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.
Radishes (58) Caviare (59)
Ham, Londonderry (1771)
Spinach in Cream (339)
Sliced Tomatoes (461) Jelly, Moscovite (1626)
Prepare a veal broth exactly the same as No. 1538 and let cool off. Beat up in a bowl three egg yolks with one and a third gills cream, add to the soup, mix well, set on the fire and continually mix until near boiling point, but do not allow to boil. Pour into a soup tureen and serve with six slices of toasted French bread and a little grated Parmesan cheese separately.
Trim off the fins, remove the head and split in two through the back, then remove the spinal bone from a three-pound fresh bonito. Season with a half teaspoon each salt and pepper, evenly spread an anchovy butter (No. 11) over the fish, then roll in bread crumbs. Heat a tablespoon melted butter in a frying pan, add the bonito and gently fry for ten minutes on each side, dress on a dish, squeeze juice of half a lemon and sprinkle half teaspoon chopped parsley over. Place half an ounce of butter in the pan and toss on the fire till brown, then pour over the fish and serve.