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.
Grape Fruit (130)
Hominy (45) Eggs, Romeo
Salted Codfish in Cream (922)
Country Sausages (134)
Cornmeal Pones (990)
Broil four thin slices lean raw ham two minutes on each side, remove, and chop exceedingly fine. Heat in a small saucepan one tablespoon butter, add two tablespoons flour, and mix well while heating half minute. Pour in half gill milk, one gill cream, season with a saltspoon salt, a saltspoon cayenne and a saltspoon grated nutmeg. Sharply mix until it comes to a boil, add ham, with a half tablespoon grated Swiss cheese, mix a little, then let boil for five minutes and keep hot. Cut from a sandwich loaf twelve pieces, quarter-inch thick and two inches in diameter, toast them to a good golden colour, spread a very little anchovy butter on top of each, and arrange on a tin. Prepare twelve poached eggs (No. 106) and lay over the toast, spread the sauce over each egg evenly, dredge a little Parmesan cheese over all, set in oven three minutes, remove, dress on a dish and serve.
Clam Chowder (331) Prawn Curry, Penang
Breast of Mutton Braise, Nivernaise
Melt one tablespoon butter in a saucepan, add one finely chopped onion, two chopped shallots, one crushed bean sound garlic, half a branch chopped celery, one chopped parsley root, one small chopped carrot, one medium chopped apple, one chopped green pepper, one chopped chili, one sprig bay leaf, one of thyme, two whole cloves, one saltspoon dried mint, one saltspoon marjoram, one saltspoon dried basil, one saltspoon fenouil (fennel green), and two tablespoons flour. Mix whole together while browning for five minutes. Moisten with one quart hot water, season with half tablespoon salt, half teaspoon white pepper, half saltspoon cayenne, one saltspoon grated nutmeg, adding one large ripe chopped tomato, one tablespoon diluted curry powder, one piece lemon rind, thoroughly mix with spatula, and let gently simmer for fifty-five minutes.
Strain sauce into another saucepan, and add to it one pint shelled, cooked prawns, mix well and let simmer ten minutes. Arrange half-pound hot boiled rice (No. 490) ring-like on a hot dish, leaving a hollow space in centre. Pour the preparation into the hollow space, sprinkle a little freshly chopped parsley over and serve.
Cut a tender breast of mutton into two-inch-square pieces. Thoroughly heat two tablespoons lard in a braising pan, add the mutton and brown fifteen minutes, turning the pieces with fork once in a while, then drain off fat and add a tablespoon butter with twelve new, scraped carrots and brown five minutes longer, lightly mixing; sprinkle with a tablespoon flour. Stir well, moisten with a gill claret, a gill broth (No. 701), a gill demi-glace (No. 122), a gill tomato juice, and season with a teaspoon salt and half teaspoon pepper. Tie in a bunch one leek, two branches celery, two branches parsley, one branch chervil, one bay leaf, a sprig thyme, two cloves, a bean garlic, and add to the pan. Mix well, let boil for ten minutes, cover pan and set in oven fifty-five minutes, remove, pick up mutton and carrots with a skimmer, and dress them on a dish. Boil sauce for ten minutes, strain over mutton, sprinkle a little freshly chopped parsley over and serve.
Carefully remove stems, wash and drain a quart very fresh, ripe strawberries, and place in a bowl with three ounces powdered sugar, two tablespoons rum and a tablespoon kirsch. Mix well in seasoning and let stand in a cold place until required, turning in the seasoning once in a while.
Crack four fresh eggs in a copper basin, add four ounces sugar, then set basin on range and briskly whisk twelve minutes; remove from range, add four ounces sifted flour, one teaspoon vanilla essence, a quarter teaspoon baking powder, and gently mix with skimmer one minute. Add three ounces melted butter, mix a minute longer. Lightly butter a ten-inch-square pastry tin, line bottom with a buttered white paper, drop in the preparation and neatly smooth surface. Set in oven to bake twenty minutes, remove and let cool off, turn cake on a table, tear off paper and split in two crosswise. Have a half pint vanilla whipped cream (No. 337) ready, and spread one-third of the cream over surface, cut side, of one-half of cake, then carefully arrange all the strawberries over the cream. Pour liquor of strawberries in bowl over half of cake and place other half on top of the strawberries. Then cut the cake in six even pieces, decorate the surface of each with rest of whipped cream, dress on a dish with a folded napkin, sprinkle a little sugar over and serve.