The Swedish, French, American cook book

To one quart of terrapin cook four hard-boiled eggs. Chop yolks and press them fine; stir with a tablespoon butter to a cream; then add the yolks of four raw eggs and a pint of rich cream. Put a large tablespoon butter in a saucepan; add one tablespoon flour; then add one and a half to two cups of the stock the terrapin has cooked in; stir sauce until nice and smooth; add the terrapin, then the eggs and cream; shake pan until it commences to thicken; add more butter and some sherry to taste. Dish up in little terrapin dishes as a fish dish or entree for luncheon or dinner. [Can also be served in a large dish, covered.] Artificial Terrapin Eggs ( Faux Œufs de Terrapin ) Hard-boiled yolks of three eggs, one raw egg, pepper and salt. Stir hard-boiled yolks of eggs until creamy; add the raw yolk, the pepper and salt. Put the little saucepan they are stirred in on top of the kettle; cook until it becomes a solid ball, then take off the stove and roll in different sized little eggs. These eggs are used for all terrapins, black bean soup, mock turtle soup, etc. TURTLE ( Tortue ) Turtle is of the same family and is in season the same time as the terrapin, but the meat is very much different. They are very seldom bought and killed for private families as they come very large and are mostly used for green turtle soup. It is a very ex¬ pensive shellfish, but when required it is generally bought jellied in cans, which the recipe Green Turtle Soup will show. If small turtles can be secured, they are killed, opened, and cooked in the same way as terrapin, made into soups and similar dishes as the calf’s head. FROG LEGS ( Pattes de Grenouilles ) Frogs are in season all the year round, but are at their best in July, August, and September. Frog legs are prepared in many different ways, as the following recipes will show. Fried Frog Legs ( Pattes de Grenouilles i rites) a la Tartare Select nice fresh frog legs; wash and clean well; dry on a clean napkin; dip in egg then in fine bread crumbs and fry in very hot fat; sprinkle with pepper and salt while frying. Arrange on a paper doily; garnish with lemons and parsley. Serve with a tartare sauce. Tartare sauce can be served in baskets of lemon or half tomatoes if so desired. This is served as a fish dish for dinner or luncheon. Frog Legs ( Pattes de Grenouilles ) a la Poulette Select nice large frog legs; clean and wash well; cut in large pieces; put in a pan with one and a half cups milk, pepper, salt, and two bay leaves. Put on stove to simmer for about fifteen minutes. Put into a saucepan one large tablespoon butter, one heaping table¬ spoon flour; stir until smooth; add the milk from the frog legs, half cup Rhine wine, juice of half lemon, pepper and salt to taste. Beat until nice and smooth; add the frog legs; then add half cup of cream that is mixed with yolks of two raw eggs. Shake pan until it begins to boil; add another small tablespoon butter, care¬ fully, while shaking the pan. Serve with half moons of pastry all around. Garnish with parsley. Frog Legs with Mushrooms a l’Espagnole Pattes de Grenouilles f rites a V Espagnole