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.
Stewed Rhubarb (73)
Malta Vita (1592) Eggs, Pondicherry
Yarmouth Bloaters (311)
Broiled Breakfast Bacon, Devilled (682) Potatoes en Quartiers (686)
Cornmeal Pones (990)
Boil a pint of white broth (No. 701) in a saucepan, add three ounces raw rice, half teaspoon curry powder, half teaspoon salt, two saltspoons cayenne, half teaspoon freshly chopped parsley and one ounce freshly grated fresh cocoanut. Mix well and gently boil thirty-five minutes. Cut eight shelled hard-boiled eggs in quarters and add to the rice with a gill cream, half ounce butter and three saltspoons salt; mix well, and cook for five minutes, mixing once in a while. Dress the eggs in a deep dish and serve.
Croquettes of Beef, Horseradish Sauce
New Carrots and Peas
Rice Imperatrice (1234)
Mince very finely all the beef left over from yesterday, place in a bowl and add half the quantity of bread crumbs. Chop very finely one medium, white onion and fry in a saucepan with two teaspoons melted butter six minutes, add to the beef with a teaspoon freshly chopped parsley and a bean finely chopped garlic. Season with teaspoon salt, half teaspoon white pepper and saltspoon grated nutmeg. Crack in two raw eggs, add two tablespoons cream, sharply mix with wooden spoon five minutes. Divide preparation in twelve equal parts, lightly roll in flour, giving nice croquette form. Heat in a large frying pan two tablespoons melted lard, place croquettes in pan one beside another, and gently fry four minutes on each side. Drain well, place on a hot dish, pour a horseradish sauce (No. 323) around and serve.
Cut the stems off and scrape twelve small new carrots. Heat a tablespoon melted butter in a saucepan, add one finely sliced onion and brown four minutes, then add the carrots, one pint fresh peas, a small head lettuce finely sliced, one chopped bean garlic, a teaspoon freshly chopped parsley, a half pint broth, a teaspoon salt, a teaspoon sugar and a half teaspoon pepper. Mix well, cover pan and boil fifteen minutes, then set in oven thirty-five minutes. Remove, add a half ounce butter, mix well, pour into a vegetable dish and serve.