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.
Strawberries and Cream (1317)
Oatmeal Porridge (2) Eggs, Carnegie
Flannel Cakes (136)
Detach meat from the turkey left over from Saturday night and cut in very small square pieces - the white part only - and place in a small saucepan with two sweet peppers cut in small squares, six finely sliced canned mushrooms, one and a half gills cream, a tablespoon sherry, half a teaspoon salt, a saltspoon cayenne and a saltspoon grated nutmeg; lightly mix, boil ten minutes, then evenly divide it into six egg-cocotte dishes, place them on a tin, and carefully crack two fresh eggs into each dish. Season with half teaspoon salt and two saltspoons white pepper, evenly divided, pour a teaspoon tomato sauce over the eggs of each dish, set in oven for five minutes, remove and serve.
Celery Broth (951) Crab Meat, Dewey
Broiled Devilled Squab Turkey with Bacon
Have one pound of crab meat flakes on a plate with a pint of very fresh oysters crabs. Heat a tablespoon butter in a sautoire, add one small seeded green pepper and six sliced, peeled and well-cleaned fresh mushrooms, then gently brown five minutes, lightly stirring meanwhile. Add crab meat and oyster crabs, season with a level teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg, adding also one small sliced truffle and one gill sherry; gently mix, cover pan and let cook five minutes. Pour in a half gill milk and one and a half gills cream, carefully mix with wooden spoon and slowly boil for fifteen minutes. Dilute two egg yolks with two tablespoons cream and add to pan. Lightly mix with spoon while heating without boiling for three minutes, remove, pour into a chafing dish or soup tureen and serve.
Procure a fine, tender squab turkey of five pounds, cut off legs at first joint, singe, open bird through back, cut off neck, remove breast bone and thoroughly wipe the inside. Season well all around with a teaspoon salt and half teaspoon pepper, carefully crack bones between second joint and body, thoroughly rub turkey with a tablespoon oil, arrange on a double broiler and broil ten minutes on each side. Remove, spread a devilled butter (No. 11) on both sides of the bird, then lightly roll in bread crumbs, replace on broiler and broil two minutes on each side. Remove, dress on a dish, with six thin slices broiled bacon (No. 13), decorate with a little watercress and serve.