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.
Oatmeal Porridge (2)
Scrambled Eggs, en Surprise
Hamburg Steaks with Fried Onions (108)
Cornmeal Pancakes (659)
Stick a needle in the thick, round end of eight fresh eggs, then carefully clip off a small piece at the thin ends. Shake out the inside of the eggs into a bowl, keeping both shells and covers. Season the eggs with a half teaspoon salt and two saltspoons white pepper, pour in a half gill milk and beat up with a fork for one minute. Heat a tablespoon butter on a frying pan, pour in the beaten eggs, stir well with a wooden spoon for two minutes, let rest for one minute, then stir again while cooking for three minutes. Prepare six small, round toasts of one and a half inches in diameter and cut out a small, round piece in the centre of each. Place them on a dish with a folded napkin, then fill the six shells with scrambled eggs, set the eggshells on the cavity of the toasts, cover them with their covers and serve.
Soft Shell Clams, Vaudeville
Pumpkin Pie (492)
Heat in a small saucepan one and a half tablespoons butter, adding six finely chopped shallots; cook for five minutes, occasionally stirring meanwhile, then mix in two tablespoons flour, pour in one gill hot milk, one gill cream and two tablespoons sherry. Season with half teaspoon salt, a saltspoon cayenne pepper and half a saltspoon grated nutmeg; then continually mix until it comes to a boil. Thoroughly clean thirtysix good-sized fresh, soft clams, keeping nothing but the perfect bodies, totally cleared of sand. Plunge them in a quart of boiling water for one minute. Thoroughly drain and add them to the sauce; gently mix, being careful not to break the bodies; cook for one minute. Pour into a baking dish, dredge a tablespoon bread crumbs over them and arrange a few small bits of butter over the surface. Set in the oven to bake for five minutes. Remove and serve.
Trim off the stalk and outer leaves of a very small, red, sound cabbage, then cut it into quarters and remove the inside stalk and finely slice it. Sprinkle over it one tablespoon salt, then repeatedly turn over with the hands until free from water. Place in a saucepan, with a carrot cut in quarters, one onion cut in half and a two-ounce piece of salt pork. Season with half teaspoon white pepper, moisten with a pint of water; cover the pan and let boil for ten minutes. Set to bake in the oven for one hour. Remove, take up the pork, carrot and onion, keeping the pork for to-morrow. Drain off the water, then add two tablespoons freshly grated horseradish; mix well and keep hot.
Neatly trim and flatten six pork chops; season with a teaspoon salt and half teaspoon paprika, then roll the chops in flour, dip in beaten eggs and then in bread crumbs. Heat in a frying pan two tablespoons lard, place the chops, one beside another, in the pan and fry for eight minutes on each side. Place the cabbage in the centre of a large dish; arrange the chops over, pour a cream sauce (No. 736) around the dish and serve.
Finely chop a sound, green pepper and place it in a small saucepan with a tablespoon butter and cook for five minutes, or until it attains a nice light brown; pour in two gills of tomato sauce (No. 16), lightly mix; then add six finely minced mushrooms, six shelled, fresh shrimps cut into small pieces, one truffle very finely minced and half teaspoon freshly chopped parsley; lightly mix and let gently cook for ten minutes. Pour the preparation into a large baking dish. Carefully crack twelve fresh eggs over the preparation; mix a half teaspoon salt with a half teaspoon white pepper and two saltspoons curry powder and evenly season the eggs with it. Divide two tablespoons cream on top of the eggs. Set in the oven to bake for six minutes. Remove, place the dish on another cold one and serve.