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.
Fish Broth with Sago
Porgies, Dominicaine Potatoes, Colbert (2093)
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Finely slice one medium peeled carrot, one onion, two leeks and two branches celery; place these in a large saucepan with three quarts water; add two branches parsley, one branch chervil, one sprig thyme, one sprig marjoram, one blade mace, one bay leaf and one clove; season with two teaspoons salt and half teaspoon pepper. Boil forty minutes, then add two pounds clean whitefish bones and gently simmer forty-five minutes. Remove, strain broth through a double cheesecloth into another saucepan, reset on fire and as soon as it comes to a boil dredge in three ounces well-washed and completely drained sago; lightly mix with spoon while adding it, then slowly boil twenty minutes, mixing once in a while. Remove, pour the soup into a soup tureen and serve.
Scale, trim off fins and cut heads from six medium, very fresh porgies, split in two, remove spinal bones, place in a sautoire with half gill white wine, two gills water, half ounce butter and half teaspoon salt, and boil five minutes. Lift up with a skimmer and keep on a dish. Plunge eighteen freshly opened oysters in boiling water for two minutes, drain and cut in small square pieces. Reduce fish liquor on range to half the quantity, then add oysters to the fish broth, with half teaspoon anchovy essence. Mix on a plate half tablespoon butter with tablespoon flour, add to pan with an egg yolk, and gently mix until well thickened. Remove and let cool off. Have six pieces white paper fifteen inches square, fold in two, and with a scissors cut each piece in semi-heart shape; lightly oil on both sides, then place half a porgie in centre of each half paper, spread a little of the sauce over, then place the other porgie on top. Spread a little more sauce over, fold up papers, twist edges of paper around; when all finished place on a tin, set in oven fifteen minutes.
Remove, dress on a hot dish and serve.