Joe Tilden's Recipes for Epicures Part 2

Fry together for five minutes, chopped eschalots, parsley, chevril, herbs, b.u.t.ter, 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 b.u.t.ter. 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 gla.s.s of sherry, a tablespoonful of mushroom or walnut catsup, and a piece of b.u.t.ter the size of an egg with a little flour rubbed into it. Allow it to boil once and pour over the fish.

Flounders a la Magouze

Place several fish into a baking pan with a gla.s.s of white wine, salt, pepper, and an ounce of b.u.t.ter. While they are cooking break three eggs into half a pint of cream, and beat until it is light. When the fish is done remove them from the pan and stir the eggs and cream into the gravy. Simmer for two minutes, and pour over the fish, serving at once.

Salmon a la Melville

Put slices of salmon into a baking pan with a little white wine and water. Sprinkle with salt and bits of b.u.t.ter. Place in the oven and bake for fifteen minutes.

For a sauce, blanch some very finely chopped young onions. Put them in a saucepan with a wine gla.s.s of white wine, salt, cayenne, a cup of picked shrimps, a lemon cut in thin slices, and a tablespoonful of Worcestershire sauce. Then add a piece of b.u.t.ter the size of a walnut, rolled in a very little flour. Remove from the fire and stir in the yolks of two eggs. Pour the sauce over the fish and serve.

Stewed Haddock

Lay pieces of fish in a pan with the skin side up. Sprinkle with salt and cayenne, and cover tightly, allowing the fish to stew in its juice for twenty minutes. Then add a quarter of a pound of b.u.t.ter rolled in flour, and a quarter of a gla.s.s of wine. Stir the liquor and simmer for a few moments, when it is ready to serve. No water should be used.

Bacalas a la Viscaina

Soak half a salt codfish over night. Put in a saucepan one-half cup of olive oil, and two large onions cut in bits. When browned add two large tomatoes cut up. Stew slowly fifteen minutes, adding a little black pepper. Put in the fish picked to pieces and cook slowly half an hour. Serve on a platter, with some fried whole green peppers on top.

Baked Sardines

Remove the skins from large boned sardines and heat in the oven on strips of toast. Make a sauce as follows: Pour the oil from the sardines into a saucepan and heat it well. Then stir in an ounce of flour, adding a small cup of hot water. Season this with a teaspoonful of Worcestershire sauce, salt and paprika. Beat the yolk of an egg with a teaspoonful of vinegar and one of mustard. Stir this into the sauce after it is removed from the fire. Pour over the sardines and serve.

Sardines with Cheese

Drain the sardines and lay them on strips of toast or crisply fried bread. Cover thickly with Parmesan cheese and bake in a hot oven until light brown in color. Remove and sprinkle with chopped parsley and pour over all plenty of lemon juice. Serve very hot.

Scalloped Fish Roe

Boil three large roes in water with, a very little vinegar for ten minutes. Remove from the fire and plunge into cold water, wipe the roe dry and break into bits without crushing. Have ready the yolks of three hard-boiled eggs. Mash them into a cup of drawn b.u.t.ter with salt, pepper, chopped parsley, a teaspoonful of anchovy paste, the juice of half a lemon and a cup of bread crumbs. Mix very lightly with the broken fish roe. Place in a baking dish, cover with bread crumbs and bits of b.u.t.ter, and brown in the oven.

Kedgeree

Boil two tablespoonfuls of rice and drain it as dry as possible. Have ready a cupful of cooked fish of any sort broken into pieces. Mix it thoroughly with the rice and heat over the fire; season with salt and pepper. Beat an egg lightly and stir into it. Serve at once.

Bouillabaise

The fish used for bouillabaise may be any kind of firm white fish, and for the following recipe, about two pounds are required. Heat in a soup kettle four tablespoonfuls of olive oil and fry in it two large onions sliced, and two cloves of garlic. Add the fish cut into bits and just cover the mixture with warm water. Then add salt, pepper, half of a bay leaf, two large tomatoes, peeled and chopped, the juice of half a lemon and one cup of white wine. Cook over a brisk fire twelve minutes, or until the liquor is reduced one-third. Add one tablespoonful chopped parsley and a pinch of saffron. Cook two minutes. Pour the bouillabaise over slices of French bread.

ENTREES

[Ill.u.s.tration]

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 b.u.t.ter, 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 b.u.t.ter, one teaspoonful of flour, three whole cloves, salt, pepper, cayenne and mace. Place the terrapin into a stewpan with a gla.s.s of sherry or madeira and the prepared paste. Cook slowly for twenty minutes. Add three gla.s.ses 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 gla.s.s of white wine, salt, white pepper, cayenne, mace and four ounces of b.u.t.ter. Stew gently fifteen minutes, stirring once or twice.

If then tender, add one teaspoonful cornstarch rubbed into one ounce of b.u.t.ter. 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 b.u.t.ter 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 b.u.t.ter, 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 b.u.t.ter and serve with the calves' head.