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) Olives
Puree of Oyster Plant
Potatoes Viennoise (165)
Beef Tongue en Papillottes Tomatoes, Bock
Roast Turkey, Cranberry Sauce (67)
Romaine Salad (214)
Cold Peach Pudding
Trim off stems, scrape and thoroughly wash two medium bunches of oyster plants. Drain and slice very fine, place in a saucepan with one ounce butter and gently fry until tender, stirring once in a while, then add two tablesooons flour, and mix well while heating two minutes.
Moisten with two quarts broth or water, add two finely sliced medium onions, two finely sliced leeks and one branch parsley. Season with one teaspoon salt, half teaspoon pepper and one saltspoon grated nutmeg. Cover pan and let slowly boil one hour. Remove, press the soup through a sieve into a basin, then through a Chinese strainer into the same saucepan previously wiped, pour in one pint milk and two gills cream; add at the same time a half ounce fresh butter. Continually mix with wooden spoon while boiling five minutes. Pour soup into a soup tureen and serve with a plate of bread croutons (No. 23) separately.
Pare and neatly trim a medium, fresh beef tongue. Arrange a mire-poix (No. 271) in a braising pan, and lay the tongue over. Season with a teaspoon salt and half teaspoon pepper, spread two tablespoons lard over the vegetables, then cook on fire ten minutes. Moisten with a quart water, one gill claret, one gill demi-glace (No. 122) and one gill tomato sauce, place lid on, boil ten minutes, then set in oven two hours, turning tongue in gravy every half hour. Remove, lift up tongue, plunge in cold water, then peel off skin with a coarse towel, then cut in twelve even slices and keep on a plate till required. Skim fat from surface of sauce, then let reduce on the fire to one pint. Strain sauce into another saucepan, add twelve finely chopped, canned mushrooms and four tablespoons bread crumbs, pour in two tablespoons sherry, and boil ten minutes. Remove to a table. Cut from a raw ham twelve thin slices same size as the tongue. Cut six pieces white paper fifteen inches square, fold in two, then cut each piece in semi-heart-shape length and width of the paper, open and lightly oil both sides. Place one slice of ham in centre of one-half of paper, spread a little sauce on top of ham, then place a piece of tongue over sauce.
Spread a little more sauce over tongue, then another piece of tongue, more sauce, and finally a piece of ham. Envelop the tongue, etc., by twisting both edges of the paper. Place on a tin, set in oven ten minutes. Remove and serve.
Wipe and cut in halves six fine, good-sized, ripe, fresh tomatoes. Place in a baking dish, cut side up. Season with half teaspoon salt, half teaspoon sugar, two saltspoons white pepper and half teaspoon chopped parsley, squeeze over juice of half a sound lemon. Arrange a few little bits butter over them. Sprinkle a tablespoon of bread crumbs, evenly divided, over, then set in oven to bake fifteen minutes. Remove and serve on the same dish.
Peel twelve good-sized, sound, fresh peaches, cut from the stones in quarter-inch slices, place in a bowl, add six ounces remnants of cakes or bread cut in quarter-inch squares, two ounces well-picked currants, and gently mix. Lightly butter and sugar a quart pudding mould, and place in these articles. Crack four fresh eggs in a bowl, add four ounces sugar, two tablespoons kirsch or maraschino and a half teaspoon vanilla. Sharply whisk, then gradually pour in a pint cold milk and a gill cream, whisk for two minutes, and pour it into the pudding mould. Place mould in a saucepan with hot water up to half its height. Set in oven forty minutes. Remove, place mould in a basin with cold water and ice up to half its height and let get thoroughly cold. Unmould on a cold dish. Pour a sweet mousseline sauce over and serve.
Place two egg yolks and two ounces sugar in a copper basin, briskly stir on range five minutes. Remove, lay basin on ice and stir till thoroughly cold. Beat up one and a half gills cream to a stiff froth and add to the eggs with a half teaspoon vanilla essence. Whisk all well for two minutes, then use as required.