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.
Oyster Pot Pie
Calf's Head, Vinaigrette
Place thirty-six good-sized, freshly opened oysters with their liquor and two gills water in a saucepan. Season with a teaspoon salt and two saltspoons white pepper and boil for five minutes. Heat in another saucepan two tablespoons melted butter, add three tablespoons flour, briskly stir, then pour in two gills of oyster broth and two gills hot milk. Season with half teaspoon salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg; thoroughly mix, then boil for five minutes. Drain the oysters on a sieve and add to the same; stir briskly, then shift the pan on the corner of the range. Cut two ounces very lean bacon into quarter-of-an-inch-square pieces and fry in a small frying pan with a teaspoon butter for five minutes; drain and add to the oysters. Mix well, then boil for one minute. Pour the whole into a deep baking dish. Roll out on a lightly floured table a quarter pound of pie paste, prepared as per No. 117, exceedingly thin. Egg the edges of the pie dish, then cover the dish with the paste. Carefully press the paste all around the edges, trim well; make four very small incisions on top of the paste, lightly egg the surface, then set the dish in a moderate oven to bake for fifteen minutes, or until a nice golden colour.
Remove and serve.
Plunge a small, fresh, white calf's head into plenty of hot water for one minute; take it up, sharply and carefully rub it all over with a coarse towel so as to remove all remaining hairs; scrape both ears, then with a sharp knife carefully cut the flesh, starting from the centre of the head right down to the nostrils. Then bone it from top to base on both sides; remove the tongue, place the meat with the tongue in a saucepan with two quarts cold water and boil for five minutes. Drain and let cool. Trim off the white skin from the tongue and cheeks and cut the meat into twelve as nearly equal pieces as possible. Have in a stewpan two ounces flour, three pints cold water, one gill vinegar, half bunch parsley, two carrots cut in quarters, and one sliced white onion. Mix well with a wooden spoon for five minutes. Season with a tablespoon salt and half teaspoon white pepper. Cover the pan and slowly boil for two hours. Remove from the fire, lift up the pieces and drain on a cloth. Crack the frontal bone of the head open, carefully remove the brain and place it in cold water for five minutes; lift it up, and neatly remove all the skin, etc., adhering to it.
Have a pint boiling water with a teaspoon salt and half gill vinegar in a saucepan; drop in the brain and boil for ten minutes; drain well and use as directed.
Have a large hot dish with a folded napkin over it. Dress the ears, one at each end of the dish, then place the pieces in the centre, one overlapping another. Cut the tongue into six equal pieces, crosswise, and arrange on the sides of the dish; place the brain in the centre of the crown, decorate with parsley greens all around and serve with a vinaigrette sauce (No. 592) in a saucebowl separately.
Chop up very finely half small, sound, white onion, two medium, sound pickles, one tablespoon capers, two branches fresh parsley, six branches chives, two branches chervil and half a cold, hard-boiled egg. Place all these ingredients in a bowl. Season with two saltspoons salt, one good saltspoon white pepper, quarter gill tarragon vinegar and three quarters of a gill sweet oil. Thoroughly mix with a whisk for two minutes and serve in a saucebowl separately.
Peel and cut into half-inch squares six very sound, medium-sized, dry potatoes, wash thoroughly, and plunge into a pint boiling water with half teaspoon salt and boil for ten minutes. Drain on a sieve, then heat in a frying pan two tablespoons melted lard; add the potatoes and gently brown for ten minutes, frequently tossing meanwhile. Remove all the fat from the bottom of the pan, then dredge half teaspoon salt over them, add one teaspoon chopped parsley and half clove very finely chopped garlic; brown for a minute and a half, tossing gently meanwhile. Dress on a hot dish and serve.
Roll out on a lightly floured table half pound feuilletage, as per No. 756, as thin as possible; then with a round pastry cutter three inches in diameter cut out eighteen pieces. Lay them on a lightly buttered pastry pan. Make a few small incisions with a fork on top of each, lightly wet with the white of an egg by means of a hair pastry brush; then spread half teaspoon powdered sugar over each; let rest for half hour. Set the pan in a hot oven to bake for ten minutes. Remove and let cool off. Spread half teaspoon apricot jelly over six pieces; spread half teaspoon Frangipani cream over six more pieces; then half teaspoon raspberry jam over the remaining six pieces. Take three pieces, one of each kind, and arrange evenly, one on top of another; decorate with a little whipped cream and proceed the same with the rest. Arrange the six mille feuilles on a dish with a folded napkin. Sprinkle a little powdered sugar over and serve.