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.
Baked Pears (216)
Halibut Steaks (61)
Potatoes au Gratin (173)
Buckwheat Cakes (330)
Crack two fresh eggs in a lightly buttered, small frying pan. Season with a half saltspoon salt and quarter saltspoon white pepper and fry for three minutes. Glide them on a hot dish and keep warm; proceed to prepare five other portions in the same way. When all are on the dish place an ounce of butter in a small frying pan, toss well on the fire until of a light brown, then pour in a teaspoon anchovy essence and a teaspoon good vinegar; toss lightly again, then pour over the eggs and serve.
Oyster Coquilles with Celery Ragout of Mutton, Fermiere German Pancakes
Cut a well-trimmed and cleaned stalk of fine, crisp white celery into quarter-inch square pieces and boil in a pint of water with half teaspoon salt for thirty-five minutes. Thoroughly drain, and keep one and a half gills of the celery broth. Mix in a saucepan one tablespoon butter with two tablespoons flour; briskly stir while heating for one minute; pour in the one and a half gills celery broth, adding one gill cream. Season with half teaspoon salt, two saltspoons paprika and saltspoon grated nutmeg, mix well and let gently simmer for twenty minutes. Plunge twenty-four large, fresh-opened oysters with their liquor into a half pint water and boil for five minutes. Drain, add the oysters and celery to the sauce, with a half gill of the liquor; lightly mix, then evenly divide the preparation in six table shells. Sprinkle over them two tablespoons grated Parmesan cheese, place the shells on a tin, then set in the oven for ten minutes or till of a nice golden colour. Remove and serve.
N. B. Unless otherwise mentioned, a tablespoon flour means about a "level," not a "heaping," tablespoonful.
Cut four pounds of mutton, from the neck part, into pieces one and a half inches square. Heat three tablespoons lard in a saucepan, add the mutton, season with one and a half teaspoons salt and half teaspoon white pepper, and cook to a light brown. Remove all the fat from the pan and sprinkle three tablespoons flour over the meat; stir with a wooden spoon while cooking for two minutes. Moisten with a half pint water and a pint pure tomato juice; lightly mix and briskly boil for three minutes. Pick up the pieces of mutton with a fork and place in another saucepan. Strain in the gravy and set the pan on the fire. Season with half teaspoon salt, add two finely minced carrots, six very small onions lightly browned in butter, the two ounces of cooked pork left over from yesterday, cutting it in small quarter-inch square pieces; two medium, peeled, raw potatoes cut in large olive forms. Tie together two branches of parsley, two branches of chervil, one bay leaf, two cloves and one bean sound, peeled garlic and add to the ragout; gently mix. Cover the pan, boil for five minutes, then set in the oven for one hour.
Remove, skim the fat from the surface, take out the tied herbs, add three tablespoons of cooked green peas, mix a little, pour into a deep, hot dish and send to the table.
Crack four eggs in a bowl, add six tablespoons flour and one salt-spoon salt. Sharply beat up with a whisk for five minutes, then gradually add one and a half gills cold milk, continually mixing for five minutes more. Lightly butter two large frying pans and thoroughly heat them on the fire. Divide the batter, spreading it all over the bottom and sides of the pans. Cook on the fire for one minute, then place in the oven for five minutes. Remove to the oven door, sprinkle a little powdered sugar over them, return to the oven for three minutes more. Remove, glide them on two different dishes, and serve with six "quarters" of sound lemon and powdered sugar separately.