The international cook book : over 3,300 recipes gathered from all over the world, including many never before published in English with complete ménus of the three meals for every day in the year / by Alexander Filippini.

  • Alessandro Filippini
Date:
1906
Catalogue details

Licence: In copyright

Credit: The international cook book : over 3,300 recipes gathered from all over the world, including many never before published in English with complete ménus of the three meals for every day in the year / by Alexander Filippini. Source: Wellcome Collection.

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    cheesecloth into a hot soup tureen, and serve with a plate of fried bread croutons (No. 23.). 23. Bread Croutons for Soups Cut four slices of bread into exceedingly small dice-shaped pieces. Thoroughly heat in a small frying pan one tablespoon clarified butter, drop in the bread and gently fry until of a nice golden colour. Remove; drain well, and use as required for soups, etc. 24. How To Marinade Fish Place in an earthen basin one small, sound sliced white onion, three chopped parsley roots, half a sound sliced lemon, two cloves, one crushed bay leaf, half a teaspoon ground thyme, one teaspoon whole black peppers, one teaspoon allspice, three tablespoons vinegar, one tablespoon salt and one quart cold water. Mix well; lay the fish in the basin, cover it well with the mixture and let marinade for six hours. Remove, drain it well and place the fish in a sautoire, as hereunder explained (No. 25). After the marinade has been used place it in a stone jar for further use, as in a cool place it will keep in good condition for two weeks. 25. Striped Bass en Court-Boullion Scale, cut off the fins, thoroughly wash and wipe two very fresh striped bass of one and a half bounds each. Place them in the above marinade for six hours. Place in a large saucepan or fish kettle a sliced onion, a sliced carrot, two parsley roots, a sprig of thyme, two bay leaves and two cloves. Lay the fish over the vegetables, pour in half a gill white wine and just enough cold water to cover them. Season with a heavy teaspoon salt, half a teaspoon pepper and a tablespoon vinegar. Cover the pan, then let come to a boil. Shift the pan to the corner of the range and let gently simmer for thirty minutes. Carefully lift up the fish with the skimmer, dress on a hot dish with a folded napkin, decorate with a little parsley greens and serve with a little melted butter separately. 26. Potatoes, Hollandaise Boil six medium-sized, sound potatoes in two quarts of boiling water with a teaspoon of salt for thirty-five minutes, then peel and cut them lengthwise into even quarters. Place them in a sautoire with a light tablespoon butter and half a teaspoon finely chopped parsley. Season with half a teaspoon salt and a saltspoon white pepper. Toss them gently while warming for five minutes. Dress on a hot dish and serve. 27. Mignons of Beef, Bordelaise Have a two-pound piece of fine tenderloin of beef (filet). Pare nicely all around, then cut into six equal filets. Flatten them lightly. Lay them on a dish, season with a teaspoon salt and half a light teaspoon white pepper, evenly divided. Heat a tablespoon of clarified butter in