Put in a saucepan one quart of terrapin (prepared as directed, page [312]), a half pint of cream, and a tablespoonful of best butter. Let it cook a few minutes; then draw it aside, and add the yolks of five eggs beaten with a half pint of cream. Stir until the eggs are thickened; but do not let it boil, or it will curdle. Season with salt, white pepper and paprica. At the moment of serving, add two tablespoonfuls of sherry. Like all Newburg dishes this must be prepared only just in time to serve, or it will curdle.
FRIED FROGS’ LEGS
Dip the skinned frogs’ legs in milk; sprinkle with salt and pepper, and roll them in flour. Immerse in smoking hot fat until cooked to a delicate color. Serve on a napkin.
FROGS’ LEGS À LA POULETTE
Sauté the skinned frogs’ legs in butter; cook some fresh mushrooms in the pan at the same time if convenient. Place on a hot dish with the mushrooms, and pour over them a Poulette sauce (see page [280]).
MUSHROOMS
(SEE ALSO PAGE [45])
When one has learned to distinguish a few varieties of the edible fungi, a delicious acquisition to the menu will be enjoyed.
The author will not assume the responsibility of instructing how to distinguish the esculent mushrooms. There are books and colored charts which give explicit and reliable descriptions, and with these one can easily learn to know a few of them. Accidents are usually the result of carelessness or recklessness, many of the poisonous mushrooms being so attractive in appearance as to invite favor.