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 Pears in Cream (2034)
Poached Eggs, Mdnagere
Broiled Smoked Salmon (1836)
Stuffed Potatoes with Anchovies
Vanilla Buns (786)
Cut from raw lean bacon six thin slices and broil them for one minute on each side. Remove, cut them in half-inch pieces, place in saucepan with half teaspoon chopped chives, gill demi-glace (No. 122), saltspoon cayenne pepper, boil for five minutes and keep hot. Prepare twelve poached eggs on toast (No. 106), place on a hot dish, pour sauce over them and serve.
Thoroughly wipe eight medium, peeled, raw potatoes, place in a roasting pan and set in oven for forty-five minutes, turning them once in a while. Remove, cut them in two lengthwise, thoroughly scoop out insides, place meat in a bowl, add an ounce butter, twelve anchovies in oil cut in small pieces, a half teaspoon salt, three saltspoons pepper and a saltspoon grated nutmeg. Sharply stir with a wooden spoon until smooth, then gradually pour in a half gill hot milk, sharply stirring while adding it. With a spoon fill up cavities of twelve shells (only) of potatoes with the puree, lay them in a tin, sprinkle a little grated Parmesan cheese over and place a little bit of butter on top of each potato. Set in oven for fifteen minutes, remove, dress on a hot dish with a folded napkin and serve.
Stuffed Oysters (1102)
Apple Pie (1434)
Cut one and a half pounds each raw, lean pork and raw beef into one-inch square pieces. Heat two tablespoons melted butter in a braising pan, add the articles, season with a good teaspoon salt, a light teaspoon paprika and cook for twenty minutes, occasionally stirring meanwhile. Add two tablespoons flour, briskly shuffle the pan while cooking for two minutes, pour in one and a half pints cold milk, two gills cream, and mix well until it comes to a boil. Tie in a bunch two branches parsley, a bean garlic, branch chervil, sprig thyme, bay leaf, add to pan, place lid on and set in oven for one hour. With a Parisian potato scoop remove all you can from three peeled, raw, medium potatoes and add to stew, then reset in oven for another hour, being careful to mix once in a while. Remove, lift up pork, beef and potatoes with a skimmer, dress on a dish, strain sauce through a Chinese strainer over meat, etc., and serve.
Place three gills milk and a half gill white wine in a saucepan and boil for ten minutes. Sift a pound flour into a bowl, then gradually pour milk in bowl, briskly stir while adding it. Add an ounce grated Parmesan cheese, a teaspoon salt, saltspoon cayenne and half saltspoon grated nutmeg. Sharply stir for two minutes, crack in one egg, stir for two minutes more, then add two egg yolks and briskly stir for eight minutes longer. Have two quarts boiling water with a teaspoon salt in a saucepan on the fire, then take up batter by teaspoons, and with the aid of a finger drop into the boiling water. (The whole operation should be done as rapidly as possible.) Let slowly boil for six minutes, lift up with a skimmer, drain on a cloth and dress on a hot, deep dish. Place three tablespoons bread crumbs and one and a half tablespoons melted butter in a frying pan, toss on fire until a nice light brown colour, then pour over the gnocchis and serve.