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.
Grape Fruit (130) Malta Vita
Hamburg Steaks with Onions (108)
Baked Potatoes (683)
Griddle Cakes (136)
Place a small quantity of Malta on the saucers, pour a little cream or fruit juice one side of saucer and moisten article as eaten.
Cut six large raw oysters in four pieces each, place in a small saucepan with a finely chopped truffle, two tablespoons sherry, one and a half gills demi-glace (No. 122), half teaspoon freshly chopped parsley and half saltspoon cayenne pepper. Mix well and let boil for five minutes. Boil twelve fresh eggs for five minutes, take up and plunge in cold water for one minute, shell, dress on a dish, pour sauce over and serve.
Virginia Ham Glace with Spinach
Discard all sandy parts of thirty-six large, very fresh, soft clams, keeping nothing but the perfect bodies. Plunge in boiling water for one minute, drain and keep on a plate. Heat one and a half tablespoons melted butter in a saucepan, adding three sound, very finely chopped shallots, half a finely chopped green pepper, two white, crisp branches celery also finely chopped, and brown to a nice light-brown colour, occasionally stirring meanwhile; add two tablespoons flour, stirring while heating for one minute. Pour in one gill cream, one gill milk, two tablespoons sherry, a teaspoon anchovy essence, a tablespoon Worcestershire sauce, half a teaspoon salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg. Mix well until it comes to a boil, then add the clams; carefully mix without breaking them. Pour into a baking dish, arrange six thin slices broiled bacon (No. 13) on top, sprinkle two tablespoons Parmesan cheese over, divide half ounce good butter in small bits on top, set in oven to bake for ten minutes, or until a nice golden colour, remove and serve.
Procure a very small raw Virginia ham, soak in cold water for six hours, then boil in plenty of boiling water for three hours. Remove, tear off skin and neatly trim all the black adherings and lay in a roasting tin; dredge two ounces granulated sugar over, pour three tablespoons good sherry in the pan, then set in the oven to glaze for twenty-five minutes, frequently basting meanwhile. Dress on a hot dish, and arrange the same amount of spinach (No. 247) around the ham. Pour one and a half gills demi-glace in the roasting pan, boil for five minutes, pour the sauce around the dish, adjust a curled paper at the end bone and serve.
Peel, skin and divide three sound, juicy oranges in sections, place in a bowl with an ounce sugar and two tablespoons rum, turn well in seasoning, and let infuse for fifteen minutes.
Prepare a frying batter (No. 204), roll the oranges in the batter, then drop in boiling fat and fry for ten minutes. Remove, drain on a cloth, dress on a dish with a folded napkin, sprinkle a little powdered sugar over and serve.