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.
Grape-Fruit (130) Force (979)
Potatoes au Gratin (173)
Flannel Cakes (136)
Crack eight fresh eggs in a bowl, add a half gill milk, one tablespoon finely chopped fresh chives, half teaspoon salt, two saltspoons white pepper, and sharply beat up with a fork for two minutes. Heat a tablespoon butter in a frying pan, pour in the eggs, mix with a whisk for two minutes, let rest for half a minute; fold up the opposite sides to meet in the centre, let rest for one minute, turn out on a hot dish and serve.
Dip in a little cold milk one pound very fresh whitebait, place on a sieve, sprinkle six tablespoons cornmeal flour over and shake well. Cut two ounces of lean, raw Virginia ham into thin strips half an inch long. Place both fish and ham in a frying basket and fry in boiling fat for two minutes. Lift up, drain on a cloth, season with a half teaspoon salt and saltspoon cayenne pepper. Shake the seasoning well in, dress on a hot dish with a folded napkin, decorate with six quarters of lemon and a little parsley greens and serve.
Plain Baked Live Lobster (952)
Apple Dumplings (707)
Cut into half-inch-square pieces half pound each raw breast of mutton, beef, and lean pork, one raw pig's tail and quarter pound salt pork. Place them in a large saucepan with three quarts of water, season with a teaspoon salt, half teapsoon white pepper and two saltspoons grated nutmeg. Cover the pan and let cook on the range for thirty minutes. Add then a very small, well-cleaned green cabbage cut into quarters, eight small, peeled white onions, two carrots, two turnips, cut into julienne strips, and two crushed beans sound garlic and four branches of parsley tied together. Cover the pan and let slowly boil for an hour and a half, add two peeled raw potatoes cut into half-inch squares, and boil for forty-five minutes more. Mix in another saucepan a half ounce butter with one ounce flour, stir well while cooking for a minute, then strain the broth into pan. Mix well until it comes to a boil, then pour the contents of this into the original pan. Mix a little, take up the parsley, pour into a hot, deep dish and serve.