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.
Finely chop three ounces fresh halibut or codfish, place in mortar with white of an egg, thoroughly pound to a paste, rub through sieve into a bowl, set bowl on ice, add little by little two tablespoons thick cream, and sharply mix with a wooden spoon while adding. Cut in very small squares a small truffle, add to bowl with a half teaspoon anchovy paste, three saltspoons salt, a saltspoon cayenne, and sharply mix.
Plunge forty-eight freshly opened large oysters in a pint boiling water for three minutes, lift up with a skimmer and drain on a cloth. Split them open, evenly stuff with force, close and place in a sautoire. Add a half ounce butter, half gill white wine, two tablespoons sherry, a teaspoon salt and two saltspoons cayenne, cover with a buttered paper, let slowly cook on fire for six minutes, lift up oysters with skimmer and place on a chafing dish. Mix in saucepan a tablespoon each melted butter and flour, pour oyster gravy in this pan with a gill cream, and sharply whisk until it comes to a boil. Dilute an egg yolk with juice of quarter of a sound lemon and tablespoon cream, add to sauce and sharply mix while heating, without boiling, for a minute, strain sauce through a cheesecloth over oysters, shuffle a little and serve.