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.
Prepare a frying batter (No. 204), adding juice of a sound lemon, a teaspoon freshly chopped parsley, and mix well. Poach twelve fresh eggs (No. 106), carefully roll in batter, gently drop in boiling fat, fry for four minutes, lift up with a skimmer, drain and dress on a hot dish with a folded napkin. Boil six very thin slices bacon for one minute on each side, dress over the eggs and serve with a gill hot tomato sauce (No. 16) separately.
Split three good-sized, cooked pigs' feet in half, place in an earthen vessel with a sliced onion, sprig of thyme, two bay leaves, two cloves, a teaspoon each allspice, whole black pepper and salt, a gill each vinegar and water, turn feet well in seasoning and let marinade for two hours.
Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper. Lift feet from marinade, repeatedly turn in seasoning and lightly roll in bread crumbs, arrange on double broiler and broil over a brisk fire for six minutes on each side. Remove, dress on a hot dish, decorate with six quarters lemon and parsley greens and serve.
Parsley Broth (1667)
Pear of Turkey, Sauce Paprika
French Peas (781)
Custard Pudding (2464)
Pick all meat off turkey left over from yesterday and cut in small, square pieces, then proceed to make a croquette preparation exactly the same as in No. 700. When force is thoroughly cold divide it in twelve equal parts, roll out on a lightly floured table to pear shape, dip in beaten eggs, lightly roll in bread crumbs, arrange in a frying basket, fry in boiling fat for ten minutes, lift up and let drain. Pour a cream paprika sauce (No. 2451) over, dress pears over sauce, adjust a curled paper at end of each pear and serve.