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)
Potato with Vermicelli
Stuffed Breast of Veal, Florentine
Cut in small pieces four ounces lean salt pork, two leeks and one medium, white onion, place in a saucepan with an ounce butter and two bay leaves. Set the pan on the fire and cook for ten minutes, frequently stirring meanwhile. Finely slice six peeled raw potatoes, add to the pan with a quart white broth (No. 701) and three pints water, season with a light teaspoon salt and a half teaspoon pepper, and mix lightly. Cover the pan and let slowly boil for one hour, press the puree through a sieve into a basin, then through a Chinese strainer into another saucepan. Drop two ounces vermicelli in a pint boiling broth and boil for ten minutes, then add vermicelli and broth to the puree. Mix well, boil for ten minutes, pour the soup into a soup tureen and serve.
Carefully remove the rib bones from a tender breast of white veal. Make a deep incision on the large end, season all around and inside with a good teaspoon salt and a half teaspoon pepper. Remove the stalks from a quart of fresh spinach, then thoroughly wash and plunge in a quart boiling water with a teaspoon salt and boil for ten minutes. Drain on a sieve and with a skimmer press out all the water, finely chop and place in a saucepan with two egg yolks, a half teaspoon salt, a saltspoon cayenne and a saltspoon grated nutmeg. Sharply stir on the fire while cooking for five minutes, spread the spinach on the incision of the breast, sew it up, place a mirepoix (No. 271) in a braising pan, lay the breast over, add one-half ounce butter, then cook on the fire for ten minutes. Moisten with one gill white wine, one pint broth and two gills demi-glace (No. 122), cover the pan and set in the oven for two hours, being careful to baste the breast frequently so as to obtain a nice bright brown colour. Take out, lift up the breast, remove string, dress on a hot dish. Skim the fat from the gravy, reduce it on the open fire for eight minutes.
Strain through a Chinese strainer over the veal, sprinkle a little chopped parsley over and serve.