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 Hominy (45)
Shirred Eggs, Jean de Luz
Broiled Kingfish (792)
Frizzled Beef in Cream (329)
Potatoes, Lyonnaise (78)
Flannel Cakes (136)
Carefully peel twelve medium, sound, ripe peaches, then cut them from the stone into quarter-inch pieces, place on a compotier, sprinkle a little powdered sugar over and serve with thick cream and fine sugar separately.
Broil six thin slices ham two minutes on each side. Lightly butter six shirred-egg dishes, arrange a slice of ham in each dish, then crack two fresh eggs into each. Season all around with a half teaspoon salt and two saltspoons white pepper, evenly divided. Set in oven three minutes. Remove, divide a gill of hot tomato sauce (No. 16) over them, sprinkle a little chopped parsley over and serve.
Prepare and keep hot a vol au vent (No. 757). Trim off feet from one and a half pounds very fresh frogs' legs. Heat two tablespoons melted butter in a frying pan, add the legs. Season with half teaspoon salt and a saltspoon cayenne, gently mix with fork and cook five minutes, add four sound very finely chopped shallots, mix well and cook six minutes more, occasionally tossing meanwhile. Add one good tablespoon flour, stir well, then moisten with a half gill sherry, one and a half gills hot milk and a half gill cream, adding six sliced canned mushrooms; mix with the fork and cook five minutes more, add a half teaspoon chopped chives, mix lightly and cook two minutes longer. Dilute one egg yolk with a tablespoon cream and half ounce good butter and add to the frogs'legs, continually tossing while heating without boiling for two minutes. Place the vol au vent on a hot dish, fill up with the preparation, place the cover on and serve.
Cut the head and feet from a tender chicken of two and a half pounds. Singe, draw and cut it in twelve even pieces. Cut also in one-inch pieces three fresh, skinned mutton kidneys and two ounces lean bacon, and keep on a plate till required. Finely slice a medium carrot, one small onion and a bean of garlic; place in a saucepan with two cloves, one bay leaf, a sprig thyme, one parsley root and one tablespoon gutter; lightly brown ten minutes, occasionally stirring meanwhile. Then add two light tablespoons flour, a tablespoon curry powder and thoroughly mix while cooking two minutes. Moisten with a quart water, add rind of quarter of a lemon, a small sliced apple, two light teaspoons grated co-coanut, two ripe cut-up tomatoes, one and a half teaspoons salt, a half teaspoon white pepper and a saltspoon grated nutmeg. Mix until it comes to a boil, let boil for thirty-five minutes, then strain the sauce through a Chinese strainer into a tureen and keep hot. Heat two tablespoons melted butter in a saucepan, add the chicken, kidney and bacon and lightly brown fifteen minutes, occasionally stirring meanwhile.
Add three slices of peeled eggplant, cut in half-inch squares, a small carrot cut in quarter-inch squares, one chopped green pepper and twelve picked, uncooked string beans, and gently brown ten minutes. Pour in the sauce and boil thirty-five minutes. Dress the chicken and all the contents of the pan on a large dish, arrange a rice (No. 490) around the dish as a crown and serve with chutney, separately.