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.
Potatoes, Bearnaise (1001)
Prepare and keep hot a Robert sauce (No. 1066). Heat a tablespoon melted butter in a large frying pan, carefully crack in twelve fresh eggs, season with half teaspoon salt and two saltspoons white pepper, fry on fire one minute, then set in oven five minutes. Remove, carefully slide them on a large hot dish, pour the Robert sauce over them and serve.
Shad Roes, Newburgh
Coquilles of Beef with Curry
Plain Welsh Rarebit
Apple Menngue Pie (732)
Plunge two shad roes of a pound and a quarter each in a quart of boiling water, with a teaspoon salt and two tablespoons vinegar, and boil ten minutes; lift them up, drain on a cloth and cut in one-inch pieces.
Heat one and a half tablespoons melted butter in a frying pan, carefully place in the pieces one beside another, without breaking them, and fry for two minutes on each side. Pour in two tablespoons sherry, one tablespoon brandy, one gill milk, a half gill cream, half teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Gently toss them and let slowly boil for ten minutes. Dilute two egg yolks with a quarter gill cream and add to the roes; shuffle the pan while heating without boiling for two minutes, place in a chafing dish or soup tureen and serve.
Pick off all the meat from the roast beef left over from yesterday and cut it into inch-square slices.
Slice to the same size two cold boiled potatoes, add to the beef and keep on a plate. Cut in halves one medium onion and one green pepper, place in a saucepan with half an ounce butter and fry five minutes, then add two ounces raw lean ham cut in quarter-inch square pieces, and half a peeled eggplant cut the same way; cook ten minutes, lightly stirring meanwhile, add the beef and potatoes, season with a teaspoon salt, a teaspoon curry powder and half teaspoon white pepper. Moisten with two gills demi-glace (No. 122) and two gills tomato sauce (No. 16) lightly mix, then cover pan and set in oven forty-five minutes. Remove. Mix on a plate half a tablespoon butter with a tablespoon flour and add little by little to the beef, lightly mixing meanwhile. Divide preparation into six table shells, dredge four tablespoons fresh bread crumbs over them, evenly divided, arrange on a roasting tin, set in oven for fifteen minutes, remove and serve.
Place a gill of Bass's ale in a small saucepan with a tablespoon Worcestershire sauce and a saltspoon cayenne pepper, and as soon as it briskly boils add one pound very rich, fresh, finely chopped American cheese, and continually stir with a wooden spoon until thoroughly melted Have six freshly prepared slices of toast on six very hot egg dishes on range, evenly divide the cheese over the six slices of toast and send to the table as hot as possible.