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.
Oatmeal Porridge (2)
Poached Eggs, Bayonnaise
Flannel Cakes (136)
Cut one ounce cooked, lean ham in small dice pieces and place in small saucepan with two tablespoons sherry and one gill demi-glace (No. 122); boil for five minutes and keep hot.
Cut three well-wiped tomatoes in four slices each, season with half teaspoon salt, two saltspoons pepper and lightly roll in flour. Heat two tablespoons melted lard in a frying pan, arrange the tomatoes in a pan, one beside another, and briskly fry for three minutes on each side. Remove with a skimmer and place on a large hot dish.
Prepare twelve poached eggs (No. 106), trim a little, arrange on the tomatoes, pour sauce over and serve.
Have in a small basin one pound very fresh, well cleaned and wiped whitebait; pour in a little cold milk, repeatedly turn in the milk, then place on a sieve; sprinkle six tablespoons cornmeal over, shake well, place in a frying basket and fry in boiling fat for two minutes. Lift up, thoroughly drain on a cloth, sprinkle over a half teaspoon salt and salt-spoon cayenne pepper, turn them over and place on a hot dish with a folded napkin. Arrange six slices freshly broiled bacon (No. 13) over, decorate with six quarters lemon and a little parsley and serve.
Pick off all the meat from the roast beef left over from yesterday and cut into small dice pieces; cut half the quantity cold, boiled potatoes into small shape. Heat two tablespoons melted butter in a saucepan, adding one finely chopped onion and one finely chopped green pepper; gently brown for ten minutes, occasionally stirring meanwhile, add the beef and potatoes, with half pint white broth, one gill tomato sauce (No. 16) and half teaspoon salt. Mix well, cover the pan, cook for five minutes on range, then set in oven for forty minutes; remove, dress on a hot, deep dish. Place one and a half tablespoons melted butter and three tablespoons bread crumbs in a frying pan, toss on the fire until a nice brown, drain off the butter (saving it for other occasions), sprinkle the bread crumbs over the hash and serve.
Consomme in Cups (52)
Stuffed Devilled Clams (567)
Navarin Parmentier (114)