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.
Raspberries and. Cream (1846)
Grape-Nuts (1371) Eggs, Muzaffer-ed Din
Salisbury Steaks (347)
Hashed Potato Sautees (50)
Cornmeal Pones (990)
Remove the galls from six white chicken livers and place them in a bowl. Season with half teaspoon salt, one saltspoon cayenne pepper, half saltspoon grated nutmeg and one saltspoon ground mixed allspice; pour in a half gill sherry and tablespoon rum, add half teaspoon finely chopped parsley and quarter bean finely chopped garlic; turn well in the seasoning and let infuse in a cool place for thirty minutes. Place in a saucepan, cover it and let cook for fifteen minutes, then transfer to a mortar and thoroughly pound to a paste. Rub through a sieve into a saucepan; pour in one and a half gills demi-glace (No. 122), add one small, finely chopped truffle and let boil for eight minutes, lightly mixing meanwhile. Evenly divide this preparation into six egg-cocotte dishes, carefully crack two fresh eggs into each dish, season with a half teaspoon salt and three saltspoons pepper, evenly divided. Pour a teaspoon cream on top of each dish, place on a tin, set in the oven for five minutes, remove and serve.
Fish Chowder (198)
Stuffed Devilled Lobster (1250)
Mutton Pot Pic (530)
Vanilla Custard (1345 )
Place a gill of thick cream in a bowl, set bowl on the ice and whisk it up to a froth. Crack eight fresh eggs into the cream, season with a half teaspoon salt, a saltspoon each cayenne pepper and grated nutmeg, and whisk for two minutes. Heat one ounce fresh butter in a clean frying pan, drop in the eggs, mix with a fork for two minutes and let rest for half a minute; fold up the opposite sides to meet in the centre, let rest for a minute, turn on a hot dish and serve.