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.
Irrape Fruit (130) Hominy (45)
Pike Saute, Meuniere
Fried Potatoes, in Quarters
Skin and slice very fine three small uncooked country sausages. Heat in a frying pan one tablespoon butter, add the sausages and quickly cook for three minutes. Lightly butter six cocotte egg dishes, then equally divide the sausages into them. Crack two fresh eggs into each dish. Season with half saltspoon salt and half saltspoon white pepper (each dish). Pour over the eggs one tablespoon hot tomato sauce (No. 16); spread a light teaspoon grated Parmesan cheese over each; place on a tin and set in the oven to bake for five minutes. Remove and send to the table.
Clean and well wipe six small, fresh pike. Season them equally with a teaspoon salt and half teaspoon pepper, then gently roll in flour. Heat in a frying pan three tablespoons leaf lard or oil, arrange the fish, one beside another, and fry for five minutes on each side. Dress them on a hot dish. Clean the pan of all fat, add one ounce butter, shuffle the pan till the butter is a good brown; squeeze in the juice of half a lemon and pour over the pike; arrange six quarters of lemon around the dish; decorate with a little parsley greens and serve.
Mince very finely two pounds raw rump of beef. Season with one and a half teaspoons salt and a half teaspoon pepper. Break in one whole raw egg, mix well with the hand for five minutes. Divide the hash into six equal parts; give them a nice egg form; arrange on a double broiler; lightly glaze with a little sweet oil and broil for eight minutes on each side. Dress on a hot dish, giving them a crown shape, and serve.
Peel, clean and cut into quarters five medium-sized, sound potatoes. Plunge them into boiling fat and fry for twelve minutes. Lift into a basket, sprinkle a teaspoon salt over them, shake well in the basket. Dress on a hot dish and serve.
One-quarter pound rice flour, two eggs, half ounce powdered sugar, half pint cold milk and half ounce baking powder. Place all the ingredients except the powder in a bowl, sharply mix with a whisk for five minutes, then add the baking powder and gently mix for one minute.
Lightly butter a large frying pan, making four cakes at a time each two and a half inches in diameter. Cook for one and a half minutes on each side. Lift with a skimmer; place on a hot dish. Proceed the same with the other and serve very hot with maple syrup separately.
Frogs' Legs, Poulette
Clip off with a pair of scissors the claws of one and a half pounds fresh frogs' legs. Neatly wash and dry well. Heat up in a sautoire half ounce butter. Add the frogs' legs and season with a good half teaspoon salt and two saltspoons cayenne pepper. Mix with a fork and gently cook for five minutes. Then add four sound, very finely chopped shallots. Mix well again and cook for six minutes more; add one good tablespoon flour, stir well, moisten with half gill sherry, one gill hot milk and half gill cream, adding six sliced canned mushrooms. Mix again with a fork and let cook for five minutes more. Add half teaspoon chopped chives, lightly mix, cook for two minutes longer. Dilute one egg yolk with a tablespoon cream and half ounce good butter; add to the frogs' legs, continually toss while heating for two minutes without boiling. Pour into a chafing dish or a soup tureen and serve.
Neatly trim and well flatten six nice veal cutlets. Season all over with a teaspoon salt and half teaspoon white pepper; lightly roll in a little flour, then lightly dip in a beaten-up egg and roll lightly in fresh bread crumbs.
Heat well in a frying pan three tablespoons leaf lard, arrange in the pan, one beside another and slowly cook for ten minutes on each side. Have a spaghetti Milanaise in the centre of a hot dish. Dress the cutlets crown-like over the spaghetti and serve.
Have two quarts boiling water in a saucepan on the range with a tablespoon salt. Break three-quarters of a pound best spaghetti into strips one and a half inches long. Drop them into the water and boil for twenty-five minutes. Drain well on a sieve; then place in a sautoire with half ounce butter, three saltspoons salt and two saltspoons white pepper, adding two gills tomato sauce (No. 16),one medium truffle cut into fine julienne strips, eight sliced canned mushrooms, and one ounce cooked smoked beef tongue also cut into julienne strips; lightly mix, then cook for five minutes. Add two ounces grated Parmesan cheese, mix well, cook for two minutes longer and serve.
Open a pint can of lima beans; plunge them into boiling water for five minutes. Drain well, then place in a saucepan with half ounce butter, half teaspoon salt, two saltspoons pepper and half teaspoon chopped parsley. Mix well with a wooden spoon, thoroughly heat for five minutes, tossing gently once in a while, and serve.
Remove the stems and peel eight medium, good, sound, fresh pears. Cut them in halves; remove the seeds, then cut into slices and place in a bowl. Season with two ounces vanilla sugar and half teaspoon ground cinnamon; turn them well in the seasoning. Then proceed to make the pie exactly as per No. 117.