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 Bananas in Cream (151)
Oatmeal Porridge (2)
Fried Eggs, Duxcelle
French Fried Potatoes (8)
Flannel Cakes (136)
Heat in a saucepan a tablespoon butter, add half a finely chopped onion and lightly brown for five minutes; then add ten finely chopped mushrooms, pour in a tablespoon sherry, one gill demi-glace (No. 122) and half gill tomato sauce (No. 16). Mix a little, and let boil for five minutes. Carefully crack two fresh eggs in a lightly buttered frying pan, season with a light saltspoon salt and half saltspoon white pepper, fry for three minutes, glide the eggs on a hot dish and keep hot. Proceed in a similar manner to prepare five more pairs, and when all are on the dish pour the sauce over and serve.
English Mutton Chops (261)
Babas au Kirsch
Thoroughly wipe three live lobsters of one pound each, cut off all the claws and split the bodies in two. Crack the claws with a cleaver, place them on a roasting tin and set to bake in oven for twenty minutes. Remove the stony pouch from the heads. Arrange on a double broiler, season with a teaspoon salt and half teaspoon paprika, and broil with the cut parts upward for ten minutes, then set in a brisk oven for ten minutes. Remove, dress the bodies and claws on a large dish, decorate with six quarters lemon and a little parsley greens and serve with a little melted butter separately.
Plunge a pound of Italian macaroni into a gallon boiling water with a tablespoon salt and cook for thirty-five minutes. Drain on a sieve. Mix two ounces grated Swiss cheese with an ounce Parmesan cheese. Lightly butter a cocotte dish; place one-third of the macaroni in the pan, well spread over, and season with a saltspoon salt and a salt-spoon white pepper. Dredge over a third part of the cheese, divide a half tablespoon fresh butter in small bits over, place another layer of macaroni, season the same as the first, dredge the same quantity cheese, and so on until finished. Pour a half gill cream over all, set in the oven to bake for thirty minutes, remove and serve.
Prepare six plain babas (No. 687). Place three-quarters of a pint water in a small saucepan with two ounces sugar and boil for five minutes. Remove and lay the pan on a table; pour in two tablespoons of kirsch. Dip the babas in the sauce for three minutes. Dress on a dish, pour a tablespoon pure kirsch over, pour a gill of the sauce around them and serve.