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.
Cerealine Cakes (396)
Boil twelve fresh eggs in boiling water for five minutes, take up and drop them in cold water for one minute, lift up, shell them carefully and place on a hot dish. Pour a Bordelaise sauce (No. 28), but without marrow, over the eggs, sprinkle a little freshly chopped parsley over and serve.
Chicken Broth with Rice (800)
Fried Scallops, Finnoise Sauce
Gateau Mille-feuilles (594)
Season with a teaspoon salt and half teaspoon paprika, one and a half pounds very fresh scallops. Roll in flour, dip in beaten egg, then roll in fresh bread crumbs and plunge in boiling fat to fry for six minutes. Lift up and drain on a cloth, dress on a dish with a folded napkin, decorate with six quarters of lemon and a little parsley greens, and serve with a Finnoise sauce (251) separately.
Procure a porterhouse steak from the short loin, one and a half inches thick. Lightly flatten and trim evenly all around. Season with a good teaspoon salt and half a teaspoon pepper. Thoroughly heat two tablespoons melted butter in a frying pan, add the steaks, and gently fry for twelve minutes on each side. Remove, dress on a dish and keep hot. Add six finely chopped shallots to the pan and lightly brown for three minutes, pour in a gill claret, let reduce on the fire to half the quantity, then add a half gill each demi-glace (No. 122) and tomato sauce (No. 16), one bean finely chopped garlic, half teaspoon each freshly chopped parsley and chives; lightly mix, let boil for eight minutes and keep hot. Wash, peel and cut three large raw potatoes into small square strips one inch long; wash again, drain and plunge in boiling fat for ten minutes, remove, drain, season with half teaspoon salt, then arrange around the steaks, pour the sauce over and serve.