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.
Olives Oysters (18) Salted Almonds (954)
Shad, Puree of Sorrel Capon, Braise Loree
Cauliflower au Gratin (1329)
Watercress Salad (419)
Cut off head, neatly draw and wipe a fowl of about three and a half to four pounds. Place in a saucepan with a carrot, turnip, onion with a clove stuck in it, two leeks, two branches each parsley and celery, and a half-pound piece salt pork. Pour in five quarts water, season with a level tablespoon salt and half teaspoon white pepper, cover pan and let slowly boil for two and a half hours, being careful to skim off fat once in a while. Strain broth through cheesecloth into another saucepan, let it come to a boil, then dredge in two ounces tapioca. Cut in small squares one ounce cooked lean ham, one ounce each cooked smoked beef tongue and macaroni, add to broth with tapioca and carefully mix. Boil for fifteen minutes, mixing once in a while, then pour soup into a tureen and serve.
Prepare and keep hot a puree of sorrel (No. 654). Procure a fresh three-pound shad or one of half that weight, scale, wash and thoroughly wipe. With a sharp knife make a few incisions on both sides, place on a dish, rub all over with a good tablespoon oil, season with teaspoon salt and half teaspoon pepper, then lay the fish on a tin. Squeeze over the juice of half a sound lemon and set pan in oven for fifty minutes, basting once in a while. Remove, spread sorrel on a hot dish, lay shad on top, pour tablespoon melted butter over and serve.
Singe, cut head and feet from a tender capon of four to four and a half pounds weight, neatly draw and wipe dry. Finely chop a medium onion, place in a saucepan with a tablespoon butter and gently fry for five minutes, lightly stirring meanwhile. Add meat of two country sausages, mix well while cooking for one minute, then add a half pint well-drained, cooked corn, a gill cream, two tablespoons bread crumbs, half teaspoon salt and two saltspoons pepper. Mix well, cook for five minutes, then stuff capon with preparation. Truss, arrange a thin slice larding pork over breast and tie it around with string. Place a mirepoix (No. 271) in a braising pan, add a tablespoon butter, lay capon over, season with a teaspoon salt, half teaspoon pepper, and set in a slow oven for thirty-five minutes. Bring it to oven door, pour in half a gill white wine, reset in oven without cover for fifteen minutes, then pour in a gill broth (No. 701) and two gills demi-glace (No. 122). Reset in oven and cook for thirty-five minutes more, being careful to baste and turn capon quite frequently. Remove, dress capon on a hot dish, untruss and take out lard.
Skim fat off surface of gravy, reduce it on the fire to half the quantity, strain through a Chinese strainer over capon, arrange glazed chestnuts (No. 2795) around and serve.
Prepare a quart vanilla ice cream (No. 42), squeeze in juice of a sound, juicy orange, pour in two tablespoons curacoa and mix well with spatula. Line bottom of a quart-brick mould with a sheet of white paper, drop ice cream into it, arrange a piece of paper on top, tighlty cover, then bury in ice-cream pail for one and a half hours. Remove, dip brick in lukewarm water for a few seconds, wipe all around, unmould on cold dish with a folded napkin and send to table.