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.
Consomme Africaine Brook Trout Saute, Meuniere (1293) Potatoes Mignonnes Filet Mignons, Mushroom Sauce (768) Cauliflower Saute (631) Breaded Lamb Chops, Signora Orange Punch (1225) Roast Plovers (997) Lettuce Salad (148)
Prepare a consomme (No. 52), strain into another saucepan, adding two ounces well-washed rice, and boil for thirty-five minutes. Cut out from a small eggplant three slices a quarter of an inch thick, then cut them into quarter-inch squares, cut also into same shape three sweet red peppers. Place the two articles in a frying pan with teaspoon melted butter and gently cook for eight minutes, occasionally tossing meanwhile, drain them on a cloth, then add the consomme. Dilute a half teaspoon curry powder in a tablespoon of consomme and add to the pan, boil for two minutes, pour into a soup tureen and serve.
Boil six medium, peeled potatoes in two quarts water with a teaspoon salt for thirty minutes, drain, then press through a potato masher into a saucepan, add two egg yolks, half ounce butter, half teaspoon salt, two saltspoons white pepper and half saltspoon grated nutmeg, thoroughly stir on the fire for two minutes, remove and let slightly cool off. Divide the preparation into twelve even parts, then roll out to ball-like shapes, lightly flatten, then place them in a buttered tin. Lightly egg their surface, then set them in the oven for ten minutes or until of a golden colour, remove, dress on a dish with a folded napkin and serve.
Neatly trim and lightly flatten six French lamb chops, season with ahalf teaspoon salt, three saltspoonspepper,and lightly roll them in flour, then dip in beaten egg and lightly roll in bread crumbs. Heat two tablespoons melted butter in frying pan, arrange the chops in pan one beside another and fry for four minutes on each side. Remove, dress on a hot dish, one overlapping another crown-like, pour a Perigueux sauce (No. 677) around, fill the centre with French peas (No. 145), adjust a paper curl at the end of each chop and serve.