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.
Yarmouth Bloaters (311)
English Mutton Chops (261)
Hashed Creamed Potatoes (220)
Crack eight fresh eggs in a bowl, add a half gill cream, teaspoon anchovy essence, three saltspoons salt, two saltspoons pepper, and sharply beat up with a fork for two minutes. Remove skin and bones from a two-ounce piece smoked salmon, cut in quarter-inch-square pieces, plunge into three pints boiling water, boil for five minutes and drain on a sieve.
Prepare a cream sauce (No. 736), add salmon to it with a tablespoon capers, mix well and keep hot till required. Thoroughly heat a tablespoon melted butter in a frying pan, drop in the beaten eggs, briskly mix with fork for two minutes and let rest for half minute; fold up opposite sides to meet in centre, turn on a hot dish, pour prepared sauce over and serve.
Veal Broth in Cups (1538)
Oysters en Brochette (477)
Goose Pie, Mrs. Nicoll
Soak a half pound California prunes in cold water for six hours, drain, remove stones and place prunes on a plate. Add a tablespoon powdered sugar and two saltspoons cinnamon, mix well in seasoning and place on plate until required.
Pick all the meat off goose left over from last night's dinner and cut into small square pieces. Cut into same shape two ounces lean cooked ham, twelve canned mushrooms, and keep on a plate. Clean the goose's bones, crack in pieces with a cleaver, then place in a saucepan with four sliced shallots, a half bean garlic, two branches chervil and two branches parsley. Pour in two gills each demi-glace (No. 122) and tomato sauce (No. 16), mix well and let boil for forty minutes. Strain sauce through a strainer into another saucepan, then add goose, ham and mushrooms, a saltspoon cayenne pepper, saltspoon grated nutmeg, half teaspoon chopped tarragon, two cold boiled potatoes cut in exceedingly small pieces, mix well and cook for thirty minutes, mixing once in a while. Add two tablespoons bread crumbs, one egg yolk, sharply mix while heating for two minutes, and remove to a table. Lightly butter a deep pie plate, prepare pie paste (No. 117), divide paste in two, roll out both on a floured table to size of plate, then line plate with a layer of paste. Place hash at bottom, arrange prunes on top, egg edges, then cover with other layer of paste.
Press both edges together, lightly trim egg surface, make a few light incisions on top, set in oven for forty minutes, remove, glide pie on a dish and send to table.