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.
Finely slice a medium white onion, place in small saucepan with one and a half gills milk, three saltspoons salt, one saltspoon cayenne and one saltspoon grated nutmeg, lightly mix, then boil twenty-five minutes. Strain through a Chinese strainer into a small saucepan, add one ounce good butter and a half gill cream; mix well. Divide this preparation into six egg-cocotte dishes, carefully crack two fresh eggs into each dish, evenly season with a half teaspoon salt and two saltspoons white pepper, lay on a tin, set in oven five minutes, remove and serve.
Sift a half pound flour on corner of table, make a fountain in centre, pour in it two gills cold milk, add a teaspoon compressed yeast and one saltspoon salt, and knead all well together with the hand for five minutes, or until a light dough. Place dough in large bowl, and set in cool place thirty minutes, then add two eggs, two ounces well-picked currants, half an ounce candied lemon-peels, finely chopped, and a teaspoon vanilla essence (No. 3232), then briskly beat up with the hand five minutes. Divide paste into six equal parts, roll out each piece into cake form and place in lightly buttered tin to rest fifteen minutes. Moisten with a beaten egg the surface of each, then set in oven twenty minutes, or till of a nice golden colour, remove and serve.
Clam Broth (80)
Golden Buck (1144)
Lobster Croquettes, Sauce Italienne
Mutton Liver, Loraine
Boston Cream Pie
Prepare a lobster forcemeat (No. 201). Divide forcemeat in six equal parts and roll out on a lightly floured table to nice croquette forms. Dip in beaten egg, then roll in bread crumbs, arrange in a frying basket and fry in boiling fat ten minutes. Lift up, drain well on cloth, pour an Italian sauce (No. 1244) on a hot dish, dress croquettes over, adjust a fancy frill paper at end of each croquette and serve.
Cut a. very fresh mutton liver in twelve slices and evenly season all around with a teaspoon salt and half teaspoon white pepper. Thoroughly heat one and a half tablespoons melted butter in frying pan, add the liver, and briskly fry three minutes on each side. Remove and keep on a plate. Add one each finely minced onion, green pepper and bean of garlic to the pan and gently brown for eight minutes, occasionally stirring meanwhile. Add three tablespoons flour, stir well, and brown three minutes more. Pour in two gills pure tomato juice, a half gill white wine, a half gill water, three saltspoons salt, a half saltspoon cayenne pepper and a half teaspoon chopped parsley. Continually mix with wooden spoon until it comes to a boil, then add the mutton liver, cover pan, and set in oven forty-five minutes. Remove, dress on a hot dish and serve.
Place four ounces sugar in a copper basin with four eggs and half teaspoon vanilla essence, place basin on range, and sharply whisk for twelve minutes. Take from range and add four ounces sifted flour, gently mix with skimmer two minutes, add two ounces melted butter, lightly mix a minute more, drop preparation in a buttered deep pie plate and set in oven to bake twenty minutes. Remove, let cool off, split pie in half, crosswise, spread a creme patissiere (No. 1280) on the split side of both half cakes, join, close again, dredge powdered sugar over and serve.