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.
Grape Fruit (130)
Wheaten Grits (131)
Fried Eggs, Finnoise
Kippered Herrings (153)
Chicken Livers en Brochette Saratoga Potatoes (156)
English Muffins (528)
Finely chop one medium, green pepper and place it in a saucepan with one tablespoon melted butter and gently cook for two minutes without browning; then add two gills hot tomato sauce (N0.16); lightly stir and let reduce to half; add half ounce good butter, bit by bit; stir till the butter is thoroughly melted, then shift the pan to the corner of the range.
Prepare twelve fried eggs as per No. 154. After the eggs have been dressed on the dish pour the above sauce over and serve.
Remove the galls from twelve fine, fresh chicken livers and neatly wipe them all over with a clean towel. Cut each liver in half and place on a plate. Season with half teaspoon salt and half teaspoon white pepper; turn them well in the seasoning. Cut twenty-four small, thin pieces lean bacon of about the same size as the livers; then arrange on six skewers "brochettes" alternately. Pour a tablespoon oil on the same plate as the seasoning; roll the livers in the oil, then lightly roll in fresh bread crumbs; place on a double broiler and broil on a brisk fire for eight minutes on each side. Remove, dress on a hot dish over six freshly prepared toasts. Spread a little maitre d'hotel butter (No.7) over them and serve.
Tomato Broth (2059)
Broiled Devilled Roast Beef
Prepare the same amount fried scallops exactly the same as per No. 175 and serve with a tartare sauce as per No. 48 in a saucebowl separately.
Cut into thin slices all the roast beef left over from yesterday. Have a devilled butter, prepared as per No. 11; spread a very little of the butter on both sides of each slice of beef, gently roll in bread crumbs, arrange on a double broiler and broil on a brisk fire for two minutes on each side. Remove, dress on a hot dish and serve.
Neatly wipe and place six good-sized, sound, unpeeled raw potatoes on a tin plate and set in a brisk oven to bake for forty-five minutes, taking care to turn them over once in a while. Remove and serve.
Lightly butter six individual tartlet moulds. Roll out very thin on lightly floured table half pound pie paste, prepared as per No. 117. Cut out six round pieces of equal size, half an inch larger in diameter than the moulds. Nicely arrange the paste in the moulds, pressing well around the edges, then fill them with white beans (dried); place them in a tin and bake in the oven for ten minutes. Remove, let cool off, remove the beans and detach the tartlets from the moulds.
Cut into small pieces one sound, peeled and seeded apple, one sound, peeled and seeded orange, six strawbcnics, twelve stewed canned cherries, one peach and two plums; place in a bowl with three tablespoons currant jelly, one tablespoon good maraschino and two tablespoons fine sugar; mix well with a wooden spoon for two minutes, then fill the tartlets with the fruit and serve.