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.
Heat a half teaspoon melted butter in small black frying pan, dredge in half saltspoon curry powder, then carefully crack two fresh eggs into the pan. Season with one saltspoon salt, half saltspoon pepper and half saltspoon curry powder. Fry for one and a half minutes on one side, turn over by a rapid movement of the handle of the pan and fry one and a half minutes again, then slide on a hot dish. Proceed to prepare five ether portions in the same way, then send to table.
Fish Coquilles (1284)
Terrine of Duckling, Hicks
Place in a saucepan two ounces raw ham cut in small pieces, two ounces raw lean veal, two ounces of raw lean beef, one pound clean, raw, cracked chicken bones, slice half a green pepper, one carrot, one white onion, two leeks and twenty-four fresh, sound okras. Moisten with four quarts water. Season with one and a half teaspoons salt, gently boil two and a half hours, skimming off scum once in a while, then strain it through a damp double cheesecloth into six cups and serve either hot or cold.
Singe, cut off head and feet of a tender duckling of four pounds, split open, without separating, through back, draw, remove all bones, season inside of bird with half teaspoon salt, one saltspoon cayenne pepper, saltspoon grated nutmeg and saltspoon ground mixed allspice. Sprinkle two ounces peeled pistachios inside of duck, fold up to its original form. Place bones of the duck in a roasting pan with a small sliced carrot, three sliced shallots, one bay leaf and one clove. Spread a teaspoon melted butter over the bones, set in oven fifteen minutes, remove, place in mortar and pound to a pulp. Remove and place in a saucepan with two gills tomato sauce and two gills demi-glace (No. 122), and let reduce on fire to half the quantity. Strain through a sieve into a clean mortar and let cool off. Finely chop half pound raw lean veal with half pound of fresh fat pork, place both in mortar, season with half teaspoon salt, one saltspoon cayenne, half saltspoon grated nutmeg, one saltspoon ground allspice, two tablespoons sherry and one tablespoon good old Jamaica rum, add two egg yolks and thoroughly pound all well together, then rub it through a wire sieve into a bowl. Line the bottom and sides of an oval earthen cocotte terrine with very thin slices of larding pork.
Arrange three-quarters of the force at the bottom and sides of the terrine, place the duck in the centre, spread the remaining force over the duck, pour over two tablespoons sherry, cover with thin slices larding pork, place a bay leaf on top in the centre. Prickle the patty from top to bottom four or five times with a needle, place cover over, place the terrine on a roasting pan, pour in hot water up to a third of the height of mould, and set in oven one hour. Bring to oven door, lift up cover, pour in quarter gill brandy, re-cover and re-set in oven thirty-five minutes more. Remove, let stand in a cool place for ten minutes. Place an oval board on top of patty, then lay a pound weight on top of the board, and keep it in that condition until thoroughly cold. Un-mould on a dish, remove all the lard around the terrine, neatly wipe the inside of same, then set on ice. Melt eight tablespoons jelly (No. 1879) in a small saucepan; pour one-third of the jelly into the terrine, let thoroughly set; sprinkle over a minced truffle. Replace the pate in the terrine, pour balance of the jelly all around between the terrine and patty, then let thoroughly congeal.
Carefully immerse in cold water a few seconds, unmould on a dish with a folded napkin, decorate all around with a few cleaned lettuce leaves and serve.
Two sound, juicy oranges, two good-sized pears, two peaches, four plums, half pint raspberries, two sound bananas, three slices pineapple and one sound apple. Peel, core and slice the fruits. Place in a bowl with two tablespoons fine sugar, one tablespoon curacao and three tablespoons Swiss kirsch. Turn well in seasoning and serve. If any fresh cherries are at hand remove the stalks, stone and add to the other fruits.