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.
Cut twelve oil anchovies into quarter-inch even pieces and place in a bowl. Carefully crack eight fresh eggs into the same bowl, add half gill cold milk and season with two saltspoons salt and two salt-spoons white pepper. Sharply beat up with a fork for two minutes.
Heat one tablespoon butter in a black frying pan, drop in the eggs and mix with a fork for two minutes; let rest for half minute, then fold the two opposite sides; let rest for half a minute longer; turn it on a hot dish and serve.
Draw, trim and wipe well two very fresh kingfish one and a half pounds each. Have two tablespoons milk on a plate with a teaspoon salt and half teaspoon white pepper, repeatedly turn the fish in the mixed milk and then roll in flour.
Heat two tablespoons leaf lard in a frying pan, add the fish and cook for five minutes on each side. Set in the oven for ten minutes. Remove, dress on a hot dish and squeeze the juice of half lemon over. Sprinkle a teaspoon chopped parsley over, remove all the fat from the pan, add half ounce butter; toss the butter in the pan until a nice brown colour, pour over the fish and serve.
Curried Soft Clams
Poached Eggs, Swiss
Minced Beef, with Spanish Peppers
Prepare a curry sauce as per No. 54 and keep it hot. Have thirty-six freshly opened soft clams, thoroughly clean them, carefully removing all sandy parts and keeping nothing but the perfect bodies. Plunge them in a pint of boiling water with a teaspoon salt for one minute; drain on a sieve and add to the prepared curry sauce; gently mix and let boil on the range for one minute. Remove, pour into a hot, deep dish and serve.
Cut from a loaf of sandwich bread twelve pieces quarter-inch thick and round to two inches in diameter. Lightly toast and spread a very little butter over. Cut twelve thin slices rich Swiss cheese about the same size as the toasts and lay a slice on each toast. Set them in the oven on a tin for five minutes, or until well melted. Remove and keep warm.
Prepare twelve poached eggs as per No. 106. Lay them over the toasts. Heat in a small saucepan half gill white wine with two saltspoons cayenne pepper, adding one and a half ounces very finely grated Swiss cheese; briskly stir on the fire until thoroughly melted, evenly divide over the twelve eggs and reset the pan in a brisk oven for two minutes. Remove, place on a large hot dish and serve.
Cut from a tender, lean sirloin of beef of one and a half pounds twelve even, thin slices. Season with half teaspoon salt and two salt-spoons white pepper.
Cut six Spanish red peppers in halves. Heat in a large frying pan two tablespoons melted butter, adding the peppers and fry for two minutes on each side. Lift up with a fork and keep hot on a plate. Place the beef in the same pan and briskly cook for one minute on each side. Remove the slices with a fork, arrange on a large dish, one overlapping another, place the peppers over them and sprinkle with teaspoon finely chopped parsley. Remove all the fat from the pan, add half gill red wine and half gill water. Season with a saltspoon salt and half saltspoon cayenne pepper; toss well and let briskly boil for five minutes. Pour the gravy over the beef and serve.
Place in a saucepan one pint milk with a teaspoon vanilla essence and two ounces grated chocolate; set the pan on the fire and mix with a wooden spoon until it comes to a boil. Have three egg yolks in a small saucepan with three ounces fine sugar and gradually mix with the milk; stir gently on the fire while heating, but not boiling, for five minutes. Add one ounce leaf gelatin and continually stir until dissolved; then pass through a Chinese strainer into a clean copper basin; set the basin on the ice and briskly mix with a wooden spoon until it begins to thicken, then add two gills whipped cream and gently mix for a minute. Pour the preparation into a jelly mould. Tightly cover the mould and bury it in a tub with broken ice and rock salt for two hours. Remove, immerse the mould in water for one minute; unmould the bavarois on a cold dish with folded napkin and serve.