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.
Shirred Eggs, Bercy
Chicken Livers, Saute, with Bacon (1856)
Hashed Potatoes in Cream (220)
Cornmeal Pones (990)
Split six country sausages in two lengthwise, place in frying pan with a teaspoon butter, fry for two minutes on each side, place on a hot plate and keep hot. Lightly butter six shirred-egg dishes, carefully crack two fresh eggs in each dish, season with a half teaspoon salt and two saltspoons white pepper evenly divided. Set in oven for five minutes, remove, arrange two pieces of sausage around dish, sprinkle a teaspoon finely chopped parsley over, equally divided, and serve.
Celery Broth (951)
Clam Fritters (1262)
Left-over Turkey, Indienne
Okras au Gratin
Cream au The- (2113)
Pick all meat off turkey left over from yesterday, finely slice and keep on a plate till required. Place in saucepan a sliced onion with an ounce butter and fry for five minutes, frequently stirring meanwhile. Finely slice a good-sized apple, add to onions, with a teaspoon curry powder, stir well and cook for ten minutes, stirring once in a while. Add a tablespoon flour and stir well again. Moisten with three gills broth, add a branch each parsley and chervil, a bay leaf and clove, mix well and cook for fifteen minutes, mixing occasionally. Strain sauce through a strainer into another saucepan, add turkey with a light teaspoon salt, saltspoon each cayenne and grated nutmeg, mix well and cook for ten minutes, lightly mixing once in a while. Dilute an egg yolk with two tablespoons cream, the juice of a quarter lemon, add to turkey and mix while heating for two minutes. Dress rice curry (No. 490) on a hot dish crown-like, pour turkey, etc., in centre, sprinkle a little parsley over and serve.
Clip off both ends from thirty-six very fresh, sound medium okras, plunge them in a quart boiling water with a teaspoon salt, boil for thirty minutes and drain on sieve. Mix in saucepan one and a half tablespoons melted butter and two and a half tablespoons flour, pour in a gill milk and a half gill cream, mix on fire until it comes to a boil, then add okras. Season with a level teaspoon salt, saltspoon cayenne, lightly mix, then transfer to a baking dish. Sprinkle a tablespoon grated Parmesan cheese over, place a few little bits of butter on top, set in moderate oven for twenty minutes, remove and serve in same dish.