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.
Pettijohn Food (170)
Broiled Devilled Ham (451)
German Fried Potatoes (242)
Lightly butter six shirred-egg dishes with one tablespoon butter; carefully crack two fresh eggs into each dish. Season with a light teaspoon salt and three saltspoons white pepper, equally divided; then place the dishes in a moderate oven for five minutes. Remove from the oven and serve.
Procure a fine, fresh flounder of two and a half or three pounds. Remove the filets with a knife and neatly skin them. Cut each filet in two, crosswise. Place them on a plate; season with a teaspoon salt and half teaspoon white pepper and turn well in the seasoning.
Heat one and a half teaspoons melted butter in a frying pan, arrange the filets in the pan, one beside another, and gently fry for five minutes on each side. Lift them up with a skimmer and place on a hot dish. Sprinkle a teaspoon chopped parsley over, squeeze the juice of half a sound lemon over them; add half ounce butter to the pan in which the filets were cooked, heat well on the range until a nice brown colour, pour it over the fish and serve.
Hash very finely a pint can well-drained sweet corn and place it in a bowl; add two tablespoons fine sugar, two saltspoons salt, one saltspoon grated nutmeg, a saltspoon ground cinnamon, half teaspoon baking powder, four tablespoons flour, two whole fresh eggs and one gill cold milk. Mix the whole well together for two minutes. Heat in a large black frying pan three tablespoons leaf lard; then drop the paste into the pan in six equal parts, keeping them apart from one another, and gently cook for five minutes on each side. Lift them up with a skimmer, drain well and serve.
Stuffed Devilled Clams
Open twelve large, fresh clams and place them in a saucepan with their own liquor, adding half pint cold water, and boil for five minutes. Drain well, chop them up very finely and keep on a plate. Thoroughly clean six of the best half shells, finely chop up one medium white onion and place it in a small saucepan with one ounce butter and fry to a nice light colour, lightly stirring meanwhile. Add two tablespoons flour, stir well and heat for half minute; then add half pint of the clam liquor, mix well and boil for two minutes; add the chopped clams. Season with one saltspoon cayenne pepper, a saltspoon grated nutmeg, a teaspoon English mustard and a tablespoon Worcestershire sauce. Mix well and slowly cook for ten minutes; add one teaspoon chopped parsley and half bean finely chopped garlic; mix a little and cook for five minutes more. Then add four tablespoons bread crumbs and two egg yolks; mix thoroughly and cook for two minutes longer. Transfer the forcemeat into a bowl and let thoroughly cool off. Fill the six cleaned half shells with the preparation, nicely rounding the top of each. Spread evenly a devilled butter, prepared as per No. 11, over them.
Place the shells in a baking tin, sprinkle a very little fresh bread crumbs over them; set in the oven to bake for ten minutes, or until they attain a good golden colour. Remove and serve.
Prepare six beef croquettes same as per No. 553. Open and thoroughly drain a pint of asparagus tips. Place them in a frying pan with half ounce butter; season with half teaspoon salt, a saltspoon white pepper and half teaspoon sugar and toss them well while cooking for five minutes.
Carefully split fifteen canned green gages and remove the stones. Have three ounces powdered sugar and one gill cold water in a saucepan and boil for five minutes; then add the green gages and cook for ten minutes. Place them in a bowl and proceed to prepare the tartlets as per No. 161.