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.
Potage, San Diego
Potatoes, Chateaubriand (872)
Veal en Daube
Roast Turkey, Cranberry Sauce (67)
Lettuce Salad (148)
Ice Cream, Benedictine
Place in a large saucepan a two-pound piece of beef from the short ribs, a piece beef marrow bone, a carrot cut in quarters, a turnip, two medium onions with a clove stuck in each, two leeks and one stalk well-cleaned celery. Moisten with four quarts water, season with a light tablespoon salt, one teaspoon whole black pepper, and add two bay leaves. Place pan on fire, and as soon as it comes to a boiling point skim fat off surface, then let simmer for two hours and a half, being careful to skim off fat once in a while.
Strain broth through a damp double cheesecloth into another saucepan, add two ounces raw rice, with half teaspoon freshly chopped parsley and leaves from one branch chervil. Boil for twenty minutes, then add four ounces seeded California raisins, lightly mix and boil for ten minutes. Remove, cut carrots, turnip and celery in small pieces, place in a soup tureen, pour soup over and serve.
Procure a three-pound piece of veal with a little fat on from rump. Heat a tablespoon lard in large saucepan, place veal in and brown all over for fifteen minutes, turning once in a while, remove and lay on a plate. Mix two tablespoons flour in same pan, add a half pint water, a gill each claret and demi-glace (No. 122) and a tablespoon brandy. Season with a teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg. Cut two carrots and two turnips in quarters, add to pan with six each small onions and sound, peeled raw potatoes, mix well, then add veal. Cover pan, boil for five mmutes, set in oven for an hour and fifteen minutes, frequently basting meanwhile, and bring veal to oven door.
Finely chop together two branches parsley and one branch chervil, add to pan and mix well without mashing vegetables. Dress veal on a large hot dish, skim fat off sauce, pour contents of pan over veal and serve.