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Joe Tilden's Recipes for Epicures

Joe Tilden's Recipes for Epicures by Joe Tilden
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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.

San Francisco, May, 1907.
(Excerpt from text)

First Page:

JOE TILDEN'S RECIPES FOR EPICURES

[Illustration]

1907

Introductory Note

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.

San Francisco, May, 1907.

SOUPS AND CHOWDERS

[Illustration]

Onion Soup

Place six ounces of butter in a large saucepan over the fire, and stir into it four large white onions cut up, not sliced. Stew this very slowly for one hour, stirring frequently to prevent its scorching. Add salt, pepper, cayenne, and about one quart of stock, and cook one hour longer. Then stir into the mixture one and a half cups of milk and simmer for a few minutes. Have ready a soup tureen. In it beat the yolks of four eggs with two tablespoons of grated Parmesan cheese... Continue reading book >>


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