Gancel's culinary encyclopedia of modern cooking

Vianeron, Same as "Beignets," saute. Eggs if desired. — 168 — TERRAPIN (Terrapene) The terrapin is a small tortoise very highly esteemed in America, probably because it is very expensive. The “Diamond Back” derives its name from its shell, which is shaped in prisms. It is the best in the market. It is the preparation of the terrapin which makes it so ap¬ preciated and in great demand. Put in boiling water. Take off the skin and boil till about % cooked. Disjoint, take out the meat, finish cooking with chicken stock. Keep the eggs.; add the liver after carefully removing the gall. See “Soup”. Abbreviations: Same as those for “Fish.” Baltimore, Disjoint, saute in nut brown butter, moistened w. port wi., sea., thi. w. terrapin liver butter. Boneless, When cooked take out the bones. Divers styles. Chesapeake, Disjoint, saute, moistened w. sherry, crea., thi. w. Maryland butter and “noix butter,” sea. Crisfield, Disjoint, saute, moistened w. sherry and double ere. and reduce. Maryland, Disjoint, moistened w. sherry, ere. and Mary¬ land butter. Morgan, Boneless, same preparation as “Sherry Louis.” Newburg, Disjoint, saute, moistened w. sherry, Newburg sa. Philadelphia, Disjoint, saute, ere., thi. Maryland butter, sherry. Sherry Louis, Disjoint, sautd, nut brown butter w. veal juice, reduce., thi. w. sweet butter, old sherry. Trenton, Disjoint, saute, w. paprika, sherry, Maryland butter. Waldorf Astoria, Disjoint, saute w. sweet butter, meat glace, old sherry, butter. 169 — TURTLE (Tortues) The turtle is one of the most ancient of aliments, principally in America. The largest ones are not the best; those weighing from 80 to 120 lbs. make an excellent soup. Granday’s canned turtle is the best in the market. (See “Turtle Soup.”) There are differ¬ ent dishes made from the meat for the amateur. Abbreviations: Same as those for “Fish.” Americaine, Fins of turtle braised in Americaine sa., highly sea. Cotelette, Cut in salpicon, thi. w. brown or white sa., gar. and sa. according to name. Creole, Meat braised w. Creole sa., rice. Edward VII, Boneless -fins cooked breaded w. butter and crumbs, broiled, Piquante sa. Eggs, Turtle eggs. Boiled or omelette, highly sea. and soft. Fricandeau, Kernel of turtle, larded, braised, gar. and sa. according to article. Newburg, Green of turtle cut in big dice, thi. Newburg sa. Pie, Meat stewed, brown sa. w. sherry wi., highly sea., gar. w. onions, salt pork and pot., cov. w. pie paste, baked. Steak, Broiled or saute, w;. Cumberland sa., etc. Soup, Turtle soup. See “Soup Tortue.” DIVERS EXOTIC DISHES (Mets divers, exotique) “"Prejudice is our common heritage." Abbreviations: See heading of Fish. Acayott. Mexican caviar, made w. acayott eggs, used for “Petoutla cake w. chili pimentos. — 170 — DIVERS EXOTIC DISHES ALLIGATOR Tails, Take off the skin, cut in thin slices, sea. breaded English style, fried in butter, served Tartare sauce and lemon. Brains, Cooked sliced, sea- cov. black butter vinegar, or lemon juice. Eggs, same ordinary omelet w. aromatic herbs high¬ ly sea. cooked soft or scrambled. ARMADILL Take the shell off of the armadill. (same as turtle) cut the meat in small pieces and cook same as lamb or veal stew, moistened w. wine or water, add vinegar highly sea. and aromatics. Soup, Same method as turtle. The shells make a nice basket. BADGER