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.
Sliced Peaches and Cream (1828)
Eggs Molet with Sorrel
Whitebait with Bacon (1305)
Small Brioches (878)
Prepare a sorrel puree (No. 654) and dress on a hot dish, domelike. Plunge twelve fresh eggs in boiling water for five minutes, take up and plunge them in cold water one minute, remove and shell them, then place them around the sorrel. Pour a gill of hot demi-glace (No. 122) over and serve.
Appetizing Lamb Chops (1991) Combination of Vegetables Cold Pudding, Maraschino (1772)
Plunge two live lobsters of one and a half pounds each in one and a half gallons of boiling water, with a tablespoon of salt, and boil for twenty minutes. Remove and let cool off. Carefully crack all the shells, claws and tails, then with a fork pick out all the meat. Finely chop all the meat up, and place it in a bowl. Season with half teaspoon salt, a saltspoon cayenne pepper and a teaspoon French mustard, adding half a bean finely chopped, sound garlic, half teaspoon finely chopped parsley, half teaspoon finely chopped chervil and one raw egg. Sharply mix the whole together for two minutes with a wooden spoon. Then evenly spread the mixture over six lightly buttered toasts a quarter of an inch thick and two and a half inches square. Heat in a small saucepan one ounce of melted butter, add four medium, peeled and thoroughly washed, dried and finely chopped mushrooms, and slowly cook them for five minutes, then mix in two tablespoons flour and gently stir while heating for one minute. Pour in one gill hot milk and one gill cold cream. Season with two saltspoons salt, a saltspoon paprika and half a saltspoon ground nutmeg.
Sharply mix with a whisk for half minute, add one egg yolk, immediately stir for half minute more, then carefully spread the cream sauce evenly over the lobster of the six toasts. Dredge a tablespoon grated Parmesan cheese over them, equally divided, and place on a tin, set in oven to bake for ten minutes, or until a nice golden colour. Remove from the oven, dress the toasts on a hot dish with a folded napkin over it, nicely decorate with parsley greens and serve.
Remove the stalks, leaves and silk from three sound ears of green corn, place in a saucepan with a quart of water, a gill of milk and a teaspoon of salt, and boil for twenty-five minutes, then drain; with the back of a knife-blade detach the grains from the cobs, avoiding as much as possible the fibres, and keep them on a plate. Add half pint of cooked green peas to the corn with three Spanish sweet peppers cut in small squares, and place with the rest.
Heat an ounce of better in a frying pan, add the three articles; season with half teaspoon salt, two saltspoons pepper and a saltspoon grated nutmeg, then fry for ten minutes, lightly tossing them once in a while, then add half teaspoon chopped chives. Toss well while heating for two minutes. Dress on a vegetable dish, and serve.