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.
Baked Apples (44)
Boiled Rice (275)
Fin don Haddock (76)
French Mutton Chops (49)
Hashed Potatoes in Cream (220)
Flannel Cakes (136)
Carefully skin three fresh lamb kidneys, then cut into thin slices. Heat a tablespoon melted butter in a small frying pan, add the kidneys; season with half teaspoon salt and two saltspoons white pepper; toss well while cooking for five minutes. Pour in one tablespoon good sherry, two tablespoons tomato sauce (No. 16), two tablespoons demi-glace (No. 122), adding six sliced canned mushrooms and half teaspoon finely chopped parsley; stir well with a wooden spoon while cooking for two minutes. Lightly butter six individual shirred-egg dishes; carefully break two fresh eggs into each dish. Place in a hot oven for five minutes. Remove them from the oven; divide the kidneys evenly over the eggs and serve.
Cut two pounds raw venison from a leg into pieces one and a half inches square. Heat one tablespoon butter in a saucepan, add the venison; season with a saltspoon salt and half teaspoon paprika. Stir well with a wooden spoon and briskly cook for ten minutes, or until a good golden colour; then add one tablespoon flour, a sliced carrot and a sliced onion. Stir well again; moisten with a gill claret, half pint broth or hot water, half gill tomato sauce (No. 16) and one gill demi-glace (No. 122), adding a sprig bay leaf and a saltspoon thyme. Stir with the spoon and let boil for five minutes; then add two medium, raw potatoes, peeled and cut into pieces three-quarters of an inch square. Cover the pan and slowly cook for ten minutes. Place the pan in a hot oven and cook again for forty minutes. Remove from the oven, take up the bay leaf, skim the fat from the surface. Pour the goulash into a hot dish and serve with six dumplings placed over. While the goulash is in the oven prepare the dumplings.
Have in a saucepan half gill hot water, half gill hot milk and a tablespoon butter; place the pan on the fire, and as soon as it comes to a boil add three tablespoons sifted flour. Stir well, then add one raw egg, stir well for two minutes, add another egg, stir well for two minutes, then add two tablespoons plain mashed potatoes. Season with half teaspoon salt and two saltspoons white pepper; mix well with the spoon. Have in a pan two quarts boiling water and half teaspoon salt. Drop the preparation on a lightly floured plate; divide it into twelve equal parts; gently roll them up to round shape, then plunge into the boiling water and cook for five minutes. Lift with a skimmer, drain well and serve.
Have in a saucepan three quarts boiling water. Season with half tablespoon salt. Plunge in half pound best quality unbroken macaroni and boil for forty minutes. Neatly drain on a sieve and use as required.
Place one and a half tablespoons butter in a saucepan, adding one good tablespoon flour; briskly stir and heat for two minutes, then add one gill hot milk and one gill cold cream. Season with three saltspoons salt, one saltspoon cayenne pepper and one saltspoon grated nutmeg; stir well, then drop in the macaroni, as per No. 385, and gently cook for two minutes, lightly mixing with a fork; add half ounce grated Parmesan and half ounce grated Swiss cheese. Carefully mix with the fork without breaking while cooking for one minute. Serve very hot.