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.
Grape Fruit (130)
Boiled Rice and Milk (464)
Scrambled Eggs, McKay Fish Fritters
Crack eight fresh eggs in a bowl with a half gill sweet cream. Season with half teaspoon salt, two saltspoons white pepper; sharply beat up for a minute. Place two gills of tomato sauce (No. 16) in a frying pan and reduce on the fire to a half gill. Drop in the eggs, add one teaspoon fresh butter and constantly stir with a wooden spoon for six minutes. Remove from the fire and equally divide over six freshly prepared buttered toasts, arranged on a hot dish, and serve.
Plunge a half pound shredded salt codfish in water for five minutes. Drain and totally squeeze out the water with the hands. Place it in a bowl, add three tablespoons flour, two fresh eggs, one tablespoon milk, a saltspoon cayenne pepper, half teaspoon each chopped parsley and baking powder; briskly mix with a wooden spoon for two minutes. Heat two tablespoons lard in a large frying pan, drop the fish preparation into the pan, in twelve even forms, and briskly fry for three minutes on each side. Remove with the cake turner, place on a hot dish with a little parsley greens and serve.
Prickle with a fork twelve stringless, fresh sausages, place in a frying pan with a tablespoon melted butter and fry for five minutes on each side. Remove, dress on a dish and keep hot.
Split lengthwise six sound, peeled bananas. Lightly roll them in flour, place and fry in the same pan as the sausages for two minutes on each side, arrange around the sausages and serve.
Place two ounces of butter in a bowl, briskly beat it with a spatula for five minutes, then add four ounces granulated sugar and thoroughly beat for three minutes; add three eggs, one by one, then stir in very gradually half pound sifted flour and a few caraway seeds. Place the preparation in a tin lined with a buttered paper and bake in a moderate oven for forty minutes. Remove, detach from the paper, cut the cake into six equal pieces and serve.
Scallops au Gratin
Pilaff, Qua Pun Ming
Baked Tomatoes (841)
Chartreuse de Pommes
Mix and heat for half a minute two light tablespoons melted butter and three tablespoons flour. Pour in a half pint cold milk and mix until it comes to a boil. Plunge one and a half pounds very fresh scallops into a pint boiling water with half teaspoon salt and boil for five minutes. Take up a gill of this scallop broth and pour it into the sauce. Drain the scallops on a sieve and add them to the sauce. Season with a teaspoon salt, two saltspoons cayenne pepper, one saltspoon grated nutmeg, and pour in two tablespoons sherry. Mix well, cook for five minutes. Pour into a baking dish, sprinkle two tablespoons grated Parmesan cheese over, divide half ounce of butter in little bits on top and set in the oven to bake for ten minutes. Remove and serve.
Cut two pounds of lean, raw mutton into half-inch squares. Place in a saucepan with one and a half tablespoons butter and gently brown for ten minutes, frequently mixing with a wooden spoon; add a sound, finely chopped onion; stir and brown for five minutes longer. Add four ounces raw rice, stir well and cook for three minutes. Moisten with a pint white broth (No. 701), a gill tomato sauce (No. 16) and a gill demi-glace (No. 122). Season with one and a half teaspoons salt, half teaspoon white pepper and a teaspoon curry powder, then add half ounce preserved ginger cut into very small dices. Mix well, cover the pan and set in the oven for thirty-five minutes. Remove, pour into a hot dish and serve.
Neatly peel eight sound apples, and with the aid of a thin tube cut out as many strips as you can. Trim the strips so as to have them of equal size. Place them on a dish until required. Place all residue of the apples in a small saucepan with four ounces sugar, one teaspoon of vanilla essence, a half teaspoon ground cinnamon and one gill water. Cover the pan and slowly cook for thirty minutes. Remove from fire, press through a sieve into a bowl and let cool off.
Have three small saucepans on a table, place three ounces sugar and a half pint water in each pan, then squeeze the juice of a small, sound lemon in one pan only. Add one saltspoon ground Spanish saffron to another pan, and a saltspoon of cochineal in the third pan; set them on the fire, and, as soon as all come to a boil add the apple strips to the pans, evenly divided, and cook for five minutes. Remove from the fire and let cool off.
Lightly wet a plain charlotte mould, line the bottom and sides with the apple strips, then fill up the mould with the apple puree. Turn on a dish, then let stand for five minutes with the mould on the charlotte. Lift up the mould and serve.