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.
Eggs en Cocotte with Sardines
Salisbury Steaks (347) Julienne Potatoes (790)
Skin, bone and cut in small pieces six medium sardines, place in a saucepan with one and a half gills demi-glace (No. 122) and a little freshly chopped parsley. Mix well and boil five minutes. Divide the sauce into six cocotte-egg dishes. Crack two fresh eggs into each dish. Evenly season with half teaspoon salt and two saltspoons pepper. Squeeze juice of half a sound lemon over, lay in a tin, set in oven five minutes. Remove and serve.
Trim off fins and thoroughly wipe six fresh, fat white perch. Make three slight incisions on both sides of fish. Season with half teaspoon salt and two saltspoons pepper, lightly baste with cold milk, then roll in flour. Heat one and a half tablespoons melted butter in a black frying pan, place in perch, one beside another, and fry for six minutes on each side. Remove, dress on a dish, sprinkle a little freshly chopped parsley over and squeeze juice of half a lemon on them. Place an ounce butter in the frying pan and toss on fire until a light brown colour, pour over the fish and serve.
Clam Broth (80)
Shrimps with Cream
Boulettes of Turkey,* Finnoise (1290)
Gateaux Religieuse (837)
Shell one and a half pounds cooked shrimps and place them in a saucepan with one gill milk, one and a half gills cream, two tablespoons sherry, half teaspoon salt, one saltspoon cayenne and one saltspoon grated nutmeg, lightly mix, and boil ten minutes. Knead on a plate an ounce butter with a tablespoon flour and add it, little by little, to the shrimps, lightly mixing while adding, cook two minutes longer, pour into a deep hot dish and serve.
Cut eight cold, hard-boiled eggs in quarters and place in a bowl. Season with four tablespoons dressing (No. 863), adding half teaspoon French mustard, mix well and serve.
* Use turkey left over from yesterday