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) Thon Marine (1597)
Consomme with Spaghettini
Baked Weakfish with Bacon
Potatoes, Anglaise (185)
Fowl with Rice, MdnageYe (373)
Spinach, Martha (1534)
Watercress Salad (419)
Ginger Pudding (394)
Prepare a consomme (No. 52). Strain it into another saucepan and let simmer. Break three ounces spaghettini into inch pieces, add to the consomme, boil fifteen minutes. Pour into a soup tureen and send to table with two ounces grated Parmesan cheese.
Scale, trim fins and cut head off a fresh three-pound weakfish, split in two, remove spinal bone, then lay on a lightly buttered tin, cut side up. Season with a teaspoon salt and half teaspoon paprika, lightly baste with a little melted butter, then set in oven fifteen minutes. Bring it to oven door, place six thin slices raw lean bacon over the fish, sprinkle two tablespoons fresh bread crumbs over all, reset in oven and bake fifteen minutes more. Remove, then by means of a skimmer lift up the fish and the rest, dress on a hot dish, decorate with six quarters lemon and a little parsley greens. (If any gravy is left in the pan, pour it over the fish and serve.)