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) Anchovies (141)
Baked Bluefish, au Paprika
Potatoes, Polonaise (1008)
Capon, Kabhul French Flageolets (95)
Cordons Gratin, Swiss
Roast Beef (126)
Doucette Salad (189)
Rice. Orange Pudding
Scrape and thoroughly wash six medium, very red fresh carrots, finely slice and place in a large saucepan with two sliced onions, two leeks and one ounce butter; place the pan on the range and let gently brown for fifteen minutes, stir frequently with a spoon, then besprinkle with two ounces flour; stir while heating for three minutes. - Moisten with two and a half quarts broth (No. 701), add two branches of parsley and one branch chervil, season with a tablespoon salt, half teaspoon pepper and a saltspoon grated nutmeg, mix a little and let gently boil for forty-five minutes. Remove, press the whole through a sieve into another saucepan, place on the fire and let boil again, then add half ounce butter and one gill cream; thoroughly mix while boiling for two branch chervil and two branches chives; add to the shrimps, mix lightly. Cover the pan and let cook for fifteen minutes. Remove and serve in a deep, hot dish.
Slice and place in a braising pan half a carrot, half an onion, two sliced leeks, one branch each celery and parsley, with one bay leaf and one clove, adding a tablespoon melted lard; gently brown for ten minutes, occasionally stirring meanwhile. Place three very fresh calves' tongues over the vegetables. Season with a teaspoon salt and half a teaspoon pepper. Moisten with half pint water, one gill demi-glace (No. 122) and one gill tomato sauce (No. 16). Cover the pan and let boil for five minutes. Remove, take up the tongues, carefully skin them, trim neatly and split in two lengthwise. Arrange in a baking dish. Boil the sauce on the range for ten minutes, then strain through a Chinese strainer into a saucepan, adding ten finely chopped, canned mushrooms, two tablespoons fresh bread crumbs, half teaspoon freshly chopped parsley and a tablespoon sherry; thoroughly mix, boil for five minutes, and pour the sauce over the tongues. Sprinkle a tablespoon grated Parmesan cheese over, set to bake in oven for fifteen minutes.
Remove and send to the table in the same dish.
Slit on both sides thirty-six large, sound Italian chestnuts, place on a roasting pan and roast in the oven for thirty minutes. Remove and peel them, place in a bowl, add two ounces sugar, and three tablespoons rum. Set fire to rum and stir with a spoon until the flame goes out. Then serve in the same bowl.