396. Terrapin à la Baltimore.
—Prepare two medium-sized terrapins as for [No. 60], make half a pint of mirepoix ([No. 138]), add to it a tablespoonful of flour, let cook for fifteen minutes, then moisten with half a glassful of Madeira wine, and a cupful of strong broth. Stir well, and constantly, then season with half a pinch of salt, and a very little cayenne pepper; reduce to half. Cut the terrapin into small pieces, throwing the ends of the claws away; put them in a stewpan, straining the sauce over, and finish with an ounce of fresh butter, also the juice of a lemon.
397. Terrapin à la Maryland.
—Carefully cut up two terrapins as described in [No. 60]; place them in a saucepan with half a wine-glass of good Madeira wine, half a pinch of salt, and a very little cayenne pepper, also an ounce of good butter. Mix well a cupful of good, sweet cream with the yolks of three boiled eggs, and add it to the terrapin, briskly shuffling constantly, while thoroughly heating, but without letting it come to a boil. Pour into a hot tureen, and serve very hot.
Terrapin à la Newburg
is prepared exactly the same as above ([No. 397]), only substituting two raw egg yolks for the three boiled egg yolks, and adding two sound, sliced truffles while heating.
398. Broiled Frogs.
—Select eighteen good-sized, fine, fresh frogs, pare off the feet neatly, then lay the frogs on a dish, and pour two tablespoonfuls of sweet oil over, season with a pinch of salt and a pinch of pepper, and squeeze in the juice of a fresh lemon. Roll them around several times in their seasoning, then place them nicely on the broiler, and broil them for four minutes on each side. Take them off, and dress them on a hot dish, pouring a gill of maître d’hôtel butter ([No. 145]) over, and send to the table immediately.
399. Frogs à la Poulette.
—Procure eighteen pieces of medium-sized, fine, fresh frogs; pare off the claws, then place the frogs in a sautoire with two ounces of butter, seasoning with a pinch of salt and a pinch of pepper. Add half a glassful of white wine, cover, and let cook on a brisk stove for five minutes, then add a pint of Hollandaise sauce ([No. 160]), and two teaspoonfuls of finely chopped parsley, and a little lemon juice; mix well for two minutes, but do not let it boil again; then serve the frogs on a very hot dish.