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.
Baked Apples, Yanssens (1140)
Cornmeal Mush (326)
Poached Eggs, Clayburg
Wall-Eyed Pike Sautes
Potatoes Sautees (135)
Rice Flannel Cakes (221)
Cut from a sandwich loaf twelve quarter-inch-thick slices, cut each slice with a pastry cutter into pieces two inches in diameter, toast to a nice golden colour, spread a very little caviare over each slice and place on a tin. Arrange a poached egg (No. 106) on top of each toast, evenl) pour a Soubise sauce (No. 94) and sprinkle a little grated Parmesar cheese over the twelve eggs, then set in a very brisk oven for three minutes, remove, dress on a dish and serve.
Wash and thoroughly wipe three small fresh wall-eyed pike, season all over with a teaspoon salt and half teaspoon pepper, lightly baste with a little milk, then slightly roll in flour.
Heat a tablespoon melted butter in a frying pan, add fish one beside another and gently cook for six minutes on each side. Dress on a dish, squeeze the juice of half a sound lemon and sprinkle a little chopped parsley over and serve. -.
Clam Chowder (331)
Brandade of Codfish
Macaroni Swiss (1606)
Farina Pudding (1005)
*Use the duck left over from yesterday.
Remove skin and cut in pieces a two-and-a-half-pound piece salt cod and soak it in cold water eighteen hours, changing the water two or three times. Drain, place fish in a saucepan with cold water to cover fish and let slowly cook (but not boil) for twenty minutes. Drain on a sieve, remove all bones, place cod in saucepan and briskly shred it with a small spatula for five minutes, then squeeze in the juice of half a lemon, pour in drop by drop a half gill good olive oil, sharply stirring while adding it; then pour in also, little by little, a half gill cream, add teaspoon freshly chopped parsley, one saltspoon cayenne and mix well. (By this time the brandade should be creamy and consistent.) Dress on a hot, deep dish, arrange six slices toasted French bread around and serve.