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.
Fried Filet of Sole, Horly (2246)
Buckwheat Cakes (330)
Crack eight fresh eggs in a copper basin, add a half gill cream, half teaspoon salt, three saltspoons pepper and sharply whisk for five minutes. Heat a tablespoon butter in a black frying pan, add three finely sliced, well-cleaned, fresh mushrooms, three finely chopped shallots, one ounce ham cut in small square pieces, and gently brown for five minutes, lightly tossing once in a while. Drop in eggs, briskly stir with a fork for two minutes and let rest for a half minute; fold up opposite sides to meet in centre, let rest for a minute, turn on a hot dish and serve.
Consomme in Cups (52)
Sardines with Spinach au Gratin
Rechauffe of Turkey, Andalouse
Banana Fritters (1104)
Remove stalks from a quart fresh spinach, wash well, drain on sieve, plunge in quart boiling water with teaspoon salt and boil for ten minutes. Thoroughly drain and finely chop up, place in a saucepan with an egg yolk, half ounce butter, a tablespoon cream, half teaspoon salt and two saltspoons pepper. Sharply stir while heating for two minutes, remove, and spread half quantity of spinach in a lightly buttered baking dish. Split open without separating twelve sardines in oil, bone, then nicely arrange over spinach and spread balance of spinach over sardines. Dredge over two tablespoons bread crumbs, arrange a few little bits of butter on top, set in oven for ten minutes, remove and serve.
Pick all the meat off turkey left over from yesterday, then cut in thin, small slices and keep on a plate. Place two gills tomato sauce (No. 16) in a saucepan with half teaspoon finely chopped parsley, half teaspoon , chopped chives and a very little chopped tarragon, mix well and let boil for ten minutes. Incorporate little by little an ounce fresh butter, sharply mixing while adding it, then add turkey with a half teaspoon salt and two saltspoons pepper. Gently mix, heat for six minutes without boiling, pour rechauffe in deep hot dish and serve.
Finely chop a medium, sound onion and two ounces raw beef marrow, place both in saucepan with a tablespoon butter and gently fry for five minutes, or until onions attain a nice golden colour, stirring almost continually meanwhile with a wooden spoon. Add eight ounces raw Italian rice, continually stirring on fire for six minutes or until a good golden colour, then pour in little by little one light quart of hot broth (No. 701), mixing while adding it. Season with a teaspoon salt, two saltspoons pepper and a saltspoon diluted and strained Spanish saffron. Mix well, cover pan and cook for thirty-five minutes, being careful to frequently stir at bottom. Add two ounces grated Swiss cheese, mix well until cheese is thoroughly amalgamated, dress on hot deep dish and serve.