Joe Tildens Recipes for Epicures | Page 6

Pour the bouillabaise over
slices of French bread.

ENTREES
[Illustration]
Sweetbreads with Mushrooms
Lay half a dozen sweetbreads in cold water for twelve hours, changing
the water several times. Then boil them five minutes, drop into cold
water, remove the skin and lard with fat bacon. Put them in a saucepan

with a pint of stock, two small onions and one carrot chopped, a
teaspoonful of minced parsley, salt, pepper, cayenne, and a little mace.
Stew until tender.
Serve with a mushroom sauce, made as follows: Take a small bottle of
mushrooms or one dozen fresh mushrooms sliced and boil them five
minutes in water and lime juice. Drain and place in a stew pan with two
ounces of butter, one ounce of flour and a pint of well seasoned stock
or gravy. Cook until the sauce is reduced one-half. Pour over the hot
sweetbreads.
* * * * *
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.
* * * * *
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.
* * * * *
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.
* * * * *
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.
* * * * *
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.
* * * * *
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