AND SERVING FISH BY FILIPPINI 25 YEARS WITH DELMONICO なー​。 ONE HUNDRED WAYS OF COOKING FISH . BY. Alp? . FILIPPINI (TWENTY-FIVE YEARS WITH DELMONICO) C C 9 ) C ) NEW YORK AND BOSTON H. M. CALDWELL COMPANY PUBLISHERS THE NEW YORK PUBLIC LIBRARY 792098 A ASTOR, LENOX AND TILDEN FOUNDATIONS * 1935 L Le Copyright, 1892, By Charles L. Webster & Co. (All rights reserved.) · Colonial Press : Electrotyped and Printed by C. H. Simonds & Co. Boston, U. S. A. CONTENTS. PAGE 2 - cimino noss PAGE 1. How to Serve Oysters for Private Families 9 2. Oysters à l'Alexandre Dumas.......... 3. How to Serve Clams......... To prepare Breaded Fish...... Salmon en Papillotes...... 6. Salmon, Oyster Sauce........ Salmon Colbert............ Salmon à la Génoise... 9. Salmon, rolled à l'Irlandaise.. 16. Broiled Salmon-tail...... 11. Boiled Halibut ........... 12. Halibut Steaks, maître d'hôtel. 13. Trout, Shrimp Sauce... 14. Trout à la Cambaceres.. 15. Trout à la Chambord...... 16. Boiled Trout, maître d'hôtel. . Trout, with fine Herbs...... 18. Trout en Papillotes........... 10. Sole à l'Hollandaise... 20. Soles Normande ........ 21. Soles au Gratin.......... 22. Fried Soles, sauce Colbert... 23. Fillets of Soles, Joinville... 24. Sole, with fine Herbs....... 25. Sole Dieppoise......... 26. Skate, or Raie au Naturel. 27. Shad, broiled maître d'hôtel.. 28. Shad, with Sorrel. ...... Shad vert-pré............... 30. Broiled Fresh Mackerel, maître d'hôtel. 31. Mackerel en Papillotes,... 32. Fresh Mackerel aux Fines Herbes....... No. | 33. Matelote of Eels......... 34. Matelote of Eels à la Normande. 35. Blanched Eels .......... 36. Bluefish à l'Icarienne........... 37. Bluefish à l'Italienne............ 38. Bluefish à la Venitienne..... 39. Sheep's-head à la Créole...., 4o. Bouille-à-Baisse, à la Marseillaise..... 41. Bass à la Bordelaise ..... 42. Bass, with White Wine...... 43. Bass à la Chambord......... 44. Salt Cod à la Biscaënne... 45. Codfish, bonne femme. 46. Fish Balls.... 47. How to Blanch Codfish-tongues ... 48. Cod fish-tongues au Beurre Noir.. 49. Fried Cod fish-tongues............... 6. Boiled Codfish, Oyster Sauce..... 51. Broiled Boned Smelts à la Béarnaise. 52. Smelts à la Toulouse...... 53. Stuffed Smelts.... 54. Smelts au Gratin....... 55. Lobster à l'Américaine.... 56. Lobster with Curry ....... 57. Lobster à la Newburg ...... 58. Lobster à la Bordelaise.. 59. Lobster en Brochette au Petit Salé. 60. Lobster en Chevreuse ........ 61. Broiled Lobster à la Ravigote..... 62. Lobster Croquettes.... 63. Lobster Cutlets, Victoria.......... 64. Stuffed Lobster ............. 74 NA in CONTENTS. No. PAGE No. PAGE 65. Fried Soft-shelled Crabs..... APPENDIX. 66. Broiled Soft-shelled Crabs... 101. Oyster Sauce......................... 113 67. Hard-shelled Crabs à la Diable 102. Sauce Colbert ........ 113 68. Crabs à la St. Jean............ 103. Meat Glaze-Glace de Viande... 113 69. Crabs à la St. Laurent. ... 104. Sauce à la Génoise. 113 70. Crabs à l'Anglaise..... 105. Anchovy Sauce.... ..... 114 71. Fried Oyster-Crabs....... 106. A Bouquet-how to prepare.... ..... 114 22. Clams à la Marinière..... 107. Butter, maître d'hôtel.. ...... 114 23. Mussels à la Marinière.... 108. Shrimp Sauce....................... 114 74. Mussels à la Poulette. 109. Potatoes à l'Anglaise.. ..... 114 75. Fried Oysters.... 110. Sauce Espagnole.... ..... 114 6. Oysters à la Villeroi.... 111. Forcemeat Quenelles of Fish. ..... 115 77. Broiled Oysters........ 112. Sauce maître d'hôtel, liée... ...... Ing 8. Oysters à la Poulette...... 113. Cooked Fine Herbs......... ...... 115 29. Oysters en Brochette au Petit Salé 114. Sauce Allemande ...... nde ..................... 115 86. Oysters à la Mali... 115. Potato Croquettes and Quenelles...... 116 81. Oyster Patties...... 116. Croûtons for Soups. 82. Stewed Oysters à la Baltimore. 117. White-Roux...... ........... 116 83. Soft Clams à la George Merrill. 118. Cuisson de Poisson-Fish Broth. 84. Soft Clams à la Newburg...... 119. Sauce Velouté... 85. Canapé Lorenzo................ 120. Sauce Chambord...... ...... 117 86. Scallops Brestoise............. 121. Potatoes, Parisienne..... ...... 117 87. Edible Snails à la Bourguignonne 122, Sauce Italienne...... ... 117 88. Terrapin à la Baltimore. 123. Butter à la Ravigote...... 117 89. Terrapin à la Maryland..... 124. Lobster Forcemeat.... 00. Broiled Frogs ................ 125. Chicken Forcemeat.......... 91. Frogs à la Poulette..... IOI 126. White Broth 92. Fried Frogs................ 102 127. Sauce Demi-Glace, or Madeira. 93. Broiled Shad's Roe, with Bacon.. 103 128. Mirepoix.......... ............ II9 94. Broiled Sardines on Toast... 104 129. Shrimp Butter.... ........... 119 . Salt Mackerel à la Whitmore...... 136. Sauce Hollandaise. ....... 119 06. Fried White-Bait .......... 106 131. White Stock........... 07. Oysters Scalloped à la Baltimore......., 132. Béchamel Sauce....... ..... 120 98. Terrapin à la Robert Bonner..... 133. Béarnaise Sauce..... 120 99. Terrapin in Chafing Dish à la Maryland. 110 134. Cream Sauce............ 100. Oysters à la Pomeroy ...... 111 | 135. Terrapin-how to prepare it..... ..... 121 84. Soanapé Lorestoise... 89. Broiled Fropoulett TOO Snoooooo99 120 J07 I21 3. How to serve Clams. Clams should be served on deep plates, covered previously with finely chopped ice. To have them sweet and fresh, they should be kept as cold as possible. Serve six on each plate with quarters of lemon. II 4. To prepare Breaded Fish. 1. After the fish is pared, cleaned and dried, dip it first in milk, then in flour, and fry in very hot fat. 2. Take very clean fish, dip it in beaten egg, then in freshly grated bread-crumbs, and fry in very hot fat, 3. For certain fish, like whitebait, immerse them in milk, then in flour mixed with pulverized crackers, shake well in a colander, and throw into very hot fat. Oysters are breaded the same way, but should be flattened before frying. 4. For croustades of rice or potatoes, dip in beaten egg and roll in fresh bread-crumbs ; repeat three times before frying. I 2 5. Salmon en Papillotes. Procure two pounds of very fresh salmon and cut it into six even slices. Season these with a good pinch of salt and a pinch of pepper. Roll them well. Cut out six heart-shaped pieces of paper, oil them nicely, and have twelve thin slices of cooked ham, then proceed to prepare them exactly as for mackerel en papillote (No. 31). 6. Salmon, oyster sauce. Place two pounds of very fresh salmon in a fish-kettle, completely cover with cold water, season with a handful of salt, add one medium- sized, sliced onion, half a wine-glassful of white vinegar, eight whole peppers, two cloves, and two parsley-roots. Range the kettle on a brisk fire. Five minutes after coming to a boil the salmon will be sufficiently cooked. Remove from the kettle, drain it well; dress on a hot dish with a folded napkin, nicely decorate with parsley-greens all around the salmon, and serve with a pint of hot oyster sauce (No. 101) separately. The necessary time to cook the above to perfection, from begin- ning to end, will be thirty-five minutes. 14 7. Salmon Colbert. Proceed as for No. 6, and serve with three-quarters of a pint of Colbert sauce (No. 102), also four plain boiled potatoes served separ- ately, and cut in quarters. 15 8. Salmon à la Génoise. . To be prepared the same as (No. 7), garnishing with four clusters of mushrooms-four mushrooms on each cluster--and six cooked crawfish instead of the boiled potatoes. Serve with half a pint of Génoise sauce (No. 164) separate. 16 9. Salmon, rolled a l'Irlandaise. Bone three pounds of salmon. Parboil it. Besprinkle the sides and insides with a pinch of salt, half a pinch of pepper, and the saine of nutmeg ; also twelve chopped oysters, one tablespoonful of par- sley, and half a cupful of bread-crumbs. Roll it together, then put it in a deep pan with one ounce of butter. Bake in a hot oven for twenty-five minutes and serve on a dish, pouring its own gravy over. 17 12. Halibut Steaks, maître d'hôtel. Wipe well a two-pound piece of fresh halibut, lay it on a dish, and season it with a pinch of salt, a pinch of pepper, and two tablespoon- fuls of sweet oil. Roll it well and lay it on a double broiler; then place it on a brisk fire, and broil for eight minutes on each side. Dress the fish on a hot dish, pour a gill of maître d'hôtel sauce (No. 107) over, decorate with parsley-greens, and serve. 20 13. Trout, Shrimp Sauce. Clean, wash and dry six fine trout, weighing about a quarter of a pound each. Place them on a grate in the fish-kettle, with a pinch of salt, adding one sliced carrot, one sprig of thyme, and two bay-leaves. Moisten with half a glassful of white wine and half a pint of water. Put it on the stove, and let it simmer gently for five minutes after boiling-point; then drain and serve on a dish garnished with parsley. Send it to the table with half a pint of shrimp sauce (No. 108) in a separate bowl, also four plain, boiled potatoes, cut in quarters, à l'An- glaise (No. 109). Keep the fish-stock for further use. half a glastrot, one sprip the fish-ketbout a quar 21 15. Trout à la Chambord. Clean, wash, and dry three fine trout of half a pound each. Stuff them with fish forcemeat (No. 111), and place them in a deep baking-dish, buttering it well with about half an ounce of butter. Add half a glassful of white wine, a bouquet (No. 106), half a pinch of salt, and half a pinch of pepper. Cook for fifteen minutes in the oven, being very careful to baste it frequently. Take the juice from under the fish, and put it in a saucepan with half a pint of good Espagnole sauce (No. 110). Reduce and skim off the fat. Add one truffle and four mushrooms, all well-sliced, also twelve blanched oysters. Dress the trout on a hot dish, pour the sauce over, and decorate the fish with six fish quenelles (No. 111). 16. Broiled Trout, maître d'hôtel. Procure six fine trout, of a quarter of a pound each; clean and wash well, drain them in a napkin, and make three incisions on each side. Place them on a dish with one teaspoonful of oil, a pinch of salt, and half a pinch of pepper; roll gently and put them on the broiler. Cook for four minutes on each side, then lay them on a dish, pour a gill of maître d'hôtel sauce (No. 112) over, and serve with six slices of lemon, or with any other sauce desired. 24 17. Trout, with fine Herbs. Clean, wash, and dry six fine trout of a quarter of a pound each. Put them on a buttered dish, adding half a glassful of white wine and one finely chopped shallot. Let cook for ten minutes, then put the gravy in a saucepan, with two tablespoonfuls of cooked herbs (No. 113), moistening with half a pint of Allemande sauce (No. 114). Re- duce the gravy to one-half, and pour it over the trout with the juice of half a sound lemon, and serve. 25 18. Trout en Papillotes. Take six trout, of a quarter of a pound each, and stuff them with fish forcemeat (No. III). Oil as many pieces of paper as there are fish; put a barde of salt pork on either end of each piece of paper, lay a trout on top, add a little salt and pepper, then fold the paper and tie it securely with string. Cook in a baking-dish in a rather slow oven for about twenty minutes, and serve them in their envelopes, after re- moving the strings, with any sauces desired. 26 19. Sole à l’Hollandaise. Skin and bone well three medium-sized soles; put the fillets in a stewpan, and cover them with salted water, adding a few drops of vin- egar. Cook for about six minutes. Then take them off, drain well, and arrange them on a dish. Pour one ounce of melted butter over, with the juice of half a lemon; garnish with green parsley, and serve with twelve pieces of potatoes à l'Anglaise (No. 109) separate. 27 20. Soles Normande. Take the fillets from three fine soles, as for No. 19; fold them in two, and lay them in a buttered, flat saucepan, with half a glassful of white wine, three tablespoonfuls of mushroom liquor, and half a pinch each of salt and pepper. Cover and cook for six minutes; then lift them up, drain, and arrange them on a dish. Reduce the gravy to one-half, add twelve blanched oysters, and six sliced mushrooms, moistening with half a pint of Allemande sauce (No. 114). Thicken the sauce well with a tablespoonful of good butter, tossing well till dissolved, and add the juice of half a lemon. Garnish the sides of the dish with the oysters and mushrooms, and pour the sauce over the fish. Decorate with three small, cooked crawfish, three fried smelts, and three small round croquettes of potatoes (No. 115). 28 21. Soles au Gratin. Proceed as for No. 20. Put three tablespoonfuls of cooked, fine herbs (No. 113) in the bottom of a deep baking-dish, fold the fillets in two, and place them in, crown-shaped. Season with half a pinch each of salt and pepper, then moisten with half a glassful of white wine, and bake for five minutes. Take out the dish, decorate it with twelve mushroom buttons, adding half a pint of good Espagnole sauce (No. 110). Sprinkle over with fresh bread-crumbs, pour on a few drops of melted butter, and bake once more for three minutes; then press the juice of half a lemon over the fillets, add half a pinch of chopped parsley, and serve. (All fish au gratin are prepared the same way.) 22. Fried Soles, sauce Colbert. Select six small soles, cut off their heads, and make an incision down the backbone. Season with one pinch of salt, half a pinch of pepper, and the juice of half a lemon; roll in fresh bread-crumbs and beaten eggs, then flatten them well, and leave them to drip for a few minutes; fry them for three minutes in very hot fat; drain, add an- other half a pinch of salt, and arrange them on a dish on a folded napkin. Garnish with a quarter of a bunch of fried parsley, and serve with half a pint of Colbert sauce (No. 102) separate.. 23. Fillets of Sole, Joinville. Take the fillets of three soles, fold them, and lay them crown- shaped in a buttered, flat stewpan, moistening with half a glassful of white wine, and three tablespoonfuls of mushroom liquor. Season with half a pinch each of salt and pepper, and cook on a moderate fire for six minutes. Arrange the fillets on a dish, and put it on the side of the stove; reduce the gravy to half, adding one cooked lobster claw, one truffle, and three mushrooms, all cut julienne-shaped. Add. half a pint of Allemande sauce (No. 114); stir it well, and pour it over the soles before serving, inserting a piece of truffle and a mushroom button on each fillet, also in every one stick a picked shrimp, with its head erect, if at hand, and then serve. 31 24. Sole, with fine Herbs. Proceed as for sole Joinville (No. 23), but replace the truffles and lobster claw by two tablespoonfuls of cooked fine herbs (No. 113), half a pinch of chopped parsley, and the same of chervil and chives. Garnish with six heart-shaped croûtons (No. 116), and serve. 32 26. Skate, or Raie au Naturel. Pare and cut off the fins from half a skate weighing four pounds the half; divide it into six square pieces, wash them well, being very careful to scrape it with a sharp knife, so as to remove the mucus ad- hering to it. Put the pieces into a saucepan in which are already. placed one sliced carrot, one onion, half a bunch of parsley-roots, one sprig of thyme, two bay-leaves, half a handful of whole peppers, plenty of salt-at least a handful—and half a cupful of vinegar. Cover it well with water, boil on a moderate fire for forty-five minutes, then take it off and lift up the pieces of skate with a skimmer; lay them on a table, and remove the skin from both sides; place them on a deep dish, and strain the stock slowly over, and use, whenever needed, with any kind of sauce desired. 27. Shad, broiled maître d'hôtel. Pare and cut a small shad in two, scale it and remove the back- bone; lay it on a dish, sprinkling it over with a pinch of salt, and baste with one tablespoonful of oil. Leave it for a few moments, then broil it on a slow fire in a double broiler for about fifteen minutes on the flesh side, and for one minute on the skin side, leaving the roe in the inside. Put it on a hot dish, spread a gill of good maître d'hôtel sauce (No. 112) over, and serve with six slices of lemon. 29. Shad vert-pré. Pare and scale a small, fine shad, put it on a deep baking-dish, well-buttered, and season with one pinch of salt and half a pinch of pepper, adding two finely chopped shallots and half a glassful of white wine. Cover with a piece of buttered paper, and cook in a moderate oven for twenty-five minutes. When done, put the juice in a sauce- pan, with half a pint of Allemande sauce (No. 114), a pinch of finely chopped chervil, and a little spinach green (Breton essence, a salt- spoonful). Let cook again for three minutes, then pour a little of it, through a Chinese strainer, on the fish, and serve the rest in a sepa- rate sauce-bowl. 30. Broiled Fresh Mackerel, maître d'hôtel. Pare and split two good-sized, fresh mackerel through the back, remove the spine, score them slightly, and rub them with one table- spoonful of sweet oil; season with a pinch of salt and half a pinch of pepper, then broil them on a brisk fire for ten minutes on the split side, and one minute on the skin side. Lay them on a dish, pour a gill of maître d'hôtel butter (No. 107) over, and serve with a few pars- ley greens and six slices of lemon. Broiled Spanish-mackerel are prepared in the same way. 38 33. Matelote of Eels. Pare and then cut one and a half pounds of eels into pieces two inches in length. When well washed, put them in a stewpan with one tablespoonful of butter; fry them for two minutes; add a glassful of red wine, a third of a pinchof nutmeg, half a pinch of salt, and a third of a pinch of pepper, also a bouquet (No. 106), a glassful of fish-stock (No. 118), and three tablespoonfuls of mushroom liquor. Add six small, glazed onions, and six mushroom buttons. Cook for thirty minutes, then put in a tablespoonful of white roux (No. 117); stir well while cooking five minutes longer, and serve with six heart-shaped croûtons (No. 116). 41 34. Matelote of Eels à la Normande. Cut one and a half pounds of eels into pieces, put them in a sauce- pan with a tablespoonful of butter; fry two minutes; add a glassful of white wine, and three tablespoonfuls of mushroom liquor. Season well with half a pinch each of salt and pepper, and a third of a pinch of nutmeg. Cook for ten minutes, then add half a pint of good vel- outé (No. 119), six mushrooms, twelve blanched oysters, six fish quenelles (No. 111), and six small, cooked crawfish tails. Cook again for five minutes, and when ready to serve, beat in three egg yolks, but do not boil again, and garnish with six fried croûtons (No. 116). 42 42 36. Bluefish à l'Icarienne. Scale and score two pounds of bluefish, place it on a well-buttered baking-dish, moistening with three tablespoonfuls of mushroom liquor and half a glassful of white wine. Season with half a pinch of salt and a third of a pinch of pepper, then cover with a buttered paper, and put to cook in a moderately heated oven for fifteen minutes; lift it out, lay it on a dish, and put the gravy into a stewpan, adding three tablespoonfuls of tomato sauce and half an ounce of finely minced, cooked, smoked beef-tongue. Boil for two minutes again, and throw the whole over the fish when serving. Garnish with six small, cooked crawfish, if any on hand. 37. Bluefish à l’Italienne. Score and scale two pounds of bluefish; place it in a buttered pan, with half a glassful of white wine, three tablespoonfuls of mushroom liquor, half of a very finely chopped onion, and six chopped-up mush- rooms. Season with a pinch of salt and half a pinch of pepper. Cover the fish with a buttered paper, and cook in a moderate oven for fifteen minutes; take the fish out, lay it on a serving dish, and put the juice in a stewpan, adding a gill of Espagnole sauce (No. 110), with a small glassful of white wine; reduce for two minutes, then pour it over the fish, with one pinch of finely chopped parsley, and serve with six heart-shaped pieces of croûton (No. 116). 38. Bluefish à la Venitienne. Prepare the fish as for No. 37, adding to it one tomato cut in pieces, half a pint of Espagnole sauce (No. 110) and six whole mushrooms. Besprinkle lightly with fresh bread-crumbs, and throw over all a few drops of clarified butter; put it in the oven for eight minutes, and serve with half a pinch of chopped parsley. 46 39. Sheep's-head à la Créole. Put one chopped onion and one very finely chopped green pepper -the seed extracted in a stewpan; brown them in a half gill of oil for five minutes, then add one tomato, cut in pieces, four sliced mush- rooms, a good bouquet (No. 106), and a clove of garlic. Season well with a pinch of salt and half a pinch of pepper, then moisten with half a pint of Espagnole sauce (No. 110). Cut a fish weighing three pounds in six slices, lay them flat in the stewpan, with three table- spoonfuls of mushroom liquor (if any handy), and let cook for one hour on a very slow fire. When ready to serve, sprinkle over with a pinch of chopped parsley, and decorate with six pieces of heart-shaped croûton (No. 116). (All fish à la Créole are prepared the same way, the time allowed for cooking depending on the firmness of the fish. The fish can be left whole instead of dividing in slices, if desired.) 47 40. Bouille-à-Baisse, à la Marseillaise. Brown two sliced onions in a gill of oil for five minutes in a sauce- pan, then moisten with one quart of fish-stock (No. 118), adding a bouquet (No. 106), three cloves of garlic, bruised and minced ex- ceedingly fine. Dilute a third of a pinch of powdered Spanish saffron in water, and add it to the gravy. Take one small eel, one very small bass, the same of sole, one raw lobster—in fact, all the firm fish ready at hand-cut them in slices, season with a pinch of salt and the third of a saltspoonful of cayenne pepper, and put them all together on a slow fire. Let cook for twenty minutes, and when ready, serve in a deep dish, on which you previously arrange six pieces of toast from a French loaf of bread. N. B.—The above should be served exceedingly hot. 42. Bass, with White Wine. Lay a three-pound, well-cleaned bass on a well-buttered baking- dish; season with half a pinch of salt and a third of a pinch of pepper; moisten with half a glassful of white wine and three tablespoonfuls of mushroom liquor. Cover with a heavy piece of buttered paper, and cook in a moderate oven for fifteen minutes, then lay the fish on a dish; put the juice in a saucepan, with half a pint of good Allemande (No. 114), thicken well with a tablespoonful of butter till well dis- solved, and throw it over the bass, serving with the six heart-shaped croûtons (No. 116). 50 43. Bass à la Chambord. Lift the middle skin from the back of a three-pound bass, leaving the head and tail covered; lard the fish nicely with a very small lard- ing needle, and then lay it on a buttered, deep baking-pan, adding to it half a glassful of white wine, and half a carrot, and half an onion, both sliced, also a bouquet (No. 106). Season with a pinch of salt and half a pinch of pepper, then cover with a buttered paper; cook it in the oven for thirty minutes, being very careful to baste it fre- quently, then lift out the fish and lay it on a dish. Strain the gravy into a saucepan, with half a pint of Chambord garnishing (No. 120), moistened with half a pint of Espagnole (No. 110); reduce for five minutes. Decorate the dish with clusters of the garnishing, and three decorated fish quenelles (No. 111) to separate them, also three small cooked crawfish, and serve. 51 46. Fish Balls. Place in a large pan, with plenty of fresh water, three pounds of boneless codfish, and let soak for twelve hours. Drain, and place it in a saucepan on the hot range, with plenty of cold water, and as soon as it begins to boil, drain all the water through a colander. Carefully pick out all the bones from the cod, and return it to the saucepan, adding five medium-sized, well-washed, and peeled sliced potatoes, one gill of cold water or broth, and cook on a moderate fire for twenty minutes, then add half an ounce of butter. Take from off the fire. Season with one pinch of white pepper, then, with the aid of a potato-masher or a pounder, mash all well together right in the pan. Transfer it to a dish, and let cool. Make up small fish balls two inches in diameter by one inch thick, lightly sprinkle them with a very little flour. Heat in a frying-pan one gill of clarified butter; when very hot, put in the fish balls and fry for three minutes on each side, so as to have them of a good brown color. Gently lift them from the pan with a skimmer, dress on a hot dish with a folded nap. kin, crown-shaped, one overlapping another. Decorate the centre of the dish with parsley-greens, and serve. 55 47. How to Blanch Cod fish-tongues. Procure eighteen fine, fresh codfish tongues, wash them thorough- ly in cold water, then drain, and place them in a saucepan on the hot stove; cover with fresh water, and season with a handful of salt, six cloves, twelve whole peppers, one sliced onion, a bouquet (No. 106), and half a sliced lemon. Let them come to a boil, then transfer them with the water and garnishings to a stone jar, and use when needed. 56 51. Broiled Boned Smelts, à la Béarnaise. Split twelve good-sized or eighteen medium-sized smelts up the back, remove the backbone, rub them with one tablespoonful of oil, and season with half a pinch of salt and a third of a pinch of pepper. Broil them in a double broiler for two minutes on each side; pour a little more than a gill of good Béarnaise sauce (No. 133) on a dish, arrange the smelts carefully on top, and serve, finishing with a very little cream sauce (No. 134) around the dish. 60 52. Smelts à la Toulouse. Take twelve large or eighteen medium-sized smelts, bone them as for No. 51, and then close them up again. Put them in a stewpan, with half a glassful of white wine and three tablespoonfuls of mush- room liquor; season with half a pinch of salt and the third of a pinch of pepper, and cook on a moderate fire for six minutes. Arrange the smelts on a dish, add to the sauce twelve mushroom buttons, two sliced truffles, six fish quenelles (No. 111), and moisten with half a pint of Allemande sauce (No. 114). Thicken with a tablespoonful of butter sufficiently, and throw the sauce over the smelts. Neatly dress the garnishing around the dish, and serve with six heart-shaped croû. tons (No. 116). (Smelts are all prepared the same way, only adding different garnishings.) 61 54. Smelts au Gratin. Clean eighteen smelts, wipe them very dry, and put them on a · baking-dish with two tablespoonfuls of cooked fine herbs (No. 113), half a glassful of white wine, half a pinch of salt, and a third of a pinch of pepper. Cover with six whole mushrooms and half a pint of Espagnole sauce (No. 110). Besprinkle lightly with fresh bread- crumbs and six drops of melted butter; place it in a hot oven for ten minutes, and serve with the juice of half a lemon, also a teaspoonful of chopped parsley sprinkled over. (The smelts can be boned if so desired.) 57. Lobster à la Newburg. Split two good-sized, fine, freshly boiled lobsters. Pick all the meat out from the shells, then cut it into one-inch-length equal pieces. Place it in a saucepan on the hot range with one ounce of very good, fresh butter. Season with one pinch of salt and half a saltspoonful of red pepper, adding two medium-sized, sound truffles cut into small dice-shaped pieces. Cook for five minutes; then add a wine-glassful of good Madeira wine. Reduce to one-half, which will take three minutes. Have three egg yolks in a bowl with half a pint of sweet cream, beat well together, and add it to the lobster. Gently shuffle for two minutes longer, or until it thickens weil. Pour it into a hot tureen, and serve hot. 58. Lobster à la Bordelaise. Add to one glassful of red wine in a stewpan one chopped shallot, and half of a small carrot cut into exceedingly small pieces. Boil for five minutes, and then put in pieces of boiled lobster, the same quan- tity as for the above-about a pound and a half-a pinch of salt, a third of a pinch of pepper and a very little nutmeg, also half a pint of velouté (No. 119). Stew well together for five minutes, and then serve. . 67 59. Lobster en Brochette au Petit Sale. Take one and a half pounds of fresh, shelled, boiled lobster, cut it into two-inch-square, even pieces, lay them in a bowl, then season with a good pinch of salt, a pinch of pepper, the third of a pinch of nutmeg, and a tablespoonful of Parisian sauce, and mix all well to- gether. Have six silver skewers, arrange in the centre of one a piece of lobster, then a mushroom, another piece of lobster and another mushroom; continue the same for the other skewers, then place them on the broiler and broil for eight minutes, turning them over carefully once in a while. Remove them from the broiler, dress them on a hot dish, pour a gill of maître d'hôtel butter (No. 107) over, decorate with six slices of broiled bacon, and serve very hot. 68 61. Broiled Lobster à la Ravigote. Cut three small, raw lobsters into two equal parts, taking out the gravel from the head, season with one pinch of salt and half a pinch of pepper, and rub with a very little oil, then broil the pieces for ten minutes. Take them from the fire, and remove the meat from the head of the lobsters and put it in a salad-bowl with half a pint of rav- igote butter (No. 123), and mix well together; take the meat from the balance of the lobster, dip it in the sauce, and return it to its shell; warm again for two minutes in the oven, then serve on a folded nap- kin, garnishing the shells with parsley-greens, and serving the sauce · in a sauce-bowl. 70 70 63. Lobster Cutlets, Victoria. The same as for No. 62, only giving them the shape of a chop, and when serving stick a lobster leg in the point of each one. 64. Stuffed Lobster. Fill six empty lobster-tails with forcemeat (No. 124), roll them in bread-crumbs, put them on a baking-dish, smoothing the surface with the blade of a knife; place them in a baking-pan. Pour a little clar- ified butter over, and brown gently in the oven for six minutes, and serve on a folded napkin with a garnishing of parsley-greens. 65. Fried Soft-shelled Crabs. Procure six good-sized, live, soft-shelled crabs, cleanse and wash them thoroughly, and dip each one in flour, then in beaten egg, and finally in rasped bread-crumbs or pulverized crackers, using them very lightly. Fry in very hot fat for five minutes, drain, season with one pinch of salt, evenly divided, and serve on a hot dish with a folded napkin with fried parsley around. 74 66. Broiled Soft-shelled Crabs. Have six good-sized, fresh, soft-shelled crabs, cleanse and wash them well, then drain them, oil them slightly, and season with a pinch of salt and half a pinch of pepper. Put them on the broiler, and broil for five minutes on each side. Have six pieces of toast ready, lay a crab on top of each, slightly glaze them with a little maître d'hôtel butter (No. 107), and serve. This makes a delicious dish, but must be served very hot. 75 . 69. Crabs à la St. Laurent. Reduce half a pint of good velouté (No. 119) with half a glassful of white wine, season with one pinch of salt, half a pinch of pepper, and a very little cayenne pepper, adding three tablespoonfuls of grated Parmesan cheese. Take three-quarters of a pound of shelled crabs, put them in the saucepan, and boil them for ten minutes; then lift from the fire and let cool. Prepare six squares of toasted bread, and with a knife spread some of the mixture smoothly over each slice, sprinkle well with grated cheese, and moisten slightly with clarified butter; place them on a baking-dish; bake in a very hot oven for three minutes, and serve on a hot dish with a folded napkin, garnished with parsley-greens. 70. Crabs à l'Anglaise. Pick twelve boiled, hard-shelled crabs in as large pieces as possi- ble; mix them in a salad-bowl with half a cupful of the white of cel- ery or finely shred lettuce leaves, one pinch of salt, half a pinch of pepper, one tablespoonful of olive oil, and one and a half tablespoon- fuls of vinegar. Refill six well-cleaned shells with the salad, and on each one lay a good teaspoonful of mayonnaise sauce, sprinkled over with one hard-boiled, finely chopped egg, the yolk and white separ- ated, some crab or lobster coral, and a teaspoonful of chopped parsley, every article to be used separately, so they have each a different color. Serve on a dish with a folded napkin. 72. Clams à la Marinière. Open and remove thirty-six small clams from their shells; put them in a stewpan with two ounces of fresh butter, one pinch of chives, and one pinch of finely chopped chervil; add half a cupful of water, so they will not be too salty, with half a pinch of pepper, and two table- spoonfuls of fresh bread-crumbs. Boil for two minutes, and serve with the juice of half a lemon. 73. Mussels à la Marinière. Steam in a stewpan thirty-six mussels for ten minutes, and proceed as for No. 72, leaving a mussel in each half shell. 74. Mussels à la Poulette. Steam in a stewpan thirty-six mussels for ten minutes, and proceed the same as oysters à la poulette (No. 78), leaving a mussel in each half shell. 75. Fried Oysters. Procure twenty-four large freshly opened oysters, or thirty-six of medium size, dip each one separately in flour, then in beaten egg, and lastly in powdered cracker-dust. Fry in very hot fat for four minutes, drain well, and serve on a hot dish with a folded napkin, sprinkling over a very little salt, and garnishing with fried parsley-leaves. 77. Broiled Oysters. Dip twenty-four large and freshly opened oysters in half bread- crumbs and half cracker-dust; flatten them with the hand, and broil them on a well-greased broiler for two minutes on each side, then salt them slightly, and serve on six pieces of toast; lightly glaze them with maître d'hôtel sauce on top (No. 112). 79. Oysters en Brochette au Petit Salé. Place twenty-four freshly opened oysters in a stewpan with their own juice; season with a very little salt, half a pinch of pepper; par- boil for two minutes. Take six skewers and pass them through the oysters, separating each one by a small square of cooked bacon—that is, alternating each oyster with a piece of the bacon—besprinkle with grated, fresh bread-crumbs, and broil for one and a half minutes on each side. Serve with half a gill of maître d'hôtel sauce (No. 112) poured over, and a bunch of parsley-leaves spread on both sides of the dish. 80. Oysters à la Mali. Chop an onion very fine; place it in a stewpan with one ounce of butter, and let it get a good golden color, then add a tablespoonful of cooked, finely minced spinach, also a small glassful of white wine. Have eighteen medium-sized oysters chopped exceedingly small, and seasoned with a pinch of salt, and the same of pepper; place these in the stewpan, and let cook for fifteen minutes. Put in one whole egg, also a bruised clove of garlic; stir; then take six large, clean oyster- shells; fill the bottoms with a bed of three parboiled oysters, cover them with the spinach mixture, and besprinkle with fresh bread- crumbs. Flatten the tops with the blade of a knife, pour a very little clarified butter over, and put them for three minutes in the oven. Serve on a folded napkin, garnishing with parsley-leaves. 81. Oyster Patties. Take twenty-four medium-sized oysters (the least salted oysters are better for this purpose), put them in a stewpan with their own liquor, and add half a pinch of pepper. Cover, and let cook for two minutes; then take half the liquor out, and add to the oysters three- quarters of a pint of béchamel sauce (No. 132), and a very little grated nutmeg; simmer for two minutes, but do not let boil. Take six hot patties, fill them up with four oysters each, pour the sauce over, and place the covers on top. Serve on a dish with a folded napkin. 90 82. Stewed Oysters à la Baltimore. Open neatly thirty-six medium-sized, fresh Rockaway oysters; place them in a saucepan without their juice, adding one ounce of good butter; cover the pan, put it on the stove, and let cook for two minutes, then add a small glassful of good Madeira wine (about a cocktail glass) and a very little cayenne pepper. Cook together for two minutes longer, then add one gill of Espagnole sauce (No. 110) and one gill of demi-glace (No. 127). Stir thoroughly until boiling, and just before serving squeeze in the juice of a good lemon; add half an ounce of good butter, also a teaspoonful of finely chopped parsley, and serve immediately in a hot tureen. 91 83. Soft Clams à la George Merrill. Have thirty-six fresh and rather small soft clams, throw away all the hard part, keeping nothing but the body. Place them in a stew- pan with two ounces of butter, half a pinch of pepper, a finely chopped shallot, and half a glassful of Madeira wine. . Let cook on the hot stove for seven minutes, then add a gill of Espagnole sauce (No. 110), a pinch of chopped parsley, the juice of a medium-sized, good lemon, and half an ounce of good butter, shuffling the whole well for three minutes longer without letting it boil, then pour the clams into a hot 92 tureen, and serve. 84. Soft Clams à la Newburg. Procure forty-two very fresh, soft clams, so that no sand should adhere to them after they are opened; lay them carefully in the palm of the left hand, and with the fingers of the right remove the body gently, but nothing else, being very careful not to break it, and throw away all that remains. When they are all prepared, place them in a stewpan with an ounce of good butter, half a pinch of white pepper, a wine-glassful of good Madeira wine, and two finely hashed, medium- sized truffles. Put on the cover, and let cook gently for eight min- utes. Break three egg yolks into a bowl, add a pint of sweet cream; beat well for three minutes, then pour it over the clams; turn well the handle of the saucepan for two or three minutes, very gently shuffling the clams, but it must not boil again or the clams will break, and be very careful not to use either a spoon or fork. Pour them into a hot tureen, and send to the table at once. 93 85. Canapé Lorenzo. Cut out from an American bread six slices, the width of the bread, one-quarter of an inch in thickness; neatly pare off the crust, fry them in a sautoire with half an ounce of butter, so as to have them of a light brown color. Boil eighteen hard-shelled crabs in salted water for twelve minutes, remove them, and let cool until they can be handled with bare hands; then remove the upper shell, and with the aid of a pointed knife pick out all the meat; crack both claws, pick the meat out also; place the meat on a plate, season with a tablespoonful of salt and a saltspoonful of red pepper. Place one ounce of butter in a saucepan with half a medium-sized, sound, peeled, and very finely chopped-up onion. Cook on a moderate fire for two minutes, being very careful not to let get brown. Add two table- spoonfuls of flour, stirring constantly for two minutes; then add one 9 gill of broth, stir well again for five minutes while slowly cooking. Add now the crab-meat, and cook for fifteen minutes more, lightly stirring with a wooden spoon once in a while. Transfer it into a ves- sel, and let cool for fifteen minutes. Place a tablespoonful of good butter in a sautoire on a hot stove, mix in well together one table- spoonful of flour, and cook very slowly for three minutes. Add two ounces of grated Parmesan cheese, and the same quantity of grated Swiss cheese; stir all well together. Then place in a vessel and let cool. Place a layer of crab forcemeat on each toast a quar- ter of an inch thick. Divide the prepared cheese, etc., into six equal parts, giving them a ball-shaped form two inches in diameter. Ar- range them over the layer of the crab forcemeat right in the centre. Place them on a silver dish, and bake in a brisk oven for five minutes. Then take out from the oven, and send to the table in the same dish. 95 86. Scallops Brestoise. Blanch in one ounce of butter for ten minutes, and then drain, one pint of scallops; chop up two onions, and put them in a saucepan with an ounce of butter; when brown add one tablespoonful of flour, stir- ring carefully, and moisten with half a pint of the scallop liquor; if none, white broth (No. 126) will answer. Let reduce while stirring, then season with a good pinch of salt, and half a pinch of white pep- per, also a very little cayenne pepper; add the chopped scallops, four egg-yolks, and a bruised clove of garlic, also half a cupful of fresh bread-crumbs, and a tablespoonful of chopped parsley. Stir well for two minutes, then put it in a dish and lay aside to cool. Fill six scallop-shells, or St. Jacques-shells with this, besprinkle the tops with fresh bread-crumbs, moisten slightly with clarified butter, and lay them on a baking sheet; brown them nicely in the oven for five min- utes, and serve on a hot dish with a folded napkin, garnished with parsley-leaves. 06 87. Edible Snails à la Bourguignonne. Have some fine Bourgogne snails; disgorge them well with a little salt for two or three days, then wash them several times in cold water, strain, and place them in a stewpan, covering them with water. Add a bouquet (No. 106 ), some cloves and whole pepper tied in a cloth, and sufficient salt; cook until the snails fall from their shells, and then empty them, clipping off their tails; clean the shells well. Mix to- gether some good butter, shallots, parsley, and chervil, the whole chopped very fine; put it in a bowl with as much fresh bread-crumbs, and a small glassful of white wine; season to taste with salt and pep- per, and knead well. Fill each shell with a little of this mixture, re- place the snails, and finish filling with more of the kneaded butter, spread bread-crumbs over, and lay them on a baking-dish, the opened part on the top. Brown in the oven for four minutes, and serve on a dish with a folded napkin. 88. Terrapin à la Baltimore. Prepare two medium-sized terrapins as for No. 135, make half a pint of mirepoix (No. 128), add to it a tablespoonful of flour, let cook for fifteen minutes, then moisten with half a glassful of Madeira wine, and a cupful of strong broth. Stir well and constantly, then season with half a pinch of salt, and a very little cayenne pepper; reduce to half. Cut the terrapin into small pieces, throwing the ends of the claws away; put them in a stewpan, straining the sauce over, and fin- ish with an ounce of fresh butter, also the juice of a lemon. : 98 89. Terrapin à la Maryland. Carefully cut up two terrapins as described in No. 135; place them in a saucepan with half a wine-glass of good Madeira wine, half a pinch of salt, and a very little cayenne pepper, also an ounce of good butter. Mix well a cupful of good, sweet cream with the yolks of three boiled eggs, and add it to the terrapin, briskly shuffling con- stantly, while thoroughly heating, but without letting it come to a boil. Pour into a hot tureen, and serve very hot. 792098 A : 99 91. Frogs à la Poulette. Procure eighteen pieces of medium-sized, fine, fresh frogs; pare off the claws, then place the frogs in a sautoire with two ounces of butter, seasoning with a pinch of salt and a pinch of pepper. Add half a glassful of white wine, cover, and let cook on a brisk stove for five minutes, then add a pint of Hollandaise sauce (No. 130), and two teaspoonfuls of finely chopped parsley, and a little lemon juice; mix well for two minutes, but do not let it boil again; then serve the frogs on a very hot dish. IoI 94. Broiled Sardines on Toast. Select twelve good-sized, fine, and firm sardines; arrange them in a double broiler, and broil for two minutes on each side on a very brisk fire. Place six fresh, dry toasts on a hot dish, lay the sardines over, being careful not to break them, pour half a gill of maître d'hôtel butter (No. 107) over, decorate with six quarters of lemon, and serve. 104 95. Salt Mackerel à la Whitmore. Have two fine, medium-sized, sound salt mackerel. Let them soak in plenty of cold water for at least eighteen hours, changing the water two or three times. Take out and thoroughly dry; remove the back bone of each. Arrange them on a well-oiled fish-broiler, split part upward, and then with a hair brush gently oil the surface. Place them on a very brisk fire for five minutes, on the split side, and two minutes on the skin side. Remove them from the broiler, dress on a hot dish, pour half a gill of drawn butter over, decorate the dish with one lemon cut in quarters and some parsley greens, and send to the table. 105 97. Oysters Scalloped à la Baltimore. Have three dozen good-sized, fine, freshly opened box oysters, put them in a bowl. Season with a saltspoonful of cayenne pepper, and entirely suppress their liquor, seeing that they are almost dry. Have six small silver scallop-shells, lightly butter the interior of each, then evenly spread a tablespoonful of fresh bread-crumbs in each shell, gently lay six oysters in each shell over the crumbs, and then sprinkle a tablespoonful of bread-crumbs on the oysters in each shell; place half a teaspoonful of good butter in the centre of each shell; place them in a very hot oven to bake for fully fifteen minutes, or until they have obtained a good golden color. Remove them from the oven. Dress the six shells on a hot serving-dish with a folded napkin, and send to the table. 107 98. Terrapin à la Robert Bonner. Have two fine diamond-back terrapin prepared the same as in No. 135. Suppress the claws as well as the galls, then cut them into very small even pieces. Have a well-cleaned chafing-dish, light the jets of the alcohol lamp, pour into the water pan sufficient boiling water to fill it up to half its height. Arrange the dish over the water pan, place in the dish half an ounce of very good fresh butter, and then put in the terrapin also. Season with a tablespoonful of salt and half a salt- spoonful of cayenne pepper, moisten with a gill of very good Madeira wine (the older the better), tightly place the cover of the chafing-dish 108 on, and then reduce the wine to one-half, which will take fifteen min- utes without disturbing it. Beat up, in a bowl, the yolks of four fresh eggs with half a pint of sweet cream. Remove the cover from the chafing dish, then pour in the beaten-up eggs and cream, gently shuffle the dish, so as to mix all well together, arrange the cover on again, and let gently simmer for twenty-five minutes longer, gently shuffling the dish containing the terrapin every five minutes. Extinguish the light of the lamp and send to the table. 109 99. Terrapin in Chafing-Dish à la Maryland. Prepare the terrapin exactly in the same manner as No. 98, only substituting four hard-boiled egg-yolks for the four fresh ones, and serving the same. IIO 100. Oysters à la L. Pomeroy. Have two dozen of rather good-sized, fine, freshly opened oysters, suppress their liquor, then place them in a saucepan on the fire with half an ounce of very good butter; gently boil them for three minutes, then add half a wineglassful of good old Madeira wine, let the wine reduce one-half. Break into a bowl four fresh egg-yolks, with half a pint of sweet cream, then with the wire whip thoroughly beat them up, and then add it to the oysters, continually and briskly stirring while adding it; let all cook for three minutes, briskly stirring meanwhile. Remove from off the fire, pour into a hot deep dish or tureen and send to the table. III APPENDIX. 101. Oyster Sance.-Open eighteen medium-sized, fine Shrewsbury oysters, and put them in a saucepan with one ounce of good butter, placing the pan on the stove. Cook for four minutes; remove half the liquid from the pan and add a pint of hot Allemande sauce (No. 114). Then with the spatula mix lightly together with- out allowing it to boil, and serve. 102. Sauce Colbert.-Put in a saucepan half a pint of very thick Madeira sauce (No. 127); add to it very gradually one ounce of good, fresh butter, also two table- spoonfuls of meat-glaze (No. 103). Mix well together without boiling; then squeeze in the juice of half a sound lemon, and add one teaspoonful of chopped parsley when serving 103. Meat Glaze-Glace de Viande.-As this meat glaze, when properly made, will keep in perfect condition for any length of time, I would advise that half a pint be made at a time, in the following manner. Place in a large saucepan ten quarts of white broth (No. 126), or nine quarts of consommé, and reduce it on a mod- erate fire for fully four hours, at which time it should be reduced to half a pint. Trans- fer it in a stone jar or bowl; put a cover on, and keep in a cool place for general use. 104. Sauce à la Génoise.-Strain about two tablespoonfuls of cooked mirepoix (No. 128), and moisten it with half a glassful of red wine; reduce to half on the hot stove, then add half a pint of Espagnole (No. 110), two tablespoonfuls of white broth II3 (No. 126), and a scant tablespoonful of pepper. Cook for ten minutes, then strain through a sieve; put in half an ounce of good butter and a teaspoonful of anchovy sauce (No. 105), and serve. 105. Anchovy Sance. - To three-quarters of a pint of drawn-butter add one tablespoonful of anchovy essence; beat well together and serve. 106. A Bouquet.-how to prepare.-Take four branches of well-washed parsley-stalks-if the branches be small, take six-one branch of soup-celery, well washed; one blade of bay-leaf, one sprig of thyme, and two cloves, placed in the centre of the parsley, so as to prevent cloves, thyme, and bay-leaf from dropping out of the bouquet while cooking; fold it well, and tightly tie with a string, and use when required in various recipes. 107. Butter, maître d'hôtel. - Put one ounce of good butter in a bowl with a teaspoonful of very finely chopped parsley, adding the juice of half a sound lemon. Mingle well with a very little nutmeg, and keep it in a cool place to use when needed. 108. Shrimp Sauce.-Place half an ounce of shrimp butter (No. 129) in half a pint of Hollandaise sauce (No. 130); stir well on the fire for five minutes, and when ready to serve add twelve picked shrimp tails and the juice of half a lemon. Heat without boiling, and serve. 109. Potatoes à l'Anglaise.-Wash well six good-sized potatoes; boil them in salted water for forty-five minutes; peel, and cut them each into quarters. Melt an ounce of butter in a saucepan; add the sliced potatoes, half a pinch of salt, and the third of a pinch of pepper. Cook them on a very slow fire for five minutes, tossing them well, and serve on a very hot dish, sprinkling a little chopped parsley over them. 110. Sauce Espagnole-for one gallon.-Mix one pint of raw, strong mirepoix (No. 128) with two ounces of good fat (chicken's fat is preferable). Mix with the 114 127. Sauce Demi-Glace, or Madeira.– Add one small glassful of mushroom liquor to one pint of good Espagnole sauce (No. 110); also a small glassful of Madeira wine, a bouquet (No. 106), and a scant teaspoonful of pepper. Remove the fat care- fully and cook for thirty minutes, leaving the sauce in a rather liquid state; then strain and use when needed. This takes the place of all Madeira sauces. 128. Mirepoix.-Stew in a saucepan two ounces of fat, two carrots, one onion, one sprig of thyme, one bay-leaf, six whole peppers, three cloves, and, if handy, a ham bone cut into pieces. Add two sprigs of celery and half a bunch of parsley roots; cook for fifteen minutes, and use when directed in other recipes. Scraps of baked veal may also be added, if at hand. 129. Shrimp Butter.-Pick the meat from the tails of twelve boiled shrimps; dry the shells, and pound them all together in a mortar, adding one ounce of good butter; then place it in a saucepan on a moderate fire, stirring, until it clarifies, for about five minutes; then strain through a napkin, letting it drop into cold water. When it is congealed, take it out, and place it in a warm basin, stirring until it as- sumes the desired color. 130. Sauce Hollandaise.- Place one sound, sliced onion, six whole peppers and a bay-leaf in a saucepan with two ounces of good butter on the hot stove; stir in two tablespoonfuls of flour to thicken, then moisten with a pint and a half of either chicken or white broth (No. 126); mix well with a whisk or wooden spatula, being careful to remove any accumulated fat. Add half a teaspoonful of grated nutmeg and half a tablespoonful of salt, and cook for twenty-five minutes. Beat the yolks of three eggs separately with the juice of half a medium-sized sound lemon. Pour them gradually into the sauce, being careful not to boil it again after they have been add- 119 briskly with the whisk; when the sauce is firm add one teaspoonful of melted meat- glaze (No. 103), beat lightly for two seconds longer, then strain through an ordinary, clean kitchen towel, neatly arrange the sauce on a hot dish to be sent to the table, and dress over it any article required to be served. 134 Cream Sauce.—Take half a pint of béchamel sauce (No. 132); add half an ounce of butter, and beat them together carefully, adding half a cupful of sweet cream. Then serve. 135. Terrapin-how to prepare it.-Take live terrapin, and blanch them in boiling water for two minutes. Remove the skin from the feet, and put them back to cook with some salt in the saucepan until they feel soft to the touch; then put them aside to cool. Remove the carcass, cut it in medium-sized pieces, removing the entrails, being careful not to break the gall-bag. Put the pieces in a smaller saucepan, adding two teaspoonfuls of pepper, a little nutmeg, according to the quantity, a tablespoonful of salt, and a glassful of Madeira wine. Cook for five minutes, and put it away in the ice-box for further use. I21 了​。 主站 ​