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.
Sliced Bananas in Cream
Fried Eggs with Brown Butter
Calf's Liver with Bacon
Peel three good-sized, ripe, sound bananas, then slice them into thin slices. Dress on a dish and serve with powdered sugar and cream separately.
Have in an enamelled pan half pint water and half pint milk; season with two saltspoons salt. Then let slowly come to a boil on a moderate fire; gradually dredge in five ounces wheatena, continually mixing while adding it, and allow it to gently boil for five minutes, lightly mixing meanwhile. Remove, pour into a deep dish and send to the table with cream or rich milk, and sugar separately.
Lightly butter a baking tin, then place three fine, fat kippered herrings thereon; spread a few little bits of butter over each fish. Set in the hot oven for ten minutes. Remove, arrange them on a hot dish on toast. Spread a little melted butter over and serve with quarters of lemons.
Lightly butter six individual shirred-egg dishes. Break two fresh eggs into each dish; place them on the range and cook for three minutes. Remove them from the fire. Place one and a half tablespoons melted butter in a frying pan, set it on a brisk fire and fry to a light brown colour, then add one teaspoon good vinegar. Shuffle the pan slightly so that the butter and vinegar will be well mixed, pour it evenly over the eggs and serve.
Have six slices of fresh, tender calf's liver one-third inch thick. Place on a dish with a tablespoon oil. Season with half teaspoon salt and one-quarter teaspoon white pepper. Repeatedly roll the slices in the seasoning until the oil is all absorbed. Arrange the slices on a double broiler and broil on the fire for five minutes on each side. Remove, dress on a hot dish with six slices of bacon (as per No. 13) on top and serve.
Pass through a Saratoga potato machine three medium-sized, sound, peeled, raw potatoes. Wash them in cold water, drain well on a sieve, drop them one by one into boiling fat and fry until of a good golden colour - which should take about five minutes - turning them over with a skimmer once in a while. Lift them up with the skimmer, place in a wire basket and let thoroughly dry. Sprinkle half teaspoon salt over them and serve on a hot dish with a folded napkin.
N. B. If no Saratoga potato machine is at hand, slice the potatoes with a sharp knife as thin as possible.
One-quarter pound flour, two ounces butter, two ounces sugar, two egg yolks, the white of one egg, one ounce candied lemon peel, half gill hot milk, half saltspoon powdered nutmeg and two saltspoons carbonate of soda. Place the flour and butter in a bowl, work it well with a wooden spoon, add the sugar, nutmeg, lemon peel and one saltspoon salt. Pour in the hot milk and mix it lightly for two minutes. Beat the yolks and the whites of the eggs together, then add them to the preparation. Mix lightly, and when well thickened add the carbonate of soda, gently mixing for two minutes. Pour the preparation into a lightly buttered tin. Place in a slow oven for twenty-five minutes. Remove, let cool off, then cut into six even pieces and serve on a dish with a napkin.