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.
Broiled Fresh Mackerel (388)
Fried Calves' Brains with Brown Butter
Garfield Potatoes (1843)
Flannel Cakes (136)
Plunge six even-sized sound green peppers in boiling water six minutes, take up and with a coarse towel remove skins, place on a tin and set in oven five minutes. Remove, cut off stems, then cut away a piece from stem side a quarter-inch thick to serve as a cover. Remove all seeds.
Carefully crack eight fresh eggs in a bowl, add one small truffle cut in exceedingly small square pieces, one tablespoon sherry, half gill sweet cream, half teaspoon salt, one saltspoon cayenne and half saltspoon grated nutmeg. Beat with a whisk one minute. Heat an ounce good fresh butter in a sautoire, add eggs and cook for six minutes, frequently and briskly stirring them meanwhile. Remove and fill inside of the peppers. Place cover on each. Place six round slices of toast on a hot dish, place the green peppers on top. Pour a gill of hot tomato sauce (No. 16) over them and serve.
Soak three calves' brains in cold water one hour. Take up, remove sinews, then place in a saucepan with three tablespoons vinegar, one sliced onion, two branches parsley, one sprig thyme, one bay leaf and enough cold water to cover. Season with teaspoon salt and three salt-spoons pepper, then let slowly come to a boil and boil two minutes. Remove and let stand aside ten minutes. Lift with a skimmer, then separate each brain in two. Arrange on a hot dish, strew over a tablespoon capers and half teaspoon freshly chopped parsley. Place an ounce butter in a black frying pan, shuffle the pan on fire until butter obtains a nice light brown, then pour in one tablespoon good vinegar, toss a little, pour butter over the brains and serve.
Veal Broth in Cups (1538)
Soft Shell Crabs, Olympia
Vanilla Souffle (758)
Remove spongy parts and aprons from twelve medium, fresh soft shell crabs. Wash, thoroughly drain on a cloth and place in a deep dish. Cover with cold milk, then let infuse thirty minutes. Drain well, place six fresh slices of toast at bottom of a baking dish and arrange crabs on top of the toast. Season with half teaspoon salt and half teaspoon paprika, then arrange six very thin slices raw lean bacon over crabs, divide in very small bits a maitre d'hotel butter (No. 7) over the slices of bacon. Sprinkle two tablespoons bread crumbs over all. Set in very brisk oven fifteen minutes. Remove, and send to table in same dish.
Pass twice through a chopping machine two pounds lean filet or tender sirloin of raw beef, place on a plate. Season with teaspoon salt and half teaspoon pepper, then mix well. Divide in six even parts and roll each part into oval shape, place on a large cold dish. Make a little fountain in centre of each on top and carefully place in an egg yolk.
Thoroughly clean twelve even leaves lettuce, then divide a.medium finely chopped onion over three leaves. Place a teaspoon capers over three other leaves, garnish three other leaves with teaspoon finely chopped vinegar pickles and then evenly divide tablespoon finely chopped parsley over last three leaves. Neatly arrange alternately around dish and send to table.