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.
Eggs Molet, Bellows
Porgies Saute Senart (1475)
Potatoes au Gratin (173)
Buckwheat Cakes (330)
Cut out from a stale loaf sandwich bread six slices a third of an inch thick, pare off the crusts, then cut each slice in half, then cut each half in square forms. With the point of a keen knife scoop out a lid to hold up the eggs, lightly baste them with a little melted butter, then lay them on a tin, set in the oven for about eight minutes or until a nice golden colour, remove, dress on a hot dish, spread a very little anchovy butter on each. Drop twelve fresh eggs in boiling water and boil for five minutes, lift them up with a skimmer, drop them in cold water for a minute, remove, shell them, then place an egg on each toast, standing up; and keep hot. Scald three sound green peppers in boiling water for two minutes, peel with a coarse towel, cut them in halves, remove all the seeds, then cut each half in two. Heat a tablespoon melted butter in frying pan, add the green peppers, season with three saltspoons salt and briskly fry them for one minute on each side. Arrange a piece on top of each egg, pour a Perigueux sauce (No. 677) over the eggs and serve.
Tomato Broth (2059)
Cold Mutton with Horseradish Sauce
String Beans Salad (741)
Stewed Prunes (1)
Cut all the meat from the leg of mutton left over from yesterday, then cut it in thin slices, arrange them on a cold dish with a few leaves of well-cleaned lettuce and twelve small vinegar pickles around, and serve with a cold horseradish sauce separately.
Scrape the skin off a fresh root of horseradish and then finely grate it into a bowl, add the same quantity fresh bread crumbs, season with three saltspoons salt, half teaspoon sugar, one saltspoon white pepper, one light teaspoon vinegar and half teaspoon finely chopped chives. Sharply beat the whole well together with a wooden spoon, then gradually pour in one gill cream, briskly mixing while adding it, let rest for thirty minutes in the ice box, then use as required.