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.
Chicken Livers Saute with Madeira
Sweet Fried Potatoes (116)
Raisin Cakes (1719)
Crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt, three saltspoons pepper, and sharply beat up with fork for two minutes. Shell twelve cooked shrimps, cut them in very small pieces and place in small saucepan with two tablespoons sherry, saltspoon salt, half saltspoon pepper, shuffle a little and cook for five minutes. Heat one and a half tablespoons melted butter in a black frying pan, drop in eggs, add shrimps, sharply mix with a fork for two minutes and let rest for half a minute; fold up opposite sides to meet in centre let rest for a minute, turn it on a hot dish and serve.
Remove the gall bags from fifteen very fresh chicken livers, thoroughly wipe, place on a plate, season with a teaspoon salt, half teaspoon pepper, and turn well in seasoning. Heat a tablespoon melted butter in frying pan, arrange the livers in one beside another, and briskly rook for three minutes on each side. Pour in three tablespoons sherry and boil for five minutes, then add a good gill demi-glace (No. 122), lightly mix and briskly cook for sjx minutes, dress on a deep dish, sprinkle a little chopped parsley over and serve.
Margot of Sheepshead
Tenderloin of Pork, Lyonnaise
Cream au Caramel (480)
Remove skin and bones from sheepshead left over from yesterday, pick meat into small pieces and keep on a plate till required. Boil four peeled potatoes in two quarts boiling water with a teaspoon salt for thirty-five minutes, drain on a sieve and press through potato masher into a sautoire. Add fish with an ounce butter, two eggs, a gill cream, teaspoon salt, saltspoon each cayenne and nutmeg, teaspoon freshly chopped parsley, sharply stir on fire with wooden spoon for five minutes, remove and dress preparation in a fireproof dish. Smooth the surface to dome shape, spread yolk of an egg with knife blade over surface, set in oven for fifteen minutes, remove and serve.
Split three fresh pork tenderloins in two, season with a teaspoon salt and half teaspoon pepper. Heat two tablespoons good lard in a sautoire, add pork tenderloins one beside another, cook for five minutes on each side, lift up, place on a plate and keep hot. Cut three medium-sized white onions in halves, finely slice, add to pan with a half teaspoon salt, and gently fry until a nice golden colour, stirring frequently meanwhile. Sprinkle over a tablespoon flour, stir well, pour in two tablespoons vinegar and a gill water. Mix well, lay tenderloins on top of onions, then set in oven for ten minutes. Remove, dress pork on a hot dish, pour entire contents of pan over and serve.