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.
Pried Sweet Potatoes (116)
Flannel Cakes (136)
Heat in a small saucepan one tablespoon melted butter, add and brown for three minutes four medium, peeled shallots. Moisten with a half gill white wine, tablespoon sherry and one and a half gills demi-glace (No. 122); add six finely sliced canned mushrooms, an ounce ham cut in small julienne strips, half teaspoon finely chopped chives and saltspoon cayenne pepper, lightly mix and boil for ten minutes. Prepare twelve poached eggs exactly the same as in No. 106, dress on a dish without any toast, pour sauce over eggs and serve.
Tartines of Shrimps
Floating Island (154)
Heat a tablespoon melted butter in a small saucepan, add four finely chopped shallots, a half bean garlic, also finely chopped, and gently cook for three minutes, then add a level tablespoon flour and stir well while heating for a half minute. Pour in a gill white wine, half gill milk, tablespoon Worcestershire sauce, half teaspoon each French mustard and salt, a saltspoon cayenne, half saltspoon each grated nutmeg and freshly chopped parsley, and continually mix while boiling for two minutes. Add one and a half pounds shelled, cooked shrimps, mix well and let cook for ten minutes, occasionally stirring meanwhile, then add two egg yolks, sharply stir with wooden spoon while heating for two minutes, place in mortar, pound to a fine pulp, remove and press pulp through sieve into a bowl. Brown six fresh pieces toast, a quarter-inch thick by three inches square, to a nice golden colour, lightly butter, then evenly spread shrimp preparation over. Neatly smooth surface, lightly butter top of each; place on a tin and set in oven for six minutes.
Remove, dress on dish with a folded napkin, decorate with six quarters lemon and a little parsley greens and serve.
Peel a medium, sound egg plant and cut it in thin slices, season with a teaspoon salt, half teaspoon pepper, turn well in seasoning and lightly roll in flour. Heat a tablespoon melted butter in large frying pan, place slices one beside another in pan and fry briskly for one minute on each side, dress on a dish, squeeze juice of half a sound lemon over, sprinkle a little finely chopped parsley over all and serve.