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.
Procure the skins of three good-sized fresh eels, open, sew together lengthwise so as to make a single one and trim even. Finely chop a pound fresh halibut and one and a half pounds skinned and boned fresh salmon. Place both in mortar with a bread panade (No. 1795), two egg yolks, a tablespoon anchovy essence, teaspoon salt, two saltspoons each cayenne pepper and ground mixed spices, a saltspoon grated nutmeg, pound to a fine pulp, then press through sieve into a bowl, add two truffles cut in small squares, a tablespoon thick cream and mix well. Neatly spread this force over skins of eels, fold and carefully sew up, then wrap galantine in a heavy cloth and tightly tie up both ends. Place in a saucepan any fish trimmings on hand, with a sliced each carrot and onion, two branches each celery and parsley, a sprig thyme, bay leaf and two cloves. Place galantine on top, pour in one and a half gills white wine and enough cold water to cover. Season with a tablespoon salt, half teaspoon white pepper, cover pan and let simmer for one hour and forty-five minutes. Remove galantine, place on a plate and let stand for ten minutes, unwrap and wash cloth in cold water. Wrap galantine again, place between two small boards, place a three-pound weight on top and let stand until throughly cold.
Unwrap, remove cloth, dress on dish with a folded napkin, decorate with pieces of fish jelly and parsley greens and serve.