Joe Tilden's Recipes for Epicures
Tilden, Joe
English
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JOE TILDEN'S RECIPES FOR EPICURES
[Illustration]
1907
Introductory Note
* * * * *
Major Joseph Tilden was in his time one of the most famous Bohemians
and epicureans of the Pacific Coast. Ever since his death his many
friends have been trying to learn the culinary secrets which made a
repast of his devising so delicious. He had given his recipes to but
few, and those few his most intimate friends and fellow spirits. One
of the most favored of his old companions has given this complete
collection of his recipes for publication.
San Francisco, May, 1907.
SOUPS AND CHOWDERS
[Illustration]
Onion Soup
Place six ounces of butter in a large saucepan over the fire, and stir
into it four large white onions cut up, not sliced. Stew this very
slowly for one hour, stirring frequently to prevent its scorching. Add
salt, pepper, cayenne, and about one quart of stock, and cook one hour
longer. Then stir into the mixture one and a half cups of milk and
simmer for a few minutes. Have ready a soup tureen. In it beat the
yolks of four eggs with two tablespoons of grated Parmesan cheese.
Stir the hot soup into this, beating until it thickens a little. A
slice of toasted French bread should be placed in each plate, and the
soup poured over it.
* * * * *
Palestine Soup
Slice two or three Jerusalem artichokes and place in two quarts
of boiling water. Cook for one and one-half hours. Then rub the
artichokes through a colander and add to them one pint of the water
in which they were boiled. Stir in two tablespoonfuls of flour rubbed
into the same amount of butter. Add two cups of milk and boil for ten
minutes. Season with salt and pepper and serve with croutons.
* * * * *
Black Bean Soup
Soak over night one quart of black turtle beans in water to cover
them. In the morning strain and boil them in four quarts of water
for one hour, skimming frequently. Then put into the liquor two white
onions sliced, two stalks of celery cut into bits, salt, pepper,
cayenne, and one teaspoonful each of cloves and allspice. Boil for
three hours. Remove from the stove and add enough stock to thin the
mixture to the consistency of a cream soup. Pour into it nearly a
tumbler of sherry and add a thinly sliced lime. Place over the fire
to boil for five minutes. Just before serving stir into the soup three
hard-boiled eggs, finely chopped. Force meat balls may be added.
* * * * *
Parker House Tomato Soup
Put into a saucepan five pounds of tomatoes, either fresh or canned,
with one quart of water, salt, pepper, cayenne, one and one-half
tablespoonfuls of sugar, and three ounces of butter, rubbed into one
heaping tablespoonful of flour. Cook slowly one hour. Remove from the
fire and rub through a sieve. Place over the fire again and add one
and one-half tablespoonfuls of rice flour which has been dissolved in
a little water. Let it come to a boil, when it is ready to serve.
* * * * *
Celery Soup
Boil one small cupful of rice in three pints of milk, or two pints of
milk and one of cream, until it is tender. Then rub it through a sieve
and add one quart of veal stock, salt, cayenne, and three heads of
celery (the white stalks only) which have been previously grated. Boil
until the celery is tender.
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