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, Point du Jour
Fried Frost Fish
Potatoes Sautees (135)
Rice Cakes (349)
Peel, neatly trim and pick all objectionable eyes out of a very small, sound pineapple. Cut in half, lengthwise; cut out the hard part in the centre, then slice into thin slices. Place them in a vessel. Season with three tablespoons powdered sugar, pour in two tablespoons Jamaica rum. Mix well. Dress on a cold dish, pour the liquor over and serve.
Lightly butter six well-cleaned individual shirred egg dishes. Break two fresh eggs into each dish. Divide half teaspoon salt and two salt-spoons white pepper among them evenly. Place in the oven for five minutes. Remove, arrange a very thin slice of truffle on top of each egg yolk and serve.
Clean and neatly trim three medium, fresh frost fish. Have two tablespoons cold milk on a plate with a teaspoon salt and half teaspoon white pepper; mix well, then roll the fish in the seasoning and then in flour. Heat in a frying pan two tablespoons olive oil, place in the fish and fry on a brisk fire for seven minutes on each side. Dress on a hot dish, decorate with parsley greens and six sections of lemon and serve.
Wash well two fresh lobsters of two pounds each; cut each one into twelve pieces. Place in a frying pan two tablespoons melted butter, and when thoroughly hot add the lobsters. Season with a level tablespoon salt and a light teaspoon paprika. Mix well with a wooden spoon and let cook for ten minutes, mixing occasionally.
Hash up very finely six sound shallots, half green pepper, the red part of a medium carrot, one bean garlic, two branches parsley, one saltspoon thyme, one sprig bay leaf, and add all to the lobster. Mix all well for one minute, then add half gill sherry, two tablespoons brandy and four medium, ripe, peeled, seeded tomatoes, cut into small pieces.
Mix well again, cover the pan and let cook on a rather brisk fire for fifteen minutes. Dress on a hot dish and serve.
Procure a piece of the flank of beef, of three pounds, twice as long as wide; trim off the fat, split it in two in the centre, crosswise, without separating. Season with a teaspoon salt and half teaspoon white pepper.
Prepare a stuffing as follows: Three raw country sausages, skinned, two ounces fresh bread crumbs, one saltspoon thyme, half tablespoon chopped parsley, one ounce cooked lean ham cut into small pieces, two raw eggs, one saltspoon grated nutmeg, half teaspoon salt, half teaspoon white pepper and one medium-sized onion, finely chopped and lightly browned in butter. Thoroughly mix the whole together until well amalgamated, and then spread the stuffing evenly over the cut-apart beef. Roll up lightly, tie all around with a string. Place a mirepoix, as per No. 271, in a large frying pan, lay the roulade on top, drop two tablespoons meltedlard at the bottom of the pan, place the pan in a hot oven to bake for twenty-five minutes, or until a nice golden tint. Then add two tablespoons flour, stir it well in the bottom of the pan with a spoon; add to the pan one gill claret, half pint hot broth or water, one gill tomato sauce (No. 16) and one gill demi-glace (No. 122). Mix well again; reset the pan in the oven and bake fifty-five minutes, turning the beef occasionally. Remove, untie, place on a hot dish and keep warm.
Strain the gravy through a Chinese strainer into another saucepan, skim off the fat from the surface and let the sauce reduce on the fire to three-quarters of a pint; add three good-sized sliced pickles and three sweet Spanish peppers (red) cut into small, square pieces. Briskly cook for five minutes more, untie the roulade, pour half of the sauce over it. Pour the other half into a saucebowl and serve separately.
Open a pint can of fine peaches. Slice into thin slices. Sprinkle three tablespoons of fine sugar over them, thoroughly mix. Prepare a pie paste as per No. 117 and proceed to finish the pie the same way.