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
Cream of Beetroots
Turban of Sole, Champeau
Potatoes, Savoyarde (533)
Beef Braise au Pain Perdue
Cold Fresh Asparagus, Mayonnaise
Roast Squabs (831)
Escarole Salad (100)
Place in a saucepan a small knuckle veal with three quarts water, boil five minutes, remove water and pour in four quarts fresh water, add two medium carrots, one white onion, one turnip, two leeks, two branches celery, one clove and six good-sized, peeled red beets. Season with two teaspoons salt and half teaspoon pepper. Cover pan and slowly simmer two hours. Mix in a saucepan one ounce butter with two ounces flour; stir while heating one minute. Skim fat from surface of soup, strain through a Chinese strainer into this pan, mix well, pound beets in a mortar, then add again to the soup. Lightly mix and boil thirty-five minutes more. Pour in a half-pint cream, let come to a boil; mix well, strain through a cheesecloth into a soup tureen and serve.
Lift up filets from a very fresh three-and-a-half-pound flounder. Skin and cut each filet in slanting halves. Twist up each piece in corkscrew form, place in a frying pan with half ounce butter, a gill white wine, a branch parsley, juice of quarter of a lemon and half teaspoon salt. Cover with lightly buttered paper and set in oven for twenty minutes. Remove, lift up filet and dress on a dish. Remove parsley from pan and reduce gravy to about the quantity of a tablespoon, place in a bowl, add one egg yolk, sharply mix with a whisk, then add, drop by drop, one ounce hot melted butter, sharply mixing while adding it.
Prepare half the quantity of Bordelaise sauce (No. 28), pour over half the fish only and pour the other sauce over other half of fish. Sprinkle a little finely chopped parsley over and serve.
Procure a three-pound piece tender rump of beef with all fat on one side. Cut from a piece of larding pork four long strips fourth of an inch thick. Mix on a plate a tablespoon freshly chopped parsley with half a bean chopped garlic. Roll pork strips in the parsley, etc., then with a large larding needle insert the strips into the lean part of beef. Season with a teaspoon salt and a half teaspoon pepper. Heat two tablespoons lard in a braising pan, add beef and brown fifteen minutes, turning it once in a while, lift up beef, lay on a plate. Add two tablespoons flour to the pan, stir well, then moisten with half pint claret and pint water, mix well and add the beef. Scrape twelve small new carrots, peel twelve small white onions and brown in a tablespoon melted butter in a frying pan for eight minutes, or till a nice brown, and add to beef. Tie in a bunch two branches parsley, one of chervil, one of garlic, a sprig thyme, one bay leaf and one clove, add to beef. Season with a teaspoon salt, half teaspoon pepper, cover pan and boil ten minutes, then set in moderate oven two hours. Remove, dress beef on a hot dish, skim off fat from surface of sauce, boil ten minutes.
Remove the bunch of herbs, pour contents of pan over beef, arrange twelve slices of pain perdue around beef and serve.
Crack one fresh egg on a plate, add one gill milk and one gill cream. Season with half teaspoon salt, three saltspoons white pepper and saltspoon grated nutmeg. Briskly beat with fork two minutes. Cut twelve slices stale French bread, quarter-inch thick, dip each slice in preparation. Heat two tablespoons melted butter in a large frying pan, drop slices of bread in the pan, one beside another, and fry three minutes on each side. Remove and use as required.
Scrape and clip off ends of two bunches fresh, sound asparagus, thoroughly wash in cold water, tie in three bunches, plunge in three quarts boiling water with a tablespoon salt. Cover pan and gently boil twenty-five minutes. Take up and replunge in cold water until thoroughly cold. Drain well, dress on a dish with a folded napkin and serve with a mayonnaise sauce (No. 70) separately.
Prepare a pint only of vanilla ice cream (No. 42). Place a pint sound, fresh raspberries in a bowl, season with two tablespoons fine sugar, a tablespoon kirsch and a tablespoon maraschino. Mix all well in seasoning, then evenly divide berries into six champagne coupes. Evenly arrange the vanilla cream in the glasses, nicely smooth surface, dome-shape, and serve.