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.
Peaches and Cream Rice Flour and Milk Eggs, Soleil Codfish Cakes (5)
Open a pint can fine peaches. Place them on a compotier dish, either as they are or sliced, keeping the liquor. Serve with cream and powdered sugar separately.
Pour half pint boiling water and half pint boiling milk into a small saucepan with half teaspoon salt and a saltspoon grated nutmeg; add four ounces rice flour, briskly stir with a wooden spoon and slowly cook for ten minutes, lightly mixing meanwhile, and serve with cold milk and powdered sugar separately.
Lightly butter six shirred-egg dishes. Boil twelve fresh eggs in boiling water for eight minutes; take up and drop into cold water for a minute, remove and shell them. Cut each one into halves, lengthwise; then cut each half into three equal strips, also lengthwise. Arrange the pieces evenly in the egg dishes, giving a sun-like shape. Spread a cream sauce, prepared as per No. 445, over the eggs; sprinkle a teaspoon grated Parmesan cheese over the eggs of each dish. Then place in a hot oven and bake for five minutes, or until they obtain a nice colour; remove and serve.
Chicken Broth in Cups (578)
Canapes of Shrimp Couronne, Palma
Cut in two, lengthwise, then crosswise, one pint fresh, medium-sized shrimp; place them on a plate, season with a teaspoon salt and a saltspoon cayenne pepper, mixing the seasoning well in.
Cut out of a loaf of sandwich bread six pieces, quarter of an inch thick and two and a half inches square. Toast to a nice colour. Equally divide the shrimps over the toasts. Place in a mortar one ounce butter, one ounce grated Parmesan cheese, one tablespoon anchovy paste and one saltspoon paprika; pound the whole to a paste, then spread the paste equally over the canapes, lay them in a tin and bake in the oven for eight minutes. Remove, dress on a hot dish, decorate with parsley greens and serve.
Prepare a risotto the same as in No. 225. Dress it on a hot, round dish in crown form and keep warm. Finely mince all the meat of the turkey from yesterday. Heat in a small frying pan one tablespoon melted butter; add one minced green pepper, half minced white onion and six small, well-peeled and cleaned, fresh, sliced mushrooms. Mix all well together and gently cook for five minutes, lightly mixing occasionally. Add the turkey and three medium, fresh, ripe crushed tomatoes. Season with two saltspoons salt, one saltspoon white pepper and half teaspoon sugar. Mix well, then add a gill hot tomato sauce (No. 16), lightly mix again and briskly cook for ten minutes. Pour the preparation in the centre of the dish of the risotto and serve.
Carefully crack eight fresh eggs into a bowl. Season with a tablespoon fine sugar and half teaspoon salt, half gill cold cream or rich milk. Sharply beat up with a fork for two minutes. Thoroughly heat in a frying pan one tablespoon good clarified butter, drop in the eggs and sharply stir with a fork while briskly cooking for two minutes, then let rest for half a minute; fold the side nearest the handle first, then the opposite side, so that both sides will meet in the centre; let rest for half a minute longer, then carefully turn it on a hot dish. Dredge two tablespoons fine sugar over the omelette, then glaze the sugar on top with a red-hot poker. Pour two and a half tablespoons of Swiss kirsch over it and send to the table. Set fire to the kirsch, and with a tablespoon keep it burning on top and sides of the omelette until a nice colour.