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.
Roast Chicken with Cress (290)
Chicory Salad (38)
Cut a small-sized, sound half cabbage in quarters, remove stale leaves and the core, then cut the cabbage in fine julienne strips. Place in a large saucepan with one ounce butter, one and a half teaspoons salt and three saltspoons pepper; mix a little and cook on moderate fire fifteen minutes, or until tender, stirring once in a while, then add three and a half quarts water, half pound raw, lean fresh pork, half pound raw, lean beef and two medium, scraped, peeled raw potatoes. Cover pan and simmer two hours. Lift up the pork and beef, cut in quarter-inch-square pieces and return to the pan. Pour the soup into a soup tureen and serve with two ounces of grated Parmesan cheese separately.
Procure three halibut steaks of three-quarters of a pound each. Slice white parts of three leeks exceedingly fine, place in a baking dish with a tablespoon butter, set on fire and slowly cook five minutes; place steaks on top. Peel and cut in quarters four sound red tomatoes, arrange them-around fish and pour a gill white wine over. Season with light teaspoon salt, half teaspoon pepper, then spread an anchovy butter (No. 62) over, cover with lightly buttered paper, then set the fish in oven thirty-five minutes. Remove and serve in the same dish.
Peel and finely slice twelve new medium potatoes and place in baking dish. Crack two fresh eggs, add yolks of two others, beat them up, then dilute with three-quarters of a pint of broth (No. 701). Season with teaspoon salt, half teaspoon white pepper and saltspoon grated nutmeg; sharply mix. Strain through a Chinese strainer over the potatoes, lightly mix, set in oven forty minutes. Remove and serve in the same dish.
Carefully trim three quarts fresh spinach, thoroughly wash in cold water, drain on sieve, plunge in a gallon boiling water with tablespoon salt and boil ten minutes. Drain, press out water with a skimmer. Finely chop, then place in a small saucepan with half ounce butter, half teaspoon salt and half teaspoon sugar, two saltspoons pepper and a saltspoon grated nutmeg; stir well. Reduce two gills demi-glace (No. 122) to a gill on the range, then pour over the spinach. Dress on a hot vegetable dish. Arrange six heart-shaped bread croutons (No. 90) around and serve.
Crack four fresh eggs in a copper basin, add four ounces sugar and half teaspoon vanilla essence. Set basin on range and briskly beat ten minutes. Remove to a table, then add four ounces sifted flour, gently mix with skimmer, add three ounces melted butter, then mix a little more with the skimmer. Drop in a lightly buttered pastry tin, set to bake in oven fifteen minutes. Remove, let rest ten minutes. Turn the cake on a table, cut in twelve round pieces two inches in diameter. Then with inch pastry cutter cut out centre of six of them only. Press six preserved apricots through a sieve into a bowl, adding one gill whipped cream and one teaspoon rum, mix well, arrange the six rings on top of the six uncut cakes, then fill the centres with the cream and place a candied cherry on top of each. Pour into a cold dish a tablespoon Swiss kirsch, a tablespoon maraschino and one tablespoon rum, lightly mix, place cakes over the liquor, sprinkle over a little powdered sugar and serve.