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.
Celery (86) Olives
Roast Beef (126)
Lettuce Salad (148)
Strain a consomme prepared as per No. 52 into another saucepan. Drop in two ounces Italian paste, boil slowly for fifteen minutes and serve.
Neatly clean and wipe well a three-pound piece boned bluefish. Place it in a lightly buttered tin. Season with a teaspoon salt and half teaspoon paprika. Spread a tablespoon melted butter over the fish and set in the oven to bake for fifteen minutes.
Thoroughly strain a pint canned spinach. Season with half teaspoon salt, one teaspoon fine sugar and half teaspoon white pepper; then hash up very fine and spread over the fish. Bake for ten minutes longer. Remove, dress on a hot dish, pour a gill tomato sauce (No. 16) around the dish, squeeze the juice of a sound lemon over the spinach and serve.
Carefully draw and wipe the inside of six fine fat squabs. Singe, truss and cover the breasts with a thin slice of lard. Lay them in an earthen casserole dish, and pour in one tablespoon melted butter; season with a teaspoon salt and half teaspoon pepper. Place the pan in the oven and roast for forty minutes, turning over once in a while. Remove, place on a hot dish, remove the lard, untruss, skim the fat from the surface of the gravy, place the casserole on the fire, add six finely chopped shallots and one teaspoon chopped parsley. Mix all well and cook for one minute. Then arrange the squabs again in the dish, drop in half gill Malaga wine or claret, and half gill hot demi-glace (No. 122).
Scoop out as much as possible from two large peeled potatoes with a small Parisian potato scoop, cook in two tablespoons melted butter for twenty minutes, drain, season with half teaspoon salt and place them in a cluster in the pan with the squabs, as a bouquet. Heat in a frying pan one tablespoon melted butter, adding thirty white grapes, and cook them to a nice golden colour; add them to the squabs, also as a bouquet. Heat half a pint canned green peas in a half tablespoon butter, season with two saltspoons salt, a saltspoon pepper and a saltspoon sugar, toss them well and add as another bouquet. Cover the pan and let cook for five minutes. Then send the casserole to the table without disturbing the bouquets.
Four ounces flour, one ounce melted butter, four ounces fine sugar, one ounce grated chocolate, one teaspoon vanilla essence and three eggs.
Place the sugar, vanilla and eggs in a copper basin and sharply whisk up for eight minutes, then add the chocolate and flour, gently mix for one minute with a skimmer; add the butter, mix again for a minute. Then drop the preparation into a lightly buttered small pastry pan and bake in a slack oven for ten minutes. Remove, sprinkle two tablespoons fine sugar over. Cut the cake into six equal pieces and serve on a dish with a folded napkin.