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 Pineapples (407)
Brochette of Mutton, Devilled
Potatoes, Saratoga (156)
Buckwheat Cakes (330)
Place two tablespoons melted butter in a large frying pan with three tablespoons bread crumbs and toss on fire until a nice light colour, then break in twelve fresh eggs. Season with a half teaspoon salt and three saltspoons pepper, and sprinkle over two tablespoons grated Swiss cheese. Set in hot oven for five minutes, remove, carefully glide on large hot dish and serve.
Pick all meat off leg of mutton left over from yesterday and cut it in square pieces three-quarters of an inch wide and one-quarter inch thick. Cut as many pieces of bacon as mutton, of the same size but thinner, and arrange on six skewers alternately. Place on a plate a devilled butter (No. 11), repeatedly roll brochette in it, then lightly turn in bread crumbs. Arrange on broiler, broil for five minutes on each side, remove, dress on a hot dish and serve.
Chicken Broth with Rice (800)
Spaghetti au Gratin (1508)
Chocolate Eclairs (2217)
Cut claws off one and a half pounds fresh frogs' legs and separate legs. Finely chop together six sound shallots, half a sound green pepper, the red part of a carrot, half bean garlic, a bay leaf and saltspoon thyme. Thoroughly heat one aryd a half tablespoons melted butter in sautoire, add legs and hash, season with a teaspoon salt, two saltspoons pepper, and gently cook for fifteen minutes, frequently tossing meanwhile. Pour in a half gill claret and let reduce on fire to half the quantity, then add half gill each tomato sauce (No. 16) and demi-glace (No. 122). Mix well, let gently cook for five minutes more, transfer legs to a vegetable dish and serve.
Singe, cut heads and feet off two small tender chickens of one and a half pounds each. Split open through back without detaching, draw, wipe, envelop in a towel and neatly flatten them with a cleaver. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon paprika, and repeatedly turn chickens in seasoning. Arrange on a double broiler, broil six minutes on each side, remove, spread on both sides a Udaipur sauce and roll in bread crumbs; replace on broiler and broil for four minutes on each side, dress on a hot dish over six freshly prepared toasts and serve with Indian chutney separately.
Place in a mortar six well-wiped, salted anchovies with a tablespoon capers and pound to a pulp. Add one teaspoon English mustard, teaspoon Worcestershire sauce and teaspoon curry paste or powder, half ounce butter and an egg yolk, pound again until smooth, remove, rub it through fine sieve into a bowl and use as directed.