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Joe Tilden's Recipes for Epicures
By Joe Tilden
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"Joe Tilden's Recipes for Epicures" by Joe Tilden. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.
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Joe Tilden's Recipes for Epicures - Joe Tilden
Joe Tilden
Joe Tilden's Recipes for Epicures
Published by Good Press, 2022
goodpress@okpublishing.info
EAN 4057664602428
Table of Contents
SOUPS AND CHOWDERS
FISH
ENTREES
CHICKEN AND GAME
MEATS
SAUCES
VEGETABLES
SALADS
DESSERTS AND CAKES
INDEX
SOUPS AND CHOWDERS
Table of Contents
[Illustration]
Onion Soup
Place six ounces of butter in a large saucepan over the fire, and stir into it four large white onions cut up, not sliced. Stew this very slowly for one hour, stirring frequently to prevent its scorching. Add salt, pepper, cayenne, and about one quart of stock, and cook one hour longer. Then stir into the mixture one and a half cups of milk and simmer for a few minutes. Have ready a soup tureen. In it beat the yolks of four eggs with two tablespoons of grated Parmesan cheese. Stir the hot soup into this, beating until it thickens a little. A slice of toasted French bread should be placed in each plate, and the soup poured over it.
* * * * *
Palestine Soup
Slice two or three Jerusalem artichokes and place in two quarts of boiling water. Cook for one and one-half hours. Then rub the artichokes through a colander and add to them one pint of the water in which they were boiled. Stir in two tablespoonfuls of flour rubbed into the same amount of butter. Add two cups of milk and boil for ten minutes. Season with salt and pepper and serve with croutons.
* * * * *
Black Bean Soup
Soak over night one quart of black turtle beans in water to cover them. In the morning strain and boil them in four quarts of water for one hour, skimming frequently. Then put into the liquor two white onions sliced, two stalks of celery cut into bits, salt, pepper, cayenne, and one teaspoonful each of cloves and allspice. Boil for three hours. Remove from the stove and add enough stock to thin the mixture to the consistency of a cream soup. Pour into it nearly a tumbler of sherry and add a thinly sliced lime. Place over the fire to boil for five minutes. Just before serving stir into the soup three hard-boiled eggs, finely chopped. Force meat balls may be added.
* * * * *
Parker House Tomato Soup
Put into a saucepan five pounds of tomatoes, either fresh or canned, with one quart of water, salt, pepper, cayenne, one and one-half tablespoonfuls of sugar, and three ounces of butter, rubbed into one heaping tablespoonful of flour. Cook slowly one hour. Remove from the fire and rub through a sieve. Place over the fire again and add one and one-half tablespoonfuls of rice flour which has been dissolved in a little water. Let it come to a boil, when it is ready to serve.
* * * * *
Celery Soup
Boil one small cupful of rice in three pints of milk, or two pints of milk and one of cream, until it is tender. Then rub it through a sieve and add one quart of veal stock, salt, cayenne, and three heads of celery (the white stalks only) which have been previously grated. Boil until the celery is tender.
* * * * *
Bisque of Prawns or Shrimps
Boil three dozen prawns twenty minutes in salted water to cover them. Meanwhile in two small tablespoonfuls of butter, fry an onion and a carrot sliced, and a small piece of salt pork chopped. Take the prawns out
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