. High living; recipes from southern climes . teaspoonful of brandy; salt, cayenne pepper to taste, a grating of nutmeg, and one-halfcupful of strong beef stock. Mash the yolks to a paste with one-half the butter; putthe other half in a saucepan and fry with the flour until a very dark brown, add thebeef stock and bring to a boil; then the wine, seasoning and terrapin. Simmer for afew minutes, and, last of all, add the egg paste and the terrapin eggs, and be careful notto boil again. When ready to serve heat in a double boiler, as boiling will ruin thesauce. Serve with big hominy. BIG HOMINY —
. High living; recipes from southern climes . teaspoonful of brandy; salt, cayenne pepper to taste, a grating of nutmeg, and one-halfcupful of strong beef stock. Mash the yolks to a paste with one-half the butter; putthe other half in a saucepan and fry with the flour until a very dark brown, add thebeef stock and bring to a boil; then the wine, seasoning and terrapin. Simmer for afew minutes, and, last of all, add the egg paste and the terrapin eggs, and be careful notto boil again. When ready to serve heat in a double boiler, as boiling will ruin thesauce. Serve with big hominy. BIG HOMINY — Soak two cupfuls of big hominy overnight. In the morningput in a porcelain-lined saucepan with two quarts of cold water, two tablespoonfuls ofsalt, and boil until tender (three or four hours), stirring occasionally with a woodenspoon. Add a large tablespoonful of good butter, and keep hot until ready to serve. VIRGINIA HAM — Soak a Smithfield ham in a tub of tepid water, skin sideup. In the morning, scrub it well with a brush and trim o
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectc, booksubjectcookery
