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.
Wheatena (1298) Eggs, Wilding
Yarmouth Bloaters (311)
Potatoes, Lyonnaise (78)
Flannel Cakes (136)
Place in a small saucepan one finely chopped, seeded green pepper with a tablespoon melted butter and cook for three minutes, add a light tablespoon flour and stir well while heating for a minute. Pour in two gills cream, mix until it comes to a boil, then add a half pound fresh crab-meat flakes, with two tablespoons sherry, six sliced canned mushrooms, a teaspoon Worcestershire sauce, half teaspoon salt and two saltspoons pepper, mix well and cook for five minutes. Transfer into a baking dish, crack twelve fresh eggs over, equally season with half a teaspoon salt and two saltspoons pepper. Sprinkle over the eggs an ounce grated, cooked ham, lightly baste each yolk with a very little cream, set in brisk oven for six minutes, remove and send to the table.
Clam Broth with Rice
Delicieuse of Shrimps
Banana Meringue Pie
Open twelve large, fresh clams and place in a saucepan with all their liquor, three pints cold water and four branches celery. Place on the fire, season with two saltspoons cayenne pepper, adding a teaspoon butter, and let boil for five minutes, then strain the broth through a cheesecloth into a saucepan. Plunge two ounces raw rice into a pint boiling water with half teaspoon salt and boil for twenty-five minutes. Drain on a sieve, then add the rice to the clam broth and boil for ten minutes. Pour it in six cups and serve.
Shell a pint cooked shrimps, then cut in quarter-inch pieces. Mix in a saucepan two tablespoons melted butter with two tablespoons flour, heat for half a minute, then pour in two gills milk, mix until it comes to a boil, then add the shrimps. Season with half a teaspoon salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg. Cut six anchovies in oil in small pieces, add to the shrimps, lightly mix, then cook for ten minutes, frequently stirring meanwhile. Remove and let stand on a table till required. Boil four medium, peeled potatoes in a quart water with a teaspoon salt for thirty-five minutes, drain, press through a potato masher into a sautoir, add three egg yolks, one teaspoon chopped parsley, half teaspoon salt, one saltspoon cayenne and a saltspoon grated nutmeg. Sharply stir on the fire for five minutes, lightly butter six individual pudding moulds, line the bottom and sides of each with three-quarters of the potato puree, then fill up with the shrimp preparation, cover with the balance of the potatoes, place the moulds on a tin, cover with a buttered paper, set in the oven for twenty minutes. Remove, prepare six round pieces toast two inches in diameter, lightly butter, arrange on a dish, and unmould the delicieuse over the toasts.
Pour a mousseline sauce (No. 211) over and serve.
Roll out on a lightly floured table a quarter pound pie paste (No. 117) to size of plate, lightly butter a deep pie plate, then line it with the layer of paste, carefully press down at bottom and sides, trim off edges, and spread three tablespoons of orange marmalade at bottom of plate. Peel and finely slice eight ripe bananas, place in a bowl with two ounces sugar and half teaspoon vanilla essence, mix well in seasoning and arrange over the marmalade. Set in oven for thirty minutes, remove, beat up the whites of three eggs to a stiff froth, adding one ounce sugar and a teaspoon good rum, beat up for one minute, then spread nicely over the bananas. Neatly smooth the surface with the blade of a knife, sprinkle a tablespoon finely grated cocoanut over, reset in oven for ten minutes. Remove and serve either hot or cold.