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 White Potatoes (1344)
Wheat Cakes (136)
Cut twelve hard-boiled eggs in two, crosswise, scoop out the yolks and place them in a bowl, adding two teaspoons of caviar, one tablespoon each butter and bread crumbs, a half teaspoon freshly chopped parsley, one tablespoon cream, three saltspoons salt and a saltspoon each cayenne pepper and grated nutmeg. Mix well with a wooden spoon until well amalgamated, then fill up the empty half whites with it. Join together as in their original forms, roll gently in melted butter, then in Parmesan cheese, and fry in boiling fat for two minutes. Lift up, drain on a cloth, dress on a dish with a folded napkin, decorate with a little parsley greens and serve.
Little Neck Clams, Desire
Potatoes au Lard (1316)
Open thirty-six very fresh little neck clams, and drop them in a small saucepan with their liquor. Add a half pint water, place on the fire, and as soon as they come to a boil; strain and save the liquor. Finely chop the clams and keep on a plate. Heat a half ounce butter in a small saucepan, add three finely chopped shallots and six finely chopped canned mushrooms and fry for five minutes; then add three tablespoons flour, mix well, pour in two gills of the clam liquor and one gill cream. Mix until it comes to a boil, then add the chopped clams, one chopped bean garlic, a half teaspoon freshly chopped parsley, half teaspoon chopped chervil, one tablespoon Worcestershire sauce, two saltspoons salt, and one saltspoon each cayenne pepper and grated nutmeg. Mix well and let cook for ten minutes, add two egg yolks, sharply mix while heating for five minutes, remove, place the force in a bowl and let get cold. Thoroughly wash and dry thirty-six of the half shells, fill them up with the preparation and neatly smooth the surface with a knife. Carefully wet the surface of each with beaten egg, then turn them in bread crumbs, lay in a frying basket, and fry in boiling fat for six minutes.
Remove, dress on a dish with a folded napkin, decorate with six quarters lemon and a little parsley greens and serve.
Roll out on a lightly floured table one pound pie paste (No. 117) in two separate, equal parts about the thickness of a fifty-cent piece at least. Lightly butter a pie plate, then line the plate with one of the parts of paste, press it well all around the edges and trim.
Remove the stones from a quart of green-gages, place them in a bowl, season with one ounce sugar and a teaspoon vanilla essence, mix well, then arrange them in the pie plate; lightly egg the edges all around, arrange the other layer of paste over and press both edges together all around. Make a few incisions on the surface, and with a hair pastry brush lightly glaze the top with beaten egg. Set to bake in the oven for thirty minutes, remove, dredge a little powdered sugar over and serve either hot or cold.
Radishes (58) Salted Peanuts (954)
Red Snapper, Mobile (571)
Potatoes Brioches (91)
Brussels Sprouts (618)
Prepare a consomme (No. 52) and strain it into a saucepan. Thoroughly wash in cold water and drain well four ounces semolina, then dredge it into the consomme; mix well and boil for fifteen minutes, mixing occasionally, pour into a soup tureen and serve.