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.
Fried Eggs, Meyerbeer Smelts, Bay Shore
Cut six fresh lamb kidneys in halves; skin them neatly. Cut also three sausages in two and place both in a frying pan with a tablespoon melted butter and briskly fry them for five minutes; add six canned mushrooms, six thin slices truffles, two tablespoons sherry, one and a half gills demi-glace (No. 122), three saltspoons salt and one saltspoon cayenne pepper, lightly mix and let cook for five minutes. Prepare twelve fried eggs (No. 154), place them on a hot dish, arrange the garnishing around, pour the sauce over and serve.
Place twelve very fresh, good-sized smelts on a plate. Season with half a teaspoon salt, half teaspoon curry powder, two saltspoons paprika and one tablespoon melted butter. Repeatedly turn the smelts in the seasoning, then lightly roll them in a little grated Parmesan cheese, place them in a frying basket and fry in boiling fat for eight minutes. Remove, drain thoroughly on a cloth, dress on a dish with a folded napkin, decorate with six quarters of lemon and a little parsley greens and serve.
Clam Chowder (331)
Stuffed Devilled Lobster (1250)
Chicken Fricassee, Hollandaise
Grilled Sweet Potatoes (820)
Apricots au Curacao
Cut off the head and feet from a tender three-pound chicken; singe, draw and cut into twelve even pieces; place in a saucepan with a sliced carrot and a sliced onion. Tie in a bunch two leeks, two branches parsley, one bay leaf, two cloves, a sprig of thyme and a blade of mace, and add to the chicken with a quart water, one teaspoon salt and half teaspoon white pepper. Cover the pan and boil for forty minutes. Take up all the vegetables. Mix in a saucepan a half ounce butter with an ounce flour, then strain the chicken broth into the pan. Add twelve finely sliced canned mushrooms, mix well until it comes to a boil, then let boil for fifteen minutes. Dilute two egg yolks with a gill of cream, the juice of half a lemon, and add to the sauce; mix while heating for two minutes. Pour the sauce into the chicken, carefully mix for two minutes, dress on a deep dish, sprinkle a little parsley over and serve.
Drain a pint of canned apricots and place on a compotier dish, with their liquor in a saucepan. Add to the liquor an ounce sugar and the rind of an orange, boil on the fire for ten minutes, remove the rind, add two tablespoons curacao, lightly mix, then pour the sauce over the apricots and serve.