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.
Peaches and Cream (1828)
Fried Eggs with Fresh Mushrooms
Yarmouth Bloaters (311)
Mutton Chops (49)
Flannel Cakes (136)
Peel, wash well and finely slice six medium, fresh mushrooms, then place in a frying pan with one and a half tablespoons melted butter. Season with two saltspoons salt, one saltspoon pepper, and lightly fry for three minutes, lightly tossing them. Evenly spread the mushrooms in pan, carefully crack twelve fresh eggs over and fry for one minute, then set in the oven for five minutes. Remove, carefully glide on a dish and serve.
Cold Chicken Broth
Lobster Saute, Finnoise
Fritadelles, Alexandra Fresh Peas (1519)
Thoroughly wash in cold water and drain one pound fresh chicken bones, chop up very finely and place in a saucepan with two and a half quarts cold water, set pan on fire and season with a teaspoon salt and half teaspoon white pepper. As soon as it comes to a boil skim scum from surface, then add one each sliced carrot, onion, turnip and two leeks, two branches each celery and parsley, one bay leaf, one clove and a sprig of thyme. Cover pan and let simmer for one and a half hours, skim fat from surface, strain through a cheesecloth into a stone jar, place jar in a basin with cracked ice around and let get thoroughly cold, then pour into six cups and serve.
Boil two two-pound live lobsters in a gallon water with a tablespoon salt for twenty minutes. Lift up and let cool off, crack shells from claws and tails, carefully pick out all the meat and cut into half-inch pieces. Heat a tablespoon melted butter in a frying pan, add one finely chopped, seeded green pepper and gently brown for two minutes, then add the lobster. Season with a half teaspoon salt and saltspoon cayenne pepper, brown for five minutes, then pour in two gills pure, fresh tomato juice, lightly mix and let boil for eight minutes. Knead an ounce butter with three-quarters ounce flour, then gradually add to the lobster, continually mixing while doing so, cook for five minutes more, place in a chafing dish or soup tureen and serve.
Skin a two-and-a-half-pound tender chicken, pick off all the meat, finely chop it with two ounces raw, lean veal and place in a bowl. Season with a level teaspoon salt, a saltspoon each cayenne pepper, grated nutmeg and ground mixed allspice, gradually pour in two gills thick cream, and sharply stir with a wooden spoon while adding. Divide the preparation into six even parts, lightly roll in freshly prepared bread crumbs and give them nice cake forms.
Heat a tablespoon melted butter in a frying pan, place in it the fritadelles, one beside another, and slowly fry for eight minutes on each side. Remove, pour a Bearnaise sauce (No. 34) on a hot dish, arrange the fritadelles over and serve.