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.
Baked Pears (216) Barley in Cream (1068)
Lamb Chops with Bacon (219) French Fried Potatoes (8)
Prepare an Italian sauce (No. 1244) and keep hot. Crack two fresh eggs in a lightly buttered frying pan, season with a light saltspoon salt and half saltspoon pepper and fry on the range for one minute only; carefully glide them into a baking dish, then proceed to prepare five more portions in the very same way. When all are on the dish pour the sauce over, then sprinkle a tablespoon Parmesan cheese over all, set in the oven for five minutes, remove and serve.
Procure half a very fresh shad of about three pounds. Scale, trim oil the bones, neatly wipe. Mix on a plate a tablespoon oil and half teaspoon each salt and pepper; repeatedly roll the shad in the seasoning, arrange on the broiler and broil for six minutes on each side, remove, dress on a hot dish, spread an anchovy butter (No. 62) over the fish, decorate with six quarters lemon and parsley greens and serve.
Boulettes of Turkey, Finnoise
Pick all the meat from the turkey left over from yesterday. Cut it into very small dice pieces. Mix in a small saucepan one and a half tablespoons butter with two and a half tablespoons flour, pour in two gills milk and one gill cream, season with half teaspoon salt and a salt-spoon each cayenne pepper and grated nutmeg. Mix with a wooden spoon until it comes to a boil, let boil for ten minutes, add the turkey, with one ounce chopped, lean, cooked ham, cut into small dices and one ounce of smoked beef tongue cut same way. Mix well and let cook for twenty-five minutes, add three tablespoons bread crumbs, two egg yolks, one tablespoon sherry and mix well while heating for five minutes. Remove, place the hash on a dish and let cool off. Divide and make twenty-four equal balls out of the preparation, lightly roll in melted butter, then in fresh bread crumbs, place in a frying basket and fry in boiling fat for eight minutes. Lift up, thoroughly drain, dress on a dish with a folded napkin, decorate with a little parsley greens and serve with a Finnoise sauce (No. 251) separately.
Carefully crack eight fresh eggs in a bowl, add a half gill milk, season with a saltspoon salt, two tablespoons sugar and sharply beat up with a fork for two minutes. Heat a tablespoon butter in a frying pan, drop in the egg, mix with a fork for two minutes and let rest for a minute; fold up, let rest for a half minute, turn on a hot dish and sprinkle two tablespoons fine sugar over the omelette; glaze the surface with a red-hot poker, pour a half gill good Jamaica rum over, set fire to the rum and send to the table.