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.
Omelette du Retardeur
Potatoes au Gratin, Estragon
Break eight fresh eggs in a basin, add a half gill cream, two tablespoons grated Parmesan cheese, half teaspoon salt, two saltspoons of pepper, and sharply whisk for three minutes.
Cut three thin slices lean bacon in very small pieces, place in a large black frying pan with half ounce good butter and briskly fry for three minutes. Drop in eggs, briskly stir with a fork for two minutes and let rest for half a minute; fold up opposite sides to meet in centre, let rest for a minute, turn on a hot dish and serve.
Open can of twelve sardines, place on a clean cloth and wipe well. Thoroughly heat a tablespoon melted butter in frying pan, carefully place sardines in pan one beside another without breaking, briskly fry for two minutes on each side, lift up and place on a hot dish. Add a half ounce butter to pan, fry on fire until a nice brown colour, squeeze in juice of half a sound lemon, add a half teaspoon freshly chopped parsley, lightly mix, pour over sardines and serve.
Neatly trim and lightly flatten six French mutton chops. Mix on plate a tablespoon oil, teaspoon salt and half teaspoon pepper, repeatedly turn chops in it, place on a broiler, broil for four minutes on each side and dress on a hot dish. Spread a little anchovy butter (No. 62) over chops, adjust a curled paper at end bone of each chop and serve.
Cut four cold boiled potatoes into small square pieces, place in an enamelled pan with half teaspoon freshly chopped tarragon, half ounce good butter, gill milk, half gill cream, half teaspoon salt, three saltspoons pepper, saltspoon grated nutmeg, place on fire and cook for ten minutes, frequently stirring meanwhile. Transfer potatoes into a baking dish, sprinkle a tablespoon Swiss cheese over, arrange a few little bits of butter on top, set in oven for ten minutes, remove and serve.
Chicken Broth, Tomate
Lobster, Hollandaise Vert-Pre
Devilled Spring Turkey with Ham
String Bean Noisettes
Charlotte Russe au Cafe (2674)
Prepare a chicken broth (No. 578), pour in two gills tomato sauce (No. 16), boil for five minutes, divide broth into six cups and serve.
Plunge three one-pound live lobsters in a gallon of boiling water with a tablespoon salt, half teaspoon pepper, half gill vinegar, and boil for twenty minutes. Lift up, thoroughly drain, detach claws from bodies and lightly crack, split bodies in two lengthwise, remove gravel pouch from heads and dress on a dish. Decorate all around with parsley greens and serve with a Hollandaise vert-pre (No. 2705) separately.
Singe, cut head and feet off a fine tender spring turkey of five pounds, split open through back without separating, draw, pull out breast bone and cut away spinal bone. Envelop the turkey in a coarse towel, flatten with a cleaver, season all around with a heavy teaspoon salt, half teaspoon pepper, and rub bird all over with a tablespoon oil. Arrange on a double broiler, set to slowly broil for ten minutes on each side, then remove to table. Spread a devilled butter (No. 11) on both sides, lightly roll in fresh bread crumbs, reset on broiler, broil for two minutes on each side again, remove and dress on a hot dish. Cut six very thin slices Virginia ham, broil for two minutes on each side, place over turkey and serve.
Open a pint can string beans, remove all the water, drop them in a pint boiling water with a half teaspoon salt, boil for five minutes and thoroughly drain on a sieve. Place an ounce butter in a black frying pan and shuffle pan on fire until it attains a nice brown colour. Add the beans with a half teaspoon vinegar, three saltspoons salt and two saltspoons pepper, toss well while heating for one minute, dress on a vegetable dish and serve.