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.
Parsley Broth (1667)
Devilled Broiled Lobster
Chicken Pot Pie, American
Macaroni au Gratin
Cut three fine, small, raw lobsters of one pound each into two equal halves, lengthwise. Remove the gravel from the head, cut off the claws and crack them carefully with a cleaver. Arrange the claws on a broiler and broil for ten minutes on each side. Remove them and carefully pick out all the meat; then chop it into small pieces and place on a plate. Season with a saltspoon salt and two tablespoons devilled butter (No. 11). Mix all well and keep in a cool place until required.
Carefully place the six half lobsters on a double broiler and broil on a lively fire on the shell side for ten minutes; then place in the oven for ten minutes. Remove from the oven and carefully take off the lobsters from the broiler. Spread the above preparation evenly over the six half lobsters, sprinkle a little bread crumbs over each, then lay two little bits of butter on the surface of each. Arrange them on a tin pan, then bake in the oven until they obtain a nice golden colour. Remove from the oven, dress on a hot dish and serve with six quarters of lemon, and parsley greens if handy.
Cut into twelve pieces one tender roasting chicken of two and a half pounds. Place in a saucepan with one quart cold water. As soon as it comes to a boil strain the water off. Then pour in one quart boiling water, season with one teaspoon salt and half teaspoon white pepper. Cover the pan and let slowly cook for six minutes. Then add two small, well-cleaned leeks, tied up with four branches parsley, a sprig of bay leaf, two cloves and a sprig of thyme; put in the pan one and a half ounces salt pork, cut into small pieces. Cover the pan again and let boil for ten minutes. Add twelve small, sound, peeled onions; boil again five minutes. Add one good-sized raw potato, cut into small, half-inch-square pieces. Skim the fat off the surface. Cover the pan and boil for ten minutes more; then shift the pan on the corner of the range. Mix two tablespoons flour with two gills cold milk in a bowl and strain it into the saucepan; mix well with the wooden spoon and let boil for three minutes. Remove the leeks, parsley, etc. Pour the preparation into a deep pie dish. Spread a little chopped parsely over. Lightly egg the border of the dish all around. Cover the surface with a pie paste, same as mince pie (No. 117). Egg the surface with a hair pastry brush.
Make a few incisions on the surface of the paste to allow evaporation. Place in a hot oven to bake for twenty minutes, or until it obtains a nice golden colour. Remove, place the pie on a plate and serve.
Boil for three-quarters of an hour three-quarters of a pound Italian macaroni in three quarts water with a tablespoon salt. Drain well on a sieve and place in a saucepan with one ounce good butter, adding two tablespoons flour. Mix well, then pour in two light gills hot milk. Gently mix again, season with half teaspoon salt, a light saltspoon cayenne pepper and a saltspoon grated nutmeg. Add one ounce grated Swiss cheese and one ounce grated Parmesan cheese. Gently mix with a wooden spoon, and when the cheese is thoroughly mixed transfer the macaroni into a baking dish. Sprinkle a little grated Swiss cheese over and bake in a hot oven for fifteen minutes, or until of a nice golden colour. Remove and serve.
Lightly butter six small, scalloped tartlet moulds. Have a pie paste prepared, as for No. 117. Then with a paste cutter cut out six equal, round pieces and neatly line the moulds with them. Gently press the paste with the thumb at the bottom and sides of the moulds, but avoid pressing the paste at the edges. Fill the tartlet moulds with dried beans and place in the oven for fifteen minutes. Remove from the oven; drop the beans into a tin box, keeping them for similar purposes in the future.
Open and cut a pint can of fine apricots into thin, equal slices. Spread at the bottom of each mould a good teaspoonful apple marmalade (No. 3190), then carefully fill the tartlets with the apricots equally divided; dredge a light teaspoon powdered sugar over each; lay them on a baking sheet, then place in a moderate oven for sixteen minutes. Bring them to the oven door, besprinkle the edges of each mould with a little powdered sugar; return them to the oven for two minutes to let the sugar thoroughly melt. Remove from the oven, let cool off, then spread over the apricots a teaspoon currant jelly. Dress on a dish and serve.