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) Force (979)
Shirred Eggs with Mushrooms Fish Cakes (5)
Fried Calves' Brains French Fried Potatoes (8)
Finely slice twelve canned mushrooms, place in a small saucepan with two tablespoons sherry, one and a half gills demi-glace (No. 122), one gill tomato sauce and half a saltspoon cayenne pepper, lightly mix and boil for eight minutes. Lightly butter six shirred-egg dishes, crack two fresh eggs into each, season with a half teaspoon salt and two saltspoons pepper, evenly divided. Set in oven three minutes, remove, divide sauce evenly over eggs and serve.
Have three pairs of calves' brains, wash in running cold water for thirty minutes, discard blood sinews, drain well, then plunge in two quarts boiling water with a teaspoon salt, half gill vinegar and slowly boil for two minutes. Drain, split in two lengthwise, lightly roll in flour, dip in beaten egg, then lightly roll in fresh bread crumbs. Arrange in a frying basket and fry in boiling fat for six minutes, or until a nice golden colour. Remove, drain well, dredge a half teaspoon salt over, dress on a dish with a folded napkin, decorate with six quarters lemon, a little parsley greens, and serve.,
Veal Broth in Cups (1538) Lamb Saute German Style Spatzeles
Cut meat from leg of lamb left over from yesterday in half-inch pieces. Place in a frying pan two finely sliced white onions with two tablespoons melted lard and fry for five minutes, tossing once in a while, then add the lamb. Season with half teaspoon salt and three saltspoons pepper, toss a little, then cook ten minutes, occasionally tossing meanwhile. Add two tablespoons good vinegar, two gills demi-glace (No. 122), twelve medium, sliced vinegar pickles and a half teaspoon chopped chives, mix well and slowly cook for ten minutes, frequently mixing, transfer stew to a deep dish, arrange spatzeles around lamb and serve.
Place in a bowl four ounces sifted flour, gradually add one gill cold water and sharply stir with wooden spoon while adding it. Crack in one fresh egg, season with half teaspoon salt, two saltspoons white pepper, a saltspoon grated nutmeg, sharply stir for five minutes. Have a quart boiling water in a saucepan with half teaspoon salt, take a tablespoon of batter and with a finger drop in pan as rapidly as possible. Proceed in same way till batter is all used, boil for five minutes, lift up with skimmer and thoroughly drain on a cloth. Heat two tablespoons lard in a frying pan, add half a finely chopped onion, brown for two minutes, arrange spatzeles one beside another in pan and fry to a nice golden colour on both sides, drain and use as required.
Plunge two live lobsters of two pounds each in a gallon boiling water with a tablespoon salt, boil for twenty minutes, lift up and let thoroughly cool off. Crack and pick out meat from claws and tails, all perfect white meat from bodies, and cut in half-inch-square pieces. Cut also in same size two stalks perfect, white, tender, crisp celery, wash in cold water and carefully drain on a cloth. (It is absolutely necessary that the celery should be as dry as possible.)
Place both lobster and celery in quite a large salad bowl, season with three tablespoons dressing (No. 863), thoroughly mix and give a dome-shaped form. Gently spread a mayonnaise dressing (No. 70) and sprinkle a teaspoon of capers over salad. Cut two hard-boiled eggs in quarters, arrange crown-like over mayonnaise, place six small lettuce leaves around edge of bowl, clean head of one of the lobsters, place in centre of salad and serve.