Joe Tilden's Recipes for Epicures Part 6

Put in a saucepan half a teacupful of soup stock, three ounces of b.u.t.ter, one teaspoonful of salt, one teaspoonful of made mustard, two teaspoonfuls of French mustard, two cloves of garlic chopped fine, one onion chopped, two green peppers and one pickeled gherkin chopped, one tomato peeled and cut up, the juice of half a lime and half a lime cut in thin slices. Simmer for one hour, then add the following: One tablespoonful of Worcesters.h.i.+re sauce, one of Imperial sauce, one of Tarragon vinegar, two of Bon Gout sauce, two of mushroom catsup, two of walnut catsup and two tablespoonfuls of chutney, add half a pint of sherry and simmer for fifteen minutes.

This will keep several months.

Onion Sauce

Boil three good sized onions, one hour. Drain and put in a stewpan with one-half pint of milk and one teaspoonful of salt. Simmer for fifteen minutes, then rub through a sieve and put back in the pan with one-half pint of cream and one ounce of b.u.t.ter.

Simmer ten minutes and serve very hot.

Garlic Sauce

Rub together in a mortar until smooth, two ounces of b.u.t.ter, two cloves of garlic and one teaspoonful of salt. Add a tablespoonful of lime juice and one-half a pint of melted b.u.t.ter. Beat until light and smooth, when it is ready to serve.

Melted b.u.t.ter

Take one pint of milk and one teaspoonful of salt; when it boils stir into it three ounces of b.u.t.ter, a little cayenne and two tablespoonfuls of flour rubbed into it. Let it boil one minute and serve at once.

Salad Dressing Without Oil

Put in a double saucepan the yolks of three eggs, one teaspoonful of salt, pepper, cayenne, and one tablespoonful of dry mustard. Mix well and sift in two tablespoonfuls of flour. Add three tablespoonfuls of vinegar and four of water. Stir until quite smooth. Place over the fire, stirring continually one way. As soon as it thickens remove from the fire and beat in three ounces of b.u.t.ter. Use when cool.

VEGETABLES

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Asparagus aux Milanaise

Boil large choice asparagus until tender. Put a layer of stalks upon the dish on which they are to be served. Sprinkle with salt, pepper, cayenne, and a little grated Parmesan cheese. Make three layers of this and pour over all a little melted b.u.t.ter. Break on top a fresh egg for each person, and put in the oven until set. Serve very hot. To be served individually, six stalks may be placed on each dish, covered with cheese, and an egg broken over them. Serve after placing in the oven a few moments.

Corn au Gratin

Score down twelve ears of boiled corn, and with the back of a knife press out the kernels. Put them into a baking dish with a large piece of b.u.t.ter, salt, pepper, a finely chopped green pepper and a tablespoonful of grated Parmesan or Gruyere cheese. Place in a hot oven until just browned and serve immediately.

Chonfleur au Gratin

Boil a large cauliflower twenty minutes in salted water. When tender drain and put on the dish on which it is to be served. Make a sauce of two ounces of b.u.t.ter, one ounce of flour and half a pint of milk, one ounce of grated Parmesan cheese, salt and cayenne. Mix this well, putting in the cheese last. Pour it over the cauliflower and sprinkle more cheese over the top. Set in a hot oven until browned and serve at once.

Okra

Cut the stems off of young okra pods and boil in water until the seeds turn red, which should be in half an hour. Drain and toss in a pan with b.u.t.ter, salt, pepper and cayenne.

Potato Cream

Boil six medium-sized, mealy potatoes and when soft press them through a sieve until light and floury. Then beat into them the raw yolks of six eggs and a little milk and b.u.t.ter. Season with salt and pepper and sprinkle with finely chopped chevril and thyme, and fine dice of fried bread before serving.

Sweet Potatoes

Take six good sized sweet potatoes and boil until nearly done. Then peel them and roll in melted b.u.t.ter, lay in a b.u.t.tered baking pan.

Sprinkle with brown sugar and bake until done.

Chili Beans

Take four cups of red beans, one onion, four cloves of garlic, cover with water and cook all day in a covered saucepan. Add a little water from time to time if too dry. Cook slowly four red peppers and five black peppers with seeds out, three black peppers with seeds, four cloves of garlic, four onions with the hearts taken out, salt, and one cup of beef stock. Rub through a sieve. Put in a saucepan four tablespoonfuls of marrow. When very hot add the beans and then the sauce.

To Boil Rice

Have plenty of salted water, with the juice of a lime in it. When boiling add rice that has been washed in three waters. Boil fast for sixteen minutes. Try a grain, and if done dash in a gla.s.s of cold water. Drain at once through a colander. Cover with a cloth and let stand by the fire for a few minutes, shaking up the colander once or twice. This will make every grain separate.

Risotto

Fry two chopped onions in b.u.t.ter until light brown in color. Add one cup of raw rice and cover with beef stock. As the rice absorbs the stock add more until done. Then add two large tomatoes stewed with a little sugar and highly seasoned. Place on the dish for serving and grate Parmesan cheese over it.

SALADS

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Club Salad