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.
Strawberries and Cream (1317)
Eggs Cocotte, Finnoise
Kippered Herrings (53)
Stewed Lamb Kidneys with Mushrooms
Potatoes Sautes (135)
Buckwheat Cakes (330)
Finely chop one sound, green pepper and brown in a frying pan with a tablespoon butter for five minutes, then pour in one and a half gills fresh red tomato juice, three saltspoons each salt and sugar, a half ounce butter and lightly mix; let boil for ten minutes, then evenly divide into six cocotte-egg dishes and crack two fresh eggs in each dish. Season all equally with half teaspoon salt and two saltspoons pepper, place on a tin, set in the oven for five minutes, remove and serve.
Skin and finely slice twelve very fresh lamb kidneys. Heat a tablespoon butter in a frying pan, add the kidneys, season with half teaspoon salt and briskly fry for five minutes, tossing meanwhile. Drain off the butter, add two tablespoons sherry, six finely minced canned mushrooms, a half gill demi-glace (No. 122), a half gill tomato sauce (No. 16), a half teaspoon freshly chopped parsley and saltspoon cayenne pepper. Mix well and briskly cook on the open fire for five minutes, tossing them frequently, pour into a deep dish and serve.
Farina Pudding (1005)
Finely chop ten large, very fresh, freshly opened clams, place in a bowl with three ounces of flour, two fresh eggs, three tablespoons milk, a half teaspoon freshly chopped parsley, half teaspoon salt, three saltspoons white pepper and half teaspoon baking powder. Mix all well with a wooden spoon for five minutes. Heat three tablespoons lard in a large frying pan, and with a tablespoon drop in the batter to round-cake forms two inches in diameter; gently fry them for four minutes on each side, remove, drain on a cloth, dress on a hot dish, then proceed the same until the preparation is all used. Decorate the dish with a little parsley and serve.