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 Prunes and Pears (169)
White Perch Sautees (1013)
Turkey Hash on Toasts (539)
Lyonnaise Potatoes (78)
Small Brioches (878)
Boil twelve fresh eggs for eight minutes, lift from the hot water and plunge in cold water for one minute, remove and shell them. Cut each egg in two lengthwise, scoop out yolks and place them in a bowl. Cut six salted anchovies in short pieces and add to yolks with two tablespoons bread crumbs, half gill cream, half ounce butter, three saltspoons salt, saltspoon cayenne pepper and half saltspoon grated nutmeg. Stir all together with a wooden spoon till well amalgamated, fill up cavities of whites with this mixture, dip eggs in beaten egg, then roll in freshly prepared bread crumbs, place in a frying basket and plunge in boiling fat for four minutes. Remove, drain, then sprinkle over a teaspoon salt, dress on a dish with folded napkin, decorate with a little parsley greens and serve with tartare sauce (No. 48) separately.
Chicken Broth with Rice (800)
Lobster au Delice
Noisettes of Mutton, Favorite
Choux Pralines (1536)
Place in saucepan a sliced carrot, sliced onion, two sliced branches celery, branch parsley, sprig thyme, bay leaf, clove, tablespoon salt and gallon water. Set pan on the fire and as soon as it comes to a boiling point plunge in two two-pound live lobsters, cover pan and boil for twenty minutes. Lift up lobsters and let cool off, then crack them and pick out meat from claws and tails, split bodies in two, remove all the -creamy parts and place on a plate. Cut meat in half-inch pieces and keep it also on a plate. Thoroughly heat two tablespoons good butter or oil in a large saucepan, adding six finely chopped shallots, one bean crushed garlic and all the lobsters shells, cook over a brisk fire for ten minutes, stirring once in a while. Strain one quart lobster broth into pan, add one gill white wine, and let gently boil for twenty:five minutes. Strain this broth through a cheesecloth into another saucepan, and let reduce on open fire to one-third the quantity. Knead in a cup a half ounce good butter, tablespoon flour and half teaspoon curry powder, then add it little by little to sauce. Sharply mix with whisk while adding it, then add the creamy part, half gill cream, one saltspoon cayenne and one teaspoon rum.
Continually mix while incorporating, then add lobster pieces, mix well, and cook on corner of range for five minutes. Dress rice curry (No. 490) crown-like on large dish, pour lobster stew in centre and serve.
Procure six four-ounce pieces mutton from leg, pare nicely to a small, round shape, season with a teaspoon salt and half teaspoon pepper. Finely chop one small white onion, place it in frying pan with one ounce butter, set pan on fire and toss until a light brown, then arrange noisettes in pan and cook for three minutes on each side. Remove, place on six freshly prepared toasts one and a half inches in diameter and one-third inch thick, arrange them on a round dish crown-like, dress same amount of Palois string beans (No. 2069) in centre, pyramid-like, pour a Colbert sauce (No. 121) over noisettes and serve very hot.