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.
Sliced Peaches (1828)
Barley with Cream (1068)
Kippered Herrings (153)
L«mb Hash with Green Peppers (77)
Curry Cakes (1112)
Crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt, two saltspoons white pepper, and sharply beat up with a fork for one minute. Heat a tablespoon melted butter in a frying pan, add two cepes cut into small squares and briskly fry for three minutes, then add three finely chopped shallots and a half teaspoon freshly chopped parsley; lightly toss, drop in the eggs and cook for six minutes, stirring with a wooden spoon meanwhile, pour into a deep dish and serve.
Parsley Broth (1667)
Mutton Chops with Mashed Potatoes
Cold Old-fashioned Rice Pudding (140)
Procure thirty-six large fresh crayfish and keep them in running water for one hour. Drain, remove the intestines by pinching the extreme end of the central fin, place in a saucepan with a quart cold water, a gill good vinegar, teaspoon salt, bunch parsley, sliced onion, sprig thyme, bay leaf and two cloves. Cover the pan, set on the fire, and as soon as it comes to a boil drain on a sieve.
Heat in a saucepan a tablespoon butter, add six finely chopped, sound shallots and the red parts of three new carrots finely chopped up, then gently brown for five minutes. Add the crayfish with a quarter pint claret and two gills demi-glace (No. 122). Season with a half teaspoon salt and two saltspoons pepper, cover the pan and let cook for twenty minutes. Add one finely chopped bean garlic, one teaspoon finely chopped parsley, and half teaspoon finely chopped tarragon leaves, toss well and let cook for ten minutes, dress on a hot, deep dish and serve.
Neatly trim and flatten six tender mutton chops. Mix on a plate a tablespoon oil with teaspoon salt and half teaspoon pepper, repeatedly turn the chops in the seasoning, arrange on a broiler and cook for five minutes on each side. Dress mashed potatoes (No. 178) on a hot dish, pyramid-like, arrange the chops one overlapping another around the potatoes and serve.