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.
Crack eight fresh eggs in a bowl, add: half gill cream, half teaspoon salt and three saltspoons pepper. Place two gills tomato sauce (No. 16) in a frying pan and let reduce on the fire to three tablespoons, then add to the eggs and sharply beat up with a fork for two minutes. Cut two ounces cooked, smoked beef tongue in julienne strips, place in a frying pan with two tablespoons melted butter and fry for three minutes, then drop in the eggs and briskly mix with a fork for two minutes; let rest for half a minute, turn up the opposite sides to meet in centre, let rest for a minute, turn on a dish and serve.
Chicken Broth (578)
Broiled Devilled Soft Shell Crabs
Compote of Raspberries with Wine
Remove spongy parts under side points, tear off aprons, wash thoroughly and drain on a cloth twelve fresh soft shell crabs. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper. Repeatedly roll crabs in seasoning, arrange on a double broiler and briskly broil for two minutes on each side, remove, evenly spread on both sides a devilled butter (No. 11), roll them in bread crumbs, and broil again for two minutes on each side. Remove and dress on six freshly prepared, trimmed toasts, decorate with six quarters lemon and a little parsley greens and serve.
* For Couronne Palma use the Turkey left over from yesterday,
Place a quart fresh raspberries in a bowl, season with two tablespoons sugar, one tablespoon of kirsch and mix well. Place in a small saucepan one and a half gills claret, with one ounce powdered sugar and a half stick cinnamon. Reduce on fire to half the quantity, let cool off, strain through a cheesecloth over the raspberries, mix well, transfer into a compotier and serve.
Cream of String Beans
Filet Mignons, Cafe Riche Fresh Peas, Vielle Mode
Iced Lemon en Surprise
Thoroughly wash and drain a quart fresh string beans, plunge them in boiling water for ten minutes, drain, place in a saucepan with two ounces butter, set on the fire and cook for ten minutes, occasionally stirring meanwhile. Moisten with two quarts broth (No. 701), add a white onion with two cloves stuck in. Tie in a bunch two branches parsley, one branch chervil, a sprig thyme, one bay leaf, and add to the soup. Season with a teaspoon salt, half teaspoon sugar and two salt-spoons cayenne pepper, lightly mix, then let gently boil for one hour. Dilute three ounces rice flour with a pint milk and add to the soup, constantly stirring while boiling for five minutes; add half ounce good butter, mix till well melted, strain through sieve into a basin, then through cheesecloth into a soup tureen and serve.
Cut two pounds well-trimmed filet of beef into six even pieces, neatly round, lightly flatten and season all around with a teaspoon salt and half teaspoon pepper. Heat one tablespoon melted butter, arrange the filets in a frying pan, one beside another, and fry for three minutes on each side. Prepare six round pieces toast, place on a dish and dress the filets on them. Place six stuffed green peppers (No. 959) around the filets, pour a Bearnaise sauce (No. 34) and arrange a very thin slice of truffle over and serve.
Cut two ounces lean salt pork into small squares and place in a saucepan with one finely chopped white onion, one teaspoon melted butter and fry to a nice golden colour; add a pint fresh, shelled peas and moisten with a half pint white broth. Tie in a bunch six green lettuce leaves with two leeks, add to the pan, season with a half teaspoon each salt and sugar and two saltspoons pepper. Cover the pan and let boil for forty-five minutes, then remove the lettuce and leeks. Mix on a plate a tablespoon butter with a teaspoon flour, then add little by little to the peas, tossing well meanwhile, dress on a vegetable dish and serve.
Prepare one pint (only) vanilla ice cream (No. 42), add two gills whipped cream, one teaspoon lemon essence and mix well with the spatula. Cut six good-sized, even lemons in halves, scoop out the interiors without disturbing skins, then fill with the vanilla cream. Join them together, place in the freezer for one hour, tie a fancy ribbon around the centre with a fancy knot, dress on a dish with a folded napkin and serve.
N. B. Place in a bowl and keep the soft parts of the six lemons in the ice box for to-morrow's use.