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.
Stewed Prunes (1)
Oatmeal Porridge (2)
Omelette with Chicken Livers
Perch Saute, Fines Herbes
Broiled Beefsteak with Fried Onions
Potatoes Sautes (135)
Remove the galls from six fine chicken livers; soak them in cold water for thirty minutes; lift out and neatly wipe dry. Cut each one into four equal parts.
Heat in a frying pan one tablespoon melted butter or fat; drop in the livers; season with a teaspoon salt and half teaspoon white pepper. Toss them well on the fire for half a minute, and then gently fry for eight minutes, tossing freauently meanwhile. Drain well and replace in the same saucepan, adding one tablespoon good sherry wine, one and a half tablespoons tomato sauce (No. 16), one tablespoon demi-glace (No. 122), one saltspoon cayenne pepper and a saltspoon salt. Then briskly cook for three and a half minutes, tossing gently, and keep in a hot place till required.
Prepare an omelette as per No. 75, and just before folding it up place half the chicken livers in the centre of the omelette, fold up, turn it on a hot dish, neatly arrange the other half of the livers, etc., around the base of the omelette and serve.
Procure six medium-sized fresh perch; neatly draw and remove all the fins with a pair of scissors. Wash well and wipe dry. Season all over with a teaspoon salt and half teaspoon white pepper; then roll them in flour. Heat in a large frying pan one tablespoon melted butter; place the fish in the pan and fry for six minutes on each side. See that they obtain a good golden colour. Remove them with a skimmer. Dress on a hot dish. Chop very fine ten branches chives (ciboulette), one branch chervil and two branches parsley; sprinkle all over the six fish; squeeze the juice of half a sound lemon over them. Heat in a frying pan to a light brown colour half ounce butter and pour it over the herb mixture on top of the perch. Decorate the dish with six sections of lemon and serve.
Mix on a plate one tablespoon oil with a teaspoon salt and half teaspoon white pepper. Trim and neatly flatten six small sirloin steaks of five ounces each; repeatedly roll them in the seasoning. Arrange on a broiler and broil for six minutes on each side. Remove, arrange on a dish, dress the onions on top of the steaks and serve.
Peel two medium-sized, sound Spanish onions. Slice them into thin, equal slices. Separate the rings with the hands. Season with half teaspoon salt and a light half teaspoon white pepper; roll gently in flour, then plunge into boiling fat and fry until they have obtained a fine golden colour, which will take about five minutes. Drain well; season again with half teaspoon salt and use as required.
Crack into a basin three whole raw eggs, adding two tablespoons sifted flour, half saltspoon salt, two tablespoons fine sugar, three tablespoons cream and half saltspoon grated nutmeg. Then with a whisk briskly beat the whole well together for five minutes. Lightly butter a frying pan and heat it well on the range, then pour into the pan one and a half tablespoons of the batter and make a very nice thin pancake; cook for two minutes on each side; place on a hot dish, dredge a little powdered sugar over and proceed to make the other five in same way, serving very hot.