396. Terrapin a la Baltimore. — Prepare two medium-sized terrapins as for No. 60, make half a pint of mirepoix (No. 138), add to it a table- spoonful of flour, let cook for fifteen minutes, then moisten with half a glassful of Madeira wine, and a cupful of strong broth. Stir well, and constantly, then season with half a pinch of salt, and a very little cayenne pepper; reduce to half. Cut the terrapin into small pieces, throwing the ends of the claws away; put them in a stewpan, straining the sauce over, and finish with an ounce ot fresh butter, also the juice of a lemon. FISH. • 211 307. Terrapin a la Maryland. — Carefully cut up two terrapins as described in No. 60; place them in a saucepan with half a wine-glass of good Madeira wine, half a pinch of salt, and a very little cayenne pepper, also an ounce of good butter. Mix well a cupful of good, sweet cream with the yolks of three boiled eggs, and add it to the terrapin, briskly shuffling constantly, while thoroughly heating, but without letting it come to a boil. Pour into a hot tureen, and serve very hot. Terrapin a la Newburg is prepared exactly the same as above (No. 397), only substituting two raw egg yolks for the three boiled egg yolks, and adding two sound, sliced truffles while heating. 398. Broiled Frogs. — Select eighteen good-sized, fine, fresh frogs pare off the feet neatly, then lay the frogs on a dish, and pour two tablespoon- fuls of sweet oil over, season with a pinch of salt and a pinch of pepper, and squeeze in the juice of a fresh lemon. Roll them around several times in their seasoning, then place them nicely on the broiler, and broil them for four minutes on each side. Take them off, and dress them on a hot dish, pouring a gill of maitre d'hotel butter (No. 145) over, and send to the table immediately. 390 Frogs a la Poulette. — Procure eighteen pieces of medium-sized, fine, fresh frogs; pare off the claws, then place the frogs in a sautoire with two ounces of butter, seasoning with a pinch of salt and a pinch of pepper. Add half a glassful of white wine, cover, and let cook on a brisk stove for five minutes, then add a pint of Hollandaise sauce (No. 160), and two tea- spoonfuls of finely chopped parsley, and a little lemon juice ; mix well for two minutes, but do not let it boil again ; then serve the frogs on a very hot dish. 400. Fried Frogs. — Select eighteen fine, fresh, medium-sized frogs ; trim off the claws neatly, and put the frogs in a bowl. Marinade them with a tablespoonf ul of vinegar, the same of sweet oil, a pinch of salt and a pinch of pepper ; mix well together in the bowl, then immerse them in frying batter (No. 1185). Plunge the frogs into very hot fat✪ Fried Frogs, one by one, and let fry for five minutes ; then drain, and dress them on a hot dish with a folded napkin, decorating with a little parsley-greens. Serve with any desired sauce.

AI-modernized reading of the original text

396. Terrapin a la Baltimore. — Prepare two medium-sized terrapins as for No. 60, make half a pint of mirepoix (No. 138), add to it a tablespoonful of flour, let cook for fifteen minutes, then moisten with half a glassful of Madeira wine, and a cupful of strong broth. Stir well, and constantly, then season with half a pinch of salt, and a very little cayenne pepper; reduce to half. Cut the terrapin into small pieces, throwing the ends of the claws away; put them in a stewpan, straining the sauce over, and finish with an ounce of fresh butter, also the juice of a lemon. FISH. • 211 307. Terrapin a la Maryland. — Carefully cut up two terrapins as described in No. 60; place them in a saucepan with half a wine-glass of good Madeira wine, half a pinch of salt, and a very little cayenne pepper, also an ounce of good butter. Mix well a cupful of good, sweet cream with the yolks of three boiled eggs, and add it to the terrapin, briskly shuffling constantly, while thoroughly heating, but without letting it come to a boil. Pour into a hot tureen, and serve very hot. Terrapin a la Newburg is prepared exactly the same as above (No. 397), only substituting two raw egg yolks for the three boiled egg yolks, and adding two sound, sliced truffles while heating. 398. Broiled Frogs. — Select eighteen good-sized, fine, fresh frogs pare off the feet neatly, then lay the frogs on a dish, and pour two tablespoonfuls of sweet oil over, season with a pinch of salt and a pinch of pepper, and squeeze in the juice of a fresh lemon. Roll them around several times in their seasoning, then place them nicely on the broiler, and broil them for four minutes on each side. Take them off, and dress them on a hot dish, pouring a gill of maitre d'hotel butter (No. 145) over, and send to the table immediately. 399. Frogs a la Poulette. — Procure eighteen pieces of medium-sized, fine, fresh frogs; pare off the claws, then place the frogs in a sautoire with two ounces of butter, seasoning with a pinch of salt and a pinch of pepper. Add half a glassful of white wine, cover, and let cook on a brisk stove for five minutes, then add a pint of Hollandaise sauce (No. 160), and two teaspoonfuls of finely chopped parsley, and a little lemon juice ; mix well for two minutes, but do not let it boil again ; then serve the frogs on a very hot dish. 400. Fried Frogs. — Select eighteen fine, fresh, medium-sized frogs ; trim off the claws neatly, and put the frogs in a bowl. Marinade them with a tablespoonf ul of vinegar, the same of sweet oil, a pinch of salt and a pinch of pepper ; mix well together in the bowl, then immerse them in frying batter (No. 1185). Plunge the frogs into very hot fat, one by one, and let fry for five minutes ; then drain, and dress them on a hot dish with a folded napkin, decorating with a little parsley-greens. Serve with any desired sauce.

Records on this page

Fried Frogs

The table