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.
Bisque of Lobster and Shrimp
Pompano, Russe Potatoes, Viennoise (165)
Roast Chicken with Cress (290)
Doucette Salad (189)
Jelly au Madere
Cut the heads off two one-and-a-half-pound live lobsters, then cut them in one-inch pieces, shells and all. Thoroughly heat on an open fire one ounce butter, add the lobster with a finely sliced each carrot and onion and two sliced branches celery, stir well and cook for ten minutes, frequently stirring meanwhile. Pour in two tablespoons each brandy and sherry, set fire to liquors and stir with spatula until fire goes out. Place entire contents of pan in the mortar, pound to paste, then return to saucepan; add a branch parsley, sprig thyme, bay leaf, clove and two ounces raw rice. Moisten with two and a half quarts water, half gill white wine and a pint fresh, crushed tomatoes. Season with two teaspoons salt and two saltspoons cayenne pepper, mix well and let gently boil for one and a half hours, frequently mixing meanwhile. Press soup through sieve into a basin, then through Chinese strainer into saucepan, pour in half gill cream and let simmer. Remove shells from a half pint cooked shrimps, cut in half-inch pieces and add them to soup with half ounce butter, stir well while cooking for five minutes, remove, pour into a soup tureen and serve.
Trim off fins and lift up filets from two one-and-a-half-pound pompanos. Cut two each medium onions and carrots into very thin slices and place them in a lightly buttered baking dish alternately. Sprinkle two saltspoons salt over, baste with a very little melted butter, then set in oven for fifteen minutes; remove, place filets over vegetables, season with a teaspoon salt, two saltspoons white pepper, and spread over them a half teaspoon anchovy essence. Pour over a half gill white wine and half gill water, cover fish with a buttered paper, then set in oven for twenty-five minutes. Bring fish to oven door, lift up paper, pour a teaspoon thick cream over each filet, reset in oven for five minutes longer, remove and serve in same dish.
Prepare the Madeira jelly same as rum jelly (No. 1171), substituting the same quantity Madeira wine for the rum.