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.
Gooseberries and Cream (2169)
Malta Vita (1592)
Eggs en Coquilles Yarmouth Bloaters (311)
Grilled Mutton Chops with Bacon (845)
Garfield Potatoes (1843)
Raisin Cakes (1710)
Cut eight hard-boiled eggs in eight pieces each and keep on a plate. Heat one and a half tablespoons melted butter in a frying pan, add one finely minced onion, and gently brown over a brisk fire five minutes, stirring lightly meanwhile. Add one tablespoon flour. Stir well while heating a minute, then moisten with one and a half gills of milk and a half gill of cream, and continually mix until it comes to a boil. Add the eggs. Season with half a teaspoon salt, a saltspoon cayenne pepper and half a saltspoon grated nutmeg. Carefully mix, cook for two minutes. Divide it into six table shells, sprinkle a little grated Parmesan cheese over, then set in the oven eight minutes. Remove and serve.
Consomme in Cups (52)
Lobster Salad, Taft
Emincee of Turkey, Ancienne
Fried Oyster Plant (968)
Peach Pie (412)
Boil two live lobsters of two pounds each in a gallon of boiling water with a tablespoon salt twenty minutes. Take them up, and let thoroughly cool off. Crack the shells from the tails and claws and carefully pick out all the meat from them, then cut in even, small square pieces and place in a salad bowl. Add three cold, hard-boiled eggs cut same as the lobster. Finely chop two small, sound, peeled shallots, half a seeded, finely chopped, sound green pepper, and add to the lobster.
Cut a stalk of well-pared white celery in small square pieces and place with the rest, add also half teaspoon finely chopped parsley and half teaspoon of finely chopped chives. Season with four tablespoons dressing (No. 863) and gently but thoroughly mix. Then spread a mayonnaise sauce (No. 70) over, and just a second before serving briskly mix in the mayonnaise and serve.
Detach the meat from the turkey left over from yesterday, then cut it in half inch pieces and keep till required. Cut the carcass in pieces and place all the bones in saucepan, add half the piece of pork left over from yesterday, one carrot cut in quarters, two peeled, sound, raw potatoes and twelve small, peeled white onions. Moisten with a pint and a half of water. Season with teaspoon salt, cover the pan and let boil forty minutes.
Place in a saucepan one ounce butter with one and a half ounces flour, stir well on the fire one minute, then strain the broth through a cheesecloth into the pan, sharply mix with a whisk until it comes to a boil. Cut the potatoes and pork in half-inch-square pieces and add them to the sauce with the twelve onions and turkey. Season with saltspoon cayenne and half teaspoon chopped parsley. Carefully mix, then cook five minutes. Transfer into a hot dish and serve.