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.
Stewed Rhubarb (73)
Oatmeal Porridge (2)
Poached Eggs, Sauce Curry
Broiled Devilled Ham
Stewed Mutton Kidneys, Madeira Sauce
Potatoes, Mount Vernon
Corn Muffins (51)
Prepare twelve poached eggs, as per No. 106. Have a large hot dish with six hot toasts on it; place two eggs on each toast. Evenly divide a curry sauce, prepared as per No. 54,. over the eggs and serve.
Have six slices raw ham one-fifth of an inch thick; arrange them on a broiler and broil for two minutes on each side. Remove from the broiler, then roll each piece in a devilled butter, as per No. 11, lightly roll them in bread crumbs, arrange again on the broiler and quickly broil again for one minute on each side; remove, dress on a hot dish and serve.
Carefully skin twelve very fresh, good-sized mutton kidneys. Cut each one in even quarters. Heat in a black frying pan one tablespoon melted lard, drop in the kidneys, toss them well for half minute; briskly cook for three minutes, gently tossing meanwhile, and drain on a sieve. Heat a teaspoon melted butter in a very small saucepan, add six small, finely chopped shallots and cook for one minute without browning. Add the kidneys, with half gill sherry and one gill demi-glace (No. 122). Season with half teaspoon salt and a saltspoon cayenne pepper; lightly mix with a wooden spoon and briskly cook for five minutes. Dress on a hot, deep dish, sprinkle a very little chopped parsley over and serve.
Peel, wash and dry well three large, sound raw potatoes. Cut them crosswise into slices a quarter of an inch thick.
Heat in a large frying pan three tablespoons leaf lard; lay in the potatoes carefully, one beside another; season with a teaspoon salt and half teaspoon white pepper. Cook them for five minutes on each side, or until a good golden colour; then place the pan in a hot oven and bake for ten minutes. Remove, arrange them crown-shape on a hot dish and serve.
Roast Beef Hash, Zingara
Plunge one and a half pounds fresh scallops into half pint lightly salted boiling water for two minutes. Drain on a sieve, keeping the liquor. Finely chop two small, sound shallots, one small onion, and lightly brown in a saucepan with one ounce butter for two minutes. Add three tablespoons flour and briskly stir; moisten with all the liquor of the scallops and briskly whisk for a minute. Season with a saltspoon cayenne pepper and one saltspoon grated nutmeg; whisk again, then add the scallops, mix a little and boil for five minutes; add a teaspoon chopped parsley and half clove very finely chopped garlic; mix well, then dilute two egg yolks in a tablespoon cold milk, add it to the preparation, gently mix and heat without boiling for three minutes. Pour the scallops, etc., into a large baking dish; sprinkle two tablespoons grated Parmesan cheese over; set in a hot oven and bake for five minutes, or until a nice golden colour. Remove and serve with six thin slices French bread,toasted.
Carefully cut away all the meat from the roast beef remaining from yesterday; discard all the fat, then mince the beef into very small discshaped pieces. Mince the same quantity cold, boiled potatoes the same way as the beef. Place in a small saucepan one finely hashed green, sound pepper, one onion and one ounce lean, raw ham, also finely chopped, adding one and a half tablespoons melted butter; then cook on a slow fire for eight minutes, frequently stirring meanwhile. Add a teaspoon flour, stir well, then add the beef and potatoes; moisten with half pint hot broth or hot water and one large peeled and crushed red tomato. Season with half teaspoon salt, one saltspoon cayenne pepper and one saltspoon grated nutmeg; thoroughly mix and cook for five minutes. Cover the pan, then place in a hot oven to bake for forty minutes. Remove, mix well, pour into a hot dish, sprinkle a little chopped parsley over and serve.
Remove the stems from a pint of canned or fresh plums. Place them on a plate, dredge two tablespoons powdered sugar over them, mix well, then proceed to make the pie as per No. 117.