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.
Stewed Pears Oatmeal Porridge (2) Eggs, Molet Broiled Sardelles on Toast
Peel and cut into quarters six medium, sound, fresh pears; remove the seeds, place in a small saucepan with three ounces granulated sugar, one gill claret, one gill cold water and half stick cinnamon. Cover the pan and boil for thirty minutes. Remove the cinnamon, pour into a dish and serve either hot or cold.
Boil twelve fresh eggs in boiling water for five minutes. Lift them up and gently drop them in cold water for half minute. Shell them, dress on a dish with a folded napkin and serve.
Neatly wipe six large or twelve small pickled sardelles; roll them in a tablespoon oil, arrange on a double broiler and broil on a brisk fire for three minutes on each side. Remove, dress on a hot dish with toast, pour a little hot melted butter over them and serve.
Prepare and broil six English mutton chops same as per No. 261. Dress on a hot dish. Arrange twelve thin slices bacon, prepared as per No. 13, on top of them and serve.
Procure one and a half pounds very fresh medium-sized scallops and arrange equally on six skewers, running the skewers right through the centre of each scallop. Have on a plate one teaspoon salt, half teaspoon white pepper and a tablespoon oil; mix well, roll the scallops in the seasoning and then lightly in bread crumbs. Arrange the skewers on a double broiler and broil for five minutes on each side. Remove and keep warm.
Broil for two minutes on each side six very thin slices ham. Dress the ham neatly on a hot dish, arrange the scallops on top and serve.
Trim and neatly flatten six veal cutlets and place on a plate. Season with a teaspoon salt and half teaspoon white pepper; spread a very little melted butter on both sides of the cutlets, then roll nicely in two ounces grated Parmesan cheese. Heat two tablespoons melted lard in a large frying pan, place the cutlets, one beside another, in the pan and fry gently for eight minutes on each side; then keep warm on a corner of the range.
Plunge half pound macaroni into two quarts boiling water with a tablespoon salt and boil for forty minutes. Thoroughly drain on a sieve, place them in a sautoire with two gills hot tomato sauce (No. 16), gently mix with a fork and cook for five minutes. Add two ounces grated Parmesan cheese and toss well for one minute. Dress on a hot dish, arrange the cutlets over the macaroni and serve.
N. B. The macaroni should be prepared before the cutlets.
Trim well and round six pickled lambs' tongues; slice them lengthwise into very thin slices. Slice also very thin six small, cold, boiled potatoes. Place both in a salad bowl, add a teaspoon freshly chopped parsley. Season with four tablespoons dressing as per No. 863. Mix well and serve.