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.
Filet of Sole, Marguerite Potatoes en Coquilles
Tomato, Athenienne (1410)
Roast Squabs with Cress (831)
Lettuce Salad (148)
Cut in half-inch-square pieces one onion, two shallots, half a seeded green pepper, a seeded, fresh red tomato, a peeled and cored apple and a bean of garlic. Melt a heavy tablespoon butter in a saucepan, add the above articles, sprinkle a tablespoon flour over, stir well, then add two pounds raw lean venison cut in three-quarter-inch-square pieces, and stir well with spatula while browning for five minutes. Add a good teaspoon curry powder, teaspoon salt, three saltspoons white pepper, a salt-spoon grated nutmeg, saltspoon cayenne, and moisten with a pint and a half water. Tie in a bunch one leek, two branches parsley, one branch chervil, small sprig thyme, clove, and add to the curry with a piece of lemon rind and twenty-four picked, green string beans cut in two. Mix well, cover pan, boil for ten minutes, then set in oven for forty minutes. Remove, take up bunch of herbs and lemon peel. Prepare a rice curry (No. 490) dress it crown-like on a hot dish, pour curry in centre and serve with Indian chutney and Bombay duck, if at hand.
Finely slice a medium carrot, onion, two leeks, ten branches celery and three medium-sized, raw beetroots, place in saucepan with an ounce butter and cook for ten minutes, carefully stirring meanwhile. Moisten with one and a half quarts each broth (No. 701) and water, season with a teaspoon salt and a half teaspoon pepper. Crack in small pieces a few raw or cooked chicken bones if at hand, then let slowly boil for one and a half hours. Place in a bowl two and a half ounces rice flour, pour into it two gills milk and one gill cream, whisk until well diluted, then pour it in the soup. Mix well until it comes to a boil, let boil for five minutes, then add half an ounce butter and mix well for one minute. Strain cream through sieve into a basin, then through cheesecloth into a soup tureen, and serve with a plate of croutons (No. 23) separately.
Lift up the filets from a three-and-a-half-pound fresh flounder, carefully skin, then cut each filet into three slanting, equal pieces. Arrange on a lightly buttered baking dish, sprinkle over them three very finely chopped shallots and two finely chopped, fresh, peeled mushrooms. Season with a teaspoon salt and two saltspoons pepper, pour in white wine to just cover them, let come to a boil on the range, then set in oven with door open for twenty minutes.
Mix in a small saucepan a tablespoon each butter and flour, pour fish liquor in this pan, mix well until it comes to a boil, then add six freshly opened mussels and twelve cooked, shelled shrimps. Mix well, cook for five minutes, pour sauce over fish, then set in very hot oven for three minutes, remove and serve.
Wipe six good-sized potatoes, place on a roasting pan and bake in oven for forty-five minutes, remove, then cut in two lengthwise. Scoop out all the soft part and press it through sieve into a saucepan, add two ounces grated, cooked lean ham, one teaspoon chopped parsley, one ounce butter and two egg yolks. Season with a half teaspoon salt, three saltspoons white pepper, half saltspoon grated nutmeg, and briskly stir while cooking on range for five minutes. Beat up whites of the two eggs to a stiff froth, add to the preparation, gently mix, then fill up cavities of the twelve half shells. Place on a tin, sprinkle a little grated Parmesan cheese over, set in oven for ten minutes, remove and serve.