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.
Shirred Eggs, Lisbonnaise
Broiled Fresh Haddock
Hamburg Steaks with Fried Onions (108)
Fried Potatoes en Quartier (348)
Rice Cakes (229)
Place four Spanish sweet peppers in a mortar and pound to a paste, then press through a wire sieve into a saucepan, add half teaspoon chopped tarragon and one and a half gills tomato sauce (No. 16), lightly mix and let reduce on lire ten minutes. Lightly butter six shirred-egg dishes, crack two fresh eggs into each dish. Season evenly with half teaspoon salt and two saltspoons pepper. Then divide sauce over the six dishes. Set in oven four minutes. Remove and serve.
Procure three fresh haddock steaks of three-quarters of a pound each. Mix on a plate a tablespoon oil with teaspoon salt and half teaspoon white pepper, then repeatedly turn steaks in the seasoning. Arrange on the broiler and broil six minutes on each side. Remove, dress on a hot dish, spread a maitre d'hotel butter (No. 7) over the steaks, decorate with six quarters lemon and serve.
Canapds, Madison Curry of Veal, Pondichery Green Corn (1864) Charlotte Russe (939)
Plunge thirty-six freshly opened little neck clams in a quart boiling water and boil three minutes. Drain well on a sieve, then finely chop them. Place in a saucepan with one and a half gills milk, one gill cream half a bean crushed garlic, half teaspoon chopped parsley, half teaspoon chopped chives, saltspoon cayenne pepper and one saltspoon grated nutmeg. Mix well and boil fifteen minutes, lightly mixing meanwhile. Add four tablespoons bread crumbs and two egg yolks. Sharply mix with wooden spoon while heating five minutes. Remove, place in a deep dish and let cool off. Cut from a stale loaf of sandwich bread six quarter-inch slices, pare off the crusts, lightly butter and toast a nice golden. Broil six thin slices ham one minute on each side. Place a piece of ham on top of each toast; pare the ham to even size of the toast. Then evenly spread the preparation over them; nicely smooth the surface. Mix on a plate an ounce of butter with one tablespoon grated Parmesan cheese and evenly spread over the six canape's, place on a tin, set in oven to bake ten minutes.
Remove, dress on a dish with a folded napkin, decorate with six quarters of lemon and serve.
Cut three pounds breast of veal in one-and-a-half-inch-square pieces, place in a saucepan with two quarts water, let come to a boil, then drain on sieve, replace veal in the saucepan, with an onion with two cloves stuck in it, two each carrots and turnips cut in quarters, one branch celery, one bean chopped garlic. Tie in a bunch two leeks, two branches parsley, one bay leaf and a sprig thyme, and add to the pan. Season with teaspoon salt, half teaspoon crushed pepper corn and one saltspoon grated nutmeg. Cover pan and boil one and a half hours. Melt a good tablespoon butter in a saucepan, add one sliced sound apple with a teaspoon curry powder, nicely brown ten minutes, then add one tablespoon flour. Stir well one minute. Strain the veal broth into this pan, mix well and briskly boil fifteen minutes. Remove herbs and all the vegetables from pan, then strain sauce over the veal, lightly mix, cook ten minutes. Pour into a deep dish, arrange rice (No. 490) around the veal and serve.