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.
Peaches in Cream (1828)
Oatmeal Porridge (2) Eggs, Colley
Hamburg Steaks with Fried Onions (108)
Saratoga Potatoes (156)
Kiimmel Griddle Cakes (1691)
Finely chop four sound shallots, place them in a small saucepan with a tablespoon melted butter and cook to a light brown; add ten chopped canned mushrooms, cook for six minutes, stirring occasionally, pour in two tablespoons sherry and one gill demi-glace (No. 122), let boil for ten minutes, then pour in a large baking dish. Carefully crack twelve fresh eggs over and season with a half teaspoon salt and two saltspoons pepper, evenly divided. Pour over the eggs a half gill thick cream, sprinkle over two tablespoon, grated Parmesan cheese, set in the oven for six minutes, remove and serve.
Consomme in Cups (52)
Pork Chops with Puree of Chicory
Pain de la Mecque
Plunge a pound and a half fresh scallops in a quart boiling water wish a teaspoon salt, boil for five minutes and drain on sieve. Heat two tablespoons melted butter in a saucepan, add two medium, exceedingly fine sliced onions and cook to a nice light colour, stirring well meanwhile, then add one tablespoon flour, stir well and cook for five minutes more, stirring once in a while. Pour in two tablespoons sherry and one and a half gills demi-glace (No. 122), mix well and let boil for five minutes. Add the scallops with three saltspoons salt, one saltspoon cayenne pepper, mix a little, cook for six minutes, occasionally mixing, pour scallops into a deep dish, sprinkle a little chopped parsley over and serve.
Neatly trim and flatten six tender pork chops. Season with teaspoon salt and half teaspoon pepper. Thoroughly heat one tablespoon lard in a sautoire, place the chops in one beside another, gently fry for seven minutes on each side, dress a puree of chicory on a hot dish and arrange the chops around. Remove all fat from pan, pour in a half gill each white wine and tomato sauce (No. 16), boil for three minutes, pour sauce over chops and serve.
Remove stalks and any stale leaves adhering from four small heads chicory, thoroughly wash, drain on a sieve, plunge into a quart boiling water with a teaspoon each salt and sugar, and let boil for thirty-five minutes. Drain on a sieve, press all water out with a skimmer, then finely chop it. Place it in a small saucepan with an ounce good butter, three saltspoons salt, half teaspoon sugar and two saltspoons pepper. Stir well on the fire while heating for five minutes, remove and use as directed.
Prepare a pate-a-choux (No. 336), have a very clean pastry sheet ready. With a tablespoon take up as much as spoon can hold, lightly smooth surface with blade of a buttered knife, then with another tablespoon dipped in melted butter scoop out paste from the other spoon, drop it in the pan, and continue in same manner until paste is all in. Dredge a little powdered sugar over, set in oven for twenty-five minutes, remove, let rest for five minutes, then split open the cakes without detaching them. Beat up one and a half gills thick cream to a stiff froth, add one ounce powdered sugar, half teaspoon vanilla essence, and beat for a minute more. Drop the whipped cream in a pastry bag with a tube at the bottom and fill up the inside of the cakes with it, dress on a dish with a folded napkin, sprinkle a little powdered sugar over and serve.