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 Lyon Sausage
Cream of Celery
Noix of Veal, Braisee, Fermiere
Almond Ice Cream (149)
Procure a small Lyon sausage. Remove the silver paper from about a quarter of the length of the sausage. Remove the tip, then with a sharp knife cut off twelve very thin equal slices, remove the skin from the slices, dress on a hors-d'ceuvres dish, decorate the dish with a little parsley greens and serve. (Always keep the remaining sausage in a cool place.)
Trim off all the green parts of three heads of celery. Cut them up in very small pieces, then thoroughly wash in fresh water and drain well on a sieve. Place the celery in a medium-sized pan with half sliced carrot, two sliced leeks and one medium, sliced white onion. Moisten with two quarts cold water. Season with a light tablespoon salt and a teaspoon white pepper; if any chicken or veal bones are at hand add them to the saucepan. Cover the pan and let boil rather slowly for forty-five minutes; strain the broth into a basin and keep hot.
Place all ingredients except the bones in a mortar and pound to a paste, then add to the strained broth. Heat one ounce melted butter in a saucepan, pour in two and a half ounces sifted flour, briskly stir with a wooden spoon for two minutes; then drop in the celery broth, mix lightly while cooking for five minutes; add a pint good hot milk, one gill cream, half ounce good butter and one saltspoon grated nutmeg; mix well with a wooden spoon until it comes to a boiling point, then add one gill cream. Mix well while heating for two minutes, but do not allow to boil again. Pass the cream through a small sieve, then through a Chinese strainer into a hot soup tureen and serve:
Procure a three-pound piece of the round part of veal. Heat in a saucepan three tablespoons good melted lard, add the veal and cook it for five minutes on each side, or until a nice golden colour. Take up the veal and keep on a plate. Add three tablespoons flour to the pan, briskly stir with a wooden spoon; then pour in one gill claret, half pint white broth (No. 701), one and a half gills tomato sauce (No. 16) and one and a half gills demi-glace (No. 122); then place the veal in. Season with a teaspoon salt, half teaspoon white pepper, and as soon as it begins to boil, add two carrots cut into half-inch squares.
Tie up in a bunch two branches celery, two leeks, three branches parsley, two cloves, one sprig bay leaf and add it to the pan with one sound bean garlic. Cover the pan and set in a hot oven for one hour. Remove it from the oven, dress the veal on a hot dish, remove the bunch of herbs and garlic. Arrange the carrots on one side of the dish and a half pint can hot green peas on the other side. Reduce the gravy to half the quantity on the fire, skim the fat from the surface, then strain it over the veal and send to the table.
Plunge three ounces sweet almonds and two beans bitter almonds in boiling water for five minutes. Drain, peel and pound them in a mortar to a paste with the white of one egg. Remove and place in a bowl; add two tablespoons Jamaica rum and two ounces granulated sugar; briskly stir with a wooden spoon for five minutes, then add one raw egg; mix well for one minute, then add one egg yolk; mix again, then add another; mix for one minute longer; dredge in two ounces sifted flour, gently mix with a skimmer for one minute. Beat up to a stiff froth the whites of the two eggs, carefully mix again with the skimmer for half minute.
Lightly butter a large dome-shaped mould; place the preparation in the mould, then set in a moderate oven to bake for twenty-five minutes. Remove, let cool off; unmould the cake and cut it into half-inch slices, crosswise. Spread a tablespoon creme Frangipani (No. 586) over each slice; carefully arrange the slices on top of one another, giving the original cake form. Place the cake on a cold dish with a folded napkin; decorate with whipped cream (No. 337) and serve with a claret Sabayon sauce (No. 587) in a separate saucebowl.
Place in a small saucepan four egg yolks and the white of one; add one and a half ounces flour, one and a half ounces fine sugar; briskly stir with a whisk for five minutes, then dilute with three-quarters of a pint good fresh milk, adding one ounce butter, half stick vanilla and half saltspoon salt. Set the pan on the corner of the range and continually stir for ten minutes; remove the vanilla bean. Brown to a nice golden colour an ounce butter and add it to the preparation; mix well for one minute. Transfer to a bowl and use when cold.
Place in a basin two egg yolks and the white of one, two ounces fine sugar, the zest of the rind of quarter of a sound lemon and one and a half gills claret. Stir briskly with a whisk for five minutes, then strain it through a napkin into a saucepan; set the pan on the fire and stir continually until it is hot, but do not allow to boil. Remove and serve as directed.