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.
Celery (86) Olives
Consomme aux Profiteroles
Pickerel, Albert Potatoes, Chateau (208)
Salad, Chicory (38)
Coquettes, Polonaise (563)
Prepare and strain a consomme (No. 52) and keep hot. Place in a saucepan one and a half gills cold milk, one ounce butter and a saltspoon salt, and let boil; add three ounces sifted flour, briskly stir with the wooden spoon for two minutes, then stand the pan on the table; break in one egg, sharply mix for a minute, break in another egg, sharply mix again, repeat with another egg, add a saltspoon cayenne pepper and one ounce grated Parmesan cheese and mix for one minute. Make a cornet with a sheet of white paper, drop the paste in the cornet and cut off a small piece of the paper at the point to make an opening one-fifth inch in diameter. Press down the preparation into a pastry tin, to the form of dried white beans; place in the oven for ten minutes, remove, place in a soup tureen, pour the consomme over and serve.
Trim, cut off the head, split in two and remove the spinal bone of a three-pound fresh pickerel. Mix on a plate a tablespoon oil, a teaspoon salt and half teaspoon white pepper, repeatedly turn the fish in the seasoning. Arrange on a broiler and broil for six minutes on each side.
Pour a brown horseradish sauce (No. 383) on a hot dish. Dress the fish over the same and serve.
Procure a four-pound piece of short rib of beef. Tie with a string, lay in a saucepan with four quarts boiling water. Season with a tablespoon salt and half teaspoon white pepper, adding four small scraped carrots, four small peeled white turnips, two medium-sized white onions, two stalks well-cleaned celery, three leeks tied in a bunch with a clove of garlic, two cloves, one bay leaf, a sprig of thyme and four branches tied-up parsley. Cover the pan, then let gently simmer for two and a half hours. Remove and place the beef on a large dish, untie, arrange the vegetables around, except parsley and garlic, untie the leeks, dress them around the beef and send to the table with a sauce Robert (No. 1066) separately.
N. B. Skim the fat from the surface of the broth, then strain it into the white-broth pan (No. 701).
Heat one tablespoon butter in a small saucepan, add five finely chopped shallots, one tablespoon flour, and stir while cooking for five minutes. Pour in two tablespoons vinegar and two light gills demi-glace (No. 122), adding eight finely chopped, sound vinegar pickles, one tablespoon chopped capers, half a teaspoon chopped chives, a teaspoon French mustard and half saltspoon cayenne pepper. Mix well, let slowly boil for eight minutes and serve as required.
Prepare a pint (only) vanilla ice cream (No. 42), adding four ounces preserved pineapple, cut into small dices, two tablespoons maraschino and a half pint whipped cream. Mix these ingredients with the vanilla for five minutes.
Line a dome-shaped quart mould with white paper, and fill it up with the mixed ice cream; lay a sheet of paper on top of the mould, cover very tightly, then bury it in cracked ice and rock salt and let freeze for two hours. Remove, uncover, turn on a dish with a folded napkin, take off the paper, and serve.