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.
Muskmelons (2056) Barley in Cream I1068)
Eggs Molet, Jacksonville
Curry Cakes (1112)
Prepare a cream sauce (No. 736). Remove the shells from twelve cooked shrimps, then cut them in quarter-inch pieces, add them to the sauce with a half teaspoon chopped tarragon leaves, mix well and boil for five minutes. Boil twelve fresh eggs for five minutes, remove, drop in cold water for a minute, shell them and lay on a deep, hot dish, pour the sauce over and serve.
Tomato Broth (2059)
Stuffed Devilled Clams (567)
Country Captain (1887)
Pear Charlotte (474)