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.
Rice Flannel Cakes (221)
Prepare and keep hot a sauce demi-deuil (No. 1349). Carefully plunge twelve fresh eggs in boiling water for five minutes, remove and keep in cold water for a minute, shell and place on a deep hot dish, pour the sauce over them and serve.
Crab Meat, American
Broiled Tenderloin with Parisian Potatoes
String Bean Salad (741)
Lemon Custard Pie (316)
Make a smooth hash with six shallots, the red part of a medium carrot, one saltspoon thyme, one bay leaf, a half bean garlic, two branches parsley and one branch chervil. Place in a frying pan with a tablespoon butter, and lightly brown for five minutes, pour in a gill claret, then let reduce five minutes. Add one and a half pounds very fresh crab-meat flakes, one and a half gills tomato sauce (No. 16), a tablespoon brandy, half teaspoon salt, one saltspoon cayenne and a saltspoon grated nutmeg. Mix well and let slowly cook twenty minutes, gently mixing once in a while, pour into a deep dish and serve.
Neatly trim and flatten two tenderloins of one pound each. Mix on a plate a tablespoon oil with a teaspoon salt and half teaspoon pepper. Repeatedly turn the filets in seasoning, arrange and broil them over a brisk fire eight minutes on each side, and dress on a hot dish. Arrange the same quantity of Parisian potatoes (No. 711) around the filets, spread a little maitre d'hotel butter over and serve.