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.
Apricots with Cream
Boiled Rice (275)
Omelette with Sausages
Picked-up Codfish (822)
Buckwheat Cakes (330)
Peel and cut eighteen fresh, sound ripe apricots in halves, remove stones, then slice and place on a compotier, sprinkle over two tablespoons powdered sugar, mix well; beat up one and a half gills cream until thick but not frothy, mix well, pour it over apricots and serve.
Crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt and two saltspoons white pepper. Sharply beat with fork two minutes. Cut four skinned country sausages into quarter-inch pieces, place in a black frying pan with a tablespoon melted butter and fry five minutes, lightly tossing meanwhile, add half teaspoon freshly chopped parsley, pour in the eggs, sharply mix with a fork two minutes, let rest for half a minute; fold up the opposite sides to meet in centre, let rest for a minute. Turn upon a hot dish and serve.
Parsley Broth (1667)
Kaden Boutou, Mutton Croquettes with Rice
Fresh Okras in Cream
French Pancakes (17)
Place in a saucepan one small chopped onion, with half a sound, seeded green pepper and a tablespoon melted butter, and fry five minutes. Add two ounces rice with one peeled, crushed, red tomato, half pint broth, teaspoon salt and two saltspoons pepper; lightly mix, cover pan, then set in oven thirty-five minutes. Remove, finely chop one and a half pounds raw lean mutton, place in a large bowl, adding half teaspoon salt, saltspoon cayenne, saltspoon grated nutmeg, saltspoon ground mixed spices and two egg yolks. Sharply stir with spatula until well thickened, then add the rice with two eggs; sharply stir with wooden spoon for four minutes, let stand five minutes in a cool place. Roll preparation on a lightly floured table into twelve even, pear-shaped pieces. Plunge in boiling water and simmer ten minutes. Lift up with the skimmer, thoroughly drain, then dip in beaten egg, roll in bread crumbs, place in a frying basket and fry in boiling fat ten minutes.
Remove, dress on a dish with a folded napkin, decorate with parsley greens and serve with a Madeira sauce (No. 641) separately.
Cut the stems from thirty-six medium, tender, sound okras and thoroughly wash in cold water; drain well, then place in a saucepan with a quart hot water, pint milk, a white onion with two cloves stuck in it and one teaspoon salt, and slowly boil thirty-five minutes. Carefully drain on a sieve, arrange on a vegetable dish. Pour a cream sauce (No. 36) over them and serve.