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
Potage aux Herbes Lie
Potatoes, Hollandaise (26)
Mignons of Beef, Strasser
Brussels Sprouts and Chestnuts (3018)
Broiled Mallard Ducks, Orange Sauce
Chicory Salad (38)
Remove stems from a quart fresh sorrel, carefully wash and thoroughly drain on a sieve. Pick green leaves from two heads fresh lettuce, wash and drain, then cut both sorrel and lettuce in julienne strips, place in a saucepan with two branches each finely sliced parsley and chervil, an ounce butter, and gently cook for ten minutes, frequently stirring meanwhile. Pour in two and a half quarts broth (No. 701), season with a teaspoon salt, half teaspoon each pepper and sugar, lightly mix and let slowly boil for one hour. Mix on a plate a gill cream, an egg yolk, juice of a quarter lemon and add to soup. Mix well while heating five minutes, pour soup into a tureen and serve with six slices toasted French bread separately.
Neatly trim a two-pound piece tenderloin of beef, then cut it in six equal pieces. Season all around with a teaspoon salt, half teaspoon pepper, and keep on a plate until required. Cut six sound red tomatoes into quarters, place on a plate, remove seeds, then season with a level teaspoon salt, half teaspoon sugar, three saltspoons pepper and half teaspoon chopped parsley. Gently turn pieces in seasoning and roll in frying batter (No. 204), then drop in boiling fat and fry for ten minutes, turning with skimmer once in a while, lift up, neatly trim and keep hot. Cut off tails and peel six large fresh mushrooms, place in a sautoire with a tablespoon melted butter and fry for three minutes on each side. Sprinkle over three saltspoons salt, pour in two tablespoons sherry, let cook for two minutes and keep on corner of range. Thoroughly heat a tablespoon melted butter in frying pan, arrange in filets one beside another and briskly cook for three minutes on each side. Remove and dress on a hot dish over six freshly prepared toasts the size of filets, crown-like, place tomatoes in centre and arrange mushrooms on top of filets.
Place six very thin slices freshly broiled bacon around filets, add a half ounce butter to pan in which mignons were cooked, toss on fire until of a nice brown colour, evenly pour over filets and serve.
Pick and singe two fine, fat Mallard ducks, cut off necks and feet, split open through back without separating, neatly draw, then wrap in a coarse towel and neatly flatten with a cleaver. Mix on a plate two tablespoons oil, a teaspoon celery salt and half teaspoon black pepper, repeatedly turn ducks in it, arrange on a double broiler and broil for seven minutes on each side. Remove, dress on a hot dish with six freshly prepared toasts, spread a half tablespoon butter over, decorate with a little watercress, six quarters lemon and serve with an orange sauce (No. 2701) separately.