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.
Salted Almonds (954) Olives
Lettuce Salad (148)
Cut in small square pieces one carrot, one green pepper, one onion, one branch celery, one ounce lean raw ham and half a boned raw fowl. Place these in a large saucepan with one and a half tablespoons melted butter and gently brown ten minutes; add one good tablespoon curry powder. Stir well and brown five minutes. Moisten with one and a half quarts broth (No. 701) and one and a half quarts hot water. Season with a good teaspoon salt and half teaspoon pepper, then add bones of the half fowl; slowly simmer one and a half hours, skimming off fat once in a while; add milk and grated white part of two fresh cocoanuts, mix a little and cook five minutes, then add half ounce good butter; mix well, pour soup into a soup tureen and serve with boiled rice (No. 490) separately.
Scale, cut off fins, wash and neatly wipe a three-pound fresh striped bass. Make a few small incisions on both sides of skin, place fish in an oval baking dish with three tablespoons best sweet oil, six finely chopped shallots, a small bunch parsley, half gill white wine, one and a half gills broth and juice of half a sound lemon. Season with a light teaspoon salt and half teaspoon pepper. Cover fish with buttered paper, set in oven forty-five minutes, being careful to baste with its own gravy once in a while. Remove, dress fish on a hot dish, pour sauce into a saucepan, add two gills demi-glace (No. 122) and let reduce on fire to half quantity. Strain sauce over the fish and serve.
Season a small saddle of lamb with teaspoon salt and half teaspoon pepper. Cover saddle with thin slices of larding pork. Tie with string. Heat two tablespoons lard in a braising pan, lay in the saddle and cook on range to a nice golden colour all around. With a small Parisian potato scoop take out all you can from three peeled carrots and three white turnips and add to the saddle with twelve small peeled white onions; brown ten minutes, add half pint broth, one gill of demi-glace (No. 122), one gill of tomato sauce, and half gill white wine. Tie in a bunch two branches parsley, one branch chervil, two branches celery, one sprig thyme, one bay leaf, two cloves, and add to the lamb. Cover pan, set in oven forty minutes. Scoop out as much as you can from three medium peeled raw potatoes, plunge in boiling fat until a nice golden colour, drain and add to the saddle. Reset in oven twenty minutes more. Remove, dress saddle on a hot dish, remove strings and lard. Skim fat from surface of gravy, remove herbs.
Pour contents of the pan over lamb and send to table.
*Use beef left over from yesterday
Place in a copper basin four egg yolks with two ounces sugar, half teaspoon vanilla essence and one ounce peeled and finely chopped almonds. Sharply stir with wooden spoon five minutes. Beat up the whites of the four eggs to a stiff froth and add to the yolks, gently mix with skimmer, add one ounce sifted flour, one ounce melted butter, and stir until well amalgamated. Divide the preparation in six individual tartlet moulds, then bake in oven fifteen minutes. Remove and let cool off. Place in a bowl two ounces sugar, half teaspoon vanilla essence and two ounces butter, set bowl on ice and sharply stir with wooden spoon six minutes. Evenly spread this butter over the cakes. Sprinkle a little sugar over and serve.