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.
Olives Oysters (18) Salted Almonds (954)
Shin of Beef Liee
Terrine of Smelts Potatoes, Brabant (1220)
Roast Turkey, Cranberry Sauce (67)
Romaine Salad (214)
Hazel-Nut Ice Cream (1582)
Place four pounds of shin of beef in a saucepan with five quarts cold water, adding tablespoon salt, and as soon as it comes to a boil skim off the scum; add one carrot, one turnip, one onion with two cloves stuck in it, two leeks, one stalk celery, a small bunch parsley and one bay leaf. Cover the pan and let slowly boil for three hours and a half. Place in saucepan one ounce butter and two ounces flour, stir on the fire until a light brown. Skim the fat from the surface of the broth, then strain it through cheesecloth into this pan, sharply mix with whisk for two minutes, add three tablespoons sherry, the juice of half a sound lemon and one saltspoon cayenne pepper, mix well, boil for ten minutes, pour into a soup tureen and serve.
Cut off the heads and thoroughly wipe eighteen medium, fresh smelts, split them in two through the back, remove the bones, season with a teaspoon salt and half teaspoon pepper, mix in a bowl one and a half ounces butter, three tablespoons bread crumbs, half teaspoon chopped parsley, two finely chopped shallots, the strained juice of half a sound lemon and half teaspoon anchovy essence. Lightly butter the bottom and sides of an earthen cocotte dish, arrange twelve half smelts at the bottom of the cocotte, spread a third of the preparation over them, place twelve more half smelts over, spread a third of the preparation on top, arrange the balance of the smelts on top, neatly spread the balance of the preparation over the fish, pour in a gill of white wine, cover the pan, set in the oven for one hour, remove and serve.
Procure a two-pound piece from the round of a tender, white veal, then cut it in six equal mignons, neatly flatten and trim them, season with a teaspoon salt and half teaspoon pepper. Heat a tablespoon melted butter in a frying pan, add the mignons one beside another, and gently fry for five minutes on each side. Remove. Prepare six round toasts, a quarter-inch thick and two inches in diameter, place on a hot dish, arrange the mignons over the toasts, pour Bordelaise sauce (No. 28) over all and serve.