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.
Cracked Wheat (656)
Fried Fresh Haddock, Tartare Sauce
Broiled Devilled Ham (451)
Buckwheat Cakes (330)
Heat one and a half tablespoons melted butter in a saucepan, add one finely sliced onion and nicely fry five minutes, occasionally stirring meanwhile; add one tablespoon flour, stir well, then pour in one gill milk and one gill cream. Mix until it comes to a boil. Add eight sliced hard-boiled eggs, half teaspoon salt, one saltspoon cayenne and saltspoon grated nutmeg. Mix well, cook two minutes, pour into a hot deep dish and serve.
Remove skin and bone from a two-pound piece of fresh haddock, then cut six equal thin filets. Season with teaspoon salt and half teaspoon pepper, then roll in flour, dip in beaten egg and roll in bread crumbs, arrange in a frying basket and fry in boiling fat ten minutes. Lift up, sprinkle over a very little salt, dress on a dish with a folded napkin, decorate with a little parsley greens, and serve with a tartare sauce (No. 48) separately.
Cold Consomme (1901)
Broiled Soft Shell Crabs (1727)
Cold Roast Beef* with Jelly (2207)
Macaroni au Gratin (160)