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.
Cherries and Cream (1527)
Broiled Weakfish (927) Mutton with Curry
Fried Sweet Potatoes (116)
Peel and press three very sound bananas through a wire sieve into a small saucepan, adding a half gill milk and one gill cream, juice of a quarter lemon, half ounce butter, two saltspoons salt, half saltspoon cayenne pepper and half saltspoon grated nutmeg. Mix well with wooden spoon for one minute, then let boil five minutes and divide equally in six shirred-egg dishes. Carefully crack two fresh eggs inter each dish, season with -half teaspoon salt and two saltspoons white pepper, equally divided, set in oven three minutes, remove and serve.
Cut the meat from the leg of mutton left over from yesterday in half-inch-square pieces. Heat one tablespoon butter in a saucepan, add one finely sliced onion and brown three minutes, then add one tablespoon flour; stir well, moisten with three-quarters of a pint of broth (No. 701), and mix until it comes to a boil. Add the mutton with half teaspoon salt, three saltspoons white pepper, a teaspoon curry powder, half teaspoon freshly chopped parsley and a half bean finely chopped garlic. Mix well, cover pan and let cook for thirty-five minutes, pour in a teaspoon vinegar, mix well and serve.
Prepare a griddle-cake preparation (No. 136), and one teaspoon kummel seeds,and proceed to make the cakes inexactly the same manner.
Chicken Broth (578) Frogs Legs, Finnoise
Broiled Squabs with Bacon
Griddle Sweet Potatoes (820)
Glazed Omelette with Rum (1291)
Cut off the feet up to the first joint from one and a half pounds fresh frogs' legs. Heat a tablespoon butter in a frying pan, add one finely chopped seedless green pepper, lightly brown three minutes and add the legs. Season with a level teaspoon salt, a saltspoon cayenne, a saltspoon grated nutmeg, and fry eight minutes, lightly tossing meanwhile. Pour in a half gill white wine and let reduce five minutes; add two gills tomato sauce (No. 16), half a teaspoon freshly chopped parsley and mix well; cook ten minutes; gradually add half an ounce good butter in little bits, continually mixing while adding it, pour in a deep dish and serve.
Cut off the head and feet at the first joints of six tender, fat squabs. Split open through back without separating, draw, remove breast bone of each, wrap in a coarse towel and neatly flatten with a cleaver. Mix on a plate a teaspoon salt, half teaspoon white pepper and a tablespoon oil, then repeatedly roll birds in seasoning. Arrange on a double broiler, broil six minutes on each side, remove, and dress on a hot dish over six freshly prepared pieces of toast. Broil six thin slices bacon two minutes on each side, arrange over squabs, decorate with a little watercress and serve.