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.
Broiled Spring Chicken with Bacon
Baked Sweet Potatoes
French Pancakes with Jelly
One pound crab meat, half a pint cold milk, half a gill cream, one-half medium, sound, chopped onion, one-half bean chopped garlic, one teaspoon finely chopped parsley, one ounce butter, one teaspoon English mustard in powder, one-half teaspoon salt, one tablespoon Worcestershire sauce, one-half saltspoon cayenne pepper, one-half saltspoon grated nutmeg, three tablespoons flour, two raw egg yolks and two ounces bread crumbs.
Place the milk, cream, garlic, parsley, mustard, salt, pepper, Worcestershire sauce and nutmeg in a saucepan, and boil for five minutes, lightly mixing meanwhile. Place in another saucepan the butter and onion, stir, and let it get a good golden colour, then add the flour; mix well with the wooden spoon. Pour the other preparation into this, mix thoroughly, and then allow to gently simmer for five minutes. Add the two egg yolks, briskly mix till well thickened; add the crab meat, gently mixing for two minutes. Pour it over a flat dish and let get cold. Have six medium-sized, well-cleaned crab shells and equally fill the shells with the preparation. Smooth the surface with the blade of a knife. Equally divide the "devilled butter" on top of the crabs. Spread the bread crumbs over. Pour a very little melted butter over the bread crumbs. Arrange them on a tin pan, and place in the hot oven for ten minutes to bake until they obtain a nice golden colour. Remove from the oven and dress on a hot dish with a folded napkin.
Decorate with parsley greens and six quarters of lemons and serve very hot.
Half an ounce good butter, two saltspoons ground English mustard, one teaspoon good white wine vinegar, one teaspoon Worcestershire sauce, one saltspoon salt, half a saltspoon cayenne pepper and one egg yolk. Place all these articles in a bowl, thoroughly mix well together with a spoon and use as required.
Procure two fine, tender spring chickens of one and a quarter pounds each. Singe and cut off the legs at the first joints (keeping them for soup stock). Remove the back, split through the spine, beginning at the neck, totally removing the spine with neck. Neatly draw. Remove the breast bones, wipe them with a towel and nicely flatten them with a cleaver.
Place one-half tablespoon oil on a flat dish with a teaspoon salt and two saltspoons white pepper; turn the chicken several times in the seasoning. Arrange them on a clean double broiler, and broil on a brisk fire for eight minutes on each side. Remove. Have six pieces of fresh toast on a hot dish; dress the chicken on the toast.
Equally spread a maitre d'hotel butter, prepared as per No. 6, over the chicken. Arrange twelve slices of freshly broiled bacon (No. 13) over them and serve.
With a keen knife cut the under bones off a fine breakfast bacon; pare both edges, also the end (opposite side to the string end, which is used to hang it up). With a sharp knife cut the necessary number of slices for immediate use. To have it crispy and tasty, thin slices are always preferable, both for broiling and frying. Always cut them crosswise, never lengthwise. Arrange the slices on a broiler, and broil on a moderate fire for two minutes on each side; dress on a hot dish and serve immediately.
For frying - fry for two minutes on each side, in a frying pan with a little hot fat. Bacon should always be kept by the string in a dry, cool place; never on the ice.
Select six good-sized, sound sweet potatoes. Slightly trim off both ends, wipe and place them on a tin plate, baking in the hot oven for forty-five minutes and turning them over every ten minutes. Remove and serve on a hot dish envelope in a folded napkin.
Have a pan on the fire with three quarts water and a tablespoon salt; when thoroughly boiling, gently slide in three-quarters of a pound fine Italian spaghetti, without breaking it, and boil for twenty-five minutes. Remove and thoroughly drain.
Then place in a sautoire with a good tablespoon butter, a saltspoon salt, a good saltspoon white pepper and a light saltspoon grated nutmeg. Toss gently on the fire for four minutes. Add a light half-pint hot tomato sauce (No. 16), gently mix with a fork, then add two ounces grated Parmesan or Swiss cheese and mix well again with the fork for one minute longer. Dress on a hot dish and serve.
Two ounces butter, four ounces lean, raw ham, cut into small pieces, two sliced carrots, two sliced onions, one chopped leek, two branches chopped parsley, a branch chopped celery, two cloves, one teaspoon whole peppers, one-half sprig bay leaf, one-half ditto thyme, a chopped green pepper, a bean of garlic, two quarts fine, red, sound tomatoes cut into quarters (or two quarts canned), four tablespoons flour, one tablespoon salt and a light tablespoon powdered sugar.
Place all the above articles, except the flour and tomatoes, in a large saucepan; set it on a brisk fire. Mix well with a wooden spoon and let cook for twelve minutes, or until of a good brown colour, lightly mixing meanwhile. Add the flour, mix well, cook for five minutes, then add the quartered tomatoes and one quart cold water. Mix thoroughly; cover the pan and let boil very slowly for one hour and a half, mixing once in a while. Strain through a sieve into a vessel, then strain again through a cheesecloth into another vessel. Use the amount required and place the remaining tomato sauce (after having been cooled off) in bottles; cork them well and always keep in a cool place for future use. This important sauce being of such general use, and at times required only in a very small quantity, it would be advisable for convenience to prepare in larger amount than is required each time, as it will keep in perfect condition for a long time.
Four ounces sifted flour, half ounce powdered sugar, two whole raw eggs, one saltspoon salt, three-quarters pint good cold milk, eight drops vanilla essence, four drops orange flavouring and a tablespoon Jamaica rum.
Place the flour in a vessel, break in the eggs, add the sugar, salt, essences and the milk gradually. With a wire whisk briskly beat up the whole together for five minutes, or until thoroughly thickened. Then pass it through a Chinese strainer into another small vessel and let stand for thirty minutes. Have a tablespoon melted butter on a saucer. Have a small frying pan, six inches in diameter at the bottom, lightly greased with the butter by means of a small hair pastry brush. When the bottom of the pan is thoroughly hot pour the equivalent of three tablespoons of the preparation into the pan (at once) and fry on a brisk fire till of a nice golden colour - which will take about a minute - turn it over and fry exactly the same. Be very careful not to allow the cakes to get black. Carefully turn the cake on a hot plate on the corner of the range. Proceed to make eleven more exactly the same way. Lightly dredge with fine sugar the one on top, roll it up nicely and dredge just a little more sugar over. Lay it on a hot dish.
Proceed the same way with the others and serve very hot.