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.
Clams (1457) Radishes (58) Anchovies (141)
Grecian Mutton Broth
Potato Croquettes (390)
Tenderloin Cutlets, Leishman
Stuffed Tomatoes, Swiss
Cut a pound lean raw mutton in small squares, place in a saucepan, add two seeded, chopped green peppers, two chopped onions and three chopped leeks, pour in one and one-half tablespoons melted butter, Set pan on a fire and lightly brown ten minutes. Moisten with two quarts broth (No. 701) and one quart water. Season with teaspoon salt. Tie in a bunch a branch fresh mint, two branches chervil and one branch parsley, add to soup, then boil forty minutes, add three ounces raw rice and boil thirty minutes longer. Add one ounce peeled almonds cut in half, one ounce well-picked Corinth raisins and two gills tomato sauce (No. 16), then boil ten minutes more. Lift up bouquet, skim fat from surface, pour into a soup tureen and serve.
Remove fat and skin from a two-pound piece tenderloin of beef, then finely chop with two ounces raw beef marrow, place in a bowl, add one finely chopped truffle, twelve chopped, canned mushrooms, one egg yolk and a gill cream. Season with light teaspoon salt, half teaspoon pepper and saltspoon grated nutmeg. Stir briskly with wooden spoon five minutes. Then divide into twelve equal parts and roll out to nice cutlet forms. Finely chop three shallots, two branches parsley and two branches chervil, then lightly roll cutlets in these herbs, dip in beaten egg and roll in rye-bread crumbs. Heat two tablespoons butter in a frying pan, place cutlets in pan, one beside another, and fry four minutes on each side. Remove, dress on a hot dish, one overlapping another, crown-like, adjust a paper frill at end of each, pour a Colbert sauce (as per No. 121) around the cutlets and serve.
Neatly wipe six even, fresh, ripe red tomatoes, then cut a cover from the top of each and with a spoon carefully scoop out the meat without disturbing the shells. Season the interior with half teaspoon salt, half teaspoon sugar and two saltspoons white pepper, then keep on a plate with their covers till required. Heat a tablespoon melted butter in a frying pan, add two ounces of calf's liver cut in small pieces, one ounce finely chopped or grated raw ham, two chopped shallots, haif a bean garlic, half teaspoon chopped parsley. Season with two saltspoons salt, one saltspoon cayenne and saltspoon ground mixed spices; fry on brisk fire five minutes, stirring meanwhile. Place in mortar, add tablespoon grated Swiss cheese and two tablespoons sherry, thoroughly pound until a pulp, then press through sieve into a bowl. Fill the tomatoes with this preparation, place covers on, lay on a tin, place a bit butter on top of each. Set in oven twenty minutes. Remove, dress on a hot dish and serve.
N. B. Place the meat of the tomatoes in the demi-glace pan (No. 122).
Prepare a pint only of vanilla ice cream (No. 42). Place two gills thick cream in a copper basin, set basin on ice and whisk the cream to a stiff froth, then add ounce powdered sugar and six drops vanilla essence; whisk again one minute. Divide the vanilla ice cream in twelve meringue shells, join the two together and place on six saucers, Slide a fancy tube at the bottom of a pastry bag, then drop in the whipped cream and with it evenly decorate the meringues.
Place whites of six eggs in a copper basin with half saltspoon salt, place basin on ice, and with a clean wire whip begin to beat it, slowly at first but gradually increasing in briskness until a stiff froth. Add three-quarters pound powdered sugar and gently mix with the froth. Then flavor with six drops vanilla essence and gently mix again. Slide a plain tube half an inch in diameter at bottom of a pastry bag, drop the meringue preparation into the bag. Lay a piece of white paper over a pastry sheet and press the meringue on the paper in egg-shaped forms, two and a half inches long by one inch high. Sprinkle powdered sugar liberally over, set in oven twenty-five minutes. Remove, let rest ten minutes. Lift up paper and place on a lightly wet table for two minutes, detach meringues from the paper, then with an egg gently press down the flat side of the shells to give a perfect form and keep in a dry place till required.