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.
Clams (1457) Lyons Sausage (582) Olives
Halibut, Scalloped with Cheese
Potatoes, Hollandaise (26)
Escarole Salad (100)
Iced Pudding, Fleury
Heat one tablespoon melted butter in a saucepan, add four finely sliced leeks and gently brown six minutes; moisten with two quarts broth (No. 701). Season with teaspoon salt and half teaspoon pepper, boil ten minutes, then add two ounces raw rice and gently boil thirty minutes. Skin and remove seeds from a pound of fresh pumpkin, then cut it in quarter-inch-square pieces, plunge in boiling water ten minutes, drain pumpkin pieces in a sieve, add to the soup, and gently boil fifteen minutes more. Make a smooth hash with half bean garlic, two branches well-washed parsley, one branch chervil and twelve branches chives, add it to the soup with half pint milk, gently mix, simmer fifteen minutes more, pour the soup into a tureen and serve.
Remove bone and skin from a three-pound piece of fresh halibut, cut in thin slices and place on a dish. Season with teaspoon salt, three saltspoons pepper, saltspoon grated nutmeg, squeeze juice of half a sound lemon, sprinkle teaspoon parsley over and turn well in seasoning. Place in a sautoire an ounce flour and same quantity butter and knead thoroughly, then dilute with a light pint milk and let come to a boil. Season with a half teaspoon salt, saltspoon cayenne and half saltspoon grated nutmeg, add two egg yolks and two ounces grated Parmesan cheese. Stir a little and boil one minute longer. Pour a little of the sauce at bottom of a china baking dish, arrange a layer of fish over sauce. Cover fish with more sauce, then a layer of fish, etc., until finished. Cover with sauce, sprinkle two tablespoons bread crumbs. Distribute half ounce butter in small bits on top. Set in moderate oven to bake forty-five minutes. Remove and serve in the same dish.
Singe a tender three-pound chicken, draw, then cut in twelve even pieces. Season all over with a teaspoon salt and half teaspoon pepper, gently turn in flour, dip in beaten egg and lightly roll in bread crumbs. Heat two tablespoons melted butter in a sautoire, arrange in the chicken and gently brown eight minutes on each side, then set in oven ten minutes. Remove and keep hot.
Slice in rings three medium white onions, turn well in flour and place in a frying basket, then fry five minutes. Lift up, shake well in the basket, sprinkle over a half teaspoon salt, dress on a large dish. Arrange chicken on top of onions. Prepare and place tomatoes on crusts (No. 1287) around the chicken and send to table with a Bearnaise sauce (No. 34) separately.
Peel and cut a medium egg plant into quarter-inch slices. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper. Turn pieces in seasoning, arrange on a double broiler and broil three minutes on each side. Remove, dress on a dish and serve.
Prepare a quart of vanilla ice cream (No. 42). Finely chop six candied cherries, one candied orange peel, two candied apricots and two ounces angelica, place in a bowl with a tablespoon kirsch and mix well. Peel and remove stones from four sound, fresh peaches. Rub them through a wire sieve into the fruits. Beat in a basin to a froth half pint cream, adding two ounces sugar, half teaspoon vanilla essence, and mix well. Keep quarter the quantity of cream in a bowl. Add the fruits, peaches and three-quarters of the vanilla ice cream to the basin with the whipped cream. Mix well with a skimmer, then place in a clean, dome-shaped quart mould. Tightly cover it and bury in the ice-cream tub with broken salted ice for one and a half hours. Unmould on a cold dish. Thoroughly mix a quarter of the vanilla with balance of whipped cream until liquid. Pour it over the pudding and serve.