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.
Swiss Mush (2564)
Mutton Liver, Minute Potatoes, Julienne (790)
Fried Cornmeal Cakes (1585)
Finely chop together two branches parsley, a branch chervil, ten branches chives and six tarragon leaves. Lightly butter six shirred-egg dishes, evenly sprinkle with fines herbes and carefully crack two fresh eggs in each dish. Season evenly with a half teaspoon salt, three salt-spoons pepper, equally divide a gill hot demi-glace (No. 122) over, set in oven for five minutes, remove, arrange on a dish and serve.
Procure twelve thin slices fresh mutton liver, place on a plate, season with a teaspoon salt and half teaspoon pepper, lightly moisten with cold milk, then roll in flour. Heat two tablespoons good leaf lard in a frying pan, arrange in the livers one beside another and briskly cook for one and a half minutes on each side. Dress on a dish, squeeze the juice of half a sound lemon and sprinkle a half teaspoon finely chopped parsley over. Remove all the fat from pan, add half ounce butter, shuffle on fire until a light brown, pour it over livers and serve.
Beetroot Broth with Cream
Lobster Patties, Augusta (1612)
Chicken Pot Pie (159)
Pear Charlotte (474)
Prepare a beetroot broth (No. 2179), adding a gill thick cream, heat for two minutes, divide in six cups and serve.