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.
Scrambled Eggs with Shrimps
Kingfish Saute (773)
Broiled Ham (277) Potato Fritters
Crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt and two saltspoons pepper. Sharply beat with fork one minute.
Shell twelve cooked shrimps and cut in third-of-an-inch pieces, place in a sauteuse with tablespoon melted butter and fry five minutes, tossing meanwhile. Sprinkle over two saltspoons salt and half teaspoon chopped parsley; lightly toss. Drop in the eggs and cook six minutes, briskly mixing occasionally. Dress on a hot dish. Arrange six heart-shaped bread croutons (No. 90) around the eggs and serve.
Peel arid grate into a bowl three medium, sound raw potatoes, add two tablespoons flour, two raw eggs, half teaspoon chopped parsley, half teaspoon salt, two saltspoons white pepper, one saltspoon grated nutmeg and one saltspoon baking powder. Sharply mix with wooden spoon until well amalgamated. Heat two tablespoons melted lard in a large black frying pan, then drop the preparation in the pan in twelve equal cake forms and slowly fry six minutes on each side. Remove, drain on a cloth, then dress on a hot dish and serve.
Chicken Pot Pie, American (159)
Fresh Peaches with Rice
Cut away stalks, remove leaves and silk from six fresh, sound white ears green corn. Then with back of a knife blade detach from the cobs. Heat a tablespoon oil in a frying pan, add one finely chopped seeded green pepper and one small chopped white onion. Nicely brown three minutes, add corn and fry eight minutes, occasionally tossing meanwhile; add two finely chopped peeled red tomatoes. Season with half teaspoon salt and half teaspoon sugar, toss well and cook eight minutes, lightly mixing meanwhile. Dress on a vegetable dish and serve.
Thoroughly wash and drain four ounces rice, place in a saucepan with one pint milk, four ounces sugar, one teaspoon vanilla essence and rind of a sound lemon; mix well and gently boil fifty minutes. Remove rind, add one egg yolk and two tablespoons cream; sharply mix while heating one minute. Remove and keep hot.
Carefully peel six good-sized sound sweet peaches, cut in halves, remove stones. Place in a saucepan two ounces sugar, two and a half gills water and two tablespoons maraschino, place on fire, and as soon as it begins to boil drop in peaches and cook five minutes. Dress rice on a dish, place peaches on top. Reduce syrup to half the quantity and pour over the peaches, and serve either hot or cold.