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.
Perch Sautd, Anchovy Butter
Potatoes, Saratoga (156)
Rice Cakes (221)
Carefully crack eight fresh eggs in a bowl, add half gill milk, two tablespoons Russian caviar and two saltspoons each salt and white pepper. Sharply beat up with a fork for two minutes. Heat one tablespoons butter in a frying pan, drop in the eggs, stir with a fork for two minutes, let rest for a minute; fold up the opposite sides to join in the centre, let rest for half a .minute, then turn upon a hot dish and serve.
Scale, trim and wipe six small, even-sized fresh perch. Season them all around with a teaspoon salt and half teaspoon pepper, lightly wet with a little cold milk, then roll in flour. Heat a tablespoon butter in a frying pan, add the perch, one beside another, and fry for six minutes on each side. Remove, dress on a dish, spread an anchovy butter (No. 62) over them and serve.
Porterhouse Steak with Smothered Onions
Prepare and keep hot six patties (No. 929). Place thirty-six shelled, cooked shrimps in a frying pan with two tablespoons sherry and cook for five minutes. Mix in a saucepan one and a half tablespoons butter with two and a half tablespoons flour and heat for half minute. Pour in one gill eachmilkand cream,season with half teaspoon salt,two saltspoons cayenne pepper and one saltspoon grated nutmeg; mix until it comes to a boil, then add the shrimps to pan, lightly mix and cook for five minutes more. Dilute an egg yolk in a tablespoon cream and add to the shrimps and mix while heating for two minutes. Remove, dress on a large dish, divide the shrimps evenly into the six patties, arrange the covers on top and serve.
Procure a nice, tender one-and-a-quarter-inch-thick porterhouse steak. Lightly flatten and trim all around. Mix on a plate a teaspoon salt, half teaspoon pepper and tablespoon oil; repeatedly turn the steak in the seasoning, arrange it on a broiler and broil on a brisk fire for twelve minutes on each side. Remove, dress on a hot dish, place the smothered onions over the steak and serve.
Peel and cut in halves four good-sized white onions, slice very fine, then season with a half teaspoon salt and three saltspoons white pepper. Heat in a saucepan a tablespoon melted butter, add the onions, cover the pan with a plate, cook on the range for five minutes, then set in the oven for thirty-five minutes. Remove and use as required.
Peel six medium, even-sized cooked potatoes and cut them in half. Have on a plate a half teaspoon salt and tablespoon melted butter, well mixed; repeatedly turn the potatoes in the seasoning, carefully arrange them on a double broiler and broil for three minutes on each side. Dress on a hot dish with a folded napkin and serve.
Crack four fresh eggs into a basin with two additional yolks, add five ounces sugar and two teaspoons vanilla essence. Sharply stir with a whisk for two minutes, then add one and a half pints milk and half pint cream; briskly whisk again for three minutes, then strain the preparation through a cheesecloth into a deep China baking dish. Place the dish in a tin, pour hot water to cover half the height of the dish and set in the oven to bake for thirty minutes. Remove, let cool off and serve.