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)
Quaker Oats (105)
Fresh Herring, Anchovy Butter
Griddle Cakes (136)
Finely mince six medium, freshly opened clams. Place in a small saucepan with one gill milk; season with a saltspoon salt and half salt-spoon cayenne pepper; lightly mix and let boil for five minutes. Divide this preparation evenly into six egg-cocotte dishes, place on a tin. Carefully crack two fresh eggs into each dish; mix together two saltspoons salt, one saltspoon white pepper and half saltspoon grated nutmeg, evenly sprinkle it over the eggs and finally pour over each dish one teaspoon cold, thick cream. Set the tin in the oven to bake for ten minutes. Remove and serve.
Neatly trim, draw and wipe three fresh, medium herrings. Season with a teaspoon salt and half teaspoon white pepper, then roll in a tablespoon oil; arrange on a broiler and broil for six minutes on each side. Remove, dress on a hot dish, spread an anchovy butter, prepared as No. 62, over the fish, decorate with six pieces lemon and serve.
Peel and wash well three medium, raw potatoes. Cut with a sharp knife - if no julienne-shaped potato cutter is at hand - into even julienne, match-like strips; wash again, drain thoroughly, place in a frying basket and fry in boiling fat for six minutes. Take up in the basket, drain thoroughly, sprinkle a good teaspoon salt over, shake well, dress on a hot dish with a folded napkin and serve.
Chicken Broth with Rice
Oysters in Shells with Curry
Broiled Family Rack of Lamb
Thoroughly wash in cold water and drain the chicken bones from the day before yesterday;, place in a saucepan with three quarts cold water and set on the fire; season with two teaspoons salt and half teaspoon white pepper, and as soon as it comes to a boil remove all the scum from the surface; then add one sliced carrot, one sliced turnip, one sliced white onion, two sliced leeks, two branches celery, two branches parsley, one sprig bay leaf, one clove and one saltspoon thyme. Cover the pan and let gently simmer for one and a half hours. Strain the broth through a cheesecloth into another saucepan and skim all the fat from the surface.
Plunge two ounces raw rice into a pint boiling water and cook for twenty minutes. Drain on a sieve, then add the drained rice to the chicken broth and let boil for fifteen minutes longer. Remove, pour into six cups and serve.
N. B. When no chicken bones are on hand for preparing the chicken broth, procure from your butcher about one and a half pounds fresh chicken bones.
Open twenty-four large fresh oysters, leaving them in their deep shells; lay the oysters and shells on a large tin. Season evenly with a teaspoon salt and half teaspoon paprika. Knead well in a bowl one ounce butter, three tablespoons bread crumbs, half teaspoon curry powder and evenly cover the oysters with this. Set in a brisk oven for twenty minutes, or until a nice golden colour. Remove, dress on a large hot dish with a folded napkin and serve.
Procure a rack of tender lamb of about three-pounds weight with full breast bones; entirely remove the spinal bone and neatly trim all around. Carefully crack the bones in the middle of the rack without cutting the meat. Then with a knife make criss-crosses all over the surface of the skin. Mix on a plate a teaspoon salt, half teaspoon white pepper and a tablespoon oil; thoroughly roll the rack in the seasoning till all absorbed. Arrange on a double broiler and broil on a rather slow fire for fifteen minutes on each side. Remove, place on a large dish and keep hot.
Plunge twelve small peeled potatoes into a quart boiling water with a teaspoon salt and boil for thirty minutes. Drain on a sieve. Heat a tablespoon melted butter in a black frying pan; add the potatoes, fry all around until a nice golden colour and arrange all around the rack. Spread a cabaret sauce, prepared, as per No. 246, over and serve.
N. B. Potatoes and cabaret sauce can be prepared before the rack.
Carefully crack eight fresh eggs in a copper basin, add four ounces powdered sugar and half teaspoon vanilla essence. Place the bottom of the basin in a pail with lukewarm water and briskly whisk up for fifteen minutes; remove the basin from the pail, add four ounces flour, gently mix with a skimmer for one minute, add two ounces melted butter and gently and carefully mix for half minute. Lightly butter six individual pudding moulds. Fill them up to three-quarters of their height with the preparation, place on a tin and set in the oven to bake for twenty minutes. Remove and let cool off. With a scoop empty the middle of each charlotte, then fill up the cavity with a whipped cream, prepared as per No. 337. Unmould on a dish, decorate with the balance of the cream and six candied cherries one on each pudding, and serve.