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.
Cream of Lettuce, Demir'off
Fresh Haddock, Scotch Style Potatoes, Windsor (252)
Lamb Chops Breaded, Macedoine
Creme Vanille au Parfait
Prepare a chicken broth (No. 578), using four quarts water in place of three quarts, strain into a vessel and keep until required. Remove leaves from two heads lettuce, as green as possible, thoroughly wash in plenty cold water, drain, place in a saucepan with an ounce butter, a tablespoon sugar, cook on fire for ten minutes, stirring once in a while, then pour in chicken broth. Add a white onion with two cloves stuck in it, two branches parsley, a branch chervil, two bay leaves and season with a heavy teaspoon salt. Lightly mix and let gently boil for an hour and a half, then pour in a gill demi-glace (No. 122), two tablespoons sherry, a saltspoon cayenne, mix well and boil for ten minutes. Place two ounces rice flour in a bowl, dilute it with half gill cream, half ounce good butter, pour into soup and sharply whisk while cooking for five minutes. Strain soup through sieve into a basin, then through cheesecloth into tureen, and serve with a plate of bread croutons (No. 23) separately.
Procure a three-and-a-half-pound fresh haddock, cut off fins, head and tail, split open through front without separating, season inside with a teaspoon salt, half teaspoon pepper, spread over a half ounce melted butter and fold up. Place on a lightly buttered tin, pour a very little melted butter over, then set in oven for fifty minutes; remove, dress on a hot dish, spread a little maitre d'hotel butter over, decorate with six quarters lemon, a little parsley greens, and serve.
Neatly trim and flatten six nice French lamb chops, season all around with a teaspoon salt, half teaspoon pepper, lightly roll in flour, dip in beaten egg and roll in bread crumbs. Thoroughly heat two tablespoons lard in a sautoire, add chops one beside another, gently fry for five minutes on each side and dress on a hot dish one overlapping another.. Dress with a macedoine garnishing (No. 233) in centre, pour a gill hot tomato sauce (No. 16) around, adjust a curled paper at end bone of each chop and serve.
Prepare a pint (only) vanilla ice cream (No. 42). Place three gills cream in a copper basin, set on ice, sharply whisk to a stiff froth and let rest for fifteen minutes. Take up cream with skimmer and place in a vessel, adding to it an ounce fine sugar, a half teaspoon vanilla essence> and beat up for two minutes. Add half the quantity to vanilla in freezer, mix with spatula until well amalgamated, and divide in six parfait or champagne glasses. Slide a dentilated tube at bottom of a pastry bag, drop in balance whipped cream and with it nicely decorate surface of the six glasses, lay a candied cherry on top of each and serve.