Joe Tildens Recipes for Epicures | Page 7

ounce of butter browned with one ounce of flour. To this add half a glass of sherry, some finely chopped truffles, one cup and a half of stock, salt and pepper, and cook for ten minutes. Add the juice of a lime, take from the fire and stir in the well-beaten yolks of two eggs.
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Devil Chops
Make a dressing of the following ingredients mixed together: One ounce of butter, one teaspoonful of made mustard, one-half teaspoonful of French mustard, one teaspoonful of grated horseradish, one teaspoonful of chutney, a little Chili vinegar, the juice of one lime, salt, pepper and cayenne. Rub this on the chops and broil rare. Serve the remaining sauce over them in a very hot dish.
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Lamb Cutlets Duchesse
Fry one dozen lamb chops in butter and set aside to cool. Put in a stew pan two ounces of butter with half a can of mushrooms, one small onion and a teaspoonful of parsley, all minced fine; salt, pepper, cayenne and a little mace. Cook this gently for ten minutes and add a cup of milk thickened with flour and butter, the juice of a lemon and one teaspoonful of sugar. Cook a few minutes. Take from the fire and add the yolks of four eggs well beaten. Cover the chops with this and set aside to cool. Brush them with the well-beaten yolk of an egg, sprinkle with fine bread crumbs, and fry in butter to a light brown. Serve with green peas in the center of the dish.
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Lamb Cutlets a la Condi
Lard lamb cutlets with strips of truffle, anchovy and gherkin. Make a dressing of bread crumbs, mushrooms, capers, chives, a little shallot all chopped very fine, pepper, salt and butter. Put this on each side of the cutlets and cover with crepinette. Broil or fry to a light brown and dust over with very fine browned bread crumbs. Serve with a browned veal gravy and sliced lemon.
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Eggs with Tomatoes
Fry in two ounces of butter two small dry onions and two green peppers, chopped. Add half a dozen tomatoes peeled and cut up, salt and pepper. Simmer fifteen minutes. Add the corn cut from half a dozen ears, and cook fifteen minutes longer. Pour the mixture into a baking dish, and break over it six eggs. Place in the oven until set.
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Macaroni a la Rossini
Cook a pint or less of macaroni in well salted water; drain and put into a stew pan, with a little good gravy. Simmer very slowly until the gravy is all absorbed, shaking the pan occasionally. Put a layer of the macaroni in a baking dish, sprinkle with grated Parmesan cheese and sliced truffles mixed with a little good sauce espagnole. Fill the dish and on the top layer put truffles. Place in the oven a few minutes and serve with grated Parmesan cheese on a separate dish.
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Timbale of Macaroni for Twelve Persons
Boil one-half pound of macaroni in water for five minutes. Cut in inch length pieces and simmer for twenty minutes in one quart of milk, being careful that it does not boil. Season with salt, pepper, mace and cayenne. Add one cup of cream, stir until very smooth, add the beaten yolks of eight eggs and one can of mushrooms sliced. Stir well and then add the macaroni with one pound of sweetbreads, cut in small pieces and two dozen Eastern oysters. Let this cool, then cover with pastry and bake in the oven until brown.

CHICKEN AND GAME
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Chicken Portuguese
Truss two young chickens as though for roasting. Lay on the bottom of a large stew pan the rind of a piece of pork, and on this, place the chicken. Add four ounces of butter, a head of celery chopped, two onions sliced, three small carrots sliced, two Chili peppers cut up, and the halves of two bell peppers from which the seeds have been removed. Season with salt, cayenne, thyme and a few sweet herbs. Cover and cook quickly for forty minutes, moistening from time to time with a spoonful of stock or gravy. Then add two large tomatoes sliced, and cook twenty minutes longer. Serve the chicken with the sauce poured over it.
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Chicken with Oysters
Stuff a young chicken with oyster and a few bread crumbs, seasoned with salt, pepper and butter. Truss the fowl, place it in a tin pail with a tight cover. Stand the pail in a kettle of boiling water and leave on the fire one hour and a half. Remove the chicken and place in a dish. Pour the gravy into a saucepan, adding two dozen oysters, two hard boiled eggs chopped, a wine glass of cream and one