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.
Cut in halves twelve hard-boiled eggs and keep on a plate. Heat in a saucepan one tablespoon butter, add one finely sliced white onion and brown five minutes; add one tablespoon flour, stir while heating one minute, then pour in a half gill claret, one and a half gills demi-glace (No. 122), six sliced canned mushrooms, half teaspoon freshly chopped parsley, half teaspoon salt and two saltspoons white pepper. Mix until it comes to a boil, then add the eggs to sauce, gently mix with wooden spoon, cover pan, let slowly cook for ten minutes, pour into a deep dish and serve.
Oyster Patties, Bechamel (1428)
Calf's Head, Fribourgoise
Macaroni au Gratin (160)
Vanilla Custard (1345)
Prepare and cook a calf's head (No. 591) and dress on a dish, the tongue excepted. Place in a saucepan two gills demi-glace (No. 122), a half gill white wine, six sliced vinegar pickles, a tablespoon capers, the tongue cut into small squares, half teaspoon chopped chives and half saltspoon cayenne pepper. Mix well and let boil ten minutes, pour sauce over calf's head and serve.