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 Oysters (18) Salted Almonds (954)
Calves' Tails, Allemande
Roast Grouse, Currant Jelly (167)
Orange-Water Ice (1229)
Cut two calves' tails in half-inch pieces and place in a saucepan. Cut one each carrot, turnip and onion, two leeks and two branches celery in quarter-inch-square pieces and place them with veal, add an ounce butter, set pan on fire, brown for ten minutes and stir once in a while. Moisten with three and a half quarts water, add one piece knuckle of veal, season with two teaspoons salt and a half teaspoon pepper.
Thoroughly wash and drain two ounces barley, add to soup and gently boil for two hours, being careful to skim the fat off surface once in a while. Take up knuckle, pour in one gill cream, boil for five minutes, pour soup into tureen and serve.