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.
Broiled Findon Haddock (76)
Fried Potatoes en Quartier (348)
Kummel Cakes (1691)
Cut two ounces cooked lean ham in very small square pieces, place them in a saucepan with two tablespoons sherry, cover pan and let steam for five minutes. Pour in one and a half gills demi-glace (No. 122) with half teaspoon freshly chopped parsley and saltspoon cayenne, lightly mix and boil for five minutes.
Heat one and a half tablespoons melted butter in a large frying pan, break in twelve fresh eggs, season with half teaspoon salt and three salt-spoons pepper, fry for a minute, then set in oven for five minutes. Remove carefully glide them on a hot dish, pour ham sauce over and serve.
Parsley Broth (1667)
Frogs' Legs, Provencale
Pear Fritters (2109)
Cut away claws from one and a half pounds fresh frogs' legs, then cut each leg in two. Season on a plate with a teaspoon salt and half salt-spoon pepper, sprinkle over a tablespoon flour, turn well in seasoning, then shake well on a sieve. Place two tablespoons oil in a black frying pan, add a bean garlic and cook until the garlic obtains a dark colour, then remove it. Drop legs in pan and briskly fry for five minutes, add four finely chopped shallots, toss well and cook for five minutes, lightly tossing meanwhile. Sprinkle over a half teaspoon freshly chopped parsley, toss again a minute, dress on a hot dish and serve.
Cut in quarter-inch squares a small onion, two sound shallots, a seeded each green pepper and red tomato, a peeled and cored apple and one bean sound garlic. Melt a heavy tablespoon butter in a saucepan, add above articles, sprinkle over two tablespoons flour, lightly stir, then add two and a half pounds loin of pork cut in three-quarter-inch-square pieces. Stir all well together and brown for four minutes, stirring well meanwhile. Add a heavy tablespoon curry powder, stir well again and moisten with a pint water. Tie in a bunch a leek, branch each celery and parsley, sprig thyme, bay leaf and clove, and add to pan with rind of half a sound lemon and a half pint fresh or canned peas. Season with a good teaspoon salt and half teaspoon pepper, mix well, cover pan, set in oven for forty-five minutes, then bring to oven door. Add the milk and grated white part of a medium cocoanut, mix well, re-cover pan, reset in oven for twenty-five minutes longer, remove, take up bouquet and lemon rind and dress curry on hot dish.
Arrange a rice curry (No. 490) around, sprinkle tablespoon grated ham over and serve.