over six freshly prepared round toasts of same size as the filets, pour sauce over and serve.
Soak six fine, even-sized heart sweetbreads in cold water for two hours, remove, plunge in boiling water for five minutes, drain and neatly trim all around. Finely slice a small carrot and onion, a branch celery, two ounces larding pork, and place in a sautoire just large enough to hold them, with breads on top. Season with light teaspoon salt and half teaspoon pepper, baste with a little melted butter, place on fire and brown for five minutes. Pour in a half gill white wine and one and a half gills broth (No. 701). Cover breads with a buttered paper, and as soon as they come to a boil set in oven for forty-five minutes, frequently basting meanwhile. Remove, lift up breads, place on a hot dish and keep hot. Skim fat from surface of gravy, then strain it through cheesecloth into a small saucepan; add a pint drained, freshly soaked, fresh peas or canned green peas, mix well and cook for ten minutes.
Knead on a plate a half ounce butter with a tablespoon flour, add it little by little to peas, carefully mixing while adding. Evenly divide peas in six individual cocotte dishes and arrange breads on top. Evenly distribute Bearnaise sauce over breads, arrange a thin slice truffle over each and serve.