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.
Muskmelons Farina Gruel (74)
Shirred Eggs with Cream
Boiled Salt Mackerel (107)
The best muskmelons are now undoubtedly raised in the tablelands of Colorado, having almost entirely superseded those of New Jersey,
Delaware and Maryland. The Jenny Lind, Rocky Ford, Nutmeg and Christiana are considered the best.
Place three medium muskmelons in the ice box over night, and just before serving cut them in even halves. Carefully remove all spongy parts and seeds, place them on a hors d'ceuvres dish and serve with powdered sugar, salt and pepper, separately.
Lightly butter six shirred-egg dishes, pour one and a half tablespoons sweet cream into each dish. Carefully crack two fresh eggs into each. Evenly season with half teaspoon salt and two saltspoons white pepper, set in oven for five minutes, remove and serve.
Procure six small tender sirloin steaks of four ounces each, neatly flatten. Mix on a plate tablespoon oil, teaspoon salt and half teaspoon pepper. Repeatedly turn steaks in seasoning, then arrange on a broiler and broil four minutes on each side. Dress on a dish and keep hot. Peel and core three good-sized sound apples, then cut each in four even slices, dip in milk, lightly roll in flour, place in a frying basket and fry in boiling fat four minutes. Drain on a cloth, arrange around steaks, spread a little maitre d'hotel over the steaks and serve.
Cut in thin pieces one medium carrot, one onion, two leeks, one green pepper and two ounces raw lean ham. Place these articles in a saucepan with a tablespoon butter and gently brown ten minutes, occasionally mixing meanwhile, then add one branch parsley, one sound bean crushed garlic, one sprig thyme, one bay leaf, one clove, one and a half quarts broth (No. 701), one quart well-cleaned fresh crushed, red tomatoes, one teaspoon salt and one teaspoon sugar. Lightly mix, then slowly boil one hour and fifteen minutes. Press broth through sieve into a basin, then through a cheesecloth into six cups and serve with a plate of oyster-ettes, separately.
Neatly trim six tender lamb chops, season all around with half a teaspoon salt and two saltspoons white pepper. Cut in even halves - lengthwise - three very fresh lamb kidneys. Season with three saltspoons salt and, saltspoon pepper. Arrange both kidneys and chops on a double broiler and broil on a brisk fire three minutes on each side. Remove, dress on a hot dish, arrange six slices broiled bacon (No. 13) over them.
Cut away a small round piece at both ends of three fresh sound red tomatoes, cut them in halves, season with half teaspoon salt, half teaspoon sugar and two saltspoons pepper, arrange on a double broiler and broil three minutes on each side, dress them around the chops and serve.