European and American cuisine

Frogs broiled à la Maître d'Hôtel— Procure 12 large well-cleaned fresh frogs, wash and wipe well ; mix 1 tablespooonful salt with Yt teaspoonful pepper, sprinkle this over the frogs, adding the juice of 1 lemon ; lay them with 1 sliced onion in a covered dish, also some fresh parsley and 2 sprigs of thyme, cover and let stand 1 hour, then dry on a soft clean towel, brush them over with the butter or oil, lay the frogs on a broiler and broil over medium hot fire 6 minutes on each side ; dress them on a hot dish, spread 2 ounces maître d'hôtel butter over, and serve. TERRAPIN. In season from November to May. Terrapin—How to prepare and cook.— Plunge a live terrapin into boiling water, boil 2 minutes ; then remove the small white skin on the head and feet, return it to the boiling water and cook about 40 minutes (to know when they are done, press the feet between the fingers and if they feel soft to the touch they are done) ; remove, and when cold cut off the nails, break the shell on the fiat side, removing it from the meat ; empty out all the insides, carefully removing the gall bag from the liver, also the white inside muscle and tail; separate the legs at their joints, and divide into small pieces, throwing away head, tail, entrails, claws, muscle, gall, and bladder ; cut the liver into slices, put it with the eggs and the terrapin meat in a saucepan ; add sufficient boiling water to nearly cover the terrapin ; season with salt and a little Cayenne pepper, and cook 10 minutes ; then put aside in a cool place, and use as directed in the following recipes. Terrapin à la Maryland. — Place 1 pint of cooked and prepared terrapin in a saucepan, add Vg tablespooonful butter, 3 table- TERRAPIN AND SCALLOPS, 141 spoonfuls sherry wine, 1 even teaspoonful salt, a little Cayenne pepper, cook 5 minutes, rub fine the yolks of 3 or 4 hard-boiled eggs, mix with 1 cupful rich sweet cream, add to the terrapin, cook 5 minutes, and serve. Terrapin à la Newburg. — Place 1 pint of cooked terrapin with 2 fine-cut truffles in a saucepan, add 1 tablespoonful butter, 1 even teaspoonful salt, a little Cayenne pepper, and 3 tablespoonfuls sherry wine ; cook 6 minutes ; mix the yolks of 3 eggs with 1 cupful cream, add it to the terrapin, stir a few minutes over the fire, then serve. Terrapin à la Brooklyn Hamilton Club.— Procure 2 terrapins, each one 3 pounds in weight, boil and prepare as directed. Place 1 fine-chopped onion in a saucepan, add 2 tablespoonfuls fine cut carrots, a little celery, 6 coarsely pounded peppers, a bouquet, 1 tablespoonful butter, cook and stir 6 minutes ; then add 1 tablespooonful flour, and stir 2 minutes ; add ly, cupful white broth, 1 even teaspoonful salt, Yg of a teaspoonful Cayenne pepper, Y^ cupful sherry wine, Yt cupful fine-chopped mushrooms, a little mushroom liquor, Yb teaspoonful beef extract, and boil 10 minutes ; strain into a clean saucepan, add the fine-cut prepared terrapin meat, and cook 5 minutes ; add the juice of Ys lemon and serve. Terrapin Hortensi.— Place 1 pint of boiled and prepared terrapin in a saucepan, cover with sweet cream, season with 1 even teaspoonful salt, a little Cayenne pepper, cook 5 minutes ; mix Yi tablespooonful butter with 1 teaspoonful cornstarch, add to the terrapin, stir and cook 2 minutes ; then serve. SCALLOPS.