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.
Stewed Potatoes in Cream (no)
Flannel Cakes (136)
Carefully crack eight fresh eggs in a bowl, add half gill cocoanut milk, half teaspoon salt, two saltspoons white pepper, half teaspoon curry powder, and beat up with a fork for one minute.
Heat one and a half tablespoons melted butter in a frying pan, add one finely chopped green pepper, gently brown for five minutes, then drop in the beaten eggs and cook for six minutes, stirring meanwhile with a wooden spoon. Remove, prepare six pieces of toast two inches square, place them on a dish, evenly dress the scrambled eggs over them and serve.
Consomme in Cups (52)
Soft Shell Crabs, Maryland
Beef Saute, Bohemienne
Fried Eggplant (460)
Remove the spongy part underneath the side points, and the aprons from twelve fresh medium-sized soft shell crabs. Wash them and drain on a cloth. Heat one and a half tablespoons melted butter in a frying pan, arrange the crabs in it, and briskly fry for four minutes on each side; then pour in half gill sherry, one and a half gills milk and one gill cream, season with a teaspoon salt, two saltspoons cayenne pepper, one saltspoon grated nutmeg, and let boil for eight minutes. Dilute two egg yolks in a bowl with two tablespoons cream, add them to the crabs, and continually but gently shuffle the pan while heating for three minutes without allowing to boil. Remove, pour them into a chafing dish or in a large soup tureen and serve.
Pick off all the meat from the roast beef left over from yesterday and cut it into half-inch-square pieces. Cut two scraped carrots and two peeled onions in halves and slice them very finely. Heat half ounce butter in a saucepan, add the carrots and onions, and gently brown for ten minutes, lightly stirring once in a while; then add two finely sliced peeled raw potatoes, brown for five minutes, add the beef, one bean crushed garlic, a half teaspoon freshly chopped parsley, a teaspoon salt, half teaspoon paprika, a saltspoon grated nutmeg, three peeled crushed red tomatoes and a pint white broth. Mix well, cover the pan and set in the oven for one hour and a half, remove, dress on a hot dish and serve.
Carefully crack eight fresh eggs, place the whites in a copper basin and the yolks in a bowl. Set the copper basin on ice and gently beat them up with a thin wire whisk to a stiff froth, then add three ounces fine sugar, a teaspoon vanilla essence, and gently mix with the skimmer for one minute. Place a quart milk in a sautoire with four ounces sugar and let come to a boil; drop a tablespoon of the froth in the milk the size and form of an egg, continue to pour it in until half the froth has been added, then boil for three minutes on each side. Carefully remove with a skimmer and lay them on a cloth, then proceed the same with the other half.
Place four of the egg yolks in a small saucepan, gradually adding half the quantity of the boiling milk, with half a teaspoon vanilla essence; lightly mix on the range with a wooden spoon while heating for five minutes, but do not allow to boil. Strain through a cheesecloth into a bowl and let cool off, pour the sauce into a cold dish, arrange the floating island over, sprinkle a little fine sugar on top and serve.