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.
Strawberries and Cream (1317)
Boiled Rice (113)
Shirred Eggs with Grated Ham
Roast Beef, Zingara (455)
Buckwheat Cakes (330)
Grate two ounces lean, cooked ham and place in a bowl with a teaspoon French mustard, a teaspoon Worcestershire sauce, a half gill demi-glace, half saltspoon each cayenne pepper and grated nutmeg; mix well with a spoon, then evenly spread this into six shirred-egg dishes. Carefully crack two fresh eggs into each dish, season with a half teaspoon salt and two saltspoons pepper, evenly distributed, set in the oven for three minutes, remove and serve.
Plunge two one-and-a-half-pound live lobsters in a gallon* boiling water with a tablespoon salt for twenty minutes. Drain and let get cold. Crack all the shells, pick out the meat and cut into quarter-inch pieces. Have the same number small heads well picked and cleaned fresh mushrooms. Place the mushrooms in a frying pan with a half tablespoon butter and briskly fry for eight minutes, tossing well meanwhile. Squeeze in the juice of a quarter of lemon, mix well and remove. Arrange the lobster and mushrooms alternately on six skewers evenly, and season all around with a teaspoon salt and half teaspoon paprika. Mix on a plate a half teaspoon freshly chopped parsley with the juice of half lemon, lightly turn the brochettes in it, just to flavour a little, then lightly roll in oil and finally in bread crumbs. Arrange on a double broiler and broil on a brisk fire for five minutes on each side. Remove, dress on a hot dish, spread a little maitre d'hotel butter over and serve.
Crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt, two saltspoons pepper and tablespoon of freshly chopped, fresh mint leaves and sharply beat up with a fork for two minutes. Heat a tablespoon butter in a frying pan, drop in the eggs, mix for two minutes and let rest for a minute; fold up the opposite sides to meet in the centre, let rest for half a minute, turn on a hot dish and serve.
Place five ounces well-cleaned rice in a saucepan with a half pint water, two saltspoons salt and let slowly boil for fifteen minutes, then add a pint milk, four ounces sugar, the rind of a sound lemon and a vanilla bean; lightly mix and let gently boil for forty minutes longer. Add two ounces well-picked currants, lightly mix and cook for fifteen minutes. Add two egg yolks, sharply mix for two minutes, remove the pan from the fire, take up the lemon peel and vanilla bean, wipe the varnilla and place it in sugar. Place the rice on a dish, let get cold and divide into twelve even parts, giving them nice cake forms. Dip in beaten egg, then lightly roll in fresh bread crumbs, fry in boiling fat for six minutes and drain on a cloth. Thoroughly mix in a bowl three tablespoons currant jelly with a half ounce sugar and gill strawberry syrup; pour the sauce on a dish, arrange the croquettes and sprinkle a little powdered sugar over and serve.