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.
Blackberries and Cream (1925)
Quaker Oats (105)
Beef Hash (923)
Lightly butter six shirred-egg dishes and crack two fresh eggs into each dish. Season evenly with a half teaspoon salt and two saltspoons white pepper, then set in the oven for three minutes. Remove, pour a Colbert sauce (No. 121) evenly over the eggs and serve.
Herrings, Nordenfjold Tendrons of Lamb Braise with Vegetables Farina Pudding (1005)
Remove the skin from four pickled, fat female herrings, then soak them in cold water over night. Drain, split open through the stomach, remove the roes and place them in a small bowl with enough fresh cold milk to cover them. Cut off the heads, split the four herrings in two, remove the spinal bones, then cut each half in two diagonally and lightly wash with a little white vinegar. Cut two medium white onions in thin rings and place them at bottom of a hors d'ceuvre dish, arrange the herring filets on top and keep in a cold place until required.
Drain roes from the milk, finely chop and place in a bowl. Add two very finely chopped, sound shallots, half teaspoon each chopped chives and parsley, one saltspoon cayenne pepper and half saltspoon grated nutmeg. Mix well, then pour in one tablespoon each good white vinegar and thick cream. Thoroughly mix again for one minute, spread prepared roes over herrings, decorate all around dish with thin slices of lemon and serve.
Cut three pounds breast of lamb into two-and-a-half-inch-square pieces. Place in a roasting pan six new carrots cut in halves, six small, peeled white onions, and twelve small, peeled, raw new potatoes. Arrange the lamb in the centre and the vegetables around. Season all over with one and a half teaspoons salt, a half teaspoon pepper, saltspoon grated nutmeg, half saltspoon ground thyme and half saltspoon mixed allspice. Lightly baste with melted butter, pour a half gill water in the pan, then set in the oven for thirty-five minutes, turning the lamb and vegetables once in a while. Pour in a half gill pure tomato juice, one and a half gills demi-glace (No. 122) and reset in the oven for thirty minutes more. Remove, dress on a hot dish, sprinkle a little freshly chopped parsley over and serve.