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.
Blackberries and Cream (1925)
Cornmeal Mush (326)
Eggs Cocotte with Clams
Fried Whitebait (1123)
Broiled Devilled Ham (451)
Pried Potatoes en Quartiers (686)
Kummel Cakes (1691)
Plunge eighteen little neck clams in a half pint boiling water for three minutes. Drain, and cut in small squares, place in a small saucepan with a half gill cream and a gill milk. Season with two saltspoons salt, a light saltspoon cayenne and a light saltspoon grated nutmeg, add a teaspoon butter, lightly mix, and boil for five minutes. Divide this cream evenly in six individual egg-cocotte dishes and carefully crack two fresh eggs into each dish. Season with half teaspoon salt and two saltspoons white pepper, equally divided, lay them on a tin, set in oven five minutes, remove and serve.
Omelette, Chambery Pineapple Fritters (1186)
Crack eight fresh eggs in a bowl, add half gill milk, half saltspoon salt, two saltspoons pepper, a tablespoon grated Parmesan cheese, and sharply beat with fork for two minutes. Cut in exceedingly small square pieces a medium-sized, peeled raw potato and one medium, peeled white onion cut same way; place both in a frying pan with tablespoon melted butter and gently fry a nice golden colour, frequently tossing meanwhile. Sprinkle over a saltspoon salt, toss a little, then drop in the eggs, briskly stir with fork for two minutes and lot rest half a minute; fold opposite sides to meet in centre, let rest a minute, turn on a hot dish and serve.