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.
Grapes in Cream Boiled Rice and Milk (275)
Eggs, Mrs. Drapper
Lyonnaise Potatoes (78)
Scotch Scones (364)
Procure one and a half pounds of ripe, sweet grapes. Detach the grapes from the stems, thoroughly wash in cold water and drain well on a cloth. Place them on a compotier. Dredge an ounce powdered sugar over them. Mix well. Beat up one and one-half gills cream until thick, but not frothy, add one ounce sugar, mix well, pour over the grapes and serve.
Peel three sound, medium, fresh red tomatoes, then cut them in small pieces and place them in a small saucepan with half an ounce butter, half a teaspoon salt, three saltspoons sugar and a saltspoon white pepper; mix well and let cook eight minutes. Knead on saucer a half ounce butter with a light teaspoon of flour and add to the tomatoes. Sharply mix until well thickened. Cut eight hard-boiled eggs in thin slices. Season with half teaspoon salt and two saltspoons pepper. Lightly butter a baking dish, pour in half a gill very thick cream, then arrange a third of the eggs over, half of the tomatoes well spread over, then sprinkle a tablespoon of grated Parmesan or Swiss cheese over the tomatoes, then another third of the eggs, the balance of the tomatoes over the eggs, then the rest of the eggs, pour over half a gill of cream, sprinkle another tablespoon grated Parmesan cheese, arrange a few little bits of butter on top, set in the oven ten minutes. Remove and serve.
Parsley Broth (1667)
Minced Clams au Gratin
Cold Mutton, Mayonnaise
Macaroni Sauveterre (1023)
Vanilla Custard (1345)
Open forty-eight medium, fresh clams and place in a saucepan with their own liquor and one pint water, then boil five minutes. Drain on a sieve and finely slice them. Mix in a small saucepan one ounce butter with two ounces flour and heat half a minute, then pour in two gills hot milk, sharply mix with a whisk until it comes to a boil and boil five minutes. Add the clams, with two saltspoons salt, one saltspoon cayenne and one saltspoon grated nutmeg. Mix well and let cook five minutes. Pour the clams in a baking dish, sprinkle a little grated Parmesan cheese over, divide half an ounce of butter in little bits on top, set in the oven ten minutes. Remove, and serve.
Cut all the meat of the mutton left over from yesterday into very thin slices. Dress them on a cold dish, arrange twelve lettuce leaves and a few vinegar pickles around. Sprinkle a little chopped jelly around and serve with a mayonnaise sauce (No. 70) separately. N. B. Left over roast lamb can be utilised in the same way.