The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1892-04-23
I'm THE MARKETS.
How to Make n Delicious Soup-The Way
Terrnpins Are Cooked.

a n
Terrnpins Are Cooked.
Now. that the Lenten season is over, there
is not such demand for fish. and the fish,
mongers' stalls are not so well supplied as
they were for several weeks previous to last
Sunday, still there is to be found at the
stalls good variety Of deepwater fish and
considerable mountain and lake trout.
There is no lack of good things at the
green-grocers and fruiterers, who, though
early in the season, are making fair dis
play of cherries. but at fancy prices. Ber-
RES and vegetables of nearly every kind are
In plenty, and there is no excuse fCT lack OF
vegetables on the dinDer-table.
As the ricnic season is approaching the
dealers In delicacies are making good show
of those articles that are best calculated TO
make up palatable lunches.
THE CALLS market reporter called on
his epicurean friend and asked him for the
mode for q good soup. There is a soup
which is called cream of rice which is de-
licious and requires little time and care IN
the preparation, but" he added as he
smacked his lips, st is worth the trouble.
my old housekeeper and COOK" he ccn-
tinued, "makes it after instructions laid
down by a celebrated French cook who
once was chef TO Queen Victoria. She
washes and blanches pound OF Carolina
rice and drains the water from il, then she
puts il in a stewpan with about three quarts
of consomme OF fowls, clear and white. She
sets it to boil on the stove over brisk fire
until il boils and then she skins it well.
after which she sets il to one side to boil
gently until the grains of rice are thor
oughly done, then she rubs the whole
through q fanny molStenlng with more
broth if necessary. When this is done size
puts the PURGE into a small souD-pot and
allows it to clarity by ebullition In the
same manner as a sauce, and when on
the point OF sending it TO the table
she adds half a pint of boiling cream and
then pours the soup In tureeD containing
dozen small custards Of chicken made in
the manner am going to tell you: Roast a
young fowl, from which take the whole OF
the breast and all the white part OF the
legs, chop and pound them. large spoon
ful of white sauce being added, then pass
this through a tammy, using wooden
spoon, pour the PURGE thus obtained into a
quart basin. together with eight raw yclks
of eggs, little grated nutmeg and salt /;
having well stirred these together mix with
them half pint of consOmme of fowls, and
then pour this preparation into twelve small
moldS previously buttered for the purpose,
set them carefully in pan containing SUI
fcient boiling water to reach half way up
| the molds, put lid on the pan and place IT
| in the oven. About ten minutes Will be
sufficient to poach the custards, when they
| are turned out of the mods on TO a napkin
| and afterward placed in the tureen prevl-
Gus to pouring the puree upon them.
by the way" added the loquacious
| gourmet. Il notice that TIE GAIL this
| morning has an interesting article on terra
| pins Do you know how to cook terrapins ?
| No. l thought you did not; you folks who
write can eat, but you cannot cook. Then
| III tell you how to cook the animal GU
take the terrapin, alive and kicking. and
| put him into boiling water, let him boil for
| 10 minutes. then take him out and with a
| coarse cloth rub all the skin of the head,
| neck ard claws, also the thin she'll that may
come loose. Then you put the animal in
| clear water, with a little salt added. until
| the claws are perfectly soft. Upon the age
| will depend the time that he has to remain
| In the water but You must not get disap-
| pointed if you have TO wait three hours till
/ they get soft. When they are soft open the
| beast carefully, take out the sandbag, the
| spongy part and the gall, which must not
! be broken, for if it is you might just as well
| quit and throw the whole into the ash
! barrel. Cut the remainder of the terrapin
! into small pieces and put them into a stew
| pan, and to each good sized teTrapin add a
| quarter of pound of butter, a wine glass
| of sherry, salt, black and red pepper and
| some mustard tn taste. Then add the yelks
| of two hard-boiled eggs TO each terrapin,
| mashed to a paste with a little butter, and
| then stew the whole for a quarter OF an
| hour. The stew must be served very hot. 3"