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.
Oatmeal Porridge (2)
Picked-tip Codfish in Cream (922)
Country Sausages (134)
Griddle Cakes (136)
Boil two peeled, sound, small potatoes for thirty minutes in a pint, water with half teaspoon salt. Drain and press through a sieve into a bowl, adding a gill cream, two saltspoons salt, a saltspoon grated nutmeg and a teaspoon fresh butter; thoroughly mix with a spoon. Lightly butter the exterior of six paper cases, lay them on a tin. Divide the puree evenly into six cases, carefully crack two fresh eggs into each case, spread a tablespoon of hot tomato sauce (No. 16) over each case. Set them in the oven to bake for six minutes. Remove, dress them on a dish with a folded napkin, decorate with parsley greens and serve.
Minced Turkey, Creole
Mashed Brown Potatoes (813)
Apricot Tartlets (161)
Cut out from stale sandwich bread six quarter-inch slices, trim the crusts off, then cut each slice into four even, oval pieces. Lightly toast, spread a little anchovy butter (No. 62) over each and place on a dish. Broil for two minutes on each side, so as to have very crisp, six very thin slices of lean bacon; cut each slice into six equal pieces, arrange a piece on top of each toast and keep hot
Roll twenty-four large, fresh-opened oysters in flour, heat two tablespoons of oil in a frying pan, add the oysters and fry for three minutes on each side. Drain on a cloth, then place one oyster over each toast on top of the bacon. Squeeze the juice of half a lemon over the oysters, place an ounce butter in a frying pan, toss until a light brown, then pour over the oysters and serve.
Prepare a Creole sauce (No. 507) and keep hot. Pick all the meat from the turkey left over from yesterday, slice it into very thin slices, then add to the Creole sauce. Season with two saltspoons salt and two saltspoons white pepper, adding a gill hot tomato sauce (No. 16), lightly mix, cook for ten minutes, frequently stirring meanwhile. Pour into a hot dish and serve.