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.
Peaches and Cream (1828)
Cornmeal Flour (328)
Mutton Chops with Bacon (84s)
Potatoesau Gratin with Anchovies
Flannel Cakes (136)
Prepare a potato gastronome (No. 1491) spread on a hot dish and smooth well. Poach twelve fresh eggs (No. 106), neatly trim and lay them one beside another on the potato puree, sprinkle a very small finely chopped truffle over them and serve.
Finely hash six peeled, medium, boiled potatoes, place in a sautoire with an ounce butter, two gills cold milk, half teaspoon salt, a saltspoon white pepper and a saltspoon grated nutmeg, mix well, then cook five minutes. Cut into small pieces eight anchovies in oil, add them to the potatoes, mix well and let cook five minutes. Mix with a spoon once in a while. Transfer to a baking dish, sprinkle surface with two tablespoons of grated Parmesan cheese, arrange a few little bits butter on top of the cheese, then set to bake in oven ten minutes. Remove and serve.
Salad, Interlacken Blanc Manger (1052)
Cut the meat from the turkey left over from yesterday into half-inch pieces. Heat a tablespoon melted butter in a saucepan, add six finely chopped shallots and a sound, seeded green pepper, also finely chopped, and brown to a nice light colour, add four ounces of raw beef marrow cut into small squares, one peeled and cored apple cut in same way, brown five minutes, then add five ounces raw rice, the turkey, a pint broth, two gills pure tomato juice, half teaspoon salt and three saltspoons white pepper; lightly mix, cover pan set in oven thirty-five minutes. Remove, add two egg yolks and two tablespoons grated Parmesan cheese, drop preparation in a lightly buttered plain pudding mould and mix well. Set mould in a saucepan with hot water up to half its height, then set in oven twenty-five minutes. Remove, unmould on a dish, pour a port wine sauce (No. 1087) around and serve.
Carefully cut in lozenge shape and the thickness of a fifty-cent piece one good-sized, peeled, pickled beetroot, two stalks tender, crisp, white celery, one sound, rather green apple, one peeled and seeded sound cucumber, one small, peeled, sound apple and two cold, boiled, peeled medium potatoes. Place these articles in a bowl. Season with three tablespoons of dressing (No. 863). Mix well, then add leaves of a small, fresh bunch watercress, lightly mix, and just a moment before going to table add two tablespoons mayonnaise dressing, rapidly and gently mix again and immediately serve.