Monday, Second Week Of April Menu
Description
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.
Monday, Second Week Of April Menu
Breakfast
Stewed Rhubarb (73)
Omelette, Col. O'Brien
Fish Balls (260)
Calf's Liver, Minute (810)
Potatoes Sautees (135) Rice Flannel Cakes (221)
1298. Wheatena
Have in an enameled, small pan a half pint water and half pint milk. Season with two saltspoons salt, then let slowly come to a boil on a moderate fire; gradually dredge in five ounces of Wheatena, continually mixing while adding it, and allow to gently boil for five minutes, frequently mixing meanwhile. Remove, pour into a deep dish and send to the table with cream or rich milk and fine sugar separately.
1299. Omelette, Col. O'Brien
Split three very fresh lamb kidneys in halves, skin and cut each half in two. Cut three country sausages into half-inch pieces, place both in a frying pan with a tablespoon melted butter, season with two salt-spoons salt and fry for five minutes. Drain, place in a small frying pan with six heads mushrooms cut in halves, two tablespoons sherry, one gill demi-glace (No. 122) and half saltspoon cayenne pepper. Mix a little and let boil for five minutes, then keep hot.
Prepare an omelette (No. 75), turn on a hot dish, pour the sauce over and serve.
Luncheon
Beefsteaks, Etuvee with Potatoes
String Beans (139)
1300. Beefsteaks, Etuvee With Potatoes
Cut from a two-pound piece (hip part) of beef very thin slices. Season with a half teaspoon salt and half teaspoon white pepper. Peel and slice very finely three medium, sound, raw pototoes and season with half teaspoon each salt and pepper. Lightly butter an earthen baking dish, arrange a layer of the potatoes (one-fourth) at the bottom of dish, then a third of the beef over potatoes, sprinkle half teaspoon freshly chopped parsley over the beef, then arrange another fourth of the potatoes, then another third of the beef, half teaspoon parsley, and so on until finished. Cover the top with two thin slices larding pork, pour half gill water over all, cover the pan and set in oven for an hour and a half, remove and serve in the same dish.
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