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 Clams (1457) Sardines (1148)
Black Bass, Bretonne Potatoes, Colbert
Sirloin of Beef, Orlando
Cauliflower Fried with Cheese
Stuffed Green Peppers (818)
Roast Turkey, Cranberry Sauce (67)
Lettuce Salad (148)
Ice Cream, Chambord (939)
Place in a saucepan a piece of veal knuckle, one beef marrow bone and a gallon cold water. Season with a heavy teaspoon salt and half teaspoon pepper, let come to a boil, skim scum from surface, then add two medium carrots, one turnip, two onions, two leeks, one bay leaf, a sprig thyme and one clove. Cover pan and let simmer two and a half hours. Skim fat from surface, then strain through a cheesecloth into another saucepan, set on the fire, and as soon as it comes to a boil dredge in three ounces tapioca. Mix well with a whisk, then let slowly boil fifteen minutes, occasionally mixing meanwhile. Add milk and grated white (meat) of a medium, fresh cocoanut, mix well, boil ten minutes longer, pour into a soup tureen and serve.
Procure a fresh black bass of three pounds. Scale, trim off fins and thoroughly wipe. Cut in short julienne strips two small red carrots and two branches celery, place in a large frying pan with an ounce butter and cook five minutes. Lay fish on top, and season with teaspoon salt and half teaspoon pepper. Pour in a half gill white wine and one and a half gills tomato sauce (No. 16) add six finely sliced canned mushrooms. Cover fish with buttered paper, boil five minutes on range, then set in oven thirty minutes. Remove, take off paper, dress fish on a hot dish. Boil sauce five minutes, pour it over fish, arrange six heart-shaped bread croutons around the dish, sprinkle a little freshly chopped parsley over and serve.
Boil six medium potatoes thirty minutes. Drain and peel, then cut in half-inch-square pieces, plunge in boiling fat and fry to a nice golden colour. Drain, then place in a saucepan with a gill demi-glace (No. 122), juice of half a sound lemon, half teaspoon freshly chopped parsley, half teaspoon salt and half teaspoon pepper, toss well on fire and cook six minutes. Dress on a hot dish and serve.
Trim off a little of the fat on surface of a two-and-a-half-pound piece tender sirloin of beef. Place a mirepoix (No. 271) in a roasting pan, lay beef over, season with teaspoon salt and half teaspoon pepper. Spread two tablespoons melted lard over beef, pour a half gill water in the pan. Set in brisk oven thirty-five minutes, turning and basting once in a while. Remove and dress on a hot dish. Skim fat from pan, place vegetables in a small saucepan, pour in one gill demi-glace (No. 122) and two tablespoons sherry, lightly mix and boil five minutes. Strain through a Chinese strainer over the beef, arrange a fried cauliflower with cheese around and serve.
Cut off stalk and remove outer branches of a firm white cauliflower. Drop it in three quarts boiling water with a tablespoon salt and boil thirty-five minutes. Drain, then divide cauliflower in small bouquets. Season with half teaspoon salt and two saltspoons pepper, lightly roll in flour, dip in beaten egg and then lightly roll in grated Parmesan cheese, place in a frying basket and fry in boiling fat eight minutes or until a nice golden colour. Drain on a cloth and use as directed.