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 Pineapples (407) Sago with Cream
Scrambled Eggs, Manchester
Fish Cakes (5)
Parisian Potatoes (711)
Fried Corn Cakes
Place in a small enamelled saucepan a half pint water and half pint milk, with a half teaspoon salt; place on fire and as soon as it comes to a boil add six ounces sago. Mix well with a wooden spoon and let boil twenty minutes, occasionally stirring meanwhile, pour into a deep hot dish and serve with cold cream or milk and powdered sugar separately.
Prepare six English muffins (No. 528). With a teaspoon scoop out all the interior, so as to form regular patties. Crack eight fresh eggs into a bowl, add half a gill milk, two saltspoons salt, two saltspoons white pepper, and sharply beat up with a fork for a minute. Heat a tablespoon butter in a frying pan, add twelve anchovies in oil cut in small pieces and gently cook three minutes, drop in the beaten eggs and cook six minutes, stirring meanwhile. Dress muffins on a large dish, evenly divide the scrambled eggs into them and serve.
Place in a bowl half a pound cornmeal flour with two tablespoons butter, two saltspoons baking powder, one egg and three tablespoons milk. Beat up with a whisk for two minutes. Lightly butter a large frying pan. Take a tablespoon of the cornmeal preparation and drop into pan; continue doing so till all finished, keeping them a little apart from one another, and fry for four minutes on each side or until of a nice golden colour. Remove, drain on a cloth, dress on a plate and serve.
Souffle of Lobster (879)
Pork and Beans, New York Style
Saratoga Potatoes (156)
Soak a pint of large white beans in plenty of water over night, or six hours at least. Drain, place in a saucepan with two quarts water one and a half pounds salt pork, one carrot cut in quarters, one onion with two cloves stuck in it. Tie in a bunch two leeks, two branches parsley, one bay leaf and a sprig thyme, and add to pan with half a teaspoon white pepper, cover and let boil two and a half hours, remove, drain on a sieve, remove carrots, onions and bunch of herbs. Replace the beans in same pan, add one ounce good butter with a gill molasses, mix well, then place in a baking dish. Cut pork in thin slices and arrange them over the beans, one overlapping another, sprinkle two tablespoons fresh bread crumbs over, place in oven twenty-five minutes, remove and serve.
Prepare a French pancake batter (No. 17). Peel and core two medium apples cut in quarters, then finely slice them. Heat half ounce good butter in a frying pan, add apples with half teaspoon vanilla essence and one tablespoon powdered sugar, toss them well and place in batter, mix well, and proceed to make and serve the cakes as per No. 17.