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.
Strawberries and Cream (1317)
Cero Fruto Poached Eggs, Tarragon
Cornmeal Muffins (51)
Place two ounces Cero Fruto in a clean tin, set in the oven to heat for five minutes, frequently tossing meanwhile. Remove, evenly divide into six saucers, and serve with cream or thick cold milk separately.
Place three quarts water in a saucepan with a tablespoon salt and two tablespoons tarragon vinegar, and as soon as it comes to a boil carefully crack six fresh eggs and poach them for three minutes. Carefull) lift up with the skimmer and arrange over three freshly prepared pieces of toast. Prepare six more in a similar way, and sprinkle over all two teaspoons freshly chopped tarragon leaves. Have an ounce butter in a frying pan, and toss on the fire until of a nice light brown colour, pour over the eggs and serve.
Lobster Patties, Augusta
String Beans with Butter (1579)
Prepare and keep hot six small patties (No. 929). Plunge two live lobsters, one and a half pounds each, in a gallon boiling water with a tablespoon salt for twenty minutes. Lift up, let cool off, crack the shells, pick out all the meat and cut in half-inch pieces.
Heat one and a half ounces good butter in a saucepan, add half a finely chopped onion, four chopped branches celery, one scund, seedless green pepper, and gently brown for eight minutes, occasionally stirring meanwhile. Add the lobsters, with eighteen freshly opened little neck clams, six sliced canned mushrooms, half teaspoon salt, two salt-spoons cayenne and one saltspoon grated nutmeg. Mix well and cook for five minutes, sprinkle over two ounces flour, and stir well while cooking for one minute. Pour in two tablespoons sherry, one gill hot milk and one gill cream, mix well until it comes to a boil, and let slowly boil for ten minutes. Dilute an egg yolk with two tablespoons cream, the juice of a quarter lemon, and add to the lobster; mix while heating for two minutes, remove, dress the patties on a hot dish, fill with the preparation, cover and serve.