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.
Sliced Bananas, Cream (151) Wheatena (1298)
Poached Eggs, Bangalore
Broiled Bhiensh (328)
Hamburg Steaks (108) Potatoes, Pailles
Flannel Cakes (136)
Peel and core three large sound apples. Cut each one into four even slices, lightly dip in cold milk and roll in flour. Heat a tablespoon butter in a frying pan, arrange the apples in the pan, one beside another, and briskly fry for three minutes on each side. Lift them up, drain on a cloth, sprinkle a teaspoon curry powder over on both sides, evenly divided. Place them on a large dish.
Prepare twelve poached eggs, as per No. 106; place an egg on each slice of apple, sprinkle a little chopped parsley on top and serve.
Peel three medium, sound potatoes. Cut them into thin match-shaped strips; wash well in cold water, drain on a cloth, then plunge them into boiling fat and fry for five minutes, or till a nice golden colour, frequently turning them over with the skimmer. Lift up, drain well in a frying basket, dredge half teaspoon salt over them, gently shake in the basket, dress on a hot dish and serve.
Pilaff of Tenderloin, au Risotto
Eggs, au Beurre Noir
Finely chop one medium, white, sound onion and a sound green pepper, place them in a saucepan with a tablespoon melted butter; cook for three minutes without browning, gently stirring meanwhile; then add four ounces good, well-cleaned rice; stir well while cooking for one minute. Moisten with two gills white broth (No. 701) or hot water, one gill hot tomato sauce (No. 16) and one gill hot demi-glace (No. 122). Season with half teaspoon salt, a saltspoon Spanish saffron and a saltspoon cayenne pepper. Cover the pan and set in a hot oven for twenty-five minutes. Remove and keep hot. Cut one pound and a half raw tenderloin of beef into half-inch-square pieces. Heat two tablespoons melted butter in a saucepan, add the beef, season with half teaspoon salt, and let cook on a brisk fire for five minutes, gently tossing occasionally. Take up the beef with a skimmer and add it to the risotto. Mix well with a wooden spoon, place the pan in the oven for five minutes. Remove, dress on a hot dish and serve.
Lightly butter six shirred-egg dishes. Carefully crack two fresh eggs into each dish. Season with half teaspoon salt and three saltspoons white pepper, evenly divided over them. Place in a hot oven for four minutes. Remove to a table. Place one ounce good butter in a small black frying pan and toss on a brisk fire until it attains a nice brown colour, then pour in a teaspoon good vinegar, lightly toss and then pour it over the eggs, evenly divided, and serve.
Place in a bowl three ounces rice flour with half saltspoon salt, three eggs, three gills cold milk and a teaspoon vanilla essence. Sharply mix with a whisk for five minutes, strain the preparation through a Chinese strainer into another bowl and proceed to make the cakes exactlv as per No. 17.