Joe Tildens Recipes for Epicures | Page 7

milk. Mash
through a colander and heap lightly on a platter, arranging broiled
chops around the puree.
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Lamb Chops a la Nesselrode

Trim carefully one dozen young lamb chops. Fry in butter three
tablespoonfuls of marrow, some chopped mushrooms and eschalots.
Then add a glass of sherry and stir it well before adding also a cup of
rice, four cups of stock, several sweet Chili peppers chopped and some
salt. Cook for half an hour or until pasty. Pour it out in a pan to the
thickness of half an inch and let cool. Then with a biscuit cutter, cut it
into rounds about the size of a chop. On each one of these rounds place
a chop and cover the top with Bechamel sauce. When cold dip in egg
and bread crumbs and fry a light brown.
A good recipe for the Bechamel sauce is the following: One 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.
* * * * *
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.
* * * * *
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.
* * * * *
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.
* * * * *
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.
* * * * *
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
[Illustration]
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,