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.
Fried Eggs, Nicoise
Fried Whitebait with Bacon (1305)
Turkey Hash en Bordure (953)
Heat a tablespoon good olive oil in a large frying pan, add six finely sliced cepes (dried mushrooms), six stoned, sliced olives, and lightly brown for five minutes, tossing lightly meanwhile, then add two peeled, crushed, red tomatoes. Season with half teaspoon salt, three saltspoons white pepper and three saltspoons sugar, gently toss and cook five minutes longer. Crack in twelve fresh eggs, season equally with half a teaspoon salt and three saltspoons white pepper, then set in oven six minutes. Remove, carefully slide them on a hot dish, sprinkle a little freshly chopped parsley over and serve.
* Pick off all the meat from turkey left over from yesterday, then proceed to prepare the \ hash exactly as per No. 953.
Clam Broth with Rice (800)
Tartines of Shrimp. Mrs. Curtiss
Mutton, Mix-Grilled Plain Broiled Tomatoes
Fresh Strawberry Omelette
Shell one and a half pounds of cooked shrimps and cut them in small pieces. Heat one tablespoon butter in a small saucepan, add one each finely chopped onion and sound green pepper, and brown to a light colour six minutes, then add three tablespoons flour, stir well while heating two minutes, pour in two gills milk and one gill cream. Season with a half teaspoon salt, a saltspoon cayenne pepper, a saltspoon grated nutmeg, a tablespoon Worcestershire sauce and one teaspoon French mustard, then mix well until it comes to a boil. Add the shrimps, with two tablespoons raw rice, half a teaspoon freshly chopped parsley, one-quarter of a bean of finely chopped garlic and the leaves of a branch of chervil; mix well and let gently cook forty-five minutes, occasionally stirring meanwhile. Remove and thoroughly pound it in a mortar, remove from the mortar and press through a sieve into a bowl.
Prepare six pieces of toast, quarter-inch thick and three inches square. Trim evenly all around, spread neatly a very little anchovy butter over each, divide the shrimp force and sprinkle evenly a tablespoon finely grated Parmesan cheese over them. Divide a half ounce good butter in little bits over the tartine, place them on a tin, and set to bake in the oven ten minutes, remove, dress on a dish with folded napkin, decorate with six quarters lemon and parsley greens and send to table.
Neatly trim and flatten six thick mutton chops and skin six very fresh mutton kidneys. Mix on a plate a tablespoon oil, one good teaspoon salt and a half teaspoon white pepper; repeatedly turn both chops and kidneys in seasoning. Arrange and broil chops on a brisk fire six minutes on each side, remove and dress on a dish and keep hot. Arrange kidneys on a double broiler and broil three minutes on each side, then arrange them on dish with" the chops.
Broil six very thin slices ham two minutes on each side, dress over the chops, spread a maitre d'hotel butter (No. 7) over all and serve.
Wipe neatly and cut crosswise six firm, medium, raw red tomatoes. Season with a teaspoon salt, half a teaspoon white pepper and half a teaspoon sugar. Oil a double broiler, then arrange tomatoes on broiler and broil over a brisk fire four minutes on each side. Remove, dress on a hot dish, decorate with a little parsley greens and serve.
Pick off the stems, carefully wash and thoroughly drain a pint of fresh, ripe strawberries. Place in a bowl with two ounces powdered sugar, half a teaspoon vanilla essence (No. 32), a teaspoon rum and two tablespoons water, mix well in the seasoning and let infuse for fifteen minutes. Crack eight fresh eggs in a bowl, add a half gill cream, two saltspoons salt, two tablespoons sugar and sharply beat up with fork for two minutes. Heat half an ounce butter in a frying pan, drop in eggs, mix with fork for two minutes, let rest half minute; place one-fourth of the strawberries in centre of omelette, fold up the two opposite sides to join in centre, let rest for half minute only. Turn it on a hot dish, sprinkle two tablespoons sugar over the omelette, glaze surface with a red iron, arrange balance of the strawberries and juice around omelette and serve.