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.
Pears in Cream (2034)
Oatmeal Porridge (2)
Scrambled Eggs, McCook
Potatoes Noisettes (321)
Small Brioches (878)
Break eight fresh eggs in a bowl, add a gill cream, half teaspoon salt, saltspoon cayenne, half saltspoon grated nutmeg, and beat up with fork for one minute. Finely chop a truffle, place in a sautoir with a tablespoon melted butter and heat for two minutes. Drop in eggs and cook for six minutes, briskly stirring quite frequently meanwhile, pour in a tablespoon sherry and mix well. Broil six very thin slices ham for two minutes on each side, arrange on a hot dish, evenly divide scrambled eggs over, arrange six heart shaped bread croutons (No. 90) around and serve.
Split through front twelve good-sized, fresh smelts without separating, remove spinal bones and cut off heads and tails. Season all over with a light teaspoon salt, a half teaspoon pepper and two saltspoons curry powder, lightly dip in cold milk, then roll in a little cornmeal flour.
Thoroughly heat one tablespoon melted butter in a frying pan, add half a finely chopped onion and gently brown for two minutes, tossing a little meanwhile. Place in the smelts one beside another and fry for three minutes on each side, then set in oven for five minutes, remove and dress on a hot dish. Squeeze over the juice of half a sound lemon and sprinkle with a half tablespoon capers arid half teaspoon chopped tarragon leaves. Remove all butter and onions from pan, add an ounce fresh butter and tablespoon bread crumbs, toss on fire until a light brown, then pour it over smelts and serve.
Neatly trim and flatten six nice French lamb chops, season with a teaspoon salt and a half teaspoon pepper. Arrange on broiler and broil for four minutes on each side, remove, dress on a hot dish, spread a maitre d'hotel butter (No. 7) over them and serve.
Celery Broth (951)
Broiled Partridge Grilled Apples
Marrons, Mrs. Ludlow
Procure two fine live lobsters of two and a half pounds each, place in a saucepan just big enough to hold them, add a sliced carrot, half a sliced onion, a branch parsley, bay leaf, gill white wine, pint water, teaspoon salt and three saltspoons paprika. Cover top of pan with a coarse damp towel, place lid on, set pan on brisk fire for five minutes, then shift pan beside fire and let steam for twenty-five minutes. Lift up lobsters, detach tails and claws, cut bodies in small pieces and add again to pan, then let liquor reduce on fire to half the quantity.
Mix in a saucepan a tablespoon melted butter and one and a half ounces flour, strain lobster broth into pan, briskly stir on fire until it comes to a boil and let boil for five minutes. Pick meat off tails and claws, cut it in half inch pieces, then add to sauce with twelve sliced, canned mushrooms, a tablespoon Worcestershire sauce, half gill thick cream, half saltspoon grated nutmeg, mix well and let slowly cook ten minutes, stirring once in a while. Prepare a green butter (No. 21), add it little by little to lobster, continually mixing with wooden spoon while adding, dress lobster in a deep dish and serve with six freshly prepared, lightly buttered toasts separately.
Cut necks and feet off two fat, tender partridges. Split open through back, remove spinal bones, draw, envelop in coarse towel and neatly flatten with a cleaver. Mix on a plate a tablespoon oil, teaspoon salt, half teaspoon pepper, and repeatedly turn birds in seasoning, arrange on a double broiler, broil for ten minutes on each side, remove and dress on hot dish.
Mix on a plate a half ounce butter, a tablespoon Worcestershire sauce, teaspoon French mustard and the juice of quarter of a sound lemon, spread over partridge and serve with the grilled apples.
Peel and core four good-sized, sound apples, trim both ends, then cut each apple in three even slices. Lightly oil a double broiler, arrange apples on it and broil over a brisk fire for three minutes on each side, remove, sprinkle a very little powdered sugar over, dress on a hot dish and serve.
Slit on one side forty-eight large, sound Italian chestnuts, place on a tin and set in oven for ten minutes. Remove from oven, shell, plunge in boiling water for five minutes, drain, skin, and place in a small saucepan with a vanilla bean. Pour in cold milk one inch higher then chestnuts, cover pan and let boil until they easily break, when the milk should be nearly dried up. Take up vanilla bean, wipe and put it back in the sugar. Place chestnuts in mortar, thoroughly pound to a pulp, then rub through sieve into a vessel, add a half ounce best fresh butter, two tablespoons powdered sugar, two tablespoons Jamaica rum, and sharply mix with wooden spoon for two minutes. Pour two gills thick cream in a copper basin, place it on ice and whisk to a froth. Add two tablespoons powdered sugar, six drops vanilla essence, beat up two minutes more, add cream to chestnuts and lightly mix with a spoon. Evenly divide cream in six paper cases, nicely smooth surface with a knife blade to dome shape, arrange a piece candied marron on top of each case, dress on a dish with folded napkin and serve.