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.
Shirred Eggs, Luneville
Porgies Saute Senart (1475)
Buckwheat Cakes (330)
Lightly butter six shirred-egg dishes and evenly sprinkle over them one teaspoon freshly chopped chives, carefully crack two fresh eggs into each dish, season equally with a half teaspoon salt and two saltspoons pepper, pour a tablespoon good cream over each dish, set in oven for five minutes, remove, and immediately send to the table.
Chicken Broth (578)
Goose Pilaff (1569)
Mince Pie (118)
Prepare and keep hot six small patties (No. 929). Have one and a half pounds crab meat in a sautoire with a half gill sherry and teaspoon salt, cover pan and keep on range till required. Mix in a small saucepan two tablespoons melted butter with two light tablespoons flour, pour in one gill each milk and cream, season with saltspoon each cayenne and grated nutmeg, mix on fire until it comes to a boil, then pour sauce into crab-meat pan, mix well and let cook for five minutes. Dilute two egg yolks with two tablespoons cream, the juice of quarter of a lemon, and add to pan, then gently mix with wooden spoon for three minutes, but do not allow to boil again. Dress the six patties on a hot dish, evenly divide crab meat in them, place covers on and serve.