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.
Sliced Pears in Cream (2034)
Boiled Grits (131)
Stuffed Eggs with Fines Herbes
-Fish Cakes (5)
Sautde Potatoes (135)
Cut off a small piece at both ends of twelve freshly prepared hard-boiled eggs, then cut them in two crosswise, scoop out the yolks and place them in a mortar with one-third teaspoon each chopped parsley and chives, one branch chopped chervil, six leaves chopped tarragon, one half ounce butter, two tablespoons thick cream, half teaspoon salt, two saltspoons pepper and half teaspoon French mustard, then thoroughly pound until smooth. Fill in cavities of whites of egg with the force, arrange eggs on a lightly buttered baking dish, sprinkle a little bread crumbs over them, place a little bit of butter on top of each, then set in oven for five minutes, remove and serve.
The nutmeg cakes are prepared exactly the same as flannel cakes (No. 136), but adding to the batter before the cakes are made two salt-spoons grated nutmeg well mixed in.
Remove skin and bones from a two-pound piece fresh halibut, cut it in small pieces, and place in a mortar with an egg and the yolks of two others. Season with teaspoon salt, two saltspoons cayenne, and salt-spoon grated nutmeg. Thoroughly pound until a smooth force, then press it through a wire sieve into a bowl, set bowl on ice, sharply stir with a spoon for five minutes, then pour in little by little one gill cold, thick cream, sharply stirring while adding it.
Lightly butter a small tin pan, take a teaspoon of the preparation and smooth surface with blade of a buttered knife, then with another teaspoon dipped in melted butter scoop out paste from spoon, drop in tin, and continue doing so until finished. Pour lukewarm water in pan to cover quenelles, season with a teaspoon salt, cover with a lightly buttered paper and let simmer for five minutes; take them up with a skimmer and place in a sautoir, with a half pint cooked green peas, add one-half gill white wine, half ounce butter, the juice of half a lemon, half teaspoon salt, saltspoon cayenne, saltspoon grated nutmeg, gently shuffle pan, place lid on and let reduce till nearly dry. Prepare and pour in half the quantity of cream sauce (No. 736), gently mix, dress on a deep hot dish and serve.
Lightly butter a straight-edged pie plate and roll out on a lightly floured table a quarter pound pie paste (No. 117) to the size of the plate. Line the plate with paste, press it down at the bottom and sides, trim off at the edges and sprinkle two tablespoons apple jelly at the bottom. Peel, core and cut in halves four good-sized apples, then finely slice them, place in a bowl with half teaspoon vanilla essence and one ounce powdered sugar, mix well, nicely arrange apples over jelly, set in oven for fifteen minutes, then remove to oven door. Place in a bowl two fresh eggs, one ounce sugar, a few drops vanilla essence and two gills cold milk, sharply whisk for one minute, then strain through Chinese strainer over pie; reset in oven for fifteen minutes, remove, let rest for ten minutes and serve.