A fish recipe from 1911

As I mentioned in my last post, I'm joining the lovely people at http://starbakes.blogspot.my/
in using more of my cookbooks, in their Cookbook Countdown. 

A couple days ago I tried a recipe from the 1911 The International Cook Book by Filippini. It turned out pretty tasty though not amazing -- but I would guess it would have tasted better in 1911 -- I have found and read that various ingredients, especially of produce, have gone down in flavor in the USA in the last 40 or 50 years at least. Also, the recipe specifically calls for strong cider, and I couldn't find any, and didn't even find a tasty apple juice to substitute -- surely that would have made a big difference. I also didn't find chervil -- I don't think I've ever seen it fresh here...I just used more parsley. And something else! I'm sure it would be better with real whole milk rather than the skim we often have in the house! I never would have thought of adding horseradish, but it's a great idea!

I was very pleasantly surprised by how quickly the recipe came together, given that it was from a famous New York City chef so long ago! I did simplify, though, doing everything on the stovetop and making the sauce in the same pan. I plan to try at least another recipe or two from this old book...

 The book is organized by menu, and it repeats some recipes, which are all numbered so are easy to find from the clearly referenced menus.

I served it with potatoes and peas -- yes, a lot of green vegetables -- and then we had our first-ever sample of stollen, the German holiday sweet bread. It was okay, though the brand we found was rather dry -- I should try to find a recipe, I probably have one somewhere...