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.
Celery (86) Olives
Lima Beans with Fines Herbes (2315)
Ruddy Ducks with Jelly (234)
Escarole Salad (100)
Soak a pint large white beans in cold water for at least eight hours, drain and place them in a saucepan with a sliced carrot, two each sliced onions and leeks, a bean garlic, two branches parsley, a branch chervil, sprig thyme, bay leaf, two cloves and half-pound piece salt pork cut in small pieces. Moisten with two quarts broth and two quarts water, season with one and a half teaspoons salt and half teaspoon pepper, cover pan and let simmer for two hours and a half. Remove, press puree through sieve into a basin, then through a Chinese strainer into same saucepan, previously wiped. Let come to a boil, then dredge in three ounces well-cleaned sago, add half pint boiling milk, mix well and let gently boil for twenty minutes, mixing at bottom of pan once in a while, pour soup into a tureen and serve.
Procure three three-quarter-pound fresh codfish steaks, season all over with a teaspoon salt and half teaspoon pepper, rub on both sides with a tablespoon anchovy essence, then place on a plate and let infuse for an hour, rubbing once in a while. Lift up, spread a little oil all around them, arrange on broiler and broil for six minutes on each side. Dress on a hot dish, pour anchovy left on plate in a saucepan and add a half ounce butter. Stir with a wooden spoon on fire until melted, pour butter and sprinkle a little chopped parsley over and serve.
Broil six peeled, raw potatoes in two quarts boiling water with a teaspoon salt for thirty-five minutes. Drain on sieve, then press them through potato masher into a sautoire, add a level teaspoon salt, tablespoon butter, half teaspoon chopped parsley, ounce grated Parmesan cheese, one whole and the yolks of two eggs. Sharply stir with spatula while heating for five minutes, remove to a table and let slightly cool off. Divide preparation into twenty-four equal balls, roll on a lightly floured table to small stick-like forms two inches long, dip in beaten egg, lightly roll in bread crumbs, place in frying basket and fry in boiling fat for five minutes. Lift up, drain well, sprinkle a little salt over, dress them on nicely arranged hot dish and serve.
Finely chop together two pounds raw lean lamb, and four ounces raw beef marrow, adding while chopping a half gill thick cream. Season with a teaspoon salt and half teaspoon paprika, knead well, then divide force into six equal parts, giving nice cake-like forms, and lightly roll them in fresh bread crumbs. Heat two tablespoons leaf lard in sautoire, arrange bitokes in pan one beside another, cook rather slowly for five minutes, then set in oven for ten minutes. Remove, dress on a hot dish, pour a Finnoise sauce (No. 251) over and serve.
Thoroughly wash and drain on a sieve four ounces rice, then place in an enamelled saucepan with a pint milk, saltspoon salt, half a vanilla bean, and let gently boil for forty-five minutes, lightly mixing at bottom with wooden spoon once in a while. Remove to table, add two ounces sugar, half gill cream, a whole egg, the yolk of another, and sharply stir until" well amalgamated. Remove the vanilla bean, wipe and place it in sugar.
Roll out on a lightly floured table six ounces feuilletage (No. 756), and with it line bottom of a pie plate, press down paste at bottom and all round edges, then trim. Line inside with a lightly buttered paper, fill up with dried beans, set in oven for twenty minutes, remove, take up beans and paper, pour rice into plate, neatly smooth surface, set in oven for twenty-five minutes, remove and let rest ten minutes. Beat up a gill cream to stiff froth, add an ounce powdered sugar, six drops vanilla essence, beat up for a minute longer, neatly spread on rice, sprinkle a little powdered sugar over, dress cake on dish with a folded napkin and serve.