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 Pineapples (407)
Fried Eggs with Tarragon Butter
Lamb Hash, Browned
Flannel Cakes (136)
Thoroughly heat half teaspoon butter in a small frying pan; carefully crack in two fresh eggs. Season with half saltspoon salt and a third of a saltspoon white pepper; fry on the range for two minutes, then place in a brisk oven for one minute. Remove, carefully glide the eggs on a large hot dish and keep hot. Repeat, making five more similar operations. When all on the dish, sprinkle over a teaspoon very finely chopped fresh tarragon.
Place an ounce of butter in a small frying pan on the range; toss until it gets a nice brown colour, then pour in a tablespoon good tarragon vinegar; lightly mix and immediately pour it over the eggs, evenly divided, and serve.
N. B. If convenient, use two small pans at a time in place of one.
Pick off all the meat from the leg of lamb left over from yesterday. Cut it into small square pieces. Cut half the quantity of cold, boiled potatoes to the same size as the lamb and mix both together. Finely chop up one medium white onion and lightly brown it in a small saucepan with a light tablespoon butter, frequently mixing with the wooden spoon. Add the lamb and potatoes. Season with a teaspoon salt, half teaspoon white pepper and a saltspoon ground nutmeg. Moisten with a pint of white broth (No. 701); thoroughly mix. Cover the pan, cook for five minutes on the range, then set in the oven to bake for thirty minutes. Remove, uncover; heat a tablespoon lard in a large frying pan; place the hash in this pan, give it an omelette form, and let slowly brown on the fire for ten minutes. Turn upon a hot dish, and serve.
Clam Chowder (331)
Broiled Venison Steaks, Currant Jelly
Macaroni au Gratin (160)
Procure six small steaks of four ounces each from a tender leg of venison; neatly flatten them with a cleaver. Mix on a plate a tablespoon oil with a teaspoon salt and half teaspoon white pepper; repeatedly roll the steaks in the seasoning; arrange on a broiler and broil for four minutes on each side. Remove, dress on a hot dish, and send to the table with currant jelly separately.