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.
Fresh Plums Cero-Fruto (1610)
Shirred Eggs, San Sebastian
German Fried Potatoes (242)
Lemon Griddle Cakes (577)
Select twenty-four thoroughly ripe, sound, fresh sweet plums, neatly wipe, dress on a compotier, and send to table with powdered sugar separately.
Cut in very small squares one large green pepper, place in a small saucepan with three sound, chopped, small shallots, a teaspoon melted butter, and fry for three minutes. Add one Spanish sweet pepper cut same shape, and one and a half gills tomato sauce (No. 16), lightly mix, cook for five minutes. Evenly divide the sauce into six shirred-egg dishes and carefully crack two fresh eggs into each dish. Finely chop one ounce cooked lean ham and sprinkle it over the six dishes of eggs, set in oven four minutes, remove and serve.
Irish Stew (425)
Spaghetti au Gratin (1508)
Open twelve large fresh clams, place in a saucepan with their liquor and a half pint cold water, boil for five minutes, drain and finely chop. Heat one ounce butter in a saucepan, add one medium, finely chopped onion and fry to a light colour, then add two ounces flour; stir well while heating half a minute, then add a half pint of the clam liquor, mix well, boil two minutes and add the clams. Season with a saltspoon cayenne, saltspoon grated nutmeg, teaspoon French mustard and a tablespoon Worcestershire sauce, mix well and slowly cook ten minutes. Add a half teaspoon chopped parsley, juice of quarter of a sound lemon, two tablespoons cream and two egg yolks, thoroughly mix and cook two minutes. Transfer the force into a bowl and let thoroughly cool. Divide it in six equal par is, roll out on a lightly floured table to cork-shaped forms, dip them in beaten egg, then in bread crumbs, place in a frying basket and fry in boiling fat for ten minutes. Remove, drain well, dress on a hot dish with a folded napkin, decorate with a little parsley greens and serve.
Remove stems and peel six fresh, ripe, good-sized pears, cut in halves, remove seeds, cut in quarter-inch slices and place on a plate. Season with a teaspoon sugar, a half teaspoon vanilla essence tablespoon kirsch or maraschino, turn well in seasoning and let infuse till required.
Prepare six tartlet crusts (No. 161). Remove the beans from the crusts and thoroughly wipe them. Evenly divide the pears into the six tartlets, then set in oven for ten minutes. Remove, spread a teaspoon currant jelly over each. Dress on a dish with a folded napkin and serve.