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.
Sliced Peaches and Cream (1828)
Cornmeal Mush (326)
Scrambled Eggs with Bacon, Country Style
Filet of Sole, Horly
Rice Flannel Cakes (221)
Cut a two-ounce piece lean raw bacon in very thin pieces, place in a sautoire with teaspoon melted butter and gently fry five minutes, stirring meanwhile. Carefully crack eight fresh eggs on the bacon, season with half teaspoon salt and two saltspoons pepper. Set in oven five minutes. Remove, then mix eggs and bacon well with a spoon. Dress on a deep hot dish and serve.
Carefully lift the filets from a fresh three-pound flounder. Skin and cut each filet in three equal slanting pieces. Season all over with half teaspoon salt and two saltspoons white pepper, then lightly turn in flour, dip in beaten egg and gently roll in bread crumbs, plunge in boiling fat and fry ten minutes. Drain well, sprinkle a little salt over, dress on a hot dish with folded napkin, decorate with six quarters lemon and a little parsley greens, and serve with a gill hot tomato sauce (No. 16) separately.
Chicken Broth (578)
Clams en Coquilles, Philadelphia
Creme au Caramel (480)
Plunge forty-eight small clams in boiling water,boil three minutes and drain on a sieve. Place in a saucepan six finely chopped shallots, half a chopped green pepper, a small stalk celery cut in small squares, and two ounces raw ham also cut in small pieces, with one ounce butter, and gently cook ten minutes, occasionally stirring meanwhile. Add two ounces flour, stir briskly while heating one minute, pour in two gills milk, one gill cream, half teaspoon salt, two saltspoons cayenne pepper and saltspoon grated nutmeg. Mix well until it comes to a boil, then boil fifteen minutes. Add clams with half teaspoon chopped chives, mix a little, cook one minute. Divide clams, etc., in six table shells, place in a tin, sprinkle a little grated Parmesan cheese over, arrange a few little bits butter on top, set in oven ten minutes, remove and serve.