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.
Boiled Salt Mackerel (107)
Buckwheat Cakes (330)
Clip off tops of six round French rolls, scoop out soft part of each, lightly butter insides, set in the oven for five minutes or until a nice golden colour, remove and keep hot. Carefully crack eight fresh eggs in a bowl, add a finely chopped truffle, six chopped tarragon leaves, a half gill cream, half teaspoon salt, saltspoon cayenne, and sharply beat up with fork for a minute. Heat a tablespoon melted butter in sau-toire, drop in eggs, cook for six minutes, sharply stirring frequently meanwhile, place rolls on a hot dish, fill up with scrambled eggs and serve.
Veal Broth in Cups (1538)
Place one and a half pounds very fresh scallops in a bowl and squeeze in juice of a sound lemon. Add a tablespoon oil, half teaspoon freshly chopped parsley, level teaspoon salt and half teaspoon pepper, repeatedly turn scallops in seasoning and let infuse thirty minutes. Mix on a plate one and a half ounces grated cooked ham, one and a half tablespoons grated Parmesan cheese, a teaspoon chopped chives and four tablespoons fresh bread crumbs. Dip scallops in beaten egg, then carefully roll them in this mixture, place in a frying basket and fry in boiling fat for six minutes. Lift up, drain well, sprinkle a little salt over, dress on hot dish with a folded napkin, decorate with fried parsley and serve.
Pick all the meat off mutton left over from yesterday, cut it in small square pieces, and add half the quantity finely chopped cold boiled potatoes. Heat a tablespoon melted butter in frying pan, add a finely chopped each onion and seeded green pepper and gently brown for five minutes. Add mutton and potatoes, season with a teaspoon grated nutmeg, pour in two gills broth, a gill demi-glace (No. 122), mix well, cover pan and set in oven for fifty minutes. Remove, dress hash to a dome-shaped hot dish, lightly flatten top, sprinkle a teaspoon freshly chopped parsley over and serve.