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.
Shirred Eggs, Xoxios
Baked Potatoes (683) Sally Lunns
Lightly butter six shirred-egg dishes, sprinkle over a half teaspoon fine, freshly chopped mint and crack two fresh eggs in each dish. Season evenly with a half teaspoon salt and two saltspoons pepper, pour in a tablespoon cream and sprinkle a little grated Parmesan cheese over eggs in each dish, then set to bake in oven for five minutes, remove and serve.
Place a pint boiling milk in a basin and put aside until lukewarm, then add a half ounce concentrated yeast, stir well, and gradually add sufficient flour to make a stiff batter. Cover pan with a cloth and let raise in warm place for one and a half hours. Beat up two eggs with two ounces sugar in a bowl, add to batter with a saltspoon salt, two ounces butter, knead well for five minutes, cover with cloth again and let stand for twenty-five minutes more. Divide in twelve equal parts, roll them out on corner of a floured table to ball shape, then flatten to one-third-inch thickness. Arrange them on lightly buttered pastry sheet, lightly butter surface, dress on dish with a folded napkin and serve.
Chicken Broth (578) Sardines au Gratin
Sumatra Lamb Curry
French Pancakes (17)
Heat a tablespoon oil in an earthen baking dish, add one exceedingly fine chopped onion and gently brown for five minutes, frequently stirring meanwhile. Wipe neatly and split open through front twelve good-sized sardines in oil, bone them, then arrange in dish over the onions. Knead in a bowl one ounce fresh butter, half teaspoon freshly chopped parsley, two tablespoons fresh bread crumbs and a half bean finely chopped garlic. Divide mixture in small bits over sardines, set in a very brisk oven for six minutes, remove, and immediately send to the table in same dish.
Cut a neck of lamb in one-inch-square pieces and keep on a plate. Mince rather finely a medium onion, two shallots, a bean garlic, peeled and seeded red tomato, green pepper, sound apple, half a small, peeled eggplant and a branch celery. Melt an ounce butter in a saucepan, add lamb and brown for six minutes, stirring once in a while; dredge in two light tablespoons flour, briskly stir while browning for three minutes, then add all vegetables with a tablespoon good curry powder. Stir well, moisten with a pint water, season with two teaspoons salt and a half teaspoon black pepper. Add one saltspoon each powdered bay leaf and thyme, a piece of lemon rind, mix all well together and let simmer for twenty minutes. Add four tablespoons cooked, green peas and six small pickled onions, mix well, cover pan, then set in oven for forty-five minutes. Remove, dress rice curry (N 490) on a hot dish, crown-like in centre, and serve with chutney.