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) Salted Peanuts (954)
Fried Oyster Plant (968)
Prepare a consomme (No. 52), strain into a saucepan and let boil. Thoroughly wash in fresh water four ounces sago, drain on a sieve and sprinkle into the consomme, boil for fifteen minutes, mixing once in a while, pour into a hot soup tureen and serve.
Trim and wipe two very fresh pompano of one and a half pounds each. Place in a frying pan with half ounce butter, half gill white wine, half gill water, a teaspoon salt and half teaspoon paprika. Cover with a buttered paper, boil on the range for five minutes, then set in the oven for twenty minutes. Remove, dress the fish on a hot dish and keep hot. Mix in a saucepan one tablespoon butter with two and a half tablespoons flour and heat for half minute; pour in the fish liquor and one and a half gills milk, mix well until it comes to a boil, then add half teaspoon finely chopped chives, six minced canned mushrooms, three sweet red peppers cut into fine julienne strips, a half bean finely chopped garlic and a small, finely sliced truffle. Mix well, boil for five minutes, then pour the sauce over the fish, decorate with six bread croutons (No. 90) around the dish and serve.
Singe, draw, cut off heads and feet from six tender squabs, place on a tin and spread a teaspoon fat over each bird. Set in a brisk oven for fifteen minutes, or until of a nice colour all around, remove and cut them in halves. Finely mince a good-sized white onion, a green pepper and an ounce raw, lean ham; place these in an earthen cocotte dish with one light tablespoon butter and gently fry for five minutes, lightly stirring meanwhile. Add the squabs, season with a teaspoon salt and half teaspoon pepper, add half pint uncooked fresh green peas, half pint broth (No. 701) and a gill demi-glace (No. 122). Tie in a bunch two branches parsley, one branch chervil, one sprig thyme, one bay leaf, one clove, one bean garlic and add to the squabs. Mix lightly, tightly cover the pan and set in oven for one hour. Remove, lift up the bouquet and send to the table in same dish.
Procure a nice leg of spring lamb, neatly trim the small handle-bone, season it all around with a heavy teaspoon salt and half teaspoon pepper. Place it in a roasting pan, spread over two tablespoons melted lard, pour two tablespoons of water into the pan and set in oven to roast for one hour, being careful to turn and baste it with its gravy once in a while. Dress on a hot dish, decorate with a little watercress, skim the fat from the gravy, then strain the latter over the lamb and serve with a mint sauce (No. 256) separately.
Plunge two ounces of almonds in boiling water for two minutes, drain, skin, place in a mortar with two tablespoons kirsch and half the white of an egg; pound to a paste, remove and place in a bowl, with three ounces fine sugar, a half saltspoon salt and one raw egg; briskly mix with a wooden spoon for three minutes, then add three egg yolks, two ounces flour and mix again for five minutes. Beat up the whites of the three eggs to a stiff froth and gradually add to the bowl, lightly mixing meanwhile. Lightly butter six individual savarin moulds and evenly divide the preparation in them, lay in a pastry pan and set in oven for twenty-five minutes. Remove, pour a teaspoon rum over each cake, let cool off and unmould on a cold dish.
Beat up two gills double cream to a stiff froth, add a teaspoon vanilla essence, two ounces powdered sugar and a half pint small, well-picked, washed and dried fresh strawberries; mix well with a spoon, then divide the cream in the centre of the cakes and serve.