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) Tunny (1597)
Biscuit Glace (693)
Detach legs and breast from a two- to three-pound fowl, remove skin, bones, and cut meat in half-inch pieces, thoroughly draw carcass and tie bones together with string.
Heat a tablespoon melted butter in saucepan, add chicken pieces, with a small carrot and turnip, onion, two leeks, all cut in very small square pieces, and gently brown for ten minutes, stirring once in a while. Moisten with three and a half quarts water, season with a tablespoon salt, half teaspoon pepper, two tablespoons Worcestershire sauce, and add bunch of bones with two ounces well-washed, thoroughly drained barley. Let gently boil for two hours and a half, being careful to skim fat off surface once in a while, remove bones, pour in a gill demi-glace (No. 122), boil for two minutes, pour soup into a tureen and serve
Procure a three-and-a-half-pound piece of beef rump with the fat on one side only. Mix on plate a tablespoon salt, teaspoon curry powder and half teaspoon freshly crushed black pepper, then rub beef all over with it, place in braising pan with two tablespoons melted lard, then cook on brisk fire until a light brown. Add a mirepoix (No. 271) to the pan, and brown for ten minutes, pour in a pint white broth (No. 701), two gills pure tomato juice and a gill demi-glace (No. 122). Neatly trim both ends of twelve fresh okras, place on a plate and add trimmings to beef, cover pan and set in oven for two hours, being careful to turn and baste quite frequently meanwhile. Remove, dress on a hot dish, skim fat from surface of gravy, then let reduce on fire to two gills and keep hot.
Heat a tablespoon melted butter in frying pan, add okras, season with half teaspoon salt, two saltspoons pepper and three saltspoons curry powder, cook on fire for fifteen minutes, tossing once in a while, then set in oven for ten minutes. Remove, arrange them around beef, strain sauce through Chinese strainer over, sprinkle a tablespoon grated, cooked ham over all and serve.
Singe, draw and truss six fine, fat doe-birds, place in a tin and arrange six slices larding pork on breast of each. Season evenly with a teaspoon salt and half teaspoon pepper, lightly baste with a little melted butter, then set in a brisk oven for fifteen minutes. Remove, dress on a hot dish over six bread canapes (No. 273), decorate with a little watercress and serve with a little currant jelly separately.