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 Bananas (151)
Rice and Milk (464)
Fried Eggs, Robinson
Kippered Herring (153)
Broiled Pigs' Feet (434)
Sweet Potatoes in Cream
Remove the gall from six chicken livers and cut them into small squares. Heat a light tablespoon butter in a frying pan. Season with two saltspoons salt and a saltspoon white pepper and brown for five minutes; drain off the butter at the bottom of the pan, pour in two tablespoons sherry, half gill demi-glace (No. 122) and half gill tomato sauce (No. 16); boil for five minutes. Lightly butter a small frying pan, then carefully crack in two fresh eggs. Season with a saltspoon salt and half saltspoon white pepper and fry for three minutes. Glide on a large, hot dish and proceed to prepare five more portions in same manner. Pour the liver preparation over them and serve.
Peel, wash and drain five medium, sweet potatoes; place in a saucepan with a quart water and half teaspoon salt, cover the pan and boil for forty minutes, drain, cut into quarter-inch squares; place in a frying pan, add half ounce good butter, one gill milk, half gill cream, two salt-spoons pepper, a saltspoon each salt and grated nutmeg; lightly mix and cook for ten minutes, occasionally mixing meanwhile. Remove, dress on a deep dish and serve.
Cut into inch-square pieces three and a half pounds shoulder of veal, place on a plate, season with a teaspoon salt, half teaspoon paprika and saltspoon ground thyme; repeatedly turn the pieces in the seasoning; heat two tablespoons lard in a large saucepan, add the veal and briskly brown for ten minutes. Add a bean sound garlic, one carrot and one white turnip, cut into quarter-inch squares, and twelve very small white onions previously lightly browned in a little butter; let brown for ten minutes, frequently stirring meanwhile, besprinkle with two tablespoons flour; stir a little, moisten with a pint water and a pint pure tomato juice. Tie together two leeks, two branches celery, two branches parsley and two bay leaves and add to the stew. Cut two medium, washed and peeled potatoes into half-inch-square pieces and also add to the stew; lightly mix, cover the pan and set in the oven for fifty minutes; remove, take up the herbs, skim the fat from the surface. Cut an ounce lean, raw bacon into thin squares and fry in a pan with a teaspoon lard to a nice brown; drain and add to the veal; lightly mix.
Transfer the veal into a large baking dish, sprinkle a teaspoon freshly chopped parsley over, roll out very thin a half-pound pie paste (No. 117), lightly egg the edges of the dish, arrange the paste over and press down with the fingers around the edges; trim well, make a few incisions with a knife in the centre, lightly egg the surface, set in the oven to bake for twenty minutes, remove and serve.
Peel and core three sound apples and cut them into thin slices; place them in a bowl. Peel and carefully skin three medium, juicy oranges, cut into thin slices, remove the seeds and place them with the apples. Season with two ounces of powdered sugar, a tablespoon each rum, kirsch and maraschino; mix well, then keep in a cool place until needed. Mix well again just before serving.