Joe Tildens Recipes for Epicures | Page 6

Cook until the sauce is reduced one-half. Pour over the hot sweetbreads.
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Terrapin
Boil the terrapin for one hour, and clean carefully. Rub into a paste the yolks of six hard-boiled eggs, half the white of one egg chopped, one tablespoonful of butter, one teaspoonful of flour, three whole cloves, salt, pepper, cayenne and mace. Place the terrapin into a stewpan with a glass of sherry or madeira and the prepared paste. Cook slowly for twenty minutes. Add three glasses of sherry and madeira and allow it to boil once, when it is ready to serve.
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Frogs a la Poulette
Joint the hind legs and backs of twelve frogs; put in a closely covered saucepan with some truffles, a small can of mushrooms sliced, a glass of white wine, salt, white pepper, cayenne, mace and four ounces of butter. Stew gently fifteen minutes, stirring once or twice. If then tender, add one teaspoonful cornstarch rubbed into one ounce of butter. Let it cook two minutes, take from the fire and stir in the yolks of six eggs beaten well with one-half cup of cream. Place this mixture where it will keep hot without cooking. Cut the crust from a loaf of bread, scoop out the center, brush with butter and brown in the oven. Pour the frogs legs and sauce into the bread cup, garnish with mushrooms and truffles.
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Calves' Head en Tortue
Simmer a calves' head for two hours. Tie the brains in a cloth, put them in the saucepan with the head and cook two hours longer. Then extract the bones and cut the meat in pieces, return it to the saucepan without the brains, adding two ounces of butter, two dozen stoned olives, one dozen cloves, salt, pepper, cayenne, and a cup of white wine. Cook for one hour, then add the brains cut in bits, the shaved peel and piece of one lemon and three hard-boiled eggs sliced. Cook thirty minutes. Thicken the sauce with flour rubbed into butter and serve with the calves' head.
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Chops a la Reine
Trim twelve lamb chops very closely and fry lightly in six ounces of butter. Remove them and in the same butter place two onions, sliced, four green peppers minced, one can of mushrooms minced, and two stalks of celery chopped; salt, pepper, cayenne, and the juice of a lime. Cook until these ingredients are soft. Stir in six ounces of flour. Then add two cups of milk and cook until the mixture is thick and smooth. Dust a plate with cracker crumbs and on this place a spoonful of the fried mixture. Place a chop on top of this, cover it with another spoonful of the mixture and dust with cracker crumbs. Repeat with each chop, and when cold roll each in beaten egg and cracker crumbs, and fry a light brown.
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Calves' Feet a la Marechale
Boil four calves' feet until tender. Cut into inch pieces and fry in four ounces of butter, with two onions, a little garlic, two green peppers and some mushrooms, chopped fine, seasoning all with salt, pepper, cayenne, and a little mace. Stir in four ounces of flour and add boiling milk, enough to make the mixture as thick as rich cream. Put in the calves' feet and mix all well together. Then remove from the fire and beat in the yolks of two eggs which have been mixed with the juice of a lime and a tablespoonful of water. Pour the whole into a buttered pan and set aside to cool. When cold cut into slices, brush with egg and bread crumbs and fry in butter until a light brown.
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Puree of Chestnuts with Chops
Boil chestnuts in salted water for twenty minutes. Shell them, season with salt and pepper, add a piece of butter and wet with milk. Mash through a colander and heap lightly on a platter, arranging broiled chops around the puree.
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Lamb Chops a la Nesselrode
Trim carefully one dozen young lamb chops. Fry in butter three tablespoonfuls of marrow, some chopped mushrooms and eschalots. Then add a glass of sherry and stir it well before adding also a cup of rice, four cups of stock, several sweet Chili peppers chopped and some salt. Cook for half an hour or until pasty. Pour it out in a pan to the thickness of half an inch and let cool. Then with a biscuit cutter, cut it into rounds about the size of a chop. On each one of these rounds place a chop and cover the top with Bechamel sauce. When cold dip in egg and bread crumbs and fry a light brown.
A good recipe for the Bechamel sauce is the following: One