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.
Stewed California Figs
Wheatena (1298) Omelette with Olives
White Perch Sautes (1013)
Broiled Devilled Tripe
Julienne Fried Potatoes (799)
Soak one and a half pounds fine dry California figs in cold water for four hours. Drain, then place them in an enamelled saucepan with one and a half ounces granulated sugar, the rind of a quarter lemon, a small piece cinnamon stick, a gill claret and enough water to nearly cover the figs. Cover pan and slowly boil for twenty-five minutes, remove pan to a table and let stand for thirty minutes. Remove lemon rind and stick of cinnamon pour figs in a deep compotier and serve.
Remove stones and finely slice twelve queen olives. Place them in a small saucepan with two tablespoons sherry and half teaspoon fresh, finely chopped tarragon leaves, cover pan and let steam on corner of range for fifteen minutes, then transfer to a bowl. Break in eight fresh eggs, add a half gill milk, half teaspoon salt and two saltspoons white pepper and briskly beat up with fork for two minutes.
Heat a tablespoon good fresh butter in a frying pan, drop in eggs, mix with fork for two minutes, then let rest for half a minute; fold up opposite sides to meet in centre, let rest for one minute, turn omelette on hot dish and serve.
Procure two pounds fresh honeycomb tripe and cut it in six equal pieces. Place them in saucepan with a finely sliced onion, sprig thyme, bay leaf, two cloves, a half gill vinegar, teaspoon salt, half teaspoon pepper, quart water, cover pan and let slowly boil for fifteen minutes. Remove to a table and let cool in seasoning, lift up tripe and thoroughly drain on a cloth. Spread devilled butter (No. 11) on both sides of tripe, roll in bread crumbs, broil over a brisk fire for three minutes on each side, remove, dress on a hot dish and serve.
Place a pint of milk in saucepan on fire, and as soon as it comes to a boiling point set it to cool. Add a teaspoon salt and gradually dredge in a pound sifted flour, sharply stirring while adding it with spatula. Then add half ounce compressed yeast, beat continuously for ten minutes, set in warm place to raise for one hour and thirty minutes, pour in three tablespoons melted butter and briskly beat again. Roll out paste on a lightly floured table in twelve equal round cake forms. Arrange them on a lightly buttered pastry tin, lightly butter surface of each, set in moderate oven for thirty minutes or until a nice golden colour, remove, dress on a dish with folded napkin and serve.
Okra Broth (2115)
Charlotte Russe (939)
Boil six medium, peeled potatoes in two quarts water with a teaspoon salt for thirty-five minutes, drain on a sieve, then press through potato masher into a bowl. Add an ounce fresh butter, a raw egg, level teaspoon salt and three saltspoons white pepper, sharply stir with spatula for two minutes, then incorporate little by little three-fourths gill hot milk, continually stirring meanwhile. Dress potatoes on hot dish, pyramidlike, and neatly smooth.
Prickle with a fork twelve fresh country sausages, then place in frying pan with a tablespoon melted butter and fry for eight minutes, turning once in a while. Arrange sausages so they stand up against potatoes, pour butter in pan over, set in oven for ten minutes, remove and serve.