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.
Puff Cakes (313)
Boil twelve fresh eggs for eight minutes. Remove, plunge in cold water for a minute, lift up and shell them; cut a piece off the thicker end of each so they will stand up; cut a quarter of the white from the top so as to enable you to easily scoop out the yolks. When all scooped out place the yolks in a bowl with one ounce finely grated Virginia ham, one saltspoon chopped parsley, one saltspoon chopped chives, one salt-spoon chopped chervil, a tablespoon good butter and two tablespoons thick cream. Season with half teaspoon salt, a saltspoon cayenne pepper and half saltspoon grated nutmeg. Mix the whole together to a puree, place in a paper cornet and carefully press into the scooped-out eggs. Cut twelve round pieces of bread quarter-inch thick and one and a half inches in diameter and toast to a nice golden colour; lay an egg on each toast and place on a tin. Cover the eggs with the cut-off tops. Prepare a Mornay sauce as per No. 526 and spread it evenly over the eggs. Set in the oven to bake for ten minutes, or until a nice golden colour.
Remove, dress on a hot dish and serve.
Cut twelve very thin slices from a fresh piece of calf's liver; place on a plate and season with a teaspoon salt and half teaspoon white pepper, then lightly turn the pieces in flour. Thoroughly heat two tablespoons melted lard on a large frying pan, place the slices in the pan, one beside another, and fry for a minute and a half on each side. Lift up with a fork, dress on a hot dish, sprinkle with half teaspoon freshly chopped parsley, squeeze the juice of a lemon over and serve.
Baked Lobster, Potomac
Delmonico Steaks, Bordelaise
Mashed Brown Potatoes
Procure three live lobsters of a pound each. Cut off the claws, split the lobsters in two and remove the gravel. Crack the claws with a cleaver and lay the half lobsters and claws on a large roasting tin. Season with a teaspoon salt and half teaspoon paprika, well divided; lightly butter the meat with a tablespoon melted butter. Set in the oven to bake for twenty minutes. Remove and dress on a large, hot dish.
Place six thin slices bacon prepared as per No. 13 over the lobster. Decorate with six quarters lemon and a little parsley greens and send to the table with following sauce separately:
Place an ounce butter in a small frying pan and as soon as melted add two tablespoons tomato catsup, two tablespoons chili sauce and one tablespoon Worcestershire sauce; lightly mix with a wooden spoon and let boil for five minutes. Pour into a saucebowl and serve.
Nicely trim and lightly flatten with a cleaver two tender sirloin steaks of one and a quarter pounds each. Mix on a plate one teaspoon salt, half teaspoon white pepper, with a tablespoon oil and gently roll the steaks in the seasoning; arrange on the broiler and broil on a brisk fire for eight minutes on each side. Remove and dress on a hot dish. Pour hot Bordelaise sauce, prepared as per No. 28, over and serve.
Prepare same quantity mashed potatoes as per No. 178. Place in a baking dish and with the blade of a knife neatly smooth all around. Lightly egg the surface with the knife, set in the oven to bake for ten minutes or until a nice brown colour. Remove and serve.
Roll out on the corner of a table a quarter pound pie paste, prepared as per No. 117, to half inch wider than the pie plate. Lightly butter a deep pie plate, lay the paste over, press it down with the thumbs all around the edge, trim off any superfluous paste and with the aid of pincers pinch all around the border. Line the inside of the paste with a sheet of white paper, fill up with dried white beans, egg the board all around and set in the oven for fifteen minutes. Remove to a table. Carefully crack four fresh eggs into a bowl, add four ounces sugar, one teaspoon vanilla essence, three-quarters of a pint cold milk and two gills cold cream; thoroughly beat up with a whisk for two minutes. Remove the beans and paper from the pie plate and wipe the inside of the plate. Then press the preparation through a cheesecloth into the pie plate. Set in the oven to bake for twenty minutes. Remove, sprinkle a little powdered sugar over and serve either hot or cold.