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.
Boil twelve fresh eggs five minutes, take up and plunge in cold water one minute, remove, shell and place in a hot deep dish. Prepare a cream sauce (No. 736), add six finely sliced, canned mushrooms, two sweet peppers cut in small squares, three anchovies in oil cut in small pieces and half teaspoon freshly chopped parsley; mix a little, then let boil five minutes. Pour sauce over eggs and serve.
Cold Consomme (1901)
Mutton Kidnevs, Turbigo
Jerusalem Artichokes, Rissole
Choux a la Creme (336)
Carefully skin twelve very fresh mutton kidneys, then cut in one-third-inch-thick slices. Cut also six raw country sausages in half-inch pieces. Heat a tablespoon melted butter in a sautoire, add kidneys and sausages. Season with a light teaspoon salt and three saltspoons pepper, then briskly fry six minutes, frequently tossing meanwhile. Add four finely chopped shallots, lightly mix and brown two minutes, then add twelve canned mushrooms cut in halves. Pour in a half gill white wine and let reduce to a third of the quantity; pour in one gill demi-glace (No. 122), a gill tomato sauce, lightly mix and let briskly cook six minutes. Pour the kidneys into a deep dish, sprinkle a little finely chopped parsley over and serve.
Peel, wash and drain twenty-four medium-sized, fresh, sound Jerusalem artichokes. Heat two tablespoons melted lard in a frying pan, place artichokes in the pan and fry them to a nice brown colour all around. Sprinkle over a light teaspoon salt and two saltspoons white pepper. Set in oven twenty-five minutes. Remove with a skimmer, dress on a deep hot dish; sprinkle over a half teaspoon chopped parsley. Remove fat from pan, add one ounce butter, thoroughly heat, then squeeze in juice of half a sound lemon, lightly mix, pour it over the artichokes and serve.