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 Bananas in Cream (151)
Pettijohn Food (170)
Fried Eggs, Turned Over
Broiled Pigs' Feet
Lightly butter a small frying pan; carefully break in two fresh eggs. Season with a very light saltspoon salt, a third of a saltspoon white pepper; place the pan on the fire and fry the eggs for two minutes; turn them over by a very rapid turn of the handle of the pan, fry for one minute more; slide on a hot serving dish and keep warm. Proceed to prepare five more pair in a similar way and serve.
Season with a teaspoon salt and half teaspoon white pepper, three slices fresh codfish steaks one inch in thickness. Heat one and a half tablespoons melted butter in a large frying pan; place in the steaks, one beside another, and slowly fry for ten minutes on each side. Removt with a skimmer, place on a hot dish. Set the pan on the fire, add half ounce butter, toss on the fire until brown, then squeeze in the juice of half a sound lemon, toss once more, pour it over the fish and serve.
Split in two three fine, fat, cooked pigs' feet. Season with half teaspoon salt and a saltspoon white pepper, evenly divided. Have a tablespoon oil on a plate, lightly roll each half foot in the oil, then in fresh bread crumbs. Arrange on a double broiler and broil on a brisk fire for five minutes on each side. Remove, dress on a hot dish; spread a maitre d' hotel butter (No. 7) over them and send to the table.
Prepare the cakes exactly the same as in No. 221, and as soon as the cakes are made spread a teaspoon currant jelly over each cake and serve.