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.
Fried Eggs with Bananas
Smelts with Bacon
Cocoanut Cakes (423)
Peel and cut in halves lengthwise six ripe bananas, place on a plate, cover with cold milk, sprinkle over a half teaspoon salt, let stand for thirty minutes, take up and roll in flour. Thoroughly heat one and a half tablespoons melted butter in a frying pan, lay in bananas and gently fry for four minutes on each side, take up with skimmer and arrange one beside another on hot dish. Lightly butter a small frying pan, thoroughly heat on range, then crack in two fresh eggs. Season with light saltspoon salt and half a light saltspoon white pepper, fry for three minutes, then carefully glide the eggs over two half bananas. Prepare five more in a similar way and serve.
Neatly wipe twelve good-sized smelts, season with a teaspoon salt and half teaspoon pepper, lightly roll in flour, dip in beaten eggs, then lightly roll in bread crumbs. Arrange them in a frying basket, fry in boiling fat for ten minutes, remove, drain on a cloth and sprinkle a little salt over them. Dress on a hot dish with a folded napkin, decorate with six quarters lemon and parsley greens, arrange six slices broiled bacon (No. 13) over them and serve.
Tomato Broth (2059)
Canapes of Shrimp (466)
Garnished Sauerkraut (1233)
Procure twelve even-sized leeks, trim off stems, outer stale leaves, and cut green parts one inch from white parts, using white parts only. Thoroughly wash in cold water and drain on a cloth, place in a braising pan with two branches parsley, a branch chervil, bean garlic, clove, bay leaf, sprig thyme and half ounce butter. Moisten with a half gill white wine and gill broth, season with half teaspoon salt and three saltspoons pepper. Cover pan and briskly boil on fire for five minutes, then set in oven for thirty minutes. Remove to a table, take up with skimmer and split them open without separating. Place six slices toasted French bread in a baking dish, arrange the leeks over toasts, strain gravy through a cheesecloth into baking dish, spread a tablespoon French mustard and dredge a little bread crumbs over leeks, then set in oven for fifteen minutes, remove and serve.