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) Pim-Olas
Puree of Turnips, Tomatee
Roast Beef (126) Lettuce Salad (148)
Orange Rice Iced Pudding
Peel eight medium, white turnips, finely slice and place in a saucepan with an ounce melted butter and gently cook for fifteen minutes, occasionally stirring meanwhile, then add two medium, peeled raw potatoes cut in small pieces and two finely sliced onions. Tie in a bunch two branches parsley, one branch chervil, one bay leaf, a sprig thyme, two cloves, and add to the pan. Moisten with a quart of broth (No. 701) and two quarts water, season with two teaspoons salt and two teaspoons pepper, sharply mix with wooden spoon until it comes to a boil, then slowly boil one and a half hours. Press through sieve into a basin, then through a Chinese strainer into a saucepan, let come to a boil, add a pint of tomato sauce (No. 16), mix well, boil for ten minutes, pour into a hot soup tureen and serve.
Scale, cut off fins and wipe two fresh sea bass of a pound and a half each, cut in inch pieces crosswise and keep on a plate until required. Mix in a saucepan one and a half tablespoons melted butter with two tablespoons flour and cook until a light brown, stirring meanwhile. Add twelve small white onions, mix a little, brown for five minutes, moisten with one gill claret, two gills white broth, mix well and boil for five minutes. Add the fish, with a finely chopped bean garlic, a teaspoon finely chopped parsley, a teaspoon salt and three saltspoons pepper, gently mix, cover pan and set in oven for forty minutes. Remove, lift up fish and onions with skimmer, dress on a hot dish, then boil sauce for ten minutes; squeeze in juice of half a sound lemon, add half ounce butter by little bits, mix a little, strain through a Chinese strainer over the fish and serve.
Cut off heads and feet from six fat, tender squabs, singe, draw and neatly wipe, then fill with a stuffing a l'Americaine. Truss, arrange a thin slice of larding pork on the breast of each bird, season evenly all around with a teaspoon salt and half teaspoon white pepper. Place on a tin, baste each bird with a very little melted butter, set in oven to roast for forty minutes, remove, untruss, arrange six pieces fried hominy (No. 235) on hot dish and lay squabs on top. Broil six thin slices bacon for two minutes on each side, place over squabs, pour a gill hot demi-glace (No. 122) around and serve.
Soak four ounces stale bread in cold milk ten minutes, press out the milk and place bread in a bowl. Add two ounces finely chopped raw beef marrow, half teaspoon freshly chopped parsley, a saltspoon powdered thyme, three saltspoons salt and two saltspoons white pepper. Chop finely half a medium, white onion and brown in a teaspoon melted butter to a nice colour, add to the bowl with an egg yolk. Stir the whole together with wooden spoon until thoroughly amalgamated, then use as required.
Place in quite a large saucepan four ounces raw rice, chopped rind of an orange, one quart milk, five ounces sugar, half teaspoon vanilla essence, the strained juice of the orange, mix well and gently boil for fifteen minutes. Dilute six egg yolks with a gill cream, add to rice with a teaspoon orange-flower water and mix well while heating, without boiling, for five minutes. Remove from fire, place pan in a basin with cold water up to half its height and stir until thoroughly cold, pour preparation into an ice-cream freezer, then proceed to freeze same as vanilla ice cream (No. 42). Place the frozen ice cream in a quart mould, tightly cover, then re-bury it in same tub and let freeze for an hour. Remove, immerse in tepid water for a few seconds, wipe all around, unmould on cold dish with a folded napkin and serve.