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.
Porgies Saute with Fines Herbes
Mashed Browned Potatoes (813)
Heat in a saucepan one tablespoon melted butter, add one green pepper and a half onion, finely chopped; lightly brown five minutes, then add three finely chopped peeled red tomatoes and three finely sliced vinegar pickles. Season with three saltspoons salt, three salt-spoons sugar and one saltspoon white pepper; mix well and let cook eight minutes, lightly stirring occasionally. Add half ounce good butter, mix a little and divide into six shirred-egg dishes. Carefully crack two fresh eggs into each dish, season evenly with a half teaspoon salt and two saltspoons white pepper, set in oven to bake three minutes, remove and serve.
Neatly scale, trim and wipe six nice small, fresh, fat porgies. Season with a teaspoon salt and half teaspoon white pepper, lightly baste with a little fresh milk and lightly roll in flour. Heat one and a half tablespoons melted butter in a frying pan, add fish one beside another, and gently fry for six minutes on each side. Dress on a hot dish, sprinkle a half teaspoon freshly chopped parsley over them, a saltspoon each chopped chives and chervil; squeeze over them the juice of a half lemon and place half ounce butter in the pan in which they were fried, toss well on the fire until of a light brown, then pour over fish and serve.
Clam Stew with Celery
Chicken Hash, Moreno au Gratin
Cut a well-cleaned white celery stalk in small dice pieces and place in a saucepan with a quart and a half water, half a teaspoon salt, and let boil forty minutes. Then add forty-eight little neck clams with their liquor, season with two saltspoons cayenne pepper and boil ten minutes. Pour in a pint and a half hot milk, half gill cream and one ounce good butter; mix well, and as soon as it comes to a boil skim off the scum, pour in a soup tureen and serve with a plate of oysterettes.
Pick off all the meat from the turkey left over from yesterday and cut into small dice pieces. Cut also two boiled cold potatoes and four Spanish sweet peppers same way. Mix in a frying pan a tablespoon butter with one and a half tablespoons flour and heat for half minute, then pour in two gills hot milk. Mix with a wooden spoon until it comes to a boil, add the chicken, potatoes and peppers, season with half teaspoon salt, a saltspoon paprika and a saltspoon grated nutmeg; lightly mix and let cook ten minutes, occasionally mixing meanwhile, then add half gill cream and half ounce good butter. Mix well, pour into a baking dish, sprinkle two tablespoons grated Parmesan cheese over, arrange a few little bits of butter on top, set in oven fifteen minutes, remove and serve.