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.
Poached Eggs in Tomato Sauce
Yarmouth Bloaters (311)
Baked Sausages with Apples
Hashed Potatoes in Cream (220)
Corn Pancakes (659)
Have a pint tomato sauce (No. 16) in a saucepan with half pint broth and when it thoroughly boils carefully crack in six fresh eggs at a time; poach for three minutes. Lift up with a skimmer and lay on freshly prepared toasts, two eggs on each. Prepare six more in exactly the same way and serve. Strain the tomato sauce in which the eggs were poached through a cheesecloth into a bowl, let get cold, and then return to the original jar with the others.
Peel, cut in halves and core six medium, sound apples; cut into very fine slices and place in a lightly buttered earthen pan. Lightly prick with a fork twelve fresh, fat, stringless sausages and lay them over the apples. Season with half teaspoon salt and two saltspoons white pepper, divide half ounce butter in small bits over the sausages, pour two tablespoons white wine over and bake in the oven for thirty-five minutes. Remove and send to the table in the same dish.
Curry of Mutton, Tartare
Brussels Sprouts (618)
Open twenty-four large fresh oysters, completely detach and keep in the deep shells with their own liquor. Finely chop six sound shallots with one green pepper and evenly divide over the oysters. Cut from a piece of lean bacon twenty-four thin, square pieces and arrange one piece over each oyster. Dredge two tablespoons fresh bread crumbs over, place on a roasting tin and set in the oven to bake for fifteen minutes. Remove, dress on a large hot dish, decorate with parsley greens and six pieces lemon and serve.
Cut two pounds fresh neck of mutton into pieces one inch square. Heat a tablespoon leaf lard in a large saucepan, add the mutton and let gently brown all over for fifteen minutes, turning the pieces quite frequently meanwhile. Drain on a sieve and remove all the fat. Return the mutton to the pan, dredge with two tablespoons of flour and stir well for a minute; moisten with a pint and a half hot water, mix for a minute longer and as it comes to a boil add one whole, medium onion with one clove stuck in it, one medium carrot cut in half, one bean sound garlic. Season with a teaspoon salt and half teaspoon white pepper; then add one bay leaf, one sprig thyme, one saltspoon sage, one minced apple and a heavy teaspoon curry powder. Mix all well together, cover the pan and let boil very slowly for one hour and a quarter. Prepare a rice for curries as per No. 490. Arrange the rice crown-shape on a large hot dish. Pick up all the pieces of mutton with a fork and place in the centre of the crown. Reduce the sauce on the range to half the quantity, then press through a cheesecloth over the mutton and serve.
Peel, cut in halves, core and slice six sound apples; place in a saucepan with three ounces sugar, half vanilla bean and one ounce good butter; stir well with a wooden spoon, cover the pan and slowly cook for thirty minutes, occasionally stirring. Remove from the fire, briskly press through a sieve into a bowl and cool off. Place and keep the vanilla in sugar. Roll out a pound puff paste (feuilletage) (No. 756) on a lightly floured table to the thickness of a half dollar. Cut out twelve pieces three inches square. Lightly wet the surface of six with beaten eggs; evenly divide the apple preparation on top, in the middle; neatly smooth the surface, cover each with the other six pieces and lightly press the top paste down against the edges of the first. Lightly egg the surface of each, lay on a roasting tin and dredge two tablespoons granulated sugar over. Set in the oven to bake for twenty minutes. Remove, dress on a dish and serve.