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.
Gumbo of Frogs' Legs, Normandie
Pickerel en Marinade Potatoes, Anglaise (185)
Tomatoes, Carolina (1952)
Little Neck Clam Patties (1232)
Roast Grouse, Currant Jelly (167)
Lettuce Salad (148)
Malaga Pudding (309)
Finely slice one carrot, one onion, two branches celery and one leek, place them in a saucepan with branch parsley, three quarts water, sprig thyme, sprig marjoram, one bay leaf and one clove, adding one pound white, fresh fish bones or heads of same and gently boil for thirty-five minutes, strain the broth through cheesecloth into a vessel, cut in small square pieces a white onion, a green, seeded pepper and two leeks, place in saucepan with tablespoon melted butter and cook for ten minutes, occasionally stirring meanwhile, moisten with the fish broth, season with two teaspoons salt, let boil for fifteen minutes. Trim and cut in half-inch pieces twelve fresh okras and add them to the soup, with two ounces raw rice and two peeled, fresh tomatoes cut in small pieces, let boil for thirty-five minutes, plunge six ounces fresh frogs' legs in boiling water for three minutes, drain on a sieve, pick off the meat from the bones, and add the meat to the soup, with six oysters cut in quarters, six shrimps cut in small pieces and six finely sliced canned mushrooms, and let boil for ten minutes, skim the fat from the surface, pour the soup into a soup tureen and serve.
Cut off the fins and thoroughly wipe a three-pound fresh pickerel, place it on a deep dish, add a sliced onion, crushed half bean garlic, two branches parsley, sprig thyme, one bay leaf, two cloves, teaspoon salt and half teaspoon pepper, pour in half gill vinegar, half gill white wine, two gills water and the juice of half a sound lemon, turn the fish in the marinade and let infuse for two hours. Place the fish and marinade in an oval pan, cover, and let slowly boil for forty minutes, take up the fish with the skimmer, lay it on a hot dish with a folded napkin, remove any articles adhering to the fish, decorate with a little parsley greens and send to the table with a little melted butter separately.
Neatly trim and flatten two tender sirloin steaks, one and a quarter pounds each. Mix on a plate tablespoon oil, teaspoon salt and half teaspoon pepper, repeatedly turn the steaks in the seasoning, arrange on a broiler, broil for six minutes on each side, remove and arrange them on a baking dish. Place in a bowl three finely chopped shallots, half bean chopped garlic, half teaspoon chopped parsley, half teaspoon chopped chives, two ounces finely chopped raw beef marrow, half ounce butter, half teaspoon meat glaze and the juice of half a sound lemon. Sharply stir until thoroughly amalgamated, then spread this preparation over the steaks, set them in the oven for five minutes, remove, baste them with their butter and serve.