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Joe Tilden's Recipes for Epicures

Joe Tilden

Book Overview: 

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.

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Book Excerpt: 
. . .Stir this rapidly over the fire until very thick. Thin with milk until it is the proper consistency, then add a large cup of picked shrimps, and as many oysters. Cook two minutes after it boils.

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Shrimps a la Bordelaise

Place two tablespoonfuls of butter and one of flour in a saucepan and brown over the fire. Stir into this one cup of stock, and add two tablespoonfuls of finely chopped raw ham, a slice of onion, one tablespoonful of chopped parsley. Simmer for ten or fifteen minutes. Strain the same and add to it a cup of shrimps. Simmer again for a few moments and add a teaspoonful of tomato or mushroom catsup. Season with, salt and pepper, and serve in timbale cases.

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Shrimps with Tomato

Stew half a dozen large tomatoes with a tablespoonful of anchovy sauce, a. . . Read More

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