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.
Oatmeal and Cream
Shirred Eggs, with Tomato
French Fried Potatoes
One pound fine prunes, half pint cold water, half pint claret, half a stick cinnamon, four ounces granulated sugar, two bay leaves, the rind of a small sound lemon.
Place the prunes in a vessel with two quarts of cold water to soak for twelve hours. Thoroughly drain and place them in a saucepan with all the above articles. Cover the pan and let boil very gently on the range for thirty minutes. Remove the pan from the fire, pour into a glass or stone jar, and let it get cold. When serving discard bay leaves, cinnamon and lemon peel. As stewed prunes should always be served cold, a larger quantity can be prepared and kept in a covered glass or stone jar, for they will keep in good condition for several days.
One-half pound oatmeal, one-half pint cold milk, one pint cold water, one-half teaspoon salt. Place the water, milk and salt in a saucepan and let come to a boil, then add the oatmeal and slowly boil for twenty-five minutes, lightly stirring occasionally to prevent burnmg at the bottom. Pour it into a hot dish and serve with cold cream or cold milk and powdered sugar separately.
Lightly butter the bottom of six individual shirred-egg dishes, carefully break two fresh eggs into each dish, taking care to keep the yolks intact. Equally season the eggs with half a teaspoon salt and two saltspoons white pepper. Cook them for one minute on the range, then place them in the oven for five minutes. Remove from the oven, pour the tomatoes, prepared as hereunder, over the eggs of each dish, evenly divided, and immediately serve.
Select six medium, red, fresh but not too ripe tomatoes, plunge them in boiling water for one minute, lift them up with a skimmer, then with a towel carefully skin them. Trim off the stems and cut them into even quarters. Heat a teaspoon melted butter in a small saucepan, add two sound, peeled, finely chopped shallots and gently brown them for half a minute, then pour in one and a half tablespoons white wine, lightly mix, add the tomatoes with half a teaspoon freshly chopped parsley. Season with a level teaspoon salt, half a teaspoon sugar and two saltspoons white pepper, lightly mix, cover the pan and let cook for twelve minutes, carefully stirring once in a while.
Mix on a saucer a teaspoon butter with half a teaspoon flour, then add it to the tomatoes, gently mix, and the tomatoes will be ready to use as directed.
Soak one-half pound boneless codfish in cold water for sixteen hours, changing the water three times during that interval. Drain, place it in a saucepan again with cold water and let boil for five minutes; drain and carefully pick out all the little bones from the cod. Pass it through a chopping machine or pound it in a mortar.
Have one pound cooked, peeled potatoes. Press them through a sieve. Add the fish to the potatoes. Break in two whole raw eggs, add a saltspoon ground English mustard, a saltspoon grated nutmeg, two saltspoons white pepper and one and a half teaspoons anchovy sauce. Mix the whole thoroughly in a bowl with a wooden spoon for three minutes.
Sprinkle two tablespoons flour on a table. Spread the preparation nicely over the flour and divide it into six equal parts; neatly roll them in the flour, giving them nice cake forms.
Heat one ounce butter or good fat in a frying pan, drop in the cakes and fry for three minutes on each side, or until of a good golden colour. Remove them with a cake turner and drain well. Dress on a hot dish with a napkin and serve very hot.
Have two fine, tender sirloin steaks of one pound and a quarter each. Flatten them evenly and nicely with a cleaver. Pour a tablespoon good oil on a plate, turn the steaks in the oil several times, then season with a teaspoon salt and a light teaspoon white pepper, evenly divided all over. Arrange them on a broiler and broil them on a brisk charcoal fire for six minutes on each side. Remove, dress on a hot dish; spread the maitre d'hotel butter (No. 7) over the steaks and serve as rapidly as possible.
Have on a cold plate three-quarters of an ounce good table butter, half a teaspoon well-washed, thoroughly dried and finely chopped parsley, one-quarter teaspoon of ditto chervil (cerfeuil), half a teaspoon juice from a sound lemon, one saltspoon salt, and a half salt-spoon white pepper. Mix the whole well together with a fork and use when required.
N. B. - This maitre d'hotel butter should always be kept in a cool place until required.
Peel, clean and cut into pieces one-half inch square and two and a half inches long four good-sized sound potatoes. Wash well in cold water and drain thoroughly.
Have some boiling fat in a frying pan; plunge in the potatoes and fry for ten minutes, being very sure that the fat is thoroughly boiling before the potatoes are plunged in. Lift up with a skimmer, lay on a dish; let rest for one minute, replace in the boiling fat and fry for three minutes more; lift up with a skimmer, lay on a kitchen towel and dry thoroughly. Sprinkle the equivalent of a teaspoon of salt over them, dress on a hot dish and serve.
French fried sweet potatoes are prepared exactly the same way, and both should be promptly served after having been prepared.
One-quarter pound flour, one raw egg, one-half ounce powdered sugar, one-quarter ounce baking powder, one-half pint cold milk and a saltspoon salt.
Place the flour in a bowl with the sugar, baking powder, milk and salt, and carefully break in the egg. Briskly mix with a whisk until thoroughly thickened.
Lightly butter the bottom of a large black frying pan with one-half ounce melted lard, and as soon as the bottom of the pan is thoroughly hot immediately pour in some of the preparation with the aid of a ladle, making four cakes two inches and a half in diameter, and cook for two minutes on each side, seeing that they are of a nice golden colour, but not black. Dress on a hot dish, cover with a napkin and keep hot; then proceed to prepare the balance in the same way. Serve with maple syrup separately.