Joe Tildens Recipes for Epicures | Page 3

add some broken sea biscuit, and boil fifteen minutes longer. In another saucepan place a quart of milk and heat it to the boiling point. Then stir into it two ounces of flour rubbed into two ounces of butter. When it thickens a little, pour it over the chowder and serve.
The recipe will take about four pounds of fish, half a pound of pork, six onions, six potatoes, four sea biscuits, two ounces each of butter and flour and a quart of milk.
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Clam Chowder I
Have one hundred clams still in the shell. Boil them in a quart of water until the shells open. Take the clams out of the kettle, saving the water in which they were boiled. Remove them from the shells, discarding all but the soft part. Take six slices of salt pork and cut into dice. Fry until crisp and a light brown. Remove from the saucepan and in the fat fry four onions sliced. Then add the water strained from the clams and the fried pork. To this add six potatoes cut in small pieces and two green peppers chopped or finely sliced. Boil the mixture fifteen minutes before putting in the clams and four sea biscuits, broken into pieces. Then boil for fifteen minutes longer and add a quart of milk. Have half a cup of bread crumbs rubbed into four ounces of butter. Stir this in as the chowder heats after the milk has been added. When it boils, it is ready to serve.
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Clam Chowder II
In a saucepan fry two slices of salt pork and when brown, add four potatoes and four onions cut up. Fry ten minutes and add three pints of water, salt and pepper. Boil for half an hour. Then add one quart of clams from which the tough portions have been removed. Also two sea biscuits which have been soaked until they are soft. Cook ten minutes. For this recipe, canned clams may be used.
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Force Meat Balls for Chowder
Take the meat of a good sized crab, a tumblerful of shrimps and a clove of garlic. Chop all very fine and make into small force meat balls with a beaten egg. Fry them a light brown in butter, and serve in any fish chowder or soup.

FISH
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Oysters a la Marechale
Stew very gently in four ounces of butter some thinly sliced truffles and mushrooms. After cooking ten minutes add salt, white pepper, cayenne and mace. Stir in four large tablespoonfuls of flour and mix well together while it thickens. Put in the liquor of the oysters which has been scalded and skimmed. Then add milk (boiling) enough to make it as thick as cream. Take from the fire and stir in the yolks of four eggs beaten well with the juice of a lime and a tablespoonful of water.
Cover each oyster thickly with some of the mixture and allow it to cool. Then roll twice in beaten egg and bread crumbs. Fry to a light brown in butter and serve very hot.
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Toasted Angels
Sprinkle cayenne and a few drops of lime juice over as many large oysters as are required, then wrap each oyster in a thin strip of bacon or fat salt pork. Fasten with a wooden tooth-pick and broil until the bacon is crisp. Serve very hot on squares of buttered toast.
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Oyster Pat��s
Rub together one ounce of butter and one teaspoonful of flour. Melt this in a saucepan and add salt, mace and cayenne. Stir gently a few minutes, until smooth. Then add slowly four tablespoonfuls of cream. Strain two dozen oysters and add the liquor very slowly, stirring all the time. When it boils up, put in the oysters, cook three minutes and fill the pat�� shells. Serve very hot.
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Scalloped Clams
Wash clean one hundred clams. Use soft part whole and the tough part chopped fine. Put a layer on the bottom of a buttered baking dish. Season with salt, pepper, cayenne and a little mace and sprinkle over plenty of stale bread crumbs and a quantity of bits of butter. Repeat the layers until the dish is full. Put plenty of butter on top and pour in a cup of the water from the clams. Bake in a moderate oven one hour, and when half done pour in a tumbler of sherry.
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Shrimp or Oyster Curry
Melt four ounces of butter and fry in it four young onions and a clove of garlic chopped. Add the juice of two limes. Stir into this one teaspoonful of corn starch, two tablespoonfuls of curry powder and half a cup of cream with salt, pepper and cayenne. Stir this rapidly over the fire until very thick. Thin with