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.
Leek Soup au Gratin
Beef Braise au Pain Perdu (1921)
Roast Snipes on Canapes (213)
Vanilla Ice Cream (42) Petits Croissants au Pistachios
Thoroughly wash four fresh, medium leeks, finely slice them, then place in saucepan with one ounce butter and fry for twelve minutes, or till a nice light brown. Sprinkle in two tablespoons flour, mix well while heating for one minute, moisten with two quarts broth (No. 701) and a pint water, season with a teaspoon salt, half teaspoon pepper, mix well and let boil for forty-five minutes. Transfer soup into an earthen soup tureen, arrange six slices toasted French bread over soup, sprinkle one and a half ounces grated Parmesan cheese over bread, set in oven for fifteen minutes, remove and serve.
Cut off fins and head from a fresh three-pound mackerel, split it in two through back and remove spinal bone. Season with one teaspoon salt and half teaspoon pepper, lightly baste with milk and roll it in flour. Heat one tablespoon melted butter in a black frying pan, add the fish and gently fry for six minutes on each side. Dress on a hot dish, add one-half ounce butter to the pan, toss on the fire until it attains a nice brown colour, squeeze in the juice of half a lemon, adding half teaspoon finely chopped parsley, lightly toss, then pour it over the fish and serve.
Place in a mortar four ounces peeled almonds and thoroughly pound them to a paste, adding one by one the whites of three eggs, continually pounding while adding them. Place paste in a bowl with one ounce sugar, two ounces flour, six drops vanilla essence, one teaspoon rum, and sharply stir with wooden spoon until well amalgamated. Take up a teaspoon of the paste and roll it out on corner of a lightly sugared table to the thickness of a thick pencil, giving it a half-moon-like shape. Proceed the same with rest of paste, then place them on a baking sheet.
Scald an ounce of pistachios in boiling water for a minute, drain, peel and divide them in halves, then arrange them on top of cakes one beside another lengthwise. With a-hair pastry brush lightly egg them on the surface, set in a brisk oven for ten minutes, remove, let cool off and serve.