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.
Filets of Sole, White Wine
Potatoes, Hollandaise (26)
Cotelettes of Tenderloin of Beef, St. Hilaire
Oyster Plants Saute au Beurre
Roast Philadelphia Chicken
Lettuce Salad (148)
Place in a medium-sized saucepan a mirepoix prepared as in No. 271 Add one pound veal parings or bones, cut into small pieces; add one ounce fresh-salted pork, cut into very small pieces and one ounce butter. Place the pan on a lively fire, stir well with a wooden spoon and cook to a nice brown for fifteen minutes, carefully mixing frequently to avoid burning at the bottom. Add two ounces flour; stir well while cooking for ten minutes. Moisten with three quarts hot broth or hot water, adding one pint fresh or canned tomatoes, finely crushed. Season with a light tablespoon salt and two salt spoons cayenne pepper. Then as soon as it comes to a boil add one well-cleaned raw calf's foot. Cover the pan and slowly boil for one and a half hours. Remove the calf's foot, bone it thoroughly, then cut the meat into small, square pieces. Cut also twelve small pickles into same shape, place the two articles in a rather small saucepan and strain the broth through a fine Chinese strainer into the pan with the meat and pickles. Set the pan on the fire, pour in half gill sherry and one tablespoon brandy and let boil gently for thirty minutes.
Skim the fat from the surface of the soup, pour into a hot soup tureen and serve.
Cut off the head from a very fresh sole of three and a half pounds, make an incision on both sides, from head to tail, right in the centre, then with a small knife lift up the filets from the bones. Neatly skin and free them from any small bones that may adhere. Cut each filet into three equal, slanting pieces. Season with a teaspoon salt and half teaspoon pepper. Lay the filets in a lightly buttered sautoire, one beside another, add a finely sliced onion, two branches parsley, one tablespoon vinegar and one gill white wine. Cover the fish with a buttered paper, set on the range and let boil for five minutes. Then set in the oven to bake for fifteen minutes. Remove, gently lift up the filets with a skimmer, dress them on a hot dish and keep hot.
Mix in a saucepan one tablespoon butter with two tablespoons flour. Strain the fish gravy into this pan, add half gill cream, the juice of quarter of a sound lemon, two saltspoons salt, a saltspoon cayenne pepper and half saltspoon grated nutmeg; sharply mix with a whisk until the sauce comes to a boil, then let boil for five minutes. Pour the sauce over the filets and serve.
Hash very finely one and a half pounds raw tenderloin of beef with quarter of a pound fresh beef marrow. Place in a bowl; season with one teaspoon salt and half teaspoon white pepper. Hash one good-sized, sound bean of garlic with three branches fresh parsley and add to the hash with half gill cream; mix briskly with a spoon for five minutes.
Spread on a corner of the table two ounces fresh bread crumbs. Divide the hash into six equal parts. Gently roll in the crumbs and give them nice cotelette forms. Heat two tablespoons melted butter in a frying pan. Place the cotellettes in the pan and slowly fry for five minutes on each side. Remove, drain well, dress on a hot dish, crownlike. Pour over them a cabaret sauce prepared as per No. 121. Arrange six Spanish sweet peppers over the cotelettes and serve.
Heat a teaspoon oil in a small frying pan. Split six Spanish sweet peppers in two, set them in the pan, season with half teaspoon salt, then fry on a brisk fire for three-quarters of a minute on each side; drain and use as required.
Neatly scrape and trim well a large bunch fresh, sound oyster plants. Plunge them in cold water with two tablespoons vinegar for five minutes. Remove, drain and cut into one-inch-long pieces. Drop them in a saucepan with one tablespoon vinegar, one tablespoon flour, one tablespoon salt and three pints cold water. Cover the pan and slowly boil for forty minutes. Drain well. Heat in a frying pan one and a half tablespoons melted butter, place the oyster plants in the pan; season with two salt-spoons salt and one saltspoon white pepper, then frequently toss them while cooking for five minutes. Squeeze in the juice of half a sound lemon, adding a teaspoon finely chopped parsley. Gently toss again for one minute and serve.
Singe, cut the head and legs off, draw, wipe neatly and truss a tender two-and-a-half-pound roasting chicken. Lay it in a roasting pan; season with a teaspoon salt and half teaspoon white pepper; pour two tablespoons cold water into the pan. Glaze the chicken all over with a tablespoon melted butter, then place in a moderate oven to roast for forty-five minutes, taking care to baste it frequently with its own gravy, turning it over once in a while. Dress in a hot dish. Untruss, decorate the dish with watercress and serve.
Prepare a macaroon paste just as per No. 43, adding to the paste, well mixed in, three tablespoons rasped chocolate, and proceed to finish the macaroons in exactly the same manner.