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.
Baked Applds (44) Oatmeal Porridge (2)
Yarmouth Bloaters (311)
Small Brioches (878)
Boil twelve fresh eggs for eight minutes, lift up, plunge in cold water for a minute, remove, shell, slice lengthwise and keep on a plate. Heat a tablespoon melted butter in saucepan, add one finely sliced white onion, three finely sliced, peeled, fresh mushrooms, and gently brown for five minutes, stirring well meanwhile. Add two tablespoons flour, stir well while heating for a minute, pour in one gill milk, a half gill cream and two tablespoons sherry. Mix well until it comes to a boil, then add an ounce grated Parmesan cheese, half teaspoon salt, a salt-spoon each cayenne and grated nutmeg, and stir well for a minute. Pour a third of the sauce into a baking dish, arrange half the eggs over, pour another third of the sauce over the eggs, then balance of eggs, the remaining sauce, and sprinkle a little bread crumbs over all. Set in oven for ten minutes, or until a nice brown colour, remove and serve in same dish.
Chicken Broth with Rice (800)
Broiled Grouse, Orange Sauce
Grilled Sweet Potatoes (820)
Toast. Princess (67.?)
Place thirty-six freshly opened large oysters with their liquor in a saucepan, add two gills water, a teaspoon salt, and boil for five minutes. Drain on a sieve, place in a sautoir with four tablespoons sherry, half teaspoon salt and two saltspoons cayenne, then let cook on brisk fire for five minutes. Pour in one gill cream, half gill milk, and boil for five minutes again. Dilute two egg yolks with a tablespoon each brandy and cream and add to oysters. Gently mix while heating for three minutes but do not allow to boil, transfer oysters into a hot soup tureen and serve with six freshly prepared toasts separately.
Cut off heads and feet from two nice fat grouse, split open through back, draw, cut out spinal bones and thoroughly wipe them, envelop in towel and neatly flatten with a cleaver. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper, repeatedly turn birds in seasoning, arrange on a double broiler and broil over brisk fire for ten minutes on each side. Remove, arrange on a hot dish over six freshly prepared toasts and serve with cold orange sauce (No. 2701) separately.