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.
Boiled Rice and Cream (275)
Omelette with Eggplant
Blackfish, Brown Butter
Corned Beef, American (241)
English Buns (157)
Cut in small dice pieces half of a peeled medium eggplant. Heat a tablespoon butter in a frying pan, add the eggplant, season with half teaspoon salt, three saltspoons pepper, and gently brown eight minutes, occasionally tossing meanwhile; add half teaspoon freshly chopped parsley, half bean sound chopped garlic, and toss well again. Carefully crack eight fresh eggs into a bowl, add a half gill milk, half teaspoon salt and two saltspoons white pepper. Sharply beat with a fork for two minutes, drop eggs into pan, mix with fork for two minutes, let rest for a minute; fold up the opposite sides to meet in centre, let rest for a minute, turn on a hot dish and serve.
Scale, trim off fins and thoroughly wipe two small blackfish of one and a half pounds each; make three slanting, light incisions on both sides of the skin. Season with a teaspoon salt and half a teaspoon pepper. Baste with a little cold milk, then lightly turn in flour. Heat a tablespoon butter in a frying pan, add fish, fry five minutes on each side, then set in oven ten minutes, remove, and dress fish on a dish. Add a half ounce butter to pan, toss on fire until a nice brown, then add half a teaspoon chopped parsley, squeeze in juice of a lemon, toss a little and serve.
Little Neck Clams Desire (1465]
Ox Tail en Compote
Macaroni in Cream (386)
Charlotte Russe (939)
Cut two very fresh medium ox tails in two-inch pieces; thoroughly heat three tablespoons leaf lard in a braising pan, add the ox tails. Season with a level tablespoon salt, a half teaspoon pepper, and gently brown for thirty-five minutes, turning the pieces once in a while. Dredge in four tablespoons flour, stir well, and brown five minutes. Add one and a half gills claret, a half pint white broth (No. 701), half pint demi-glace (No. 122) and half pint pure tomato juice; mix well until it comes to a boil, add two medium carrots cut in half-inch squares, two medium, white turnips and twelve very small white onions previously browned to a light colour. Tie in a bunch four branches parsley, two branches chervil, a sprig thyme, a sprig sage, two sprigs marjoram, one bay leaf, two cloves, a bean garlic and add to pan; lightly mix, cover pan, then set in oven for an hour and a half. Cut three medium, well-washed, peeled, raw potatoes in quarter-inch squares and add to pan, reset in oven forty-five minutes longer, remove, lift up meat and vegetables only and dress on a dish.
Skim fat from surface of sauce, then strain through a Chinese strainer over the ox tail, sprinkle a little parsley over and serve.