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.
Celery (86) Anchovies (141)
Bisque of Oyster, Nassau
Roast Turkey, Cranberry Sauce (67)
Doucette Salad (189)
Malaga Pudding (309)
Finely chop three medium Bermuda onions and boil in a saucepan with a pint milk for twenty minutes. Place twenty-four large, freshly opened oysters with their liquor in a large saucepan with a quart and a half water, three branches chopped celery and two branches parsley, then boil for twenty minutes. Strain the broth through a Chinese strainer into the milk pan. Place the oysters and celery in a mortar, pound to a pulp and add to the broth.
Knead two and a half ounces flour in a saucepan with one ounce butter and heat on the range for one minute, then pour the oyster broth into this pan. Season with a teaspoon salt and two saltspoons cayenne pepper. Mix with a wooden spoon until it comes to a boil, remove from the fire, add a gill cream and half an ounce good butter; mix well for two minutes, strain through a sieve into a basin, then through a cheesecloth into a soup tureen and serve.
Procure three three-quarter-pound steaks from a tender leg of lamb. Season all around with a teaspoon salt and half teaspoon pepper, then rub them with a teaspoon of oil, arrange on the broiler and broil for eight minutes on each side. Remove, dress on a dish, pour a hot Bordelaise sauce (No. 28) over the steaks, sprinkle half teaspoon freshly chopped parsley over and serve.
Carefully string a pint and a half fresh, tender string beans; cut in two, wash thoroughly, drain, then plunge in a quart boiling water with a teaspoon salt and two tablespoons vinegar and boil for forty minutes. Remove and thoroughly drain on a sieve, place in a bowl, season with two saltspoons salt, two saltspoons pepper, a saltspoon grated nutmeg; add half a teaspoon freshly chopped chervil, half a bean finely chopped garlic and one egg yolk. Mix well with a fork for three minutes, place them in a vegetable dish and serve.
Finely chop one pound very rich, soft American cheese. Prepare six very fresh poached eggs (No. 106) and keep them in lukewarm water until needed.
Prepare and keep hot six toasts. Pour one and a half gills Bass' ale in a small enamelled pan with a tablespoon of Worcestershire sauce and a good saltspoon cayenne pepper, and as soon as it begins to boil drop in the cheese and briskly and continually stir with a small, clean wooden spoon until thoroughly thickened. Place six very hot shirred-egg dishes on a plate, place a toast in each dish, evenly pour the preparation over the six toasts, then carefully lay a poached egg on top of each and immediately send to the table.