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.
Bananas in Cream (151) Quaker Oats (105)
Eggs Cocotte, Shinkle
White Perch Saute (1013)
Broiled Devilled Ham (451) Potatoes Delmonico (718)
Finely chop three Spanish sweet peppers, place in a frying pan with a teaspoon melted butter, season with a saltspoon salt, and gently fry for five minutes. Evenly divide them in six egg-cocotte dishes, season evenly with half a teaspoon salt and two saltspoons white pepper, and pour a tablespoon fresh cream over the eggs of each dish. Dredge a tablespoon grated Parmesan cheese, equally divided, over them, set in the oven for five minutes, remove and send to the table.
Place four ounces butter in a basin with four ounces sugar and three-quarters of a pound sifted flour, half a teaspoon ground cinnamon, half teaspoon baking powder, two fresh eggs and two ounces well picked currants. Knead all well together until thoroughly amalgamated. Roll out the paste on a lightly floured table to the thickness of a quarter of an inch. Cut into equal-sized round pieces of three inches in diameter. Lightly egg the surface of each, place in a lightly buttered tin, then set in the oven for twenty minutes. Remove and serve,
Clam Broth (80)
Soft Shell Crabs, Creole
Beefsteak Pot Pie (298)
Prepare and keep hot a Creole sauce (No. 507). Remove the spongy part underneath the side points, tear off the aprons and thoroughly wash and wipe twelve fresh soft shell crabs. Season with a teaspoon salt, half a teaspoon paprika, lightly baste them with cold milk and lightly roll in flour. Heat two tablespoons oil in a frying pan, arrange the crabs in the pan one beside another, and nicely fry for four minutes on each side. Dress on a hot dish, pour the Creole sauce over and serve.
Remove the stems and stone one and a half pounds of sound, ripe fresh cherries; place them in a bowl with two ounces of sugar and two tablespoons kirsch, mix well, then proceed to prepare and bake the pie as per No. 117.