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.
Filet of Sheepshead, Farley
Potatoes, Windsor (252)
Scallops, Mrs. Duvivier
Broiled Fresh Mushrooms on Toast
Planked Shad, en Bordure
Doucette Salad (189) Fruits, etc.
Procure a fresh four-pound sheepshead, neatly clean, cut off head, split the fish, remove fins, lift up filets on both sides and lay them on one side. Place all the trimmings, fins and head of the fish in a soup pot, pour over two quarts cold water, add a carrot, onion, branch each of parsley and celery, all finely sliced, four cloves, four allspice, twelve whole black peppers, a sprig thyme, a half sprig bay leaf and one and a half teaspoons salt, let slowly come to a boil and continue for thirty minutes. Strain broth through a clean cloth into another pan and let it come to a boil. Dilute a tablespoon rice with a half gill cold milk, level tablespoon Oriental curry powder, and gradually add to broth, gently mixing for two minutes. Add two gills thick cream and two ounces good butter, lightly mix until butter is dissolved, pour cream into a hot soup tureen and serve with oyster crackers separately.
Cut two filets of sheepshead in three slanting, even pieces each. Lightly heat an ounce butter in saute pan, lay in filets one beside another, season with a teaspoon salt, half light teaspoon white pepper and one-quarter saltspoon grated nutmeg. Pour over a gill white wine, cover filets with a buttered paper and set in moderate oven for twenty minutes. Cut away the bottoms of a pound medium-sized fresh mushrooms, lay umbrellas aside for further use, thoroughly clean and wipe dry bottoms and finely chop them up. Heat an ounce fresh butter in a small saucepan, add chopped mushrooms, season with a saltspoon salt and let gently cook for ten minutes, lightly stirring with a wooden spoon once in a while. Sprinkle over a half tablespoon of flour, stir again for a minute and transfer filets into a baking dish. Strain fish gravy over mushrooms, pour in a gill hot milk or cream, stir well, allow to boil for three minutes and pour same over filets. Sprinkle surface with a table-, spoon grated Parmesan cheese, set in a very hot oven until a nice golden colour, remove and immediately send to table with a few slices lemon.
Place one and a half pounds very fresh scallops in a saucepan with a good gill sherry, two branches parsley, a half teaspoon salt and let slowly boil for five minutes, then remove celery. Lightly brown six finely chopped shallots in one and a half tablespoons melted butter in a small saucepan, add two Spanish sweet red peppers, cut into very small pieces, and cook for three minutes. Add a light tablespoon flour, stir well, strain scallop liquor into this pan, add a tablespoon tarragon vinegar and gently stir until it comes to a boil. Add scallops, lightly mix, cook for five minutes longer, pour scallops into a deep dish and serve.
Peel, wash and carefully drain the umbrella mushrooms laid to one side and place in a bowl. Pour over a tablespoon oil, the strained juice of half a sound lemon, adding a light teaspoon salt and half light teaspoon pepper. Repeatedly turn in seasoning, arrange on a double broiler and broil for five minutes on each side, dress evenly on six freshly prepared toasts, spread a little butter over and serve.
Procure a three-pound fresh shad, wash well, wipe dry, cut off head and tail, split open through stomach with a knife without separating, and detach spinal bone. Season both sides with a light tablespoon salt and a half teaspoon pepper. Dredge two tablespoons flour on a flat dish and repeatedly turn fish in flour. Heat in a frying pan three tablespoons melted butter or oil, lay fish in pan, open side downward, and rapidly fry for five minutes or until a nice brown colour. Carefully turn over with a skimmer and fry for five minutes also. Have a clean oak plank, oil surface with a tablespoon oil, carefully lift up fish with skimmer and lay it on the plank, skin side downward. Spread a half tablespoon butter over the shad and set in oven to bake for twenty minutes. Remove, spread a little maitre d'hotel butter over, decorate with six quarters lemon and parsley greens and serve.