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.
Raspberries in Cream (1846) Oatmeal Porridge (2)
Crack eight fresh eggs in a bowl, add half gill cream, half teaspoon salt and two saltspoons pepper; sharply beat with fork one minute. Evenly spread a tablespoon anchovy butter (No. 62) on six freshly prepared slices of toast, dress on a dish, heat a tablespoon melted butter in a frying pan, drop in the eggs, cook six minutes, frequently mixing meanwhile; dress eggs over the six slices of toasts, evenly divided, and serve.
Cut all the meat from the leg of lamb left over from yesterday in small square pieces and keep on a plate. Cut in same shape one cold, medium, boiled potato. Heat tablespoon melted butter in a frying pan, add a finely chopped, medium white onion and fry five minutes, lightly stirring meanwhile. Add the lamb and potatoes, pour in one pint of broth (No. 271), season with half teaspoon salt, three saltspoons white pepper and a saltspoon grated nutmeg, add half teaspoon freshly chopped parsley, mix well. Cover pan and let cook twenty minutes, frequently mixing meanwhile. Add four tablespoons freshly prepared bread crumbs and two egg yolks, sharply stir while heating five minutes, pour preparation into a dish and let cool off. Divide into twelve even parts, roll into oval-shaped cake forms, dip in beaten egg, then in bread crumbs. Thoroughly heat two tablespoons lard in a frying pan, arrange in the fritadelles and fry five minutes on each side. Pour one and a half gills hot tomato sauce (No. 16) on a dish, dress the fritadelles, one overlapping another, crown-like and serve.
Fried Soft Shell Crabs (1351)
Country Captain (1887)
Place fifteen freshly opened clams with their own liquor in a saucepan with one quart water, two branches soup celery and two saltspoons cayenne pepper. Set on fire and as soon as it comes to a boil skim froth from surface, boil five minutes, remove, strain through a damp double cheesecloth into six cups, but fill the cups only to three-quarters their height. Beat one and a half gills thick cream to a stiff froth, evenly spread it over the six cups of clam broth and serve, either hot or cold.
Place three tablespoons grated chocolate in a bowl with one and a half ounces fine sugar, half teaspoon vanilla essence and yolk of two eggs. Sharply mix five minutes, then beat the whites of five eggs to a stiff froth, add to yolks and gently mix with skimmer one minute. Pour the preparation into a souffle dish, then set in a moderate oven twenty minutes. Remove, sprinkle a little powdered sugar over and immediately send to table.