Joe Tilden

“ Heat a bowl with boiling water, and wipe dry. In it beat quarter of a cup of butter to a cream. Add the yolks of two raw eggs, one at a time, beating until smooth. Then add a tablespoonful of lemon juice, salt and cayenne, and beat the mixture with a fork or an egg beater, for five minutes. Place the bowl in boiling water. Stir into the sauce two tablespoonfuls of boiling water, and beat until the sauce is smooth and thick as mayonnaise. ”

“ Place several fish into a baking pan with a glass of white wine, salt, pepper, and an ounce of butter. While they are cooking break three eggs into half a pint of cream, and beat until it is light. When the fish is done remove them from the pan and stir the eggs and cream into the gravy. Simmer for two minutes, and pour over the fish, serving at once. ”

“ Stir in four ounces of flour and add boiling milk, enough to make the mixture as thick as rich cream. Put in the calves' feet and mix all well together. Then remove from the fire and beat in the yolks of two eggs which have been mixed with the juice of a lime and a tablespoonful of water. Pour the whole into a buttered pan and set aside to cool. When cold cut into slices, brush with egg and bread crumbs and fry in butter until a light brown. ”

“ When cold dip in egg and bread crumbs and fry a light brown.
A good recipe for the Bechamel sauce is the following: One ounce of butter browned with one ounce of flour. To this add half a glass of sherry, some finely chopped truffles, one cup and a half of stock, salt and pepper, and cook for ten minutes. Add the juice of a lime, take from the fire and stir in the well-beaten yolks of two eggs. ”

“ 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. ”

“ Heat in a soup kettle four tablespoonfuls of olive oil and fry in it two large onions sliced, and two cloves of garlic. Add the fish cut into bits and just cover the mixture with warm water. Then add salt, pepper, half of a bay leaf, two large tomatoes, peeled and chopped, the juice of half a lemon and one cup of white wine. Cook over a brisk fire twelve minutes, or until the liquor is reduced one-third. Add one tablespoonful chopped parsley and a pinch of saffron. Cook two minutes. ”

“ Put in a double saucepan the yolks of three eggs, one teaspoonful of salt, pepper, cayenne, and one tablespoonful of dry mustard. Mix well and sift in two tablespoonfuls of flour. Add three tablespoonfuls of vinegar and four of water. Stir until quite smooth. Place over the fire, stirring continually one way. As soon as it thickens remove from the fire and beat in three ounces of butter. Use when cool. ”

“ Place on the bottom of a roasting pan two slices of bread cut two inches thick. Spread over this the pounded liver and heart of the bird with an anchovy, a bit of ham and two truffles minced. On this lay the pheasant and roast until done. Serve on the cooked bread.
Nothing but the finest Burgundy should be served with this.
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Quail and Onion
To each quail allow one good sized onion, sliced, and half a glass each of oil and vinegar. Stew in a covered pot until the birds are tender. Season with salt and pepper, and serve with any good sauce. ”

“ Two pounds of roast beef finely chopped, two pounds of chopped beef suet, two pounds of chopped peeled apples, two pounds of seeded raisins, two pounds Sultana raisins, two pounds of washed currants, two pounds of white sugar, one pound of citron cut in bits, one pound of dried orange peel, two nutmegs grated, three teaspoonfuls of ground mace, three teaspoonfuls of ground cloves, three teaspoonfuls of ground cinnamon, one teaspoonful of salt, the grated rind and juice of two oranges, one quart of brandy, one quart of sherry and one glass of blackberry jelly. ”