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.
Quaker Oats (105)
Hash up together very finely three branches thoroughly washed parsley, same quantity very fresh watercress and the green part of a branch chervil, and place the herbs in a bowl. Carefully break in eight fresh eggs, adding half gill cold milk. Season with half teaspoon salt and two saltspoons white pepper; sharply beat up the whole together for two minutes with a fork, and then proceed to make the omelette same as in No. 75.
Place in a basin quarter of a pound cerealine flour, break in two egps, add half ounce powdered sugar, half pint cold milk and one salt-spoon salt; briskly whisk up for five minutes; add one teaspoon baking powder; gently mix for half minute. Heat in a large frying pan one tablespoon melted butter, then drop in, with a ladle, batter to make four separate cakes two and a half inches in diameter each. Cook for one and a half minutes on each side. Dress on a hot dish, then proceed to prepare eight more in a similar way and send to the table with maple syrup separately.
Fried Soft Clams with Bacon
Mironton of Beef
Spinach with Cream
Apricots with Rice
Procure thirty-six good-sized, fine, fresh, soft clams, without the shells. Discard all stringy and sandy parts, keeping nothing but the perfect bodies. Place them on a plate; season with a teaspoon salt, half teaspoon paprika; mix well in the seasoning, lightly roll in flour, then dip lightly in beaten egg and lastly in bread crumbs. Plunge in boiling fat and fry for five minutes. Lift up with a skimmer, thoroughly drain, sprinkle a teaspoon salt over them evenly. Dress on a hot dish; arrange six thin slices broiled bacon (No. 13) over them, decorate the dish with six quarters of lemon and serve.
Peel and slice very finely three medium, sound, white onions and place them in a frying pan with one ounce melted butter And gently brown for five minutes, lightly stirring meanwhile. Thicken with two tablespoons flour, briskly stir for one minute, then shift the pan on the corner of the range.
Slice the two pounds boiled beef left over from yesterday into pieces one-quarter of an inch in thickness and one and a half inches square and add to the onions; mix well with a wooden spoon. Season with a level tablespoon salt, half teaspoon white pepper, two saltspoons grated nutmeg, adding three-quarters of a gill good vinegar, half pint hot broth (No. 71), half gill tomato sauce (No. 16) and one gill demi-glace (No. 122). Mix all well. Cover the pan, boil for five minutes, then place the pan in a hot oven for forty minutes. Remove from the oven; add half teaspoon chopped parsley and half teaspoon minced chives; mix a little, then pour into a hot dish and serve.
Procure three quarts fresh spinach. Discard all stale leaves or stalks, if any adhering; then wash in three different fresh waters, take them up and drop into a pan with one gallon boiling water with a tablespoon salt and let boil for five minutes. Drain well on a sieve and completely squeeze the water out, then hash up very finely. Have one ounce melted butter in a saucepan with two tablespoons flour; stir well with a wooden spoon while heating for one minute; then pour in three-quarters of a gill cold cream and same quantity cold milk. Season with a teaspoon salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg and briskly whisk for one minute. Add the spinach, mix well with a spoon, cook for five minutes and serve in a vegetable dish.
Wash and drain well one gill best quality rice; place it in a small saucepan with one pint cold milk, one saltspoon salt, three tablespoons powdered sugar, one teaspoon vanilla essence and the rind of a quarter of a sound lemon. Stir well with a wooden spoon. Set the pan on the fire and let slowly cook for fifty minutes, stirring once in a while meantime. Dress the rice on a hot dish.
Open a pint can of apricots, drop them with the liquor into a small saucepan and let come to a boiling point. Lift the apricots up with a skimmer, arrange on top of the rice. Pour one tablespoon Swiss kirsch into the liquor of the apricots, boil for ten minutes, then pour the liquor over the apricots and serve.