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
Troncons of Mackerel, Bergere
Potatoes Mignons (2459)
Noisettes of Mutton, Norwegienne
Brussels Sprouts (618)
Charlotte Russe au Cafe
Prepare a consomme (No. 52), strain into another saucepan and keep simmering. Cut from a stale sandwich loaf six quarter-inch-thick slices and toast them to a light colour. Mix on a plate two ounces grated Parmesan cheese with two saltspoons cayenne, then evenly spread cheese, etc., on the six toasts. Place toasts on a baking sheet, set in oven for six minutes or till a nice golden colour. Remove, cut them into small lozenge pieces, pour the consomme into a soup tureen, place diablotin on top and serve.
Cut head and tail off a three-pound fresh Spanish mackerel, trim oft fins and cut it into six even, crosswise pieces, season with a teaspoon salt and keep on a plate. Cut the white parts of four leeks into julienne strips, keeping the green parts for soups. Place them in a saucepan with a tablespoon butter, cook for five minutes, then add the fish. Sprinkle two tablespoons flour over all. Moisten with a tablespoon vinegar, teaspoon lemon juice, gill white wine and two gills water. Shuffle a little, cover pan, briskly boil for five minutes, then set in oven for thirty minutes, remove, dress on a hot dish, sprinkle a little parsley over and serve.
Procure six small four-ounce steaks cut from a leg of tender mutton and neatly pare to a round shape. Place them on a plate with one and a half tablespoons oil, a tablespoon vinegar, saltspoon thyme, crushed bay leaf, teaspoon salt and a half teaspoon pepper. Repeatedly turn noisettes in the seasoning, then let infuse for two hours, turning them once in a while. Peel and core four sound apples, place in a saucepan with one ounce butter and two tablespoons sugar, then cook them on a brisk fire fifteen minutes. Press them through a sieve into another saucepan, add one egg yolk and sharply stir while cooking for two minutes. Add a teaspoon freshly grated horseradish, mix well and place in a sauce bowl. Lift up noisettes from seasoning, roll in bread crumbs, arrange on a broiler, broil for four minutes on each side, dress on a hot dish and serve them with the sauce separately.