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 Peaches and Cream (1828)
Oatmeal Porridge (2)
Stuffed Eggs with Sorrel Fried Whitebait (1123)
Tripe, Lyonnaise (98i)
Grilled White Potatoes (1344)
Raisin Cakes (1719)
Cut a small piece from both ends of twelve freshly cooked, hard-boiled eggs, then cut them in halves crosswise. Scoop out the yolks and place them in a bowl with a tablespoon butter, one small, chopped, previously browned onion, half teaspoon salt, saltspoon cayenne and salt-spoon grated nutmeg. Pour in two tablespoons cream, thoroughly mix with a spoon until smooth, then with a teaspoon fill up the cavities of the whites with the stuffing. Prepare a puree of sorrel (No. 654), spread over a baking dish, arrange the eggs (standing up), sprinkle two tablespoons of grated Parmesan cheese over the sorrel, place a little bit of butter over each egg, then set in the oven for six minutes, remove and serve.
Parsley Broth (1667)
Lobster Saute in Cream (1223)
Boulettes of Turkey, Finnoise (1290)
* Use the Turkey left over from yesterday.
Place in a saucepan three ounces fresh butter, four ounces sugar, three egg yolks, the grated peel of a sound lemon and its juice as well, set the pan on the range and with spatula sharply stir for five minutes. Remove from the fire, lay on a table and briskly whisk it for one minute. Beat up the whites of the eggs to a stiff froth and gradually add them to the preparation with a half teaspoon vanilla essence, mix well with a skimmer. Lightly butter and sugar six individual pudding moulds, then fill them up with the preparation, place them on a tin, pour hot water in the pan up to half their height, set in the oven for twenty-five minutes, remove, unmould on a hot dish, pour a sweet cream sauce over them and serve.
Place one and a half gills milk and one gill cream in a small saucepan and let come to a boil. Place in a vessel two egg yolks, three-quarters ounce flour, one and a half ounces sugar and half teaspoon vanilla essence, sharply stir with a wooden spoon for two minutes, gradually pour in the milk, sharply mixing while adding it, transfer the preparation to the saucepan, set on the fire and continually stir until it comes to a boil. Remove, strain and use as required.