Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1890-09-14

for five minutes. Then add a wineglassful OF
! good Stauvent sherry wine. Have yolks of eggs
| in bowl with half pint Of sweet cream. Beat
| well together and add to the lobster. Gently
quickly.
Tefrapin Ia MaJyland is prepared exactly in
accordance with the above recipe for lobster,
| except that the terrapin must be- we'll cooked
| before the meat is taken out of the shell, and
great care must be exercised not to cut the gall.
LOBSTER A LA BoARDMAN.
Cut the meat of two Holsters into small square
| pieces and place in q salad bowl. Finely chop
| three hard boiled eggs and add to the lobster.
| Chop finely two shallots, and add them also.
| Then add teaspoonful OF finely chopped olives,
| one of parsley, and the white part OF a celery
root. Season with tablespoonful of salt.
little crushed white Pepper, dessertspo onfui
of Worcestershire sauce, q tablespoonful of olive
Then add three tablespoonfuls of mayonaise
dressing and serve with little parsley on top.
LOBSTER La AMERICANA.
Take the meat OF one or two Holsters cut in
small pieces, have pan of olive oil hot
range, chop very fine a small onion and little
garlic and one greer, pepper. add all to the
salt, adding also glass of white wine. Reduce
for two minutes, Add gill OF tomato sauce
and two peeled tomatoes cut in pieces. Cook
the whole together for ten minutes and serve
hot.
CURRY OF LOBSTER.
Make a good curry sauce of one Dunes of good
butter, two or three tablespoonfuls of -four, two
ditto OF good Indian curry and one onion Let
all simmer together with one half pint of white
sieve. Put in the cut pieces of two Holsters and
cook for ten minutes. Serve with border of
boiled rice.
LOBSTER EN- BRocHRrTE Az PETIT SALE.
Cut one lobster into pieces one inch square.
Lay them in bowl with a little pepper, salt,
nutmeg and tablespoonful of Parisienne sauce.
Mix ali well together. Have three silver skew
ers and with them arrange in the center one
piece Of lobster and one mushroom alternately
until all the lobster is transfxed by the skewers.
Then place them on broiler and broil Tor eight
minutes, turning at frequent intervals. When
done serve on a hot dish with three slices OF
broiled bacon, and pour gill of melted butter
over the whole. HERMAN j. BERGHAUS,
Chief OF Young's hotel, Boston, Mass.
W. NJ. TAYLEURE, CHEF OF RIGGS HOUSE, TALKS.
There is no branch of culinary art which af-
fords a wider field for the ingenuity Of the we'll
skilled cook than the preparation of meats and
be presented at table are limited only by the in
ventive powers of the culinary artist. / append
a favorite recipe of this kind which amateurs
will ind well worth trying.
OUTLETS OF CHICKEN WITH SAUCE PER1aARpE.
Cut one chicken very finely with the point Of
beef tongue and few truffies. Mix in a sauce
pan with an ounce Of butter, q gill of sherry
wine and sufficient -four TO give the requf-
site Conscience. Make into small cakes the
W NJ. TAYLgURE
Chef Of Riggs House, Washington, D. G.
YosgF BUTLER, CHEF OF wILLARD's. LOOMS UP.
Variety is said to be the spice OF life. A con-
slant repetition Of the diet tends to deteri-
crate mans physique, as well as to disgust him
with his food For this reason the ingenuity of
cooks in all ages been taxed to the utmost to de-
wise new and elaborate methods OF preparing the
simplest yiands. The more common and the
more generally used article of food, the greater
the necessity for cooking It in some novel way.
take pleasure, therefore, In presenting the fol-
lowing recipe for what call
CREAM OF EGG La MRS. CLEVELAND.
Boil six eggs twenty mi nutes. Separate the
yolks and whites. Mash the yolks and add
them to one pint of cream sailed and buttered
to taste. Cut up the whites and place them on
six slices Of well Drowned, buttered toast, over
which pour the cream and yolks mixed as be-
fore described. YosEF BUTLER,
Chef Of Willa-d's, Washington, D. o.
JORGE LYsLEs, CHIP OF THE EBBTrT, PRESENTS
HIS FAyoRITE.
In the preparation of any dish il should ever
be the aim of the conscientious cook to secure
the three great essentials of good cooking,
which are that his dish should be first, whole
some, second, pslatable, and third, attractive
in appearance. The following recipe most
happily combines all three OF these points.
coTTLETT's DE MoNoS A La REFORM.
Mix one-fourth pound finely chopped ham
with equal quantity Of bread crumbs. With o
paste brush egg over ten mutton outlets with
white of egg, and then over them with the mixed
ham and bread crumbs. Place them in q hot fry
ing pan containing ten tablespoonfuls olive oil.
Fry for ten minutes, and serve with thin bor-
der OF mashed potatoes, having seasoned and
saucad over TO taste. JORGE LYsLEs,
Chef OF Ebbitt House, Washington, D. O.