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.
Sliced Pineapples (720)
Pettijohn Food (176)
Poached Eggs, Demi-Careme
Broiled Salt Mackerel (107)
Mix well in a small saucepan one tablespoon butter and one and a half tablespoons flour; heat for half a minute, then pour in one gill hot milk and a half gill cold cream; season with two saltspoons salt, one saltspoon cayenne pepper, and half saltspoon grated nutmeg. Lightly mix and let boil for five minutes and keep on a corner of the range. Evenly spread an anchovy butter, prepared as per No. 62, on six freshly prepared toasts and place them on a hot dish. Prepare twelve poached eggs, as per No. 106; arrange them over the toasts; pour the sauce, equally divided, over the eggs. Lay a very thin slice of truffle on top of each egg and serve.
Peel and wash three large, sound potatoes. Cut them into quarter-inch-square pieces, wash again and drain, then plunge in boiling fat and fry for six minutes. Lift them up, drain and place in a frying pan with one tablespoon butter. Season with half teaspoon salt and two saltspoons pepper; gently toss them, then brown to a nice colour for ten minutes, frequently tossing meanwhile; then add half a bean finely chopped, sound garlic and half teaspoon finely chopped parsley; toss while cooking for three minutes more and serve.
Fish Chowder, Tokio
Loin of Pork with Potatoes
Lift up four filets from a small, well-cleaned, fresh flounder. Skin the filets, cut the meat into pieces one-half-inch square and keep on a plate. Place all the bones and skin in a saucepan with five pints water and boil for twenty minutes; strain the broth into a basin, wipe the pan and place it on the fire with one tablespoon butter. Cut in half and finely slice one carrot, one turnip, one onion and two leeks, add to the pan, then gently brown for ten minutes, occasionally stirring meanwhile. Mix in two tablespoons flour, add the rind of half a lemon chopped very fine, then pour in the fish broth. Season with a tablespoon salt, half teaspoon pepper and one heavy teaspoon curry powder; mix well and boil for thirty minutes. Add one good-sized, peeled, raw potato cut into small dice pieces, two tablespoons raw rice and one dry chili pepper cut in small pieces; then boil for twenty minutes more. Add the cut fish and two teaspoonfuls of finely shredded, dried, salt codfish, lightly mix, then let boil for twenty minutes more.
Pour into a soup tureen and serve.
Heat in a saucepan a tablespoon oil, add one finely minced green pepper and one small minced white onion; lightly brown for ten minutes, stirring once in a while. Mix in one teaspoon flour, adding two peeled crushed red tomatoes and a half bean crushed garlic. Season with half teaspoon salt and two saltspoons white pepper. Mix a little, add twenty-four fresh-cooked shrimps with half gill tomato sauce (No. 16) and a tablespoon sherry; mix again, then slowly cook for fifteen minutes. Pour into a hot, deep dish and serve.
Place a three-pound piece fresh loin of pork in a small roasting pan. Season with a teaspoon salt and half teaspoon white pepper. Peel, wash and lightly drain twelve small, raw potatoes and place around the pork; pour a gill of water in the pan, spread a tablespoon butter over the pork and potatoes and set in the oven to roast for one hour. Remove, dress the pork on a hot dish, arrange the potatoes around the pork and serve.
Boil a pint of milk in a saucepan, gradually add one ounce farina, being careful to continually mix with a wooden spoon while adding it, and cook for ten minutes, frequently stirring once in a while; take from the fire, add three ounces powdered sugar, one teaspoon vanilla essence, two tablespoons well-picked currants and three egg yolks; mix for two minutes. Sharply beat the whites of the eggs to a stiff froth, then add and gently mix with the preparation. Lightly butter and sugar six small pudding moulds, fill them with the preparation, place in a roasting tin with hot water up to half their height; set in the oven and bake for thirty minutes. Remove, unmould on a hot dish; pour a Sabayon sauce, prepared as per No. 102, over them and serve.