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.
Moulded Eggs on Toast
Boiled Salt Mackerel in Milk (1231)
English Mutton Chops (261)
Sweet Lyonnaise Potatoes (1092)
Small Brioches (878)
Lightly butter twelve individual pudding moulds. Crack one fresh egg into each, evenly season with half teaspoon salt and two saltspoons white pepper, lay on a tin, pour hot water in the tin up to half the height of moulds. Set in oven five minutes. Remove, have six freshly prepared slices of buttered toast arranged on a large hot dish. Unmould the eggs, place two on each slice of toast and serve.
Boston Clam Stew
Stuffed Devilled Lobster (1250)
Plum Pie (456)
Open forty-eight medium, fresh clams, place in a saucepan with their liquor, one quart cold water, two saltspoons cayenne pepper and four branches celery. Set pan on fire and as soon as it comes to a boil skim scum from surface and remove celery. Add a pint hot milk and two ounces butter, mix well, pour into a soup tureen and serve with six lightly buttered slices of toasts separately.
Remove stale leaves from six very small heads fresh lettuce, plunge in boiling water five minutes. Take up with a skimmer, drop in cold water for a few minutes, drain and press out all the water.
Place in a sautoire a few trimmings of larding pork, then place lettuce over, add four branches parsley and two medium onions with two cloves stuck in. Season with teaspoon salt. Cover lettuce with slices of larding pork, moisten with half gill white wine, a gill broth (No. 701) and half gill pure tomato juice. Cover pan and set in oven thirty JHjinutes. Remove, lift up lettuce, place on a sieve, lightly squeeze and give nice forms. Dress on a hot vegetable dish, crown-like, with six-heart-shaped croutons (No. 90) alternately. Skim fat from gravy, press through a Chinese strainer into a saucepan, boil five minutes. Mix on a plate a teaspoon butter with teaspoon flour, mix well, add it to sauce and sharply mix. Pour sauce over the lettuce and serve.