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.
Oatmeal Porridge (2)
Omelette, Maitre d'Hotel
Emmce of Lamb, Charcutiere
Potatoes, Garfield (1843)
Pull off stems and peel six medium, sound sweet pears, cut in quarters, core, then place in a small enamelled pan with a piece cinnamon stick, six drops vanilla essence, an ounce granulated sugar, pour in water to just cover pears and let slowly boil for twenty-five minutes. Add two ounces seeded California raisins, shuffle pan and cook for ten minutes longer, remove cinnamon, pour fruit in a compotier, and serve either hot or cold.
Break eight fresh eggs in a bowl, add half gill cream, half teaspoon each freshly chopped parsley and chives, the juice of a quarter sound lemon, half teaspoon salt, three saltspoons pepper, and sharply beat up with a fork for two minutes. Heat an ounce good butter in a black frying pan, drop in eggs, sharply mix with fork for two minutes and let rest half a minute; fold up opposite sides to meet in centre, let rest for a minute, turn on hot dish and serve.
Cut all the meat off leg of lamb left over from yesterday, slice it very fine and keep on a plate. Thoroughly heat two tablespoons good melted lard in a saucepan, add two finely sliced onions and two ounces raw lean bacon cut in very small square pieces, then nicely brown for ten minutes, stirring once in a while. Dredge in two tablespoons flour and briskly mix while heating for two minutes. Pour in a gill broth (No. 701) and one gill demi-glace (No. 122), mix well until it comes to a boil, then add lamb, with ten finely sliced pickles, a half teaspoon each freshly chopped parsley and salt and three saltspoons pepper. Mix well, let gently cook for ten minutes, pour into a hot dish and serve.
Parsley Broth (1667)
Horly of Sardines
Compote of Apricots with Kirsch
Skim, carefully split in two and bone twelve good-sized sardines in oil, place on plate, squeeze over juice of half a sound lemon, sprinkle over a half teaspoon freshly chopped parsley and carefully turn in seasoning without breaking. Prepare a frying batter (No. 204), carefully turn sardines in it, then drop one by one in boiling fat and fry for eight minutes, turning with skimmer once in a while. Lift up, dry on a cloth, dress on hot dish with a folded napkin, decorate with six quarters lemon, a little parsley greens, and serve with a gill hot tomato sauce (No. 16) separately.