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

for five minutes. Then add 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
shuttle little until it thickens well, and serve
quickly.
Te1rapin Ia Maryland is prepared exactly in
accordance with the above recipe for lobster.
except hat the terrapin must be- we'll cooked
before the meat is taken out of the shell, and
treat care must be exercised not to cut the gall.
LOBSTER La BoARrMAH.
Cut the meat of two Holsters into small square
pieces and place in salad bowl. Finely chop
three hard boiled eggs and add to the lobster.
Chop finely Two shallots, and add them also.
Then add a teaspoonful Of finely chopped olives,
one of parsley, and the white part Of a celery
little crushed white Pepper, dessertspo onfui
of Worcestershire sauce, a tablespoonful of olive
Then add three tablespoonfuls OF mayonaise
dressing and serve with little parsley on top.
LOBSTER A La AMERICANA.
Take the meat OF one or two Holsters cut in
small pieces, have pan of olive oil or hot
range, chop very fine a small onion and little
garlic and one green 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 or LOBSTER.
Make good curry sauce of one ouuce of good
ditto OF good Indian curry and one onion Let
all simmer together with onehalf pint of white
q
sieve. Put in the cut pieces of two HOLSTERS and
cook for ten minutes. Serve with border of
boiled rice.
LOBSTER EN- BRoCHErTE Az PETIT SALE
Cut one lobster into pieces one inch square.
Lay them in a bowl with little pepper, salt,
nutmeg and tablespoonful OF Parisienne sauce.
Mix al well together. Have three silver skew
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 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
fowls. The number of ways in which these may
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 find well worth trying.
OUTLETS OF CHICKEN WITH SAUCE PRRIGARDY.
Cut one chicken very finely with the point OF
beef tongue and a few truffies. Mix in sauce
vine and SUFFICIENT -four TO give the requf-
site Conscience. Make into small cakes the
shape OF cstlet. Fry brown and serve cold.
Chef OF Riggs House, Washington, D. c.
YosEF BUTLER. CHEF OF wILLARD's, LOOMS UP.
Variety is said to be the spice OF life. A con-
slant repetition OF the same 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 Deen taxed 10 the utmost to de-
wise new and elaborate methods Of preparing the
simplest viands. The more common and the
more generally used article of food, the greater
the necessity for cooking 1t in some novel way.
take pleasure, therefore, in presenting the fol-
lowing recipe for what call
CREAM OF EGG A 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 NJ tho whites and place them OF
six slices OF well Drowned, buttered toast, over
which pour the cream and yolks mixed as be-
fore described. YosEF BUTLER,
Chef OF wiIlard's, Washington, D. @.
JORGE LYsLEs, CHIP OF THE EBBrTT, PRESENTS
HIS FAvoRITE.
In the preparation OF any dish ID should ever
be the aim of the conscientious cook to secure
the three great essentials OF good cooking,
which that his dish should be first, whole
some, second, palatable, and third, attractive
in appearance. The following recipe most
happily combines all three OF these points.
Mix one-fourth pound finely chopped ham
with equal quantity Of breae crumbs. With
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 Dor
der Of mashed potatoes, having seasoned and
sauced over TO taste. JORGE LYsLEs,
Chef Of Ebbitt House, Washington, D. G.