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.
Raspberries in Cream (1846)
Oatmeal Porridge (2)
Eggs Molet, Finnoise
Mutton Kidney, with Bacon (195)
Potatoes, Pont Neuf (647)
Scotch Scones (364)
Boil twelve fresh eggs five minutes, take up, plunge in cold water for one minute, remove, shell, and place on a deep hot dish. Pour a Finnoise sauce (No. 251) over them and serve.
Cold Consomme in Cups (1901)
Coquilles of Bluefish, Italienne
Lima Beans, Stanford
Baked Apples (44)
Remove bones and skin of a two-and-a-half-pound fresh bluefish. Cut the meat in half-inch square pieces, place in a saucepan with gill white wine, pint water, a tablespoon vinegar and half teaspoon salt. Cover pan and boil ten minutes. Remove, drain and save the broth.
Heat tablespoon melted butter in a saucepan, add six finely chopped shallots and lightly brown four minutes; add tablespoon flour and stir on fire until a light brown colour. Pour in half the quantity of the blue-fish liquor and three gills demi-glace (No. 122). Mix until it comes to a boiling point, then add twelve finely minced canned mushrooms and half teaspoon freshly chopped parsley. Mix well and boil fifteen minutes. Then add the fish and carefully mix. Divide it evenly in six table shells; place on a tin. Sprinkle a little Parmesan cheese over, arrange a few little bits butter on top, set in oven fifteen minutes, remove and serve.
Cut from a two-pound piece rump steak six equal slices, flatten them to quarter-inch thickness. Season all around with teaspoon salt and half teaspoon pepper, then roll up.
Finely chop one bean garlic, three shallots and four branches parsley, place these on a plate and lightly roll steaks in the mixture. Then envelop each steak in a thin slice of larding pork. Tie around with string. Heat two tablespoons melted lard in a sautoire, place steaks in the pan, one beside another, and fry ten minutes, frequently turning, then set in oven fifteen minutes. Remove, untie, dress on a hot dish. Remove all fat from pan, add a teaspoon flour; stir well, then pour in two tablespoons sherry, three tablespoons tomato catsup, a teaspoon Worcestershire sauce and half gill broth. Mix well, boil three minutes. Pour the sauce over the steaks and serve.
Cut into small square pieces two ounces raw lean ham and three leeks, place in an enamelled pan with one ounce butter and gently fry to a nice brown colour; add a light tablespoon flour; stir well. Moisten with a pint broth, then add pint shelled lima beans. Season with half teaspoon salt, three saltspoons pepper and half saltspoon grated nutmeg; mix well, cover pan and cook on range on a slow fire thirty minutes. Remove, dress on a deep hot dish and serve.