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.
Potage, Porto Rico
Venison Steaks with Raisins
Stuffed Green Peppers (230)
Roast Leg of Lamb, Mint Sauce (392)
Romaine Salad (214)
Charlotte Plombiere (1834)
Finely slice a carrot, two onions, two branches celery, a branch parsley, six fresh okras, three sound bananas, and quarter pound raw, lean ham. Heat one and a half tablespoons butter in saucepan, add above articles and gently brown for ten minutes, stirring once in a while, sprinkle over two tablespoons flour and stir while heating for three minutes. Pour in a quart crushed fresh or canned tomatoes and two quarts broth (No. 701), season with a teaspoon salt and half teaspoon pepper, lightly mix and let slowly boil for an hour. Remove, press potage through sieve into a basin, then through Chinese strainer into another saucepan and set on the fire. Add milk and grated white part of a cocoanut, mix well, let boil for ten minutes, pour soup into a tureen and serve.
Place three three-quarter-pound slices salmon in a sautoire with an ounce butter, half gill white wine, juice of a quarter lemon, a branch parsley, teaspoon salt and half teaspoon pepper. Cover fish with a buttered paper, boil for five minutes and set in oven for twenty minutes, remove and take up paper. Carefully dress salmon, place on a hot dish, decorate with a little parsley greens, and serve with a Hollandaise-Bien sauce separately.
Place in an enamelled saucepan one teaspoon freshly crushed whole white pepper, one sound shallot, one small branch each fresh parsley and chervil and the rind of a quarter sound lemon. Pour in three-quarters gill good vinegar, let slowly reduce on fire to one-fourth the quantity, strain through cheesecloth into a bowl, add two fresh egg yolks and sharply whisk for a minute. Place in a saucepan containing boiling water up to half the height of bowl, and briskly whisk yolks for three minutes. Pour in drop by drop a half gill hot clarified Gutter, sharply whisking while adding, also drop by drop three tablespoons thick cream, whisking briskly meanwhile. Season with two saltspoons salt, half saltspoon cayenne, mix well, strain sauce through cheesecloth into a sauce bowl and serve.
Procure six five-ounce venison steaks and season all over with a teaspoon salt and half teaspoon pepper. Thoroughly heat a tablespoon melted butter in sautoire, arrange the steaks in one beside another and briskly-cook on the open fire for two minutes on each side, lift up and keep hot on a plate. Remove fat from pan, add two tablespoons currant jelly, stir on fire until melted, then pour in two tablespoons sherry and one and a half gills demi-glace (No. 122). Add two ounces seeded California raisins, mix well and let gently boil for six minutes. Add steaks one beside another and cook for six minutes, dress on a hot dish, pour sauce over and serve.