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.
Cream of Leeks
Potatoes, Parisienne (711)
Roast Grouse (167)
Lettuce Salad (148) Gateau Breton
Place in a saucepan four pared, cleaned and sliced leeks with one ounce butter and cook on a slow fire for ten minutes, occasionally stirring meanwhile; dredge in two ounces flour, stir well while heating for one minute, moisten with one and a half quarts broth (No. 701) and a quart of milk; add two branches parsley, one branch chervil and six sliced shallots, season with a level tablespoon salt, two saltspoons cayenne, a saltspoon grated nutmeg, lightly mix and let slowly boil for forty minutes. Dilute two egg yolks with a gill cream and add to the soup with a half ounce butter, mix well while heating for two minutes, strain through a sieve into a basin, then through cheesecloth into a soup tureen, and serve with a plate of bread croutons (No. 23) separately.
Neatly flatten and trim two tender sirloin steaks of one and a quarter pounds each. Season with a teaspoon salt, half teaspoon pepper, rub with a tablespoon oil, arrange on broiler and broil them for eight minutes on each side, remove, dress on a hot dish, pour a hot Creole sauce (No. 507) over them and serve.
Scald for two minutes and peel two ounces of almonds, place in mortar and pound to a paste, remove, place in a vessel with four ounces sugar, four egg yolks, half teaspoon vanilla essence, and whisk for five minutes.
Beat the whites of the four eggs to a stiff froth, add to the vessel with two ounces sifted flour, and mix well with a skimmer for two minutes Lightly butter a straight-edged pie plate, drop in the preparation, neatly smooth the surface, then set in oven for twenty minutes. Remove, let rest for ten minutes, turn it upon a table, spread over evenly two tablespoons strawberry jam, pour over a glace vanilla (No. 1652), let rest for five minutes, dress on a dish with a folded napkin and serve.