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.
Procure a boned, tender two-and-a-half-pound sirloin of beef. Pare and trim it nicely. Then with a small larding needle carefully lard the top of the beef, lengthwise, with thin strips of lard. Season with a very light tablespoon salt and half teaspoon white pepper.
Arrange in a small roasting pan a mirepoix as per No. 271. Lay the sirloin over the mirepoix; spread over two tablespoons hot fat and three tablespoons hot water. Set the pan in a brisk oven and roast for thirty-five minutes, turning it over once in a while and frequently basting it with its own gravy. Place the sirloin on a hot dish and keep warm.
Heat two tablespoons thick cream in a small saucepan, adding two ounces freshly grated horseradish, mix with a wooden spoon while heating for three minutes; then keep warm. Cut in half, lengthwise, three peeled bananas, lightly roll them in flour, and then fry in a pan with a teaspoon butter for two minutes on each side.
Skim all the fat from the gravy of the pan, add one gill demi-glace (No. 122); then let boil for five minutes on the range. Strain the gravy on the dish around the sirloin; gently spread the horseradish sauce over it; then place the six pieces of banana on the beef around the horseradish and send to the table as hot as possible.
Cut into even halves three very small, sound eggplants. Make a few incisions inside each piece without disturbing the peels; then gently drop them into boiling fat - inside parts downward - and fry for eight minutes. Remove them with a skimmer, and let drain on a towel for ten minutes again with cut parts downward. Then with a teaspoon scoop out all the meat and mince it fine.
Chop very finely six medium-sized sound shallots, and fry them in a frying pan with half teaspoon butter for one minute, then add the scooped-out chopped meat, with a tablespoon finely chopped parsley, two tablespoons chopped canned mushrooms, half clove sound, finely crushed garlic. Season with one teaspoon salt, half teaspoon white pepper; adding also half ounce fresh bread crumbs, one gill tomato sauce (No. 16) and one whole raw egg. Thoroughly mix with a wooden spoon until well thickened. Then fill the six eggplant shells with the force meat. Arrange on a baking dish; spread over each a small quantity bread crumbs, with a few very little bits of butter on top, then set to bake in a brisk oven for fifteen minutes. Remove, dress on a hot dish and serve.
Prepare two nice, fat Mallard ducks exactly the same as redhead ducks (No. 37) and serve with currant jelly.
Cut into julienne strips one very small stalk white celery; one sound, good-sized green pepper, cut the same way. Peel and core one good-sized sound apple and cut it into strips as the others. Neatly trim a small head fresh, crisp escarole (endive), detach the leaves, wash well and thoroughly drain and cut each leaf in half. Place the four articles in a large salad bowl. Season with four tablespoons salad dressing as per No. 863. Carefully mix, at the very last moment, and serve.
One and a half ounces good butter, two egg yolks, one and a half ounces of cake crumbs or bread crumbs, one ounce of Malaga currants and two tablespoons Malaga or a similar wine. Place the butter and egg yolks in a basin and briskly beat up with a wooden spoon for five minutes, then add the sugar; beat for five minutes more; add the crumbs, wine and currants; mix sharply for one minute. Beat up the whites to a stiff froth and add to the preparation, then gently mix for one minute with the skimmer. Lightly butter six individual pudding moulds, sprinkle a little flour inside of the moulds all around. Fill them with the preparation, Place the moulds in a small, square tin, pour hot water into the tin up to half the height of the moulds. Place in a brisk oven to steam for twenty minutes. Remove, unmould carefully on a hot dish and serve with a Sabayon sauce (No. 102) separately.