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.
Stewed Rhubarb (73)
Quaker Oats (105)
Omelette with Smoked Beef
Broiled Smelts, Maitre d'Hotel
Country Sausages (134)
Griddle Cakes (9)
Mince very finely two ounces smoked beef and place in a saucepan with a pint cold water and boil for five minutes. Drain well on a sieve. Heat one tablespoon melted butter in a small saucepan, adding one tablespoon flour, and stir well while cooking for one minute; then pour in two gills hot milk. Season with two tablespoons salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg; thoroughly mix, then add the drained beef, stir well and cook for five minutes, mixing occasionally.
Prepare an omelette same as per No. 75, and just before folding up the two sides of the omelette place half the prepared beef - but no sauce - right in the centre of the omelette, fold up, turn on a hot dish and arrange the beef and sauce around the omelette. Sprinkle a little chopped parsley over and serve.
Thoroughly wipe dry twelve very fresh, good-sized smelts. Have a tablespoon oil on a plate with half teaspoon salt and one saltspoon paprika; mix all well, then gently roll the smelts in the seasoning. Arrange on a double broiler and broil on a brisk fire for five minutes on each side. Remove, dress on a hot dish; spread a maitre d'hotel butter, prepared as per No. 7, over them, decorate the dish with parsley greens and six pieces of lemon and serve.