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 Bananas Quaker Oats (105)
Fried Eggs with Apples
Buckwheat Cakes (330)
Peel and cut six bananas in half lengthwise and place in baking dish. Mix on a plate a half ounce fresh butter, an ounce sugar and six drops vanilla essence (No. 3236). Spread this mixture over bananas evenly and set in oven for ten minutes, being careful to baste them once in a while with their own liquor, remove and serve.
Peel and core three medium, sweet apples, then cut in six slices each and season all over with a half teaspoon salt and two saltspoons pepper. Thoroughly heat one and a half tablespoons melted butter in a large frying pan, add apples one beside another and fry for two minutes on each side. Carefully crack twelve fresh eggs over apples, season evenly with a half teaspoon salt and two saltspoons pepper, fry for a minute on range, place in oven for six minutes, remove, carefully glide on a hot dish and serve.
Veal Broth in Cups (1538)
Venison Pot Pie, Santa Barboiu
Salad, Buenos Ayres
Custard Pudding (2464)
Carefully open thirty-six large, fresh oysters and keep in their deep shells with the liquor, then arrange them on a roasting tin and season with a half teaspoon salt and three saltspoons paprika evenly divided. Prepare green butter (No. 21), equally divide it in small bits over oysters, sprinkle a little bread crumbs on top, then set in brisk oven for twelve minutes. Remove, dress on a hot dish, decorate with six quarters lemon and a little parsley greens. If there be any liquor at bottom of pan take it up with a spoon, pour it over oysters and serve.
Cut two pounds venison from shoulder or leg part into one-inch pieces. Cut a medium carrot and onion in halves, cut each half in two, finely slice and place in saucepan with two tablespoons melted butter, add half pound raw, lean salt pork cut in quarter-inch squares and gently fry for five minutes. Add venison, season with one and a half teaspoons salt, half teaspoon black pepper, and briskly fry for fifteen minutes, occasionally stirring meanwhile. Pour in two gills Zinfandel claret, let wine reduce to half quantity, then two gills each demi-glace (No. 122) and tomato sauce (No. 16).
Soak a pound California dried figs in water for three hours, drain, cut off stems, divide in quarters and add to venison. Tie in a bunch two branches parsley, one of chervil, a blade thyme, bay leaf, clove, add to pan, mix well, cover pan and set in oven forty-five minutes. Remove, take up bouquet.skim fat from surface, transfer the whole into a baking dish and sprinkle a little chopped chives over. Roll on a floured table a half pound pie paste (No. 117) to a quarter-inch in thickness. Lightly egg edges around baking dish, then cover with layer of paste, press down all around edges, make a few incisions in centre, trim off all around, egg surface, set in oven for forty-five minutes, remove and send to the table.
Peel and cut in quarters a large alligator pear, then finely slice and place in a salad bowl; cut in quarters, peel and core a good-sized sound apple; finely slice a medium, sound green pepper; peel and finely slice a medium ripe cucumber. Carefully crack twenty-four walnuts, free them from all fibres, divide in sections, then add all these articles to bowl and mix well. Season with four tablespoons dressing (No. 863), mix well and serve.