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.
Poached Eggs, Aix les Bains
Fried Porgies (498)
Calf's Liver, Minute (810)
Fried Sweet Potatoes (116)
Corn Muffins (51)
Cut from a stale sandwich loaf twelve quarter-inch-thick slices, then cut to two inches in diameter and toast to a light brown. Place in saucepan a half gill white wine, saltspoon grated nutmeg, and place on fire; when thoroughly boiling add three ounces grated Swiss cheese and sharply mix with a wooden spoon until thoroughly melted, spread cheese over the twelve toasts evenly and arrange on a hot dish. Dress twelve poached eggs (No. 106), sprinkle a little finely chopped parsley over and serve.
Okra Broth (2115)
Tartlet of Oysters
Blanquette of Turkey with Mushrooms
Cucumber, Romaine (1737)
Blanc Manger (1052)
Prepare six tartlet crusts (No. 161), remove beans and thoroughly wipe. Place thirty-six fairly good-sized, fresh-opened bluepoint oysters in saucepan with their liquor, a half gill white wine, and let boil for three minutes. Lift up with a skimmer, thoroughly drain on a cloth, evenly spread a teaspoon anchovy paste over the six tartlets, arrange six oysters in each tartlet and lay on a tin.
Mix in saucepan a tablespoon butter and one and a half tablespoons flour, then strain oyster broth into pan, add a half gill cream, half teaspoon each salt, cayenne and grated nutmeg, mix well until it comes to a boil, then allow to gently boil for eight minutes. Add an egg yolk, sharply whisk for one minute and evenly divide sauce over oysters. Sprinkle a little Parmesan cheese over all, set in brisk oven for six minutes or till a good golden colour, remove, dress on a hot dish and serve.
Pick all meat from turkey left over from yesterday and cut in half-inch pieces. Mix in a saucepan an ounce each butter and flour, pour in a half pint broth, mix well and let boil for fifteen minutes. Mix on a plate one egg yolk, two tablespoons cream, the juice of half a sound lemon, and add to sauce, sharply mixing while adding. Add turkey with twelve sliced, canned mushrooms, season with a half teaspoon salt, saltspoon each cayenne and grated nutmeg, mix well, heat for five minutes, but do not allow to boil. Transfer blanquette into a deep dish, arrange six heart-shaped croutons (No. 90) around and serve.