401. FrogS a 1'Espagnole. — Trim nicely eighteen fine, fresh, medium-
sized frogs' feet ; lay the frogs in a sautoire on the hot stove with two ounces
of good butter, season with a pinch of salt and half a pinch of pepper, and
add half a glassful of white wine. Let cook for five minutes, then put in
it half an empty green pepper and two freshly peeled tomatoes✪ Frogs à l'Espagnole, all cut up
into small pieces ; cook for ten minutes longer, then dress the frogs on a
hot dish, and send to the table.
402. Broiled Shad's Roe, with Bacon.— Procure six pieces of fresh
shad's roe, wipe them thoroughly with a towel, then lay them on a dish,
and season with a good pinch of salt and two tablespoonfuls of sweet oil.
Roll them gently to avoid breaking, then arrange them on a broiler, and
broil them for six minutes on each side. Take them off the fire, lay them
on a hot dish, and pour a gill of maitre d'hotel butter (No. 145) over;
212 • THE TABLE.
decorate with six slices of broiled bacon (No. 754), and six quarters of
lemon✪ Broiled Shad's Roe with Bacon ; then send to the table.
403. Broiled Sardines on Toast.— Select twelve good-sized, fine, and
firm sardines ; arrange them in a double broiler, and broil for two minutes
on each side on a very brisk fire. Place six fresh, dry toasts on a hot dish,
lay the sardines over, being careful not to break them, pour half a gill of
maitre d'hotel butter (No. 145) over, decorate with six quarters of lemon✪ Broiled Sardines on Toast,
and serve.
A pinch of salt represents 205 grains, or a tablespoonful.
Half a pinch of pepper represents 38 grains, or a teaspoonful.
A third of a pinch of nutmeg represents 13 grains, or half a tea-
spoonful.
KGQS.
404. Poached. — Boil in a deep saucepan three quarts of water with a
heavy pinch of salt and three drops of vinegar. Have easily at hand
twelve fresh eggs✪ Poached Eggs. When, and only when, the water boils, rapidly but
carefully crack six of them, one by one. As success to have them in
proper shape and cooked to perfection depends upon how they are handled,
special care should be taken to crack them as rapidly as possible, care-
fully avoiding to break the yolks, and dropping each one right on the
spot where the water bubbles, and as near the boiling-point as possible.
Poach for one minute and a quarter from the time that the water boils
after the eggs were put in. Lift them up with a skimmer, lay them on
the freshly prepared toasts, or use for any other desired purpose; and
repeat the same with the other six. If handled strictly as above de-
scribed you will have them to perfection, and no necessity of trimming
any superfluous adherings; serve when required.
405. Scrambled Eggs. — Melt three ounces of butter in a saucepan,
break into it twelve fresh eggs ; season with a pinch of salt, half a pinch
of pepper, and a third of a pinch of grated nutmeg. Mix thoroughly
without stopping for three minutes, using a spatula, and having the pan
on a very hot stove. Turn into a warm tureen, add a little verjuice or
lemon juice✪ Scrambled Eggs, and send to the table very hot.
406. Scrambled Eggs with Asparagus-tops. — To be prepared exactly
the same as for No. 405. After the eggs have been well mixed with
butter in the pan, there is added a quarter of a bunch of freshly boiled
asparagus-tops.
The table
1889Page 152 · 6 recipe records on this page
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
401. Frogs a l'Espagnole. — Trim nicely eighteen fine, fresh, mediumsized frogs' feet ; lay the frogs in a sautoire on the hot stove with two ounces of good butter, season with a pinch of salt and half a pinch of pepper, and add half a glassful of white wine. Let cook for five minutes, then put in it half an empty green pepper and two freshly peeled tomatoes, all cut up into small pieces ; cook for ten minutes longer, then dress the frogs on a hot dish, and send to the table.
402. Broiled Shad's Roe, with Bacon.— Procure six pieces of fresh shad's roe, wipe them thoroughly with a towel, then lay them on a dish, and season with a good pinch of salt and two tablespoonfuls of sweet oil. Roll them gently to avoid breaking, then arrange them on a broiler, and broil them for six minutes on each side. Take them off the fire, lay them on a hot dish, and pour a gill of maitre d'hotel butter (No. 145) over;
decorate with six slices of broiled bacon (No. 754), and six quarters of lemon ; then send to the table.
403. Broiled Sardines on Toast.— Select twelve good-sized, fine, and firm sardines ; arrange them in a double broiler, and broil for two minutes on each side on a very brisk fire. Place six fresh, dry toasts on a hot dish, lay the sardines over, being careful not to break them, pour half a gill of maitre d'hotel butter (No. 145) over, decorate with six quarters of lemon, and serve.
A pinch of salt represents 205 grains, or a tablespoonful.
Half a pinch of pepper represents 38 grains, or a teaspoonful.
A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful.
KGQS.
404. Poached. — Boil in a deep saucepan three quarts of water with a heavy pinch of salt and three drops of vinegar. Have easily at hand twelve fresh eggs. When, and only when, the water boils, rapidly but carefully crack six of them, one by one. As success to have them in proper shape and cooked to perfection depends upon how they are handled, special care should be taken to crack them as rapidly as possible, carefully avoiding to break the yolks, and dropping each one right on the spot where the water bubbles, and as near the boiling-point as possible. Poach for one minute and a quarter from the time that the water boils after the eggs were put in. Lift them up with a skimmer, lay them on the freshly prepared toasts, or use for any other desired purpose; and repeat the same with the other six. If handled strictly as above described you will have them to perfection, and no necessity of trimming any superfluous adherings; serve when required.
405. Scrambled Eggs. — Melt three ounces of butter in a saucepan, break into it twelve fresh eggs ; season with a pinch of salt, half a pinch of pepper, and a third of a pinch of grated nutmeg. Mix thoroughly without stopping for three minutes, using a spatula, and having the pan on a very hot stove. Turn into a warm tureen, add a little verjuice or lemon juice, and send to the table very hot.
406. Scrambled Eggs with Asparagus-tops. — To be prepared exactly the same as for No. 405. After the eggs have been well mixed with butter in the pan, there is added a quarter of a bunch of freshly boiled asparagus-tops.
Records on this page
Frogs à l'EspagnoleBroiled Shad's Roe with BaconBroiled Sardines on ToastPoached EggsScrambled Eggs with Asparagus-topsScrambled Eggs