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.
Watermelon (2080) Force (079)
Eggs, Pauvre Femme White Perch, Tartars
Lamb Hash, Espagnole Cinnamon Griddle Cakes (1195)
Lightly butter a large baking dish, carefully crack in twelve fresh eggs, season with half teaspoon salt and two saltspoons pepper. Cut two ounces stale sandwich bread in quarter-inch-square pieces, place in a black frying pan with an ounce of butter, shuffle the pan on the fire until the bread attains a nice brown colour, then pour them over the eggs, set in the oven for five minutes, remove, pour half gill hot demi-glace (No. 122) over them and serve.
Scale and wipe six very fresh white perch, season with teaspoon salt and three saltspoons pepper, lightly baste them with a little cold milk, roll them in flour, dip in beaten egg, and then roll in bread crumbs. Arrange in a frying basket and fry in boiling fat for ten minutes, lift up, drain, sprinkle a little salt over them, dress on a dish, decorate with six quarters of lemon and parsley greens, then serve with tartare sauce (No. 48) separately.
Cut in small dice pieces all the meat from leg of lamb left over from yesterday's dinner and two medium, cold, boiled potatoes. Heat a tablespoon butter in saucepan, add one finely chopped, seeded, green pepper and one medium, chopped white onion, brown for five minutes, lightly stirring meanwhile, then add the lamb and potatoes. Peel and finely chop three sound, fresh, red tomatoes and add to the hash with two gills of broth (No. 701). Season with light teaspoon salt and two saltspoons pepper, mix well, cover pan, then set in the oven for forty-five minutes, remove, dress on a deep dish and serve.
Okra Broth (2115)
Veal Cutlets, Don Fulano Salad, Hocart
Cream Chocolate Caramel
Remove the sinews from a one-and-a-half-pound piece of lean, raw veal, finely chop it with an ounce of raw beef marrow, then place in a bowi and gradually add half gill cream, sharply stirring while adding. Season with half teaspoon salt, one saltspoon cayenne pepper and a salt-spoon grated nutmeg. Dilute a saltspoon of saffron in saltspoon water, strain and add to the meat with an ounce grated cooked ham, mix until well amalgamated. Roll out the veal on a table to six even cutlet-shaped forms, lightly dip in melted butter, then roll in freshly prepared bread crumbs. Heat two tablespoons of oil or melted butter in a sau-toir, place the cutlets in the pan one beside another and gently fry for six minutes on each side, arrange them on a large dish and keep hot. Cut two fresh tomatoes into three even slices each, season with three saltspoons salt, three saltspoons sugar and two saltspoons pepper, lightly roll in flour, fry them in a tablespoon of butter for two minutes on each side. Take them up and arrange them on top of each cutlet, pour a Madeira sauce (No. 641) over them and serve.
Cut into square pieces one ounce smoked salmon, six anchovies in oil, two cold, boiled potatoes, one ounce Swiss cheese, six vinegar pickles, the perfect white of a stalk of celery, one small, very sound, peeled and cored apple and the tender part of a small head of romaine. Place all these articles in a salad bowl, flavour with three tablespoons good claret, toss the ingredients well for a minute, let rest for five minutes. Season with four tablespoons of dressing (No. 863), thoroughly mix, and at the last moment add two tablespoons mayonnaise, mix again and serve.
Prepare a cream caramel in same manner as No. 480, adding to the cream preparation three ounces plain, melted sweet chocolate.