Joe Tildens Recipes for Epicures | Page 4

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 milk until it is the proper consistency,
then add a large cup of picked shrimps, and as many oysters. Cook two
minutes after it boils.

* * * * *
Shrimps a la Bordelaise
Place two tablespoonfuls of butter and one of flour in a saucepan and
brown over the fire. Stir into this one cup of stock, and add two
tablespoonfuls of finely chopped raw ham, a slice of onion, one
tablespoonful of chopped parsley. Simmer for ten or fifteen minutes.
Strain the same and add to it a cup of shrimps. Simmer again for a few
moments and add a teaspoonful of tomato or mushroom catsup. Season
with, salt and pepper, and serve in timbale cases.
* * * * *
Shrimps with Tomato
Stew half a dozen large tomatoes with a tablespoonful of anchovy
sauce, a piece of butter, salt, pepper and cayenne. Put this through a
sieve until it is very smooth. Fill a baking dish with picked shrimps,
pour the tomato over them, sprinkle with bread crumbs and bits of
butter, and bake until brown.
* * * * *
Saute of Shrimps
Melt a piece of butter in a stewpan with a little flour, salt and cayenne.
Just as it turns dark, put in a glass of white wine, a pound of picked
shrimps, a little lemon juice, and if liked, a bit of anchovy sauce. Take
from the fire and stir in the well-beaten yolks of two eggs. Pour into
cup-shaped pieces of fried bread, and serve very hot.
* * * * *
Crab a la Creole
Fry in four ounces of butter, four young onions, one clove of garlic and
two green peppers, all chopped fine. Cook until soft and add one
tomato cut up, salt, pepper and cayenne. Stew until smooth, and add
one teaspoonful of flour, a little cream or rich milk, and the meat
picked from two crabs. Boil a few moments and serve with buttered
toast.
* * * * *
Sole a la Normandie
Take a large sole (one without a roe). Remove the back skin and with a
sharp knife very carefully cut out the side fins, lay it on the dish in
which it is to be served, one that may be placed in the oven. Brush the
fish with melted butter. Insert in the flesh of the fish some small slices

of truffle. Sprinkle it with salt, white pepper, a very little mace and dust
it all over with fine crumbs. Pour around it a tumbler of good white
wine. Place in a moderate oven and cook until nearly done, twenty
minutes or longer, if the fish be large. Take it out and put around the
edge of the dish a row of croutons, brushing them with the white of an
egg to make them adhere to the dish. Then scatter over and around the
fish, a small can of mushrooms, sliced, oysters, mussels, picked
shrimps and some quenelles. Add a little more melted butter and a few
more crumbs, add more white wine and put back in the oven for five
minutes.
* * * * *
Filet of Sole a la Bohemian
Cut a sole or flounder into four filets. Roll each one up, stuffing with a
mixture of sal piquant sauce. Roll around each a thin slice of pork and
fasten with a skewer. Stand on end in a baking pan and put a small
piece of butter and a slice of lemon on each and bake until done.
Fry together for five minutes, chopped eschalots, parsley, chevril, herbs,
butter, salt and cayenne. Take from the fire and stir in a little lime juice
and anchovy sauce.
* * * * *
Baked Sole
Skin the slack side of the fish and lay in a baking pan. Brush with
beaten egg, sprinkle with bread crumbs and pour over them some
melted butter. Cover the fish with a layer of thin slices of pork or bacon.
Add one-half pint of water and bake half an hour. To make the sauce,
take the liquor from the baking pan, add to it salt, pepper, cayenne, the
juice of one lime, a wine glass of sherry, a tablespoonful of mushroom
or walnut catsup, and a piece of butter the size of an egg with