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.
Celery (86) Olives
Bisque of Grouse, Diana
Baked Perch, Finnoise Potatoes Lorettes (372)
Cut head and feet off a nice fat grouse, place it on a tin, spread a little butter over, then set in oven for twenty-five minutes. Remove, detach the filets, skin and trim them neatly, then cut them in fine 6trips and keep on a plate. Place all the bones and trimmings in a saucepan with one pound veal bones, one-half pound chicken bones (if handy), either raw or cooked, a sliced carrot, sliced onion, two sliced branches celery, one bean garlic, two ounces sliced raw ham, one sprig each thyme and marjoram, one bay leaf, two blades mace, four pepper corns and one clove. Moisten with four quarts water, half gill sherry, half gill white wine, season with a tablespoon salt, let very slowly come to boiling point, simmer for two and a half hours, then skim fat from surface of broth.
Soak a half pound bread in water, then press out water, place bread in saucepan with one ounce butter and sharply stir on fire until smooth, then strain game broth through a Chinese strainer into this pan. Sharply whisk till well diluted, season with two saltspoons cayenne and one saltspoon grated nutmeg, mix well and let boil for twenty minutes. Place the breast strips in a small saucepan with six canned, finely sliced mushrooms and a tablespoon brandy, set fire to brandy and shuffle pan over flame until fire goes out, then pour into a soup tureen, strain bisque through a cheesecloth into same and serve.
Trim off the fins and thoroughly wipe six fresh, fat perch, season them all around with one teaspoon salt and two saltspoons paprika, and arrange on a lightly buttered baking dish. Heat in a saucepan one and a half tablespoons melted butter, add one finely chopped, fat, large, seeded green pepper and gently cook for four minutes, stirring meanwhile, then add two light tablespoons flour, stir well, pour in two gills pure tomato juice, add one teaspoon chopped parsley, half teaspoon salt, and two saltspoons pepper, continue mixing until it comes to a boil and let cook for ten minutes. Pour sauce and sprinkle two tablespoons bread crumbs over perch, then set in oven for twenty-five minutes. Remove, arrange six heart-shaped bread croutons (No. 90) around the fish and serve.
Singe, cut head and feet off a tender two-and-a-half-pound chicken, draw and neatly wipe, then cut in twelve even pieces, bones and all, place in a saucepan with enough cold water to cover the chicken and season with one teaspoon salt and half teaspoon pepper. Tie in a bunch two branches parsley, one branch chervil, a sprig thyme, bay leaf, clove, and add to chicken, then let boil for fifteen minutes.
Cut three ounces of pork left over from day before yesterday in half-inch-square pieces, add to chicken with twelve peeled, small white onions and one good-sized, peeled, raw potato cut in half-inch pieces. Lightly mix, cover pan, let gently boil for forty-five minutes. Place chicken broth in a bowl and skim fat off surface. Mix in a saucepan threequarters ounce butter and flour, stir while heating for a half minute, pour the broth into this pan and sharply whisk until it comes to a boil. Dilute an egg yolk with one tablespoon cream and juice of half a lemon, add it to sauce, sharply mixing while adding it, and heat for one minute longer. Remove the herbs, strain sauce into the pan, gently mix the whole well together, pour into a large, deep dish and serve.