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) Olives
Chicken Etuve, Meridional
Brussels Sprouts (618)
Slit twenty-four large Italian chestnuts, place on a tin and roast in the oven for fifteen minutes. Remove and shell them with a coarse towel; place in a large saucepan with one ounce chopped lean salt pork, two sliced leeks, one minced onion, four branches parsley, one branch chervil, two bay leaves and one clove. Moisten with two and a half quarts hot white broth or water. Cover the pan and let gently boil for one hour, strain the broth into a basin, place the chestnuts and vegetables in a mortar, pound to a smooth paste and return the paste to the broth. Mix in the same saucepan one ounce butter and one and a half ounces flour, place on the fire for two minutes, then pour the broth with the chestnuts into this saucepan; mix well and let boil for twenty-five minutes. Peel and cut in julienne strips two small parsnips, place in a small saucepan with half ounce butter, half teaspoon salt, half teaspoon sugar and one gill water: mix a little, cover the pan, set in oven for twenty-five minutes, remove and keep hot. Add two gills cream to the soup, mix well and let boil for five minutes, strain the soup through a sieve into a basin, then through a cheesecloth into a soup tureen.
Add the parsnips, with a few bits of butter, gently mix, and serve with two ounces of grated Parmesan cheese separately.
Procure a very fresh sole of three and a half pounds. Lift up the filets, skin them, then cut each filet into three slanting, equal pieces and fold up each piece. Split six red Spanish sweet peppers in two, arrange in a lightly buttered sautoire and lay a filet on each pepper. Season with a half teaspoon salt, two saltspoons paprika and half salt-spoon Spanish saffron, adding half ounce butter, half gill white wine and two tablespoons port or Malaga. Cover the filets with a lightly buttered paper, boil for five minutes on the range, then set in the oven for twenty minutes. Remove, take off the paper, dress the filets on a hot dish, crown shape, and arrange one piece pepper on top of each filet. Pour a gill tomato sauce into the fish gravy, briskly boil for eight minutes, then pour the gravy over the filets and serve.
Singe, draw, cut the head and feet off a fine tender, three-pound chicken, cut it into twelve even pieces, season with one and a half teaspoons salt and one teaspoon white pepper. Thoroughly heat two tablespoons good oil in an earthen casserole dish, add the chicken and fry-on the range for fifteen minutes, turning the pieces once in a while. Lift the chicken up with a fork and place on a dish. Slice exceedingly fine two medium, white onions, add to the. casserole and fry for three minutes. Place the chicken on top of the onions with a peeled bean garlic; peel and cut into quarters three medium, ripe tomatoes. Season with two saltspoons each salt and white pepper; arrange the tomatoes around the chicken, pour in half a gill each claret and water; tightly cover the pan, boil for five minutes, then set in the oven for forty minutes longer. Remove and serve without uncovering.