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.
Eggs Croquette, Mignonette
Heat in a saucepan one tablespoon melted butter, adding three finely chopped shallots and brown three minutes. Add one tablespoon flour, mix a little, pour one gill cream over, add half teaspoon freshly chopped parsley, one saltspoon chopped chervil and one saltspoon chopped tarragon, and continually mix until it comes to a boil.
Cut eight hard-boiled eggs in squares and add to pan. Season with half teaspoon salt, one saltspoon cayenne and a saltspoon grated nutmeg, mix well and let cook five minutes. Add an ounce butter and two tablespoons sherry, mix well. Transfer to a dish and let get cold. Divide in twelve even parts, then roll on a lightly floured table to cork forms, dip in beaten egg, then in fresh bread crumbs. Arrange in a frying basket and fry in boiling fat five minutes. Lift up, drain on a cloth, dress on a dish with a folded napkin, decorate with a little parsley greens and serve.
Shrimps with Mayonnaise
Ragout of Lamb (478)
Noodles with Butter (333)
Shell one and a half pounds cooked fresh shrimps and place in a bowl. Season with three tablespoons salad dressing (No. 863). Mix well in seasoning. Garnish sides of a compotier dish with well washed and drained (cold) lettuce leaves. Dress. shrimps in centre, dome-like, then spread a mayonnaise (No. 70) over the shrimps, sprinkle teaspoon capers over all, arrange two cold hard-boiled eggs cut into quarters around the bottom against the shrimps and serve.
Prepare six tartlet crusts (No. 161). Place in a saucepan two ounces sugar, with two gills water, half teaspoon vanilla essence and three tablespoons brandy, add a pint fresh, well-picked raspberries, mix well and let boil five minutes. Lift up raspberries with a skimmer, arrange them on the crusts, evenly divided. Reduce syrup on fire to half the quantity, then divide over tartlets, sprinkle a little shredded cocoanut over and serve.