Joe Tildens Recipes for Epicures

Joe Tilden's Recipes for Epicures

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Title: Joe Tilden's Recipes for Epicures
Author: Joe Tilden
Release Date: April 17, 2004 [EBook #12069]
Language: English
Character set encoding: ISO-8859-1
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JOE TILDEN'S RECIPES FOR EPICURES
[Illustration]
1907

Introductory Note
* * * * *
Major Joseph Tilden was in his time one of the most famous
Bohemians and epicureans of the Pacific Coast. Ever since his death his
many friends have been trying to learn the culinary secrets which made
a repast of his devising so delicious. He had given his recipes to but

few, and those few his most intimate friends and fellow spirits. One of
the most favored of his old companions has given this complete
collection of his recipes for publication.
San Francisco, May, 1907.

SOUPS AND CHOWDERS
[Illustration]
Onion Soup
Place six ounces of butter in a large saucepan over the fire, and stir into
it four large white onions cut up, not sliced. Stew this very slowly for
one hour, stirring frequently to prevent its scorching. Add salt, pepper,
cayenne, and about one quart of stock, and cook one hour longer. Then
stir into the mixture one and a half cups of milk and simmer for a few
minutes. Have ready a soup tureen. In it beat the yolks of four eggs
with two tablespoons of grated Parmesan cheese. Stir the hot soup into
this, beating until it thickens a little. A slice of toasted French bread
should be placed in each plate, and the soup poured over it.
* * * * *
Palestine Soup
Slice two or three Jerusalem artichokes and place in two quarts of
boiling water. Cook for one and one-half hours. Then rub the artichokes
through a colander and add to them one pint of the water in which they
were boiled. Stir in two tablespoonfuls of flour rubbed into the same
amount of butter. Add two cups of milk and boil for ten minutes.
Season with salt and pepper and serve with croutons.
* * * * *
Black Bean Soup
Soak over night one quart of black turtle beans in water to cover them.
In the morning strain and boil them in four quarts of water for one hour,
skimming frequently. Then put into the liquor two white onions sliced,
two stalks of celery cut into bits, salt, pepper, cayenne, and one
teaspoonful each of cloves and allspice. Boil for three hours. Remove
from the stove and add enough stock to thin the mixture to the
consistency of a cream soup. Pour into it nearly a tumbler of sherry and
add a thinly sliced lime. Place over the fire to boil for five minutes. Just
before serving stir into the soup three hard-boiled eggs, finely chopped.
Force meat balls may be added.

* * * * *
Parker House Tomato Soup
Put into a saucepan five pounds of tomatoes, either fresh or canned,
with one quart of water, salt, pepper, cayenne, one and one-half
tablespoonfuls of sugar, and three ounces of butter, rubbed into one
heaping tablespoonful of flour. Cook slowly one hour. Remove from
the fire and rub through a sieve. Place over the fire again and add one
and one-half tablespoonfuls of rice flour which has been dissolved in a
little water. Let it come to a boil, when it is ready to serve.
* * * * *
Celery Soup
Boil one small cupful of rice in three pints of milk, or two pints of milk
and one of cream, until it is tender. Then rub it through a sieve and add
one quart of veal stock, salt, cayenne, and three heads of celery (the
white stalks only) which have been previously grated. Boil until the
celery is tender.
* * * * *
Bisque of Prawns or Shrimps
Boil three dozen prawns twenty minutes in salted water to cover them.
Meanwhile in two small tablespoonfuls of butter, fry an onion and a
carrot sliced, and a small piece of salt pork chopped. Take the prawns
out of the boiling water and add to it the fried mixture with salt, pepper,
a bunch of sweet herbs and one-half the prawns added again. Simmer
one hour. Pound the shells of the prawns in a mortar with a little butter,
to form a smooth paste. Stir this into