Terrapin, Jockey club. Same as Terrapin, Maryland. Before serving add two ponies of Cognac and six slices of truffles.
Terrapin, Baltimore. One cup of the prepared terrapin without the liver. Put in saucepan with salt, pepper, nutmeg, celery salt, and a glass of dry sherry. Boil for five minutes. Mash the liver in a salad bowl, add the yolks of two raw eggs, one ounce of sweet butter, and strain through a fine sieve. Add a cup of brown sauce to the simmering terrapin, then add the liver prepared as above, pouring in gradually. Heat barely enough to thicken. Before serving add half a glass of dry sherry.
MARCH 22
| BREAKFAST | LUNCHEON | ||||
| Fresh raspberries with cream | Grapefruit en suprême | ||||
| Scrambled eggs with smoked beef | Crab meat, Monza | ||||
| Rolls | Loin of pork, baker's oven style | ||||
| Coffee | Field salad | ||||
| Prune soufflé Coffee | |||||
| DINNER | |||||
| Little Neck clams | |||||
| White bean soup | |||||
| Salt codfish, Nova Scotia | |||||
| Fried chicken, Vienna style | |||||
| Corn fritters Mashed potatoes | |||||
| Romaine salad | |||||
| Diplomate pudding, glacé Coffee | |||||
Crab in chafing dish. Mince a shallot onion and brown slightly with two spoonfuls of butter. Add a spoonful of flour, mixing well, then add a half pint of sweet milk, and stir to a smooth cream. Add the meat of a California crab (or six eastern crabs) and a tablespoonful of sherry. Place toast, cut in fancy shapes, on a deep platter, and cover with the crab. This is a favorite way of preparing crab.
Crab meat au gratin. Shred the meat of one crab, mix with a cup of cream sauce and a little paprika, or Cayenne; or if this is too strong use white pepper. Fill individual baking dishes, and sprinkle the top liberally with grated Parmesan cheese. Bake in an oven until the top is an even brown.
Crab meat, Gourmet. Put a quarter of a pound of picked shrimps in a saucepan, add one ounce of butter and one-half whiskey-glassful of dry sherry wine. Simmer for five minutes, then add the meat of one crab, prepared Monza.
Crab meat, Suzette. Bake four good-sized potatoes, and cut off one side like the cover of a box. Scoop the insides out with a spoon, and fill with the meat of one crab prepared in cream. Sprinkle some grated Parmesan or Swiss cheese on top, and bake in oven until nice and brown. Serve on napkins, garnished with parsley in branches and quartered lemons.
Oysters or crab, à la Poulette. If for oysters, boil them in their own liquid for about five minutes. If the small California oysters are used boil for half that time. Into this liquid of, say, a pint of oysters, stir a heaping teaspoonful of corn starch mixed with a half pint of white wine. Then beat the yolks of two eggs with half a cup of cream, and stir slowly into the above, add two large spoonfuls of butter, and keep on the stove but do not let it boil. Finally squeeze in the juice of half a small lemon. If crab is used, cut the meat in small pieces, and make the sauce in the same manner, but instead of beginning with the juice of oysters for the foundation of the sauce, begin with a cup and a half of cream and water in equal proportions, thicken with corn starch, then add the yolks of eggs, etc., as above. The oysters or the crab meat should be added last.