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) Anchovies (141)
Potatoes, Hollandaise (26)
Stuffed Green Peppers (230)
Roast Ribs of Beef (126) Salad Chicory (38)
Cut off the head and feet, singe, draw and cut a small, tender fowl into quarter-inch-square pieces. Heat in a saucepan two tablespoons melted butter, adding the fowl and lightly brown for ten minutes, occasionally mixing meanwhile; drain off the butter from the pan, keeping it for any other purpose. Moisten the fowl with three quarts hot water and let come to a boil on the fire. Then add the white part only of four leeks cut into thin slices. Season with two teaspoons salt and half teaspoon white pepper; add then a small bunch fresh, well-washed parsley. Cover the pan and let slowly boil for forty-five minutes. Then add two ounces raw rice, cover the pan and slowly boil for forty minutes more. Remove all the fat from the surface of the soup, take up the parsley, pour into a hot soup tureen and serve.
Procure three slices fresh codfish, three-quarters of a pound each. Place in a frying pan two small, finely minced green peppers and one finely minced white onion with half ounce butter and let gently brown for three minutes, lightly stirring with a fork; then place the fish over. Season with a teaspoon salt, half teaspoon white pepper, and a saltspoon Spanish saffron diluted in a tablespoon water. Peel and cut into quarters three good-sized red tomatoes and place all around the fish; cover with a sheet of lightly buttered paper and set in the oven to bake for twenty-five minutes. Remove, lift up the paper, place the fish on a hot dish, remove the spinal bones, pour the contents of the pan over the fish, sprinkle a teaspoon of chopped parsley over all and serve.
Cut open through the back six fresh fat squabs. Draw, singe, wipe dry and nicely flatten with a cleaver. Arrange on a double broiler; season all over with a teaspoon salt, half teaspoon white pepper; lightly oil on both sides, then broil on a brisk fire for six minutes on each side. Remove, lay on a hot dish with six freshly prepared toasts, pour a celery sauce over and serve.
Cut into very small dice pieces four branches white celery and place in a small saucepan with three-quarters of a pint cold water and half teaspoon salt and boil for fifteen minutes. Drain on a sieve and keep the water and celery separate.
Heat one and a half tablespoons melted butter in a small saucepan, add two tablespoons flour and stir while heating for two minutes; then pour in half the quantity of celery water. Season with two saltspoons salt, one saltspoon cayenne pepper and a saltspoon ground nutmeg, adding one light gill cream; mix well with a wooden spoon, then add the celery; lightly mix, slowly boil for five minutes and use as required.
Place in a saucepan three ounces arrowroot flour with a pint cold milk; stir well with a wooden spoon for one minute; then place the pan on the fire and continually stir until it comes to a boil. Remove, place on a table, add two egg yolks, briskly stir with a wooden spoon for one minute, then add one ounce well-picked currants, six candied cherries cut in quarters, one peeled and cored apple cut in small square pieces, one preserved peach cut in small squares; then pour in one tablespoon Swiss kirschwasser and one ounce fine sugar; gently mix for one minute. Beat the whites of the two eggs to a stiff froth and add to the preparation; gently mix for one minute. Lightly butter six pudding moulds and fill with the mixture; place in a baking tin with hot water up to half their height and set in the oven to bake for twenty minutes. Remove, un-mould on a dish, pour a kirsch sauce, as per No. 608, over them and serve.