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.
Olives Lyon Sausage (582)
Finely mince a quarter of a very small, well-trimmed and thoroughly washed white cabbage, ten leaves fresh, well-washed spinach, one small carrot, one medium-sized white onion, two leeks, four branches parsley and one bean sound garlic.
Have three and a half quarts boiling water with a teaspoon salt, half teaspoon white pepper, one saltspoon thyme, one bay leaf and half sprig marjoram. Add all the above vegetables, with a small cervela sausage and one ounce butter. Cover the pan and let slowly boil for two hours. Uncover, remove the sausage, majoram and bay leaf, add two small raw potatoes cut in small squares and slowly cook again for twenty-five minutes. Cut the sausage in very thin slices, add to the soup and serve.
Neatly scale, trim and remove the principal bones of half a very fresh roe shad of three pounds. Mix on a plate a tablespoon oil with a teaspoon salt, half teaspoon white pepper and roll the fish all over in the seasoning. Arrange on a broiler and broil on a brisk fire for six minutes on each side. Remove, dress on a large hot dish and send to the table with a ravigote sauce prepared as per No. 366 in a saucebowl separately.
Cut from a two-pound piece of well-trimmed filet of beef six equal filets. Season with a teaspoon salt and half teaspoon pepper. Heat one tablespoon butter in a frying pan, lay in the filets, one beside another briskly fry for three minutes on each side. Remove, dress on a large dish on top of six round pieces of toasted bread and keep warm. Skim the fat from the gravy of the pan, add one teaspoon flour; stir well, moisten with half gill claret and half gill white broth (No. 701), adding half teaspoon freshly chopped chives; mix well and briskly boil until reduced to half the quantity. Pour over the filets and serve.
Remove the stems and thoroughly wipe six fresh red tomatoes. Cut a small cover from the top of each and place in a lightly buttered tin. Season all round with a teaspoon salt, a teaspoon sugar and half teaspoon white pepper. Arrange a little butter on top of each tomato, place the covers on and bake in the oven for twenty minutes or till soft, basting once in a while. Remove and serve on six separate saucers.
Prepare six savarins exactly as per No. 441. Remove the raspberries altogether. When you remove the savarins from the oven, let them cool off on a table; unmould them.
Have in a small saucepan three ounces granulated sugar, half pint cold water and three tablespoons of Madeira wine. Boil for five minutes, stirring well meanwhile. Remove to a table, plunge the savarins into the sauce for five minutes. Lift them up, arrange on a dish. Pour half a teaspoon of Madeira wine over each; fill up the centre of each cake with half pint whipped cream, prepared as per No. 337, and serve.