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.
Omelette with Calves' Brains
Kippered Herrings (153)
English Muffins (528)
Plunge two fresh calves' brains in cold water for thirty minutes. Remove all the sinews, place in a saucepan with two tablespoons vinegar, a teaspoon salt, one bay leaf and enough cold water to cover, then boil five minutes. Drain well and cut each half in two. Lightly roll in flour, heat a tablespoon melted butter in a frying pan, arrange in the brains and briskly fry three minutes on each side. Lift up and keep hot. Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt and two saltspoons white pepper. Briskly beat with fork for two minutes. Heat a tablespoon melted butter in a frying pan, drop in the eggs, stir with fork for two minutes, let rest a half minute, fold up two opposite sides to meet in centre, let rest a minute, turn on a hot dish. Arrange the brains around the omelette; add an ounce butter to the pan of brains, toss on fire until a light brown; pour in a teaspoon vinegar, toss a little, pour over the omelette and serve.
Tokio Fish Chowder (1002) Little Neck Clam Patties (1232) Country Captain Eggs, Belle Helene
Baba au Rhum (687)
Cut the head and feet off a tender three-pound chicken. Singe, draw and cut it in twelve even pieces. Heat two tablespoons melted butter in a saucepan, add the chicken and gently fry ten minutes, occasionally turning the pieces. Add one finely sliced onion, one ditto green pepper and a bean sound garlic finely chopped; then brown ten minutes, stirring meanwhile, and moisten with two gills water. Season with a good teaspoon salt, half teaspoon pepper and one and a half teaspoons curry powder, stir well, then add six finely crushed peeled red tomatoes, half teaspoon freshly chopped parsley and a saltspoon powdered thyme. Stir well, cover pan, then set in oven forty-five minutes, remove and keep hot. Scald, peel and roast to a nice golden colour a quarter of a pound almonds, add to the chicken with three tablespoons picked dried currants, lightly mix; cook five minutes, dress on a hot dish. Arrange a rice for curry (No. 490) around the chicken. Place six thin slices crisp, freshly broiled bacon over, and serve with Indian chutney, separately, and Bombay ducks if at hand.
Boil twelve fresh eggs five minutes, take them up and plunge in cold water one minute; remove and shell them. Clip off a small piece at the thick end of each. Cut from sandwich bread twelve pieces one and a half inches in diameter and quarter-inch thick; toast them to a nice golden colour, then carefully spread a half teaspoon caviare on the toast and place them on a dish; arrange the eggs on the toast standing up. Cut a small truffle in twelve star-shaped pieces and arrange one piece on top of each egg. Pour a cream sauce (No. 736) around the eggs and serve.