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.
Baked Apples, Yanssens (1140) Hominy (45)
Stuffed Eggs with Sardines
Kippered Herrings (153)
Hashed Potatoes au Gratin (173)
Buckwheat Cinnamon Cakes (79)
Boil twelve fresh eggs for eight minutes, take up, plunge in cold water for a minute, remove, shell, and cut in halves lengthwise. Scoop out yolks and place in a mortar with three sardines, three saltspoons salt, a saltspoon cayenne, half saltspoon grated nutmeg, half ounce butter, two tablespoons cream, and briskly pound to a paste, then press through sieve into a bowl and fill up cavities of whites with mixture. Arrange on a baking dish, pour a Mornay sauce (No. 526) and sprinkle a little grated Parmesan cheese over, set in oven for five minutes, remove and serve.
Tomato Broth (2059)
Croute of Oysters, Fin de Siecle
Madeleine with Almonds (1400)
Cut covers from six long-shaped rolls (fluttes), scoop out soft part, lightly butter interiors, place on a plate with covers and keep at oven door until required.
Plunge thirty-six large, freshly opened oysters with their liquor into a pint boiling water with a teaspoon salt and boil for five minutes. Finely chop a seeded green pepper, four sound shallots and six well washed and drained fresh mushrooms. Place the three articles in a saucepan with an ounce good butter and gently cook for six minutes, slightly stirring meanwhile. Strew in two light tablespoons flour, stir well while cooking for a minute, strain a gill of the oyster broth into pan and add three gills milk. Season with a half teaspoon salt, saltspoon cayenne and half saltspoon grated nutmeg, briskly mix until it comes to a boil, then let reduce to half the quantity on an open fire, frequently mixing meanwhile. Strain oysters on sieve and add them to sauce, with a tablespoon each thick cream and sherry, and gently mix while cooking for one minute. Place rolls on a dish, evenly pour oysters, etc., into them, place covers on and serve.
Cut a fresh oxtail into two-inch-long pieces, removing the very thin end portion. Split the large pieces in two, place in roasting pan, sprinkle over a teaspoon salt, baste with three tablespoons hot fat and set in oven for forty-five minutes, turning once in a while. Take up and place them in a braising pan, sprinkle over three light tablespoons flour and briskly shuffle pan for one minute. Pour in one and a half pints water, season with two teaspoons salt, a half teaspoon paprika and mix well. Tie in a bunch two leeks, a branch celery, sprig thyme, bay leaf, blade marjoram, bean garlic, and add to pan with onion having two cloves stuck in it.
Pour in one gill pure tomato juice and two gills demi-glace (No. 122), cover pan, set in oven for one hour, then bring pan to oven door. Cut three large raw potatoes in one-inch-square pieces, add to pan, lightly mix, re-cover pan and reset in oven for another hour. Remove, lift up bouquet and onion, take up the pieces of oxtail and potatoes with skimmer and dress them on hot dish. Skim fat from gravy, strain it through a Chinese strainer over the meat and serve.
Place three gills milk and one gill cream in a saucepan with half ounce,butter and boil for five minutes. Sift a pound of flour in a bowl, then gradually pour milk in flour, briskly stirring with wooden spoon while adding it. Add one ounce grated Parmesan cheese, with a half teaspoon salt, saltspoon cayenne, and sharply stir for two minutes; break in an egg and briskly stir again for two minutes; then add two egg yolks and sharply stir for two minutes more.
Have two quarts boiling water in a saucepan on the fire with a teaspoon salt. Take up the batter by teaspoons and with aid of a finger drop it in the water, the operation being done as rapidly as possible. Let slowly boil for six minutes, lift up with skimmer, drain on a cloth, then dress on a hot baking dish. Reduce two gills tomato sauce to half the quantity on a brisk fire and pour it over the gnocchis, sprinkle two tablespoons grated Parmesan cheese on top, then set in oven for ten minutes, remove and serve.