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.
Eggs, Rubier Broiled Salt Mackerel (511)
Kummel Cakes (1691)
Mix in saucepan a tablespoon butter with tablespoon flour, pour in half gill milk and gill cream. Sharply mix on fire until it comes to a boil, add an ounce cooked lean ham cut in small squares, the leaves from two branches chervil, two tablespoons sherry, three saltspoons salt and one saltspoon cayenne pepper, mix well and let boil for five minutes. Pour half the quantity of sauce equally in six egg-cocotte dishes, carefully crack two fresh eggs in each dish, then season evenly with a half teaspoon salt and three saltspoons pepper. Pour balance of sauce over eggs, place on a tin, set in oven for six minutes, remove and serve.
Radish Broth (2164)
Beignets of Herrings
Tartine, Miss Griscom
Apple Pie (1434)
Remove skin and bones from two smoked herrings, cut in half-inch, slanting, thick pieces, place in a deep dish, cover with cold milk and let soak for two hours. Drain on cloth, place on plate, squeeze over juice of half a sound lemon, add half teaspoon freshly chopped parsley, two tablespoons oil, turn well in seasoning and let infuse for fifteen minutes. Prepare a frying batter (No. 204), roll herrings in it, then drop one by one in boiling fat and fry for ten minutes, turning once in a while with a skimmer. Lift up, thoroughly drain on cloth, dress on hot dish with a folded napkin crown-like, decorate with a little parsley greens, six quarters lemon, and serve with a tartare sauce (No. 48) separately.
Pick meat off turkey left over from yesterday, cut it in small and nearly even pieces as possible and keep on a plate. Place two ounces rice in enamelled saucepan, add two sliced, well-cleaned, sound, medium-sized fresh mushrooms, a half ounce butter, one and a half gills milk, a gill white broth (No. 701), lightly mix and boil for twenty minutes. Add turkey, with level teaspoon salt, two saltspoons cayenne, a saltspoon grated nutmeg and half teaspoon freshly chopped parsley. Mix well with a wooden spoon, cover pan, then set in oven for forty minutes. Remove, place in mortar, sharply pound for three minutes, then add one egg yolk; pound for two minutes, add another egg yolk and pound for three minutes longer. Remove from mortar, rub paste through sieve into a bowl, pour in two tablespoons cream, add a half ounce fresh butter and mix till well amalgamated. Cut from a sandwich loaf six slices a quarter inch thick, trim off crusts, then lightly toast on one side only. Spread the preparation evenly on toasted sides, neatly smooth top of each and sprinkle a very little grated Parmesan cheese over.
Place tartines on a lightly buttered tin, then set in brisk oven for five minutes or until a light golden colour, remove, dress on hot dish with a folded napkin and serve.
Place in a bowl (all cold) four tablespoons each cooked green peas and string beans cut in half-inch pieces, a half pint well-drained, cooked asparagus tips, four anchovies in oil cut in very small pieces, four tablespoons cooked flageolets, a tablespoon capers, two small, very finely sliced vinegar pickles and two cold hard-boiled eggs cut in small pieces. Toss well together in bowl, season with four tablespoons dressing (No. 863), mix well and serve.