Joe Tildens Recipes for Epicures | Page 3

and pepper; over this a layer of sliced raw
potatoes. Repeat these layers until the pot is about two-thirds full, when
the mixture should be covered with warm water, or preferably a stock
made of the heads and tails of the fish. After the chowder comes to a
boil, let it cook for forty-five minutes. Then 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.
* * * * *

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.
* * * * *
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.
* * * * *
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
[Illustration]
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.
* * * * *
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.
* * * * *
Oyster Patés
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 paté shells. Serve very hot.
* * * * *
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