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 Sausage Kippered Herring (153)
Corned Beef Hash, Arrterican (241)
Buckwheat Cakes (330)
Split six country sausages in halves, lengthwise, and place in a frying pan with a tablespoon melted butter. Fry for three minutes on one side, turn, and carefully crack twelve fresh eggs over them, season with a half teaspoon salt and two saltspoons white pepper, evenly divided over the eggs, fry for one minute, then set in the oven for five minutes. Remove, carefully glide them on a large hot dish and serve.
Veal Chops, Deleir (829)
Hash up together six sound shallots, half a green pepper, the red part of a small carrot, a half bean garlic, two branches parsley, one branch chervil and four branches chives. Place these articles in a frying pan with a half ounce butter and gently fry for ten minutes, occasionally stirring meanwhile. Add a half gill sherry, one tablespoon brandy, one and a half gills tomato sauce (No. 16) and two gills demi-glace (No. 122). Mix well and let reduce on a brisk fire for ten minutes, then add one and a half pounds of fresh crab-meat flakes. Season with half teaspoon salt, one saltspoon cayenne pepper and half saltspoon ground thyme. Mix well and let cook for ten minutes, evenly divide the preparation into six well-cleaned crab shells, arrange on a dish with a folded napkin, decorate with a little parsley greens and serve.
Place in a saucepan a half ounce butter with a few mushroom trimmings and brown for five minutes, tossing well meanwhile. Pour in two gills demi-glace (No. 122) and two gills tomato sauce (No. 16), adding a half pound raw shin of beef, one bean crushed garlic, four minced shallots, one branch parsley and five dried mushrooms. Lightly mix, cover the pan, and place in oven for one hour. Remove, strain the sauce through a Chinese strainer and keep hot. Plunge a half pound spaghetti in a quart boiling water with a half teaspoon salt and boil for twenty-five minutes. Drain on a sieve, then place in a frying pan on the fire and add the sauce, mix well and cook for five minutes. Add two ounces of grated Parmesan cheese, mix well with a fork, pour into a deep dish and serve.