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.
Quaker Oats (105)
Boiled Salt Mackerel in Milk
Country Sausages (134)
Mashed Potatoes (178)
Buckwheat Cakes (330
Split on both sides fifteen large, sound Italian chestnuts, place in a roasting pan and roast in the oven for fifteen minutes. Remove and skin with a coarse towel, place in saucepan with half pint water, cover the pan and briskly cook for twenty minutes; drain, press through a sieve into a frying pan, adding a gill cream and a tablespoon sherry. Season with two saltspoons salt, half a saltspoon cayenne pepper and half saltspoon grated nutmeg. Mix well and boil for five minutes. Divide this puree into six shirred-egg dishes, evenly. Crack two fresh eggs into each dish. Season them evenly with half teaspoon salt and two saltspoons pepper. Place in hot oven for three minutes. Remove and serve.
Soak a good-sized salt mackerel in fresh water over night. Drain on a cloth and place in a sautoire with three-quarters of a pint milk and a saltspoon cayenne pepper, and gently boil for fifteen minutes. Remove, dress on a dish with a folded napkin, decorate with a little parsley greens and serve.
Small Clam Patties
Prepare and keep hot six patties, exactly the same as per No. 929. Place thirty-six freshly opened little neck clams in a small saucepan, with their own liquor, half pint water, two branches celery, two branches parsley and a saltspoon cayenne pepper, and boil for six minutes. Remove the celery and parsley, strain the broth into a bowl and keep the clams on a plate. Wipe the saucepan in which the clams were boiled, place in a half ounce melted butter and one ounce flour, set on the fire and stir with a wooden spoon while heating for two minutes, then pour in one gill clam broth, one gill milk, one gill cream, two salt-spoons salt, half saltspoon cayenne pepper and one saltspoon grated nutmeg; constantly mix with the spoon until it comes to a boiling point, then add the clams, mix a little and cook for five minutes more. Dilute one egg yolk with two tablespoons cold cream, add the clams and mix while heating for two minutes more. Remove, dress the patties on a large dish, evenly divide the clams into them, place the covers on and serve very hot.
Wash in two different fresh waters one and a half quarts of imported sauerkraut, strain on a sieve, press the sauerkraut between the hands so as to remove the water entirely from it. Line the bottom of a braising pan with thin slices of larding pork, place in two small, red, sound peeled carrots, one small white onion and six peeled, well-washed medium potatoes. Arrange half the quantity of sauerkraut on top of the vegetables, lay a pound piece lean salt pork and one small cervela sausage on top of the sauerkraut. Cover them with the rest of the sauerkraut. Tie in a small cloth twenty-four allspices, one bay leaf and one bean garlic, then place it on top of all. Arrange a few thin slices larding pork on top. Moisten with one pint sweet cider, half pint white wine and half pint water; tightly cover the pan, place on the range for fifteen minutes, then set in a moderate oven for two hours and a half. Remove, lift up the cover, take up the lard (and cloth) on top; place all the sauerkraut (but not the other ingredients) in a dome-shaped mould, pressing it a little, then turn upon a large hot dish. Cut the pork into thin slices and arrange on top of the sauerkraut.
Cut the carrots and cervela in slices, then place them one beside another alternately against the sauerkraut, at the bottom, and arrange three potatoes at each end of the dish. Plunge six frankfurter sausages into a pint of boiling water for five minutes, drain, arrange them all around the dish, pour a little gravy from the pan, if any, over all and serve very hot.
Thoroughly wash three ounces of good rice in several changes of fresh water, drain it thoroughly, place it in a saucepan with one pint and a half cold milk, a saltspoon salt, one vanilla stick and five ounces of granulated sugar. Place the pan on the fire and let slowly boil for forty-five minutes, being careful to stir at the bottom with a wooden spoon frequently to prevent burning; shift the pan to the corner of the range. Cut in small dice pieces six candied cherries, two candied apricots, two candied pears, and add them to the rice with two tablespoons kirsch; mix well, then add two egg yolks and mix well again for five minutes. Remove to the table, take up the vanilla bean (wipe it and keep in fine sugar for further use), add one gill of whipped cream to the rice and gently mix. Lightly wet a quart pudding mould with cold water, drop in the rice, then set the mould in a basin with cracked ice around and let cool off for two hours. Remove, wipe the mould, unmould upon a cold dish and serve.