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.
Pettijohn Food (170)
Shirred Eggs, Epicurienne
Kippered Herrings (153)
Buckwheat Cakes (330)
Remove the skin and fat from a fresh veal kidney, then cut it in quarter-inch-square pieces. - Heat a tablespoon melted butter in frying pan, add the kidney and briskly fry for five minutes, sprinkle a teaspoon flour over them, stir well. Pour in a half tablespoon, sherry, gill milk and half gill cream, season with three saltspoons salt and saltspoon cayenne pepper, mix well and let boil for five minutes. Remove, then evenly divide it in six shirred-egg dishes, carefully crack two fresh eggs in each dish evenly season with half teaspoon salt and two saltspoons pepper, set them in the oven for five minutes, remove and serve.
Place one and a half pounds fresh, large scallops on a plate, season with half teaspoon salt, three saltspoons pepper, and mix them well in the seasoning. Cut two ounces raw, lean bacon in half-inch-square, thin slices. Thoroughly wash four ounces very fresh, sound mushrooms, plunge them in boiling water for five minutes, drain on a cloth, then cut them into about the same size as the scallops. Have six clean skewers, then run in a piece of bacon, then one scallop, after this a piece of fresh mushroom, another scallop, a piece bacon, another scallop, a mushroom, and so on until the six skewers are completed. Lightly roll in oil, then in bread crumbs, arrange them on a double broiler and broil on a brisk fire for five minutes on each side, remove, dress on a hot dish, spread a little melted butter over, decorate with a little parsley greens and serve.