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.
-Chicken Broth (578)
Oyster Crabs, Bonne Bouche
Veal Cutlets, Philadelphia Roast Potatoes in Quarters
Baba au Rhum
Thoroughly wash a pint very fresh oyster crabs and drain on a sieve. Place on a lighted chafing dish with a gill good sherry, half ounce good butter, a level teaspoon salt and half saltspoon paprika; lightly mix, set fire to the sherry and let burn for two minutes, continually tossing the contents meanwhile. Place the chafing dish in the oven for one minute only. Remove, spread a Bearnaise sauce, prepared as per No. 34, to cover all the crabs, then serve without mixing. If no chafing dish at hand, use an earthen cocotte dish.
Neatly flatten six tender veal cutlets. Heat two tablespoons melted lard in a large black frying pan; lay the cutlets in the pan, one beside another, and rapidly fry for two minutes on each side. Remove and keep on a plate. Finely slice three medium white onions and place in an earthen casserole with two tablespoons butter; set on the fire and cook for three minutes, gently mixing, then arrange the cutlets on top of the onions; add two peeled and shredded red tomatoes. Season with one and a half teaspoons salt and three-quarters of a teaspoon white pepper. Place six very thin slices raw ham, one on each cutlet. Cover the pan tightly, place in a brisk oven for thirty-five minutes, remove, uncover, sprinkle a teaspoon chopped chives over all, cover the casserole again and send to the table.
Peel and cut four medium, sound, raw potatoes into six square pieces each; wash and drain well, place in a frying pan with two tablespoons melted lard and fry on the range for ten minutes, or until a good golden colour, occasionally turning with a skimmer; then place in a small roasting tin. Season with a teaspoon salt and half teaspoon pepper. Evenly spread one ounce butter on the surface of the potatoes, then place in a brisk oven for thirty minutes. Remove, lift up with a skimmer, place on a dish and serve.
Sift in a large bowl three ounces wheat flour, make a small fountain in the centre, place in it three-quarters of an ounce yeast, dilute with one and a half gills warm milk; briskly knead with the hand, gradually incorporating all the flour until a light dough, then set the bowl in a warm place to raise for thirty-five minutes.
Sift on a corner of a table five ounces flour. Make a small fountain in the centre, place in it two saltspoons salt, half gill cold milk, two ounces butter (not cold) and break in three eggs. Vigorously knead with the hand for ten minutes, lifting the batter from the table several times during the operation. Add now the first preparation to this batter; knead well for five minutes with the hand. Place the batter in a bowl, cover with a wet towel and lay it in a warm place of about 75o to raise for two hours. Add then three tablespoons Sultana raisins, well picked, and a gill cream; thoroughly mix with the hand. Lightly butter a quart pudding mould, drop in the batter, then let rest for fifteen minutes. Set in a moderate oven for one hour. Remove, let cool off and unmould on a deep dish.
Place in a small saucepan four ounces granulated sugar with half pint cold water and boil for five minutes; remove from the fire, adrd three tablespoons good rum, mix a little, then with a spoon gradually baste and rebaste the sauce over the baba and serve.