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) Canapes of Ham
Puree Conde aux Croutons Black Bass, Grand Due Potatoes, Duchesse
Place in a mortar three ounces cooked, lean ham and sharply pound it for ten minutes, that is, to a smooth pulp. Then add half ounce good butter, two tablespoons Worcestershire sauce, half saltspoon cayenne pepper and half teaspoon French mustard. Pound the whole well together for five minutes more, then place the paste on a plate. Prepare six small, round toasts, two inches in diameter and quarter of an inch thick. Divide the ham preparation evenly on the six toasts, and with a knife give the paste a nice dome shape. Dress on a dish with a folded napkin and serve.
Soak in a gallon cold water one pint dried red beans for twelve hours, changing the water three times. Finely mince one sound red carrot, one small, white onion, two leeks, two ounces salted pork, two branches fresh parsley and half a clove sound garlic. Place these ingredients in a medium-sized saucepan with half ounce butter; set the pan on a brisk fire, thoroughly stir with a wooden spoon for one minute, then let gently cook until they attain a nice golden colour, or about ten minutes, being careful to stir frequently meanwhile. Thoroughly drain the beans and add them to the pan; moisten with three and a half quarts hot water and one gill claret. Season with two teaspoons salt, half teaspoon white pepper, one sprig bay leaf and two cloves. Cover the pan and let gently boil for two hours and a half. Then press the whole through a sieve, then through a Chinese strainer into another saucepan. Boil again for ten minutes; add one-half ounce butter, divided into small bits, and a gill cream; briskly stir until thoroughly dissolved, but do not allow to boil again.
Pour into a soup tureen and serve with a small plate of bread croutons (No. 23), separately.
Trim, clean, wash and wipe well a fresh three-pound black bass. Place it in a frying pan with a tablespoon good butter. Season with a teaspoon salt, half teaspoon paprika; add half gill white wine, one and a half gills tomato sauce (No. 16) and six small heads well-cleaned and sliced fresh mushrooms. Cover the fish with a lightly buttered paper, boil on the range for five minutes; then set in the oven to bake for thirty minutes. Remove, lift up the paper; arrange the fish on a large dish, pour the sauce over and serve.
Prepare a potato puree as per No. 91. Divide it into six equal parts. Spread a little flour on a corner of a table, roll each piece of potato in the flour, then give to each a nice heart-shaped form; nicely criss-cross their surfaces with a knife. Butter a small pastry pan with a teaspoon butter, arrange the potatoes over, lightly butter their surface. Place the pan in a hot oven and bake for ten minutes, or until of a fine golden colour. Remove from the oven and with a skimmer lift them up and place on a dish with a folded napkin and serve.