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.
Baked Apples (44)
Wheaten Grits (131)
Boiled Salt Mackerel, Butter Sauce
English Mutton Chops (261)
Cornmeal Muffins (51)
Have two quarts boiling water in a saucepan, with a teaspoon salt and two tablespoons vinegar. Crack in six fresh eggs, one by one, and poach for three minutes. Have six freshly prepared toasts on a large dish. Lift up the eggs with a skimmer and place two on each toast; poach six more in a similar way and place on the toasts.
Prepare a cream sauce, exactly as per No. 445, pour it over the eggs and serve.
Soak in cold water during night two salt mackerel; remove the spinal bones. Place them in a sautoire with a quart hot water and boil for ten minutes. Remove, dress on a hot dish with a folded napkin, decorate with parsley greens, and serve with a little melted butter separately.
Peel, wash and drain two large, sound, raw potatoes, then cut into four even slices, crosswise, and with the point of a sharp knife cut them copeau-like to the thickness of a half dollar. Plunge them in cold water, wash well, drain on a cloth, then fry in boiling fat to a nice golden colour. Remove with a skimmer, thoroughly drain, dredge a teaspoon of salt over, dress on a dish and serve.
Fried Frogs Legs, Tartare Sauce
Baked Potatoes (683)
Pear Pie, with Cinnamon
Cut off the feet of one and a half pounds fresh, fat frogs' legs; remove any other adherings, keeping nothing but the perfect hind legs; place them on a plate, season with a teaspoon salt and a half teaspoon white pepper, well spread all over; lightly roll them in flour, then dip in beaten egg, and finally roll them in bread crumbs. Arrange in a frying basket and fry in boiling fat for six minutes. Lift them up, thoroughly drain, sprinkle a half teaspoon salt over, dress on a dish, decorate with six quarters of lemon and parsley greens and serve.
Peel and cut in half eight medium, sound pears, remove the seeds, then finely slice them and place in a bowl. Season with one ounce sugar and a teaspoon ground cinnamon. Mix well. Line a lightly buttered pie plate with a thin pie paste, as per No. 117. Place the pears in the pie plate, lightly egg the edges of the plate; cover the pears with another similar layer of pie paste; make a few small incisions on the surface, press down the two layers of paste around the border of the plate; lightly egg the surface. Set to bake in the oven for thirty minutes. Remove, let rest on a table for five minutes, sprinkle a little powdered sucar over and serve either hot or cold.