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.
Olives Tunny Fish, Pickled
Puree of Peas with Vermicelli
Weakfish Saute au Cerfeuil Potato Noisettes (321)
Roast Beef (126) Chicory Salad (38;
Chocolate Biscuits with Jam
Open a small can of tunny fish, cut six very thin, small slices, dress on a side dish with a few leaves green lettuce and six slices lemon and serve.
Prepare and keep hot a puree St. Germain (No. 142). Crack four ounces vermicelli, plunge in a pint of boiling water with half teaspoon salt and boil for fifteen minutes, drain on a sieve, add to the puree, boil for five minutes, pour in a soup tureen and serve.
Scale, trim and wipe a very fresh weakfish of three pounds. Heat two tablespoons oil in a frying pan, season fish with a teaspoon salt and half teaspoon white pepper, add it to the pan and gently fry for five minutes on each side, then set in the oven for ten minutes. Remove, dress on a hot dish, free the pan of oil, add half ounce good butter, then toss on the fire until of a nice brown colour. Add the leaves of three branches chervil and the juice of half a sound lemon, lightly toss, pour over the fish and serve.
Pick out all the meat from the turkey left over from yesterday, cut into small dice, then proceed to finish the croquettes exactly as No. 700. Dress on a dish, adjust a paper frill at end of each croquette, pour a hot sauce perigueux (No. 677) around and serve.
Cut all tender parts of a large bunch of fresh green asparagus in one-inch-long pieces. Plunge in a quart boiling water with a teaspoon salt, a teaspoon sugar, boil twenty minutes and drain on a sieve. Mix in a saucepan a half ounce butter with one ounce flour, heat for a half minute, then pour in one gill hot milk, one gill cream, half teaspoon salt, half teaspoon sugar, one saltspoon grated nutmeg; mix well with a wooden spoon until it comes to a boil, then add the tips with half ounce good butter; mix well, let boil for five minutes, pour in a vegetable dish and serve
Place four ounces powdered sugar in a bowl with five egg yolks, one saltspoon salt, a half teaspoon vanilla essence, and mix well with a wooden spoon for five minutes. Beat up the whites of the five eggs to a stiff froth, add to the yolks with three ounces sifted flour, and lightly mix with a skimmer. Line a lightly buttered small square pastry pan with lightly buttered paper, drop in the preparation, neatly smooth the surface, sprinkle a little powdered sugar over, and set in a moderate oven for twenty-five minutes. Remove, let cool off, turn the cake on a clean table, lift up the paper and spread three tablespoons raspberry jam over surface of cake.
Prepare a glace au chocolate (No. 1281), spread evenly over the jam and let cool off. Cut the cake in twelve even pieces, dress on a dish with a folded napkin, set in the oven for ten seconds, remove and serve.