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.
Hominy and Cream
Bacon and Eggs
Wipe nicely and core with an apple corer six fine, sound, not too ripe, apples. Lay them on a tin with one-half gill hot water. Fill the cavity of each with granulated sugar and baste the top of each with just a little melted butter. Place in a moderate oven to bake for thirty-five minutes, or until nice and soft. Remove from the oven. Dress on a hot dish and serve with a pitcher of cream or milk.
Half pint hominy, one pint water, half pint milk, one teaspoon butter and half teaspoon salt. Wash the hominy in cold water and drain well. Boil the water and milk in an enamelled saucepan together, then add the hominy, salt and butter, and slowly cook for forty-five minutes, stirring with a wooden spoon once in a while to prevent burning at the bottom. Pour into a hot tureen and serve with cream or milk separately.
Thoroughly heat half a teaspoon melted butter in a small frying pan. Carefully crack two fresh eggs on a saucer without breaking the yolks, then slide them into the pan. Season with just a very little salt and pepper, and fry on a slow fire for three minutes. Slide them on a hot dish. Proceed with five other portions in exactly the same way. Lay over the eggs in each dish one slice of bacon prepared as per No. 13 and serve very hot.
Clean and wipe dry twelve medium, fine, fresh smelts* Season evenly with a teaspoon salt and a saltspoon white pepper. Gently roll them in flour, then dip in beaten-up eggs, lightly roll in fine bread crumbs, and plunge them into boiling fat to fry for five minutes. Remove with a skimmer and lay on a dry cloth to thoroughly drain. Dress on a hot dish with a folded napkin. Decorate with parsley greens and six small pieces of sound lemon in quarters.
Have on a plate three small, very sound and finely chopped pickles, one sound, finely hashed shallot, one-half teaspoon finely chopped parsley, one teaspoon capers, finely hashed, a quarter teaspoon chopped tarragon and a quarter teaspoon finely chopped chervil (cerfueil).
Place in a china bowl one raw egg yolk, one-half teaspoon ground English mustard, one-half teaspoon salt, a saltspoon cayenne pepper and one tablespoon good vinegar. Sharply mix with the wire whisk; then pour in, drop by drop, one gill good olive oil, continually mixing till all the oil is added. Add now all the ingredients, waiting for action, to the sauce, and briskly mix the whole together with the whisk for four minutes. Transfer into a cold saucebowl and serve. If any of the sauce is left over, place it in a china bowl and always keep it in a cool place for further use.
Pare and neatly flatten six fine, tender, thick mutton chops. Season with a teaspoon salt and two saltspoons white pepper. Lightly oil the broiler with oil. Place the chops on the broiler and cook for five minutes on each side. Dress on a hot dish, crown-shape. Spread a very little butter over them. Decorate the dish with a little fresh watercress and serve.
Boil in a quart of water with a teaspoon salt six medium-sized potatoes for thirty-five minutes. Peel, let cool off and then chop them very fine.
Heat a tablespoon butter or good fat in a frying pan and add the potatoes. Season with a teaspoon salt and three saltspoons white pepper. Gently toss them in the pan while cooking on a brisk fire for ten minutes. Give them an omelet shape and let them get a nice golden colour, which will require five or six minutes. Turn them on a hot dish and serve.
One-quarter pound wheat flour, half pound cornmeal, half ounce powdered sugar, half ounce good butter, half pint cold milk, half ounce baking powder, half teaspoon salt and one whole raw egg.
Place all these articles in a basin and carefully mix with the hand until thoroughly thickened, which will require about six minutes. Lightly butter the interior of six oval corn-bread or muffin moulds. Place the preparation into the moulds up to three-quarters of their height. Lay them on a baking tin and bake in the hot oven for twenty minutes. Remove, dress on a hot dish with a folded napkin and serve.