stewpan with one ounce of butter, and let it get a good golden color,
then add a tablespoonful of cooked, finely minced spinach, also a small
glassful of white wine. Have eighteen medium-sized oysters chopped
exceedingly small, and seasoned with a pinch of salt, and the same of
pepper; place these in the stewpan, and let cook for fifteen minutes.
Put in one whole egg, also a bruised clove of garlic; stir; then take
six large, clean oyster-shells; fill the bottoms with a bed of three
parboiled oysters, cover them with the spinach mixture, and besprinkle
with fresh bread-crumbs. Flatten the tops with the blade of a knife,
pour a very little clarified butter over, and put them for three minutes
in the oven. Serve on a folded napkin, garnishing with parsley-leaves.
=387. Oyster Patties.=--Take twenty-four medium-sized oysters (the least
salted oysters are better for this purpose), put them in a stewpan with
their own liquor, and add half a pinch of pepper. Cover, and let cook
for two minutes; then take half the liquor out, and add to the oysters
three-quarters of a pint of béchamel sauce (No. 154), and a very little
grated nutmeg; simmer for two minutes, but do not let boil. Take six hot
patties (No. 266), fill them up with four oysters each, pour the sauce
over, and place the covers on top. Serve on a dish with a folded napkin.
=388. Stewed Oysters à la Baltimore.=--Open neatly thirty-six
medium-sized, fresh Rockaway oysters; place them in a saucepan without
their juice, adding one ounce of good butter; cover the pan, put it on
the stove, and let cook for two minutes, then add a small glassful of
good Madeira wine (about a cocktail glass) and a very little cayenne
pepper. Cook together for two minutes longer, then add one gill of
Espagnole sauce (No. 151) and one gill of demi-glace (No. 185). Stir
thoroughly until boiling, and just before serving squeeze in the juice
of a good lemon, add half an ounce of good butter, also a teaspoonful of
finely chopped parsley, and serve immediately in a hot tureen.
=389. Soft Clams à la George Merrill.=--Have thirty-six fresh and rather
small soft clams, throw away all the hard part, keeping nothing but the
body. Place them in a stewpan with two ounces of butter, half a pinch of
pepper, a finely chopped shallot, and half a glassful of Madeira wine.
Let cook on the hot stove for seven minutes, then add a gill of
Espagnole sauce (No. 151), a pinch of chopped parsley, the juice of a
medium-sized, good lemon, and half an ounce of good butter, shuffling
the whole well for three minutes longer, without letting it boil, then
pour the clams into a hot tureen, and serve.
=390. Soft Clams à la Newburg.=--Procure forty-two very fresh, soft
clams, so that no sand should adhere to them after they are opened; lay
them carefully in the palm of the left hand, and with the fingers of the
right remove the body gently, but nothing else, being very careful not
to break it, and throw away all that remains. When they are all
prepared, place them in a stewpan with an ounce of good butter, half a
pinch of white pepper, a wine-glassful of good Madeira wine, and two
finely hashed, medium-sized truffles. Put on the cover, and let cook
gently for eight minutes. Break three egg yolks into a bowl, add a pint
of sweet cream; beat well for three minutes, then pour it over the
clams; turn well the handle of the saucepan for two or three minutes,
very gently shuffling the clams, but it must not boil again or the clams
will break, and be very careful not to use either a spoon or fork. Pour
them into a hot tureen, and send to the table at once.
=391. Canapé Lorenzo.=--Cut out from an American bread six slices, the
width of the bread, one-quarter of an inch in thickness; neatly pare off
the crust, fry them in a sautoire with half an ounce of butter, so as to
have them of a light brown color. Boil eighteen hard-shelled crabs in
salted water for twelve minutes, remove them, and let cool until they
can be handled with bare hands; then remove the upper shell, and with
the aid of a pointed knife pick out all the meat; crack both claws, pick
the meat out also; place the meat on a plate, season with a
tablespoonful of salt and a saltspoonful of red pepper. Place one ounce
of butter in a saucepan with half a medium-sized, sound, peeled, and
very finely chopped-up onion. Cook on a moderate fire for two minutes,
being very careful not to let get brown. Add two tablespoonfuls of
flour, stirring constantly for two minutes; then add one gill of broth,
stir well again for five minutes while slowly cooking. Add now the
crab-meat, and cook for fifteen minutes more, lightly stirring with a
wooden spoon once in a while. Transfer it into a vessel, and let cool
for fifteen minutes. Place a tablespoonful of good butter in a sautoire
on a hot stove, mix in well together one tablespoonful of flour, and
cook very slowly for three minutes. Add two ounces of grated Parmesan
cheese, and the same quantity of grated Swiss cheese; stir all well
together. Then place in a vessel and let cool. Place a layer of crab
forcemeat on each toast a quarter of an inch thick. Divide the prepared
cheese, etc., into six equal parts, giving them a ball-shaped form two
inches in diameter. Arrange them over the layer of the crab forcemeat
right in the centre. Place them on a silver dish, and bake in a brisk
oven for five minutes. Then take out from the oven, and send to the
table in the same dish.
=392. Scallops Brestoise.=--Blanch in one ounce of butter for ten
minutes, and then drain, one pint of scallops; chop up two onions, and
put them in a saucepan with an ounce of butter; when brown add one
tablespoonful of flour, stirring carefully, and moisten with half a pint
of the scallop liquor; if none, white broth (No. 99) will answer. Let
reduce while stirring, then season with a good pinch of salt, and half a
pinch of white pepper, also a very little cayenne pepper; add the
chopped scallops, four egg yolks, and a bruised clove of garlic, also
half a cupful of fresh bread-crumbs, and a tablespoonful of chopped
parsley. Stir well for two minutes, then put it in a dish and lay aside
to cool. Fill six scallop-shells, or St. Jacques-shells with this,
besprinkle the tops with fresh bread-crumbs, moisten slightly with
clarified butter, and lay them on a baking-sheet; brown them nicely in
the oven for five minutes, and serve on a hot dish with a folded napkin
garnished with parsley-leaves.
=393. Edible Snails à la Bourguignonne.=--Have some fine Bourgogne
snails; disgorge them well with a little salt for two or three days,
then wash them several times in cold water, strain, and place them in a
stewpan, covering them with water. Add a bouquet (No. 254), some cloves
and whole pepper tied in a cloth, and sufficient salt; cook until the
snails fall from their shells, and then empty them, clipping off their
tails; clean the shells well. Mix together some good butter, shallots,
parsley, and chervil, the whole chopped very fine; put it in a bowl with
as much fresh bread-crumbs, and a small glassful of white wine; season
to taste with salt and pepper, and knead well. Fill each shell with a
little of this mixture, replace the snails, and finish filling with more
of the kneaded butter; spread bread-crumbs over, and lay them on a
baking-dish, the opened part on the top. Brown in the oven for four
minutes, and serve on a dish with a folded napkin.
=394. Edible Snails à l’Italienne.=--Prepare the snails as for the
above, leaving them in their shells; drain, and put them in a saucepan
with white wine and a little strong Espagnole sauce (No. 151), a few
chopped, fried onions and finely minced mushrooms. Season well with a
pinch of salt, cook for a few minutes, and serve.
=395. Edible Snails à la Provençale.=--Prepare the snails as for No.
393; fry a little chopped onion with oil, add the snails taken from the
shells, a little white wine, two cloves of chopped garlic, a little
fresh bread-crumbs, and chopped parsley. Cook, add the juice of a lemon;
then serve.
=396. Terrapin à la Baltimore.=--Prepare two medium-sized terrapins as
for No. 60, make half a pint of mirepoix (No. 138), add to it a
tablespoonful of flour, let cook for fifteen minutes, then moisten with
half a glassful of Madeira wine, and a cupful of strong broth. Stir
well, and constantly, then season with half a pinch of salt, and a very
little cayenne pepper; reduce to half. Cut the terrapin into small
pieces, throwing the ends of the claws away; put them in a stewpan,
straining the sauce over, and finish with an ounce of fresh butter, also
the juice of a lemon.
=397. Terrapin à la Maryland.=--Carefully cut up two terrapins as
described in No. 60; place them in a saucepan with half a wine-glass of
good Madeira wine, half a pinch of salt, and a very little cayenne
pepper, also an ounce of good butter. Mix well a cupful of good, sweet
cream with the yolks of three boiled eggs, and add it to the terrapin,
briskly shuffling constantly, while thoroughly heating, but without
letting it come to a boil. Pour into a hot tureen, and serve very hot.
=Terrapin à la Newburg= is prepared exactly the same as above (No. 397),
only substituting two raw egg yolks for the three boiled egg yolks, and
adding two sound, sliced truffles while heating.
=398. Broiled Frogs.=--Select eighteen good-sized, fine, fresh frogs,
pare off the feet neatly, then lay the frogs on a dish, and pour two
tablespoonfuls of sweet oil over, season with a pinch of salt and a
pinch of pepper, and squeeze in the juice of a fresh lemon. Roll them
around several times in their seasoning, then place them nicely on the
broiler, and broil them for four minutes on each side. Take them off,
and dress them on a hot dish, pouring a gill of maître d’hôtel butter
(No. 145) over, and send to the table immediately.
=399. Frogs à la Poulette.=--Procure eighteen pieces of medium-sized,
fine, fresh frogs; pare off the claws, then place the frogs in a
sautoire with two ounces of butter, seasoning with a pinch of salt and a
pinch of pepper. Add half a glassful of white wine, cover, and let cook
on a brisk stove for five minutes, then add a pint of Hollandaise sauce
(No. 160), and two teaspoonfuls of finely chopped parsley, and a little
lemon juice; mix well for two minutes, but do not let it boil again;
then serve the frogs on a very hot dish.
=400. Fried Frogs.=--Select eighteen fine, fresh, medium-sized frogs;
trim off the claws neatly, and put the frogs in a bowl. Marinade them
with a tablespoonful of vinegar, the same of sweet oil, a pinch of salt
and a pinch of pepper; mix well together in the bowl, then immerse them
in frying batter (No. 1185). Plunge the frogs into very hot fat, one by
one, and let fry for five minutes; then drain, and dress them on a hot
dish with a folded napkin, decorating with a little parsley-greens.
Serve with any desired sauce.
=401. Frogs à l’Espagnole.=--Trim nicely eighteen fine, fresh,
medium-sized frogs’ feet; lay the frogs in a sautoire on the hot stove
with two ounces of good butter, season with a pinch of salt and half a
pinch of pepper, and add half a glassful of white wine. Let cook for
five minutes, then put in it half an empty green pepper and two freshly
peeled tomatoes, all cut up into small pieces; cook for ten minutes
longer, then dress the frogs on a hot dish, and send to the table.
=402. Broiled Shad’s Roe, with Bacon.=--Procure six pieces of fresh
shad’s roe, wipe them thoroughly with a towel, then lay them on a dish,
and season with a good pinch of salt and two tablespoonfuls of sweet
oil. Roll them gently to avoid breaking, then arrange them on a broiler,
and broil them for six minutes on each side. Take them off the fire, lay
them on a hot dish, and pour a gill of maître d’hôtel butter (No. 145)
over; decorate with six slices of broiled bacon (No. 754), and six
quarters of lemon; then send to the table.
=403. Broiled Sardines on Toast.=--Select twelve good-sized, fine, and
firm sardines; arrange them in a double broiler, and broil for two
minutes on each side on a very brisk fire. Place six fresh, dry toasts
on a hot dish, lay the sardines over, being careful not to break them,
pour half a gill of maître d’hôtel butter (No. 145) over, decorate with
six quarters of lemon, and serve.
A pinch of salt represents 205 grains, or a tablespoonful.
Half a pinch of pepper represents 38 grains, or a teaspoonful.
A third of a pinch of nutmeg represents 13 grains, or half a
teaspoonful.
EGGS.
=404. Poached.=--Boil in a deep saucepan three quarts of water with a
heavy pinch of salt and three drops of vinegar. Have easily at hand
twelve fresh eggs. When, and only when, the water boils, rapidly but
carefully crack six of them, one by one. As success to have them in
proper shape and cooked to perfection depends upon how they are handled,
special care should be taken to crack them as rapidly as possible,
carefully avoiding to break the yolks, and dropping each one right on
the spot where the water bubbles, and as near the boiling-point as
possible. Poach for one minute and a quarter from the time that the
water boils after the eggs were put in. Lift them up with a skimmer, lay
them on the freshly prepared toasts, or use for any other desired
purpose; and repeat the same with the other six. If handled strictly as
above described you will have them to perfection, and no necessity of
trimming any superfluous adherings; serve when required.
=405. Scrambled Eggs.=--Melt three ounces of butter in a saucepan, break
into it twelve fresh eggs; season with a pinch of salt, half a pinch of
pepper, and a third of a pinch of grated nutmeg. Mix thoroughly without
stopping for three minutes, using a spatula, and having the pan on a
very hot stove. Turn into a warm tureen, add a little verjuice or lemon
juice, and send to the table very hot.
=406. Scrambled Eggs with Asparagus-tops.=--To be prepared exactly the
same as for No. 405. After the eggs have been well mixed with butter in
the pan, there is added a quarter of a bunch of freshly boiled
asparagus-tops.
=407. Scrambled Eggs with Truffles.=--Place in a saucepan four
good-sized, sliced truffles with a glassful of Madeira wine. Reduce to
about half, which will take two minutes; add a tablespoonful of butter;
season with one pinch of salt and half a pinch of pepper. Crack into the
saucepan twelve eggs, mix all well together with the spatula for three
minutes on a very hot stove without stopping. Turn into a hot tureen and
serve.
=408. Scrambled Eggs with Smoked Beef.=--Fry in a sautoire for one
minute two ounces of finely minced smoked beef. Scramble twelve eggs as
for No. 405, mixing with the above prepared beef. Any kind of garnishing
may be added to the scrambled eggs.
=409. Scrambled Eggs with Chicory.=--Blanch for fifteen minutes a
good-sized head of chicory; drain it and cut it into one-inch lengths.
Put these in a saucepan on the hot stove with an ounce of butter and one
minced onion, fry, and then moisten with half a pint of broth (No. 99),
adding a pinch of salt and half a pinch of pepper. Let cook until all
the liquid is evaporated (which will take from twenty to twenty-two
minutes). Break twelve eggs into a saucepan, add the chicory and another
ounce of butter, then scramble with a spatula all together for four
minutes, and serve with heart-shaped bread croûtons (No. 133) around the
dish.
=410. Eggs à la Livingstone.=--Cover six pieces of cut toast with
pâté-de-foie-gras, lay them on a dish, and pour twelve scrambled eggs
over (No. 405), add two tablespoonfuls of demi-glace around the dish and
serve (No. 185).
=411. Eggs à la Bourguignonne.=--Place in a saucepan one tablespoonful
of meat-glaze with one pint of broth (No. 99), or consommé (No. 100).
Boil, then crack into it two fresh eggs, and poach for one and a quarter
minutes. Carefully lift up with a skimmer, and gently lay them on a hot
silver dish. Repeat the same operation with ten more, two at a time;
when all on the dish, sprinkle over them an ounce of grated Parmesan
cheese. Place in the hot oven to brown for one minute. Reduce the gravy
in which they were poached to one-half, then carefully pour the sauce
around the eggs, but not over them, and serve hot.
=412. Fried Eggs.=--Place in a frying-pan on the hot range three
tablespoonfuls of very good sweet oil, heat it well, then carefully
break into it one fresh egg, being careful not to break the yolk, and
with the aid of a table knife fold the white right over the yolk, cook
for a quarter of a minute, turn it over with a cake-turner; cook for a
quarter of a minute on the other side, lift it up with the cake-turner,
dress on a hot dish with a folded napkin. Proceed precisely the same way
with eleven more, and then they will be ready to serve for any purpose
desired.
N. B.--Mix one pinch of salt, and half a pinch of white pepper, and as
soon as the eggs are dressed on the dish season each one evenly with it;
taking special care to cook them separately, and no more than a quarter
of a minute on each side.
=413. Fried Eggs for Garnishing.=--Pour half a gill of sweet oil into
the frying-pan; when the oil is hot break in one egg, carefully closing
up the white part with a skimmer, so as to have it firm, and in a single
form. Only one at the time should be cooked, and two minutes will be
sufficient.
=414. Eggs au Beurre Noir.=--Put one ounce of butter in a frying-pan on
the hot stove, let heat well, but not brown; break gently into a dish
twelve very fresh eggs, slide them carefully into the pan, then season
with a pinch of salt and half a pinch of white pepper; let cook slowly
for three minutes. Have ready a hot, flat dish, slide the eggs gently
onto it, without turning them over, and be careful to avoid breaking
them; lay the dish containing the eggs in a warm place. Put two ounces
of butter in the same pan, place it on the hot stove, and let the butter
get a good brown color for three minutes, then drop in two teaspoonfuls
of vinegar. Pour this over the eggs, and send them to the table.
=415. Eggs au Soleil.=--Put two tablespoonfuls of lard in a frying-pan
on the hot stove, break in twelve fresh eggs, dropping them in
carefully, one by one; let them cook for two minutes, then with a
skimmer take each one up separately and lay it carefully on a dry cloth.
Have some fritter-batter (No. 1190) ready, cut a piece of half-cooked
bacon into small, square pieces of about an inch, and add them to the
batter, then dip in the eggs, one after the other, taking up with each
one a piece of the bacon, and with the fingers drop them into very hot
grease, and cook to a good golden color for two minutes. Lift them up
with the skimmer, lay them on a dry cloth to drain; sprinkle over half a
pinch of salt, dress on a hot dish with a folded napkin, and serve.
=416. Eggs à la Béchamel.=--Pour one pint of béchamel (No. 154) into a
saucepan, and put it on the hot stove. Cut twelve hard-boiled eggs in
halves, add them to the hot béchamel; season with half a pinch of white
pepper, and let heat thoroughly for three minutes, but be careful not to
let it boil. Add one ounce of butter and a saltspoonful of grated
nutmeg, then pour it on a hot serving-dish, and serve with six
heart-shaped croûtons (No. 133).
=417. Eggs à la Pauvre Femme.=--Heat half an ounce of butter in a dish
on the hot stove, then break into it twelve fresh eggs, and sprinkle
over two ounces of fresh bread-crumbs. Set the dish in the hot oven, and
let bake for two minutes; then pour over the eggs half a pint of
well-reduced Espagnole sauce (No. 151), add three ounces of cooked,
tender ham, or cooked kidneys cut up finely, and then send to the table.
=418. Eggs au Gratin.=--Knead well together in a bowl, one tablespoonful
of bread-crumbs, two ounces of butter, three chopped anchovies, a pinch
of parsley, a pinch of chervil, one chopped shallot, three raw egg
yolks, a good pinch of salt, half a pinch of white pepper, and a pinch
of grated nutmeg. When ready, put these ingredients into a silver
baking-dish (by preference) with one ounce of butter at the bottom.
Place it on a slow fire for two minutes, then break over it six eggs,
which will be plenty; cook for five minutes in the hot oven, remove, lay
the dish on top of another, and serve immediately.
=419. Eggs à la Tripe.=--Fry two medium-sized, sound, sliced onions in a
frying-pan with two ounces of butter, but do not brown them; mix in half
a spoonful of flour, and a large cupful of sweet cream; season with a
pinch of salt, half a pinch of white pepper, and the third of a pinch of
grated nutmeg. Cook for eight minutes, stirring constantly with the
spatula; then add twelve sliced, hard-boiled eggs, and heat together
thoroughly for two minutes without letting it boil again; pour on a hot
dish and serve.
=420. Eggs à la Vanderbilt.=--Place one ounce of good butter on a silver
dish, set it on the hot stove, and break in twelve fresh eggs, being
careful not to disturb the yolks; season with a light pinch of salt and
the third of a pinch of pepper; then let cook slowly for four minutes.
Pour over the eggs a pint of hot Vanderbilt garnishing as for the omelet
(No. 471), and serve immediately.
=421. Eggs à la Valencienne.=--Put into a saucepan half a pint of hot,
boiled rice, half a pint of hot tomato sauce (No. 205), two good-sized
mushrooms, cut julienne-shaped, one truffle cut the same, and two
tablespoonfuls of grated Parmesan cheese; season with half a pinch of
salt, half a pinch of pepper, and the third of a pinch of grated nutmeg,
and let cook on the hot stove for five minutes, stirring it lightly with
the spatula. Leave the pan on the corner of the stove to keep warm,
while putting half an ounce of good butter on a silver dish, and when
placed on the hot stove, crack in twelve fresh eggs, being careful not
to break the yolks; season with half a pinch of salt and the third of a
pinch of pepper, then let cook for two minutes. Dress the prepared
garnishing in four dome-shaped heaps--one at each end of the dish, and
one at each side--and send to the table at once.
=422. Eggs à la Provençale.=--Pour two tablespoonfuls of oil into a
small frying-pan, and set it on the fire. When well heated, break one
egg into a bowl, season with a pinch of salt and half a pinch of pepper
(divided up for the twelve eggs), then drop it into the oil; baste the
egg with a spoon, turn it over, and when a good color on both sides,
drain it on a wire sieve. Cook the twelve eggs separately (each one will
take two minutes), then pare them nicely, and serve crown-shaped on a
dish, putting a piece of fried bread between every other one. Pour over
half a pint of reduced Espagnole (No. 151), to which has been added the
zest of a lemon, and six sliced mushrooms, and serve very hot.
=423. Eggs en Filets.=--Mix in a dish that can be put in the oven (a
silver one by preference) twelve raw egg yolks, with a spoonful of
brandy and a pinch of salt. Cook them for five minutes in a hot oven,
then let them cool; cut the preparation into twelve thin fillets or
slices, and steep each one in a light pancake batter (No. 1186). Fry
them in very hot fat for about two minutes, then lift up with a skimmer,
lay them on a napkin to drain, and serve on a folded napkin laid on a
hot dish and garnished with fried parsley.
=424. Eggs à la Finoise.=--Pour a pint of good tomato sauce (No. 205)
into a saucepan on the hot stove, add two cut-up, peeled, sweet peppers,
fry for two minutes in a tablespoonful of butter, a teaspoonful of
chopped chives, and reduce it gradually to about half the quantity,
which will take ten minutes. Poach six very fresh eggs, as for No. 404,
pare their edges neatly. Place six freshly prepared hot toasts on a warm
serving-dish, arrange the eggs carefully on top, and pour the above
sauce over all, then send them to the table at once.
=425. Eggs au Miroir.=--Lightly butter a silver dish large enough to
hold twelve eggs, one beside another; carefully break into it twelve
eggs, taking care to keep the yolks intact. Evenly sprinkle over them
half a pinch of salt. Cook for one minute on the hot stove; then place
them in the oven for one and a half minutes. Take out, and place the
dish on another, and serve.