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.
Baked Apples (44)
Barley and Cream (1068)
Eggs, Beckwith Fish Fritters (1057)
Sausage with Fried Bananas (1058)
Cornmeal Pancakes (659)
Boil twelve fresh eggs for eight minutes, remove and plunge in cold water for one minute, take up and shell, then cut in two lengthwise. Scoop out yolks, place in a bowl, add a half teaspoon chopped parsley, half ounce butter, three tablespoons cream, three saltspoons salt and two saltspoons white pepper, sharply stir with wooden spoon until perfectly smooth and divide into the twenty-four whites. Pour a Mornay sauce (No. 526) on a baking dish, arrange eggs and sprinkle a little grated Parmesan cheese over sauce, set in oven for five minutes, remove and send to table in same dish.
Fish Chowder (198) Margot of Salmon
Veal Chops, Finnoise (750)
Macaroni au Beurre (503)
Rice with Raisins
Place a pound-and-a-half fresh salmon in saucepan with water enough to cover, a good teaspoon salt, half teaspoon pepper and three tablespoons vinegar, let slowly come to a boil, then remove to table and let stand until required.
Boil four good-sized, peeled potatoes in two quarts water with a teaspoon salt for thirty-five minutes. Drain on sieve, then press through potato masher into a vessel, add a half ounce butter, one and a half gills hot milk, half teaspoon salt, three saltspoons white pepper, saltspoon crated nutmeg, and mix well with a wooden spoon. Lift salmon from water; remove skin and bones, pull it in small pieces, add to mashed potatoes, mix well, then place in a baking dish dome-like, lightly egg surface, set in oven for fifteen minutes, remove and serve.
Thoroughly wash and drain four ounces Carolina rice, then place in enamelled saucepan with a pint milk, three ounces sugar, a vanilla "tick," the rind of a quarter of sound lemon and a saltspoon salt. Lightly mix and let gently boil for forty minutes, add three ounces California seeded raisins, mix well and cook for fifteen minutes longer, remove to a table, lift up vanilla and rind. (Wipe former and place it in the sugar.) Whisk up a gill of cream to a froth in bowl, add to rice and raisins, mix well, dress rice, etc., on a deep dish and serve.
Friday, first week of December 913