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.
Strawberries and Cream (1317)
Lamb Chops (748) French Fried Potatoes (8)
Honey Cakes (1215)
Carefully crack eight fresh eggs in a bowl, add a half gill cream, one ounce rich Swiss cheese in very small dice pieces, half teaspoon salt, three saltspoons white pepper and half a teaspoon French mustard. Sharply beat up with a fork for two minutes. Cut one ounce raw lean bacon into small dice pieces, and fry the bacon in a tablespoon melted butter in a frying pan five minutes, frequently tossing it meanwhile. Drop in the beaten eggs, mix with the fork for two minutes, let rest for a half minute; fold up opposite sides to meet in the centre, let rest for one minute, then turn on a hot dish and serve.
Chicken Broth (578)
Pilaff of Goose
Creme au Caramel (480)
Remove the spongy parts underneath the side points and the aprons from twelve fresh soft shell crabs, thoroughly wash and drain, season all around with a teaspoonsalt and half teaspoon white pepper, lightly baste with a little cold milk, and roll in flour gently. Heat one and a half tablespoons melted butter in a frying pan, arrange crabs in pan one beside another, and briskly fry four minutes on each side. Remove, dress on a hot dish, one overlapping another, sprinkle half a teaspoon freshly chopped parsley and squeeze the juice of half a sound lemon over. Drain the butter from pan in which crabs were cooked, add a half ounce butter, toss well on fire till of a light brown, pour over crabs and serve.
Pick off all the meat from the goose left over from yesterday and cut into small square pieces. Heat half an ounce butter in a saucepan, add one finely chopped onion, one very finely chopped green pepper, and lightly brown five minutes, lightly mixing meanwhile. Then add four ounces raw rice and the meat, mix well and cook five minutes, season with a teaspoon salt, half teaspoon paprika and half teaspoon curry powder. Moisten with a half pint broth, two gills demi-glace (No. 122) and one gill tomato sauce (No. 16). Mix well, cook on range for five minutes, then set in oven forty minutes. Remove, place in a lightly buttered pudding mould, press down the pilaff in the mould and carefully unmould on a hot dish, pour a gill of hot demi-glace around and serve.
N. B. Cut the goose bones into small pieces and add them to the demi-glace stock pot (No. 122).