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.
Huckleberries (1913) Barley in Cream (1068)
Shirred Eggs, Swiss
Yarmouth Bloaters (311)
Broiled Pigs' Feet (434)
Potatoes, Pont Neuf (647)
Cocoanut Cakes (423)
Heat a tablespoon melted butter in saucepan, add one light tablespoon flour, stir well while heating one minute, then pour in one and a half gills milk. Season with three saltspoons salt, saltspoon cayenne and half saltspoon grated nutmeg. Mix with wooden spoon until it comes to a boil. Then add two tablespoons grated Swiss cheese, mix well and cook two minutes more. Evenly divide sauce into six shirred-egg dishes. Crack two fresh eggs into each dish. Season with half teaspoon salt and two saltspoons white pepper, then set in oven three minutes. Remove, place an ounce butter in a black frying pan, toss on fire until a good brown colour, pour in one tablespoon vinegar, shuffle pan, then pour butter over the eggs evenly and serve.
Cut head off and remove fins of a three-pound fresh mackerel. Split in two through back, remove spinal bone and thoroughly wipe. Place in a sautoire, with enough water to cover, two tablespoons vinegar, one teaspoon salt, and boil fifteen minutes. Remove, place fish in a deep dish and cover with vinegar, adding half teaspoon salt, a branch tarragon, a sprig thyme, a sprig bay leaf, two cloves, teaspoon whole black pepper and one sliced onion, then let the mackerel infuse ten hours. Remove, dress on a dish with a folded napkin, decorate with parsley greens and serve with a fennel sauce separately.
Prepare a mayonnaise sauce (No. 70) adding half teaspoon finely chopped fennel, mix well with a wooden spoon one minute, then serve as required.