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
Veal Broth aux Racines
Potatoes Persillade (63)
Salmi of Duckling, Parisienne
String Beans au Beurre (139)
Asparagus, Bearnaise Sauce
Macaroon Ice Cream
Cut into small dice pieces one medium red carrot, one white turnip, two leeks, two branches white celery, one medium, white onion, two ounces lean raw veal from a leg, and one ounce lean raw ham. Heat one and a half teaspoons melted butter in a saucepan, add the above articles, stir well with the wooden spoon for one minute, then gently brown for ten minutes. Moisten with two and a half quarts white broth, season with a teaspoon salt and two saltspoons pepper, let come to a boil; skim the fat from the surface. If there be raw meat bones of any kind on hand add them to the pan. Cover the pan and let simmer for twenty-five minutes, then add two tablespoons of raw Italian rice. Season with one teaspoon Worcestershire sauce, re-cover the pan and slowly cook for thirty minutes more. Remove all the bones from the pan, skim off the fat, pour into a hot soup tureen and serve.
Trim off the fins, cut off the head and neatly wipe a three-pound very fresh pickerel. Split in two through the back, remove the spinal bone, place fish in a sautoire pan. Season with a teaspoon salt and half teaspoon paprika. Moisten with a half gill white wine, a gill water, adding half an ounce butter. Cover with a lightly buttered paper, boil for five minutes on the range, then bake in the oven for twenty minutes. Remove and keep hot.
Heat a tablespoon melted butter in a small saucepan, add two level tablespoons flour; stir briskly while heating for half minute, then pour in one gill hot milk and three-quarters gill of the fish liquor; season with a saltspoon salt and half saltspoon pepper, mix until it comes to a boil, then add two tablespoons freshly grated horseradish; lightly mix. Dress the fish on a hot dish, pour the sauce over and serve.
Singe and neatly draw a fat duckling of about four to five pounds, keeping the heart and liver freed from the gall bag on a plate. Place in a small roasting pan a quarter sliced carrot, half a sliced onion, one sliced branch celery, one clove and a sprig of bay leaf; then place the duck on top. Season with a heavy teaspoon salt and half teaspoon white pepper; pour two tablespoons water in the pan, neatly spread a half tablespoon melted butter on top of the bird. Set in a brisk oven for twenty-five minutes, or until of a nice golden colour. Remove it from the oven. Then cut away the legs and breast from the duck, and cut each leg and the breast in three pieces. Place the pieces in a sautoire with two tablespoons sherry and a tablespoon brandy and keep warm.
Place all the vegetables from the pan in a mortar, add the whole carcass, liver and heart, and sharply pound the whole to a pulp; transfer into a small saucepan with two gills of demi-glace (No. 122) and one gill tomato sauce; mix well and let boil for ten minutes. Strain this through a cheesecloth into the pan with the duck; lightly mix, let slowly boil for fifteen minutes on the range. Dress the pieces of duck on a hot ' dish, one overlapping another. Pour the sauce over and serve.
Open a can of fine asparagus, and carefully lay them in a sautoire with their liquor; add a half pint water and a teaspoon salt, set on the fire, and as soon as it comes to a boil lift up the asparagus with a skimmer and lay on a napkin over a hot dish and send to the table with a freshly prepared Bearnaise, as per No. 34, separately.
Prepare the same quantity of macaroons as per No. 43. Place twelve of them on a tin and thoroughly dry them in the open oven. Remove and finely crush them.
Have a vanilla ice-cream preparation as per No. 42, and just after straining the preparation into the freezer add the crushed macaroons. Mix well with a wooden spoon, proceed to finish the ice cream in the same manner, and serve with twelve macaroons around it.