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.
Country Family Soup
Roast Duckling (187) Sliced Tomatoes (461)
English Bread Pudding
Procure two quarts fresh green peas, shell them, plunge shells in a gallon boiling water and scald for five minutes, then drain on a sieve. (Keep the peas for Wednesday's dinner.) Heat two tablespoons good lard in a large saucepan, add quarter pound lean salt pork cut in small pieces, two sliced leeks, two sliced medium onions and one bay leaf; gently brown on the fire ten minutes, add the shells, cover pan and let sweat ten minutes; then add four good-sized sound peeled potatoes sliced, one quart broth (No. 701), and two quarts water; season with one and a half teaspoons salt and half teaspoon pepper. Lightly mix, re-cover pan and gently boil two hours. Remove, pass soup through sieve into a basin, then through a Chinese strainer into a soup tureen, and serve with a plate of bread croutons (No. 23) separately.
Cut into half-inch pieces half pound stale crustless bread, soak in a little cold milk five minutes; then squeeze out milk and place in a bowl, stir with wooden spoon a few minutes, then add two ounces butter, three ounces sugar, three egg yolks, two whole eggs, four ounces well-picked currants, six crushed macaroons, half teaspoon vanilla essence, one saltspoon salt and two gills cream. Sharply mix with wooden spoon until well amalgamated. Lightly butter a quart pudding mould, drop preparation into it, place in a saucepan, pour in hot water up to half the height of the mould and set in oven forty minutes. Remove, unmould the pudding on a hot dish, pour a Sabayon sauce (No. 102) over and serve.