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.
Radishes (58) Caviare (59)
Lamb Broth, Esperance
Salmon, Sauce Fleurette Potatoes Chateau (308)
Cotelettes of Mutton, Avignonnaise
Fresh Peach Coupes
Cut in small square pieces one pound raw, lean lamb, one small carrot, one ditto turnip, one ditto onion and two ditto leeks. Place these in a saucepan with tablespoon melted butter and gently fry ten minutes, stirring once in a while, then pour in one quart broth, a pint tomato juice and quart and a half water, adding one beef marrow bone. Season with one and a half teaspoons salt and half teaspoon pepper, let boil twenty-five minutes, add two ounces well-washed barley, let boil thirty minutes more, then add half pint fresh green peas, half pint fresh string beans cut in short pieces and two tablespoons Worcestershire sauce. Lightly mix and boil fifty minutes longer. Remove bone, skim fat from surface, pour soup into a hot soup tureen and serve.
Procure three slices fresh salmon, three-quarters of a pound each; place in a frying pan with half ounce butter, one gill white wine, a branch parsley, juice of quarter of a sound lemon, half teaspoon salt and half teaspoon pepper. Cover salmon with buttered paper, then set in oven thirty minutes. Remove, dress fish on a dish, prepare a sauce Fleurette (No. 320), reduce the fish liquor to half the quantity on fire, strain into sauce, lightly mix, pour over the fish and serve.
Trim and neatly flatten six French mutton cotelettes, season all around with teaspoon salt and half teaspoon pepper. Lightly roll in melted butter, then in bread crumbs, arrange on a broiler and broil five minutes on each side. Remove, dress on a hot dish, one overlapping another, crown-like. Place green peas Avignonnaise in the centre of the crown, pour a gill hot demi-glace (No. 122) around the chops and serve.
Place a pint fresh, tender, shelled peas in a saucepan with quart boiling water, a teaspoon salt, half teaspoon sugar, two saltspoons pepper and a teaspoon butter. Cover pan, boil forty minutes, thoroughly drain on a sieve, heat a teaspoon melted butter in a frying pan, add two ounces very finely chopped cooked ham and gently brown five minutes, frequently stirring meanwhile; add peas with half teaspoon chopped chives, teaspoon French mustard, one ounce butter, three saltspoons salt, saltspoon white pepper, and sprinkle over teaspoon flour, lightly toss on fire while cooking three minutes. Remove and use as required.
Peel twelve medium, sound, fresh ripe peaches, cut off the stones in quarter-inch slices, place in a bowl with two tablespoons powdered sugar, tablespoon rum and one tablespoon maraschino; carefully turn in seasoning, then let stand on ice until required.
Prepare a pint only of vanilla ice cream (No. 42). Divide the peaches in six champagne glasses, fill with the vanilla cream, neatly smooth surface, then place a maraschino cherry on top of each and serve.