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.
Clams (1457) Olives Salted Peanuts (954)
Boned Squabs with Jelly
Macaroon Ice Cream (920)
Cut in quarter-inch squares one pound lean raw mutton. Cut also into smaller squares two each new carrots and white turnips, the white parts of two leeks, a green pepper and bean garlic. Place in a saucepan with one and a half tablespoons melted butter and gently brown for fifteen minutes, frequently stirring meanwhile. Moisten with two and a half quarts white broth (No. 701), season with a heavy teaspoon salt, one teaspoon curry powder and half teaspoon white pepper, lightly mix and let slowly boil for forty-five minutes. Add six fresh okras trimmed and cut into quarter-inch pieces, one large peeled and cored apple, three peeled slices eggplant and four small, peeled, fresh red tomatoes, all cut into small pieces. Let them gently boil for thirty minutes longer, lightly mixing once in a while, then add the milk and shredded white fibres (meat) of a small fresh cocoanut. Lightly mix, boil for ten minutes, pour into a soup tureen and serve.
Procure three three-quarter-pound slices fresh chicken halibut and place them in a frying pan.with an ounce butter, a gill white wine, branch parsley, juice of a quarter lemon, teaspoon salt and half teaspoon pepper. Cover the fish with a buttered paper, boil on range for five minutes, then set in oven for twenty-five minutes. Remove, carefully lift up fish with a skimmer, dress on a hot dish and reduce gravy to half the quantity on the fire. Have a vert-pre sauce ready (No. 184), strain the fish liquor into it, mix well, then pour over fish and serve.
Boil twelve new, medium potatoes with jackets on in two quarts water with a teaspoon salt for thirty minutes. Drain, peel, season with a half teaspoon salt and three saltspoons white pepper, then rub them through a sieve into a serving dish and serve. (Carefully avoid touching the potatoes after dropping from the sieve.)
Remove heads, feet and wings from six fine fat squabs. Split open without separating through back, and carefully bone without spoiling skin. Lay them on a table, open side up. Evenly season with teaspoon salt, two saltspoons cayenne and a saltspoon grated nutmeg, and keep till required.
Finely chop a half pound lean raw veal with a half pound fresh fat pork, pound both in a mortar to a smooth paste, then add one by one the yolks of three eggs and briskly pound while adding them. Press this force through a sieve into a bowl. Place the bowl on ice, season with half teaspoon salt, two saltspoons cayenne, half saltspoon grated nutmeg and half saltspoon ground mixed allspice, and thoroughly mix with wooden spoon. Cut in quarter-inch-square pieces one ounce larding pork, one ounce cooked lean ham, one ounce cooked, smoked beef tongue and one medium truffle, and add to the force in the bowl with an ounce peeled pistachios. Mix well. Place in a saucepan three minced shallots, one branch parsley, a branch chervil, six tarragon leaves, a gill sherry, a tablespoon rum and a tablespoon truffle liquor. Let reduce on fire to half quantity. Remove, let cool off. Then strain through a cheesecloth into the bowl; thoroughly mix. Then evenly divide force in centre of the six squabs. Fold up sides to entirely envelop the squabs. Wrap each squab in a strong piece of cloth and fasten the two ends tightly. Place a mirepoix (No. 271) in a braising pan with the squabs, pour in enough broth or water to cover. Season with a level tablespoon salt and half teaspoon pepper.
Cover pan and let boil one hour on range. Remove squabs, place and let stand on a plate five minutes. Unwrap, wash cloths in cold water and tightly wrap again in the same cloths. Place between two boards, arrange a two-pound weight on top and let stand in that condition till thoroughly cold. Unwrap, and neatly trim.
Cut four tablespoons jelly (No. 1879) in small square pieces. Spread on a cold dish. Then dress squabs over jelly, decorate all around with lettuce leaves. Place a very thin slice truffle on top of each and serve.