The Cook Book, by "Oscar" of the Waldorf

Put one breakfast cupful of terrapin stock into a saucepan with two or three cloves and a little mace or parsley, and boil it up ; add one tablespoonful' of browned flour mixed up with an equal amount of butter to thicken it, pour in one wineglassful of sherry wine, and strain the liquor into -another saucepan. Add two breakfast cupfuls of terrapin meat cut up into small pieces, sprinkle on a little salt and cayenne, simmer gently at the side of the fire until the preparation is done. Have in readiness eight vol-au-vent cases lined with puS paste and baked, fill them with the terrapin mixture, and serve on a folded napkin spread over a dish. Turtle Fins Financiere. Scald and wash the fins of a turtle, remove the large bones, and insert thin tubes in the cavities ; bind the fins tightly in cloths, place them in a saucepan with enough water or broth to cover, and boil until tender. When done, take them out and let them cool, but without removing the cloths. Have ready a little turtle quenelle mixture poached in turtle consomm^, remove the cloths and tubes from the fins, stuff them with the mixture, warm up again and serve. A garnish composed of fancy shapes cut out from the firm red part of a cooked beef tongue, truffles^ breast of chicken, champignons, and also small quenelles, may also be used. Stewed Turtle. Clean a small turtle, place it in a saucepan of cold water, and sufficiently boil it to enable the meat to be easily removed. Cut out the meat in small pieces, put them into a saucepan with a seasoning of salt, cayenne pepper, spices and a little lemon ; add a few hard boiled eggs cut up and sufficient white wine to moisten. Boil until the meat is quite tender, turn the whole out on to a dish and serve. The meat for this should be rather over than underdone. The wine and lemon may be substituted by rich stock or by turtle soup. Side Dishes. Anchovy Tartines. Unroll, dry and cut into narrow strips the contents of a bottle of anchovies preserved in oil. Cut some French rolls into round slices, butter them well and arrange a fiew of the strips of anchovy on them so as to form an open or trellis work. In the center, or opening, put the yolk and white of an egg and parsley or finely chopped gherkins, varying them so as not to let the colors contrast; put them on a dish with a napkin spread over it and serve with cheese. Potted Salmon. Select a piece of salmon, but do not wash it; wipe it very dry and scale it. Place it on a dish, sprinkle salt over, and rub it in well. Let the fish remain in the salt until the latter has all melted and drained away, the dish being placed in a slightly sloping position so that it may drain off as it dissolves. When ready place the fish in a deep bakingpan, together with a seasoning of bruised mace, cloves, whole peppers, and three or four bay leaves; put plenty of butter over it, cover the pan closely, and bake the salmon. When well done, drain the fish from the liquor, press it into pots, and allow it to become quite cold; then pour into each pot a sufficient quantity of clarified butter to cover. Potted Shrimps. Pick some shrimps from their shells, season them to taste with salt and cayenne, and pack them tightly in pots. Have some butter in a saucepan over the fire, and when it boils, pour it over the shrimps until they are quite covered and the pots nearly filled; allow them to get quite cold, then pour over the top boiling butter and lard mixed so that the air cannot reach the butter first poured in. The shrimps may be pounded and softened with butter, then pressed into a shallow jar, and covered with oiled butter. Cold Boiled Mackerel with Green Mayonnaise Sauce.