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HOWL YOU LIKE IT
REAL MEN ROMANCE

ANNE HALE
 CONTENTS

Foreword
Description

1. William
2. Stella
3. William
4. Stella
5. William
6. Stella
7. William
8. Stella
9. William
10. Stella
11. William
12. Stella
13. William
14. Stella
15. William
16. Stella
17. William
18. Stella
19. William
20. Stella

About the Author

 FOREWORD

Welcome to the Real Men Romance World, where other ah-mazing

paranormal romance authors write books set in the world we first
created with Real Men Shift, then continued with Real Men of
Othercross, Real Fae of Othercross, Real Men of Wildridge, and Real
Men Love Witches.

Each author in Season Two was personally invited to write in our

world because we're also SUPER FANS of their work. (For realsies!)
They bring their own unique vision to the RMR World, with some
even tying them into their own established series or starting a
brand-new series just for our awesomesauce fans. Below you'll find
a list of the books in Season One and Two—we think you're going to
love each and every book!
 SEASON ONE

Howling for You by Kate Rudolph

Finding Her Home by Willa Hart
Howl for Me by Cecilia Lane
The Vampire's Pixie by Moxie North
Sanguine Scent by Reina Torres
Feral Fated Mate by Anne Hale
 SEASON TWO

Hers to Tame by Gwen Knight

Howl You Like It by Anne Hale
Finding Her Heart by Willa Hart

We'd also like to invite you to our Facebook group, where we give
away prizes, interview authors, and get up to all sorts of hijinks. We
hope you'll join us!
www.realmenromance.com
 DESCRIPTION

William’s a wolf shifter restaurateur at war with himself. A past

tragedy has caused discord with his wolf. Now, whenever he shifts
into a wolf state, he’s overcome with berserker rage.

Stella’s a witch and former therapist with her own tragic past. She’s
lost her way, and now wanders through life without direction.

These two disparate souls meet at the Howl You Like It diner,
William’s restaurant. He needs help. She needs a job. The fickle
finger of fate strikes, and Will discovers the truth when he catches
her scent.

Stella is his mate.

Together, they whip up delectable deliciousness…both in the kitchen

and out.

But William knows he can’t remain a divided man forever. He has to

make peace with his wolf and get control of his life.

And he’d better do it quick, because a creepy Warlock has his eyes
set on Stella for a crazy magical scheme to be the wealthiest man in
the world. Can William come to terms with his wolf? Can Stella learn
to trust herself again? And what really is the best dipping sauce for
sweet potato fries?

They’ll answer these questions, together.

As mates.

Howl You Like It by Anne Hale is part of Real Men Romance Season
Two, a multi-author world created by Celia Kyle and Marina Maddix.
 1
WILLIAM

A cloud of succulent steam hissed from the skillet . W ill added

onions to the duck fat and butter slurry. He grasped the pan handle
and gave the contents a tumbling with practiced flicks of his wrist.

Nearby, Butch grunted, an inscrutable expression etched on his ebon

features.

“What?” Will asked as he set the pan back on the stove. Blue
tongues of flame licked the metal, providing heat to render the
onions.

“You put the onions in first. Don’t they take less time to cook than
the carrots?”

“They do take less time to cook. That’s why we’re going to remove
the onions once they render, then cook the carrots.”

Will flashed a grin at his friend. “You don’t want to lose that oniony
goodness in what amounts to our quick and dirty rue.”

“I still don’t see how you’re going to sell this. People make ramen at
home all the time. It’s the source of internet memes—”
“This is ramen elevated. Trust me, it’s a great, hearty breakfast that
gives you a little bit of everything you need.”

Will removed the onions from the pan and added the carrots. Their
sweetness added to the aerial tea of delectable flavors permeating
the Howl You Like It’s kitchen. The kitchen, while spacious for New
York standards, gave little room to move when two burly men
occupied the space.

Butch was only an inch shorter than Will, who stood six and a half
feet tall. His bearded wolf shifter brethren proved heavier than Will
by twenty pounds, however. Butch was a fireplug of muscle, while
Will had a leaner build.

Both men found their enhanced sense of smell was a boon in

gastronomical arenas. Will worked as the Howl’s owner/operator,
while Butch was ostensibly only helping out part-time to pick up
cooking tips. Once Will hired enough help, Butch would return to his
successful roofing business.

For the time being, they were the sole staff of the modest, yet, busy
diner. Will was grateful for Butch’s help, but also anxious because he
knew their arrangement was exploitative. Butch could earn a lot
more money working for himself than at the diner.

“Hey, Butch, hand me that box of stock.”

“Stock?”

“Duck broth. Yellow box.”

Will poured most of the box of broth into a saucepan and added the
onions, carrots, and crescent cut celery slices. “Once this boils, we
add our noodles, which take only a minute to cook.”
“Crack an egg in the skillet,” Will continued, scooping up an egg with
an adroit snap of his arm. He cracked the egg against the skillet and
plopped it down atop a glossy layer of olive oil.

“You make that look so easy.”

“Years of practice. You’ll get it down.”

“I can barely keep the yolk intact on a good day.” Butch shook his
head as Will gently agitated the egg pan, sliding the contents around
into a yellow and white blur. “And then you do stuff like that.”

“The olive oil keeps it from sticking.”

“My nana uses a pat of butter for the same reason.”

“Your Nana is an idiot. Butter burns at the same temperature eggs

best cook. That taints the flavor.”

Will plated the ramen into a square bowl, topped it with the perfectly
cooked sunny side up egg, and garnished with green onions. “Voilà.
Elevated Ramen with tender duck meat, sauteed vegetables and
topped with an egg. Dig into that and tell me it’s not going to sell.
I’ve got to go check on the lobby.”

Will slipped off his stained apron and slipped on a cleaner one before
pushing through the flimsy aluminum door separating the kitchen
from the lobby. The dinner crowd was just filtering out, the summer
sun kissing the New York skyline as it plunged for the horizon. Soon
he could close up for the night.

Will caught a glimpse of the three-quarters moon in the still-blue sky

and felt a tinge of yearning. His wolf wanted to lope freely beneath
the moon, too excited to wait for full nightfall. Will put up a stout
fence between his human and lupine selves, as usual. Most wolf
shifters didn’t have to deal with an intense bloodlust when they
shifted forms.

Take Butch, for example. His wolf form was an impressive black-
furred block of muscle, more akin to a bear than a wolf. Yet, he
retained his full human intelligence even in that form. When Will
shifted, it was a roll of the dice with only one certainty; There would
be blood.

Something seemed amiss as he gazed out on the lobby. The Diner

featured a long counter, providing seating for up to ten guests, three
square two-person tables, and five wall booths capable of seating up
to six if they didn’t mind snug confines. At that moment, only one of
the booths and the tables were occupied. The two people at the
counter seemed the source of his unease.

Will cleaned a spot on the counter with a sanitized rag, getting close
enough to hear the conversation between the young man and
woman.

“…all I’m saying is you could’ve just said no, instead of being a bitch
about it.”

Will scowled darkly at the well-dressed, clean-cut young man. His

golden cufflinks gleamed in the track lighting as he gestured
aggressively at the woman in the next stool.

“Please leave me alone,” the woman said. Will noted she wore the
bright yellow vest of a bike courier. “I just want a quick dinner
before my shift starts. I’m sorry, I’m just not interested.”

“You’re not interested?” The man sneered. “Look at you and look at
me. I’m going places. I have my own office and an expense account.
You’re biking around Manhattan to earn your living. I guess that’s
better than selling pictures of your butt hole, though, right?”

“Okay,” Will said, a surge of savage rage threatening to overwhelm

him. “It’s time for you to leave, sir.”

The man looked over at Will, his eyes narrowed. “Hey, why don’t you
butt out of our business? This is between me and the lady.”

“No, it’s between me and you. This is my diner. I can refuse service
to people for any reason, or no reason. And buddy, you’ve been
giving me reasons all night long, so scram.”

The man laughed. They were at eye level with each other because
the man sat on a high diner stool. He slipped off aggressively, but as
his feet hit the floor he looked up, and up, until he realized the size
difference was insurmountable.

“You need to leave, now,” Will said.

The man glanced at the courier, who, for all the world, looked like
she just wanted to be somewhere else, and then at Will. Will stifled
a groan. He could see it in the man’s eyes, that moment when ego
overwrote good sense.

“You think just because you’re big and take steroids I’m afraid of—”

Will’s wolf screamed to get out. He slammed his hand on the

counter, tendons popping out in stark relief along the length of his
muscled arm.

“Leave…now…” Will’s voice was more growl than human speech. The
man hastily scrambled out the door, forgetting to pay, but Will was
beyond caring about such things. He struggled not to drop to all
fours and give chase to his prey, fought back the urge to taste a
warm, salty spray of blood splashing down his throat…

Will shook his head and turned to the courier. “I’m really sorry about
that, Ma’am. I don’t think he’s going to bother you, but would you
like me to call you an Uber just in case?”

“I’ll be fine,” she said, visibly shaking. “Just…I’ll be fine.”

Will frowned as she left the diner. He stuck his head into the kitchen,
where Butch slurped broth noisily from an otherwise empty bowl.

“Will, you were right. This is delicious! I’ll never look at ramen the
same again.”

Will nodded. “Told you.”

Butch noted Will’s change in demeanor and set the bowl down.
“What’s up?”

“I almost lost control again,” Will said, shuddering. “This guy was
asking for it, but…could you do me a favor?”

“Anything, bro.” Butch rested a hand on Will’s shoulder. “Name it.”

“A young woman just left the diner. She was getting harassed by
some creep, and it would really help my peace of mind if you’d
shadow her until she gets to work.”

“Yeah, no problem. Guys who harass women are total creeps.”

“Yet, they think they’re alphas.”

Butch laughed. “You’re the Alpha of this kitchen, that’s for sure.”

Butch grabbed his coat, but stopped halfway through the door. “You
know, William, your wolf isn’t the enemy, or the problem. Think
about that.”

Will sighed as Butch took his leave. If only it were as easy to make
peace with his bestial side as it was to whip up breakfast ramen.
 2
STELLA

S tella ’ s breath came in white puffs as she hurried down the E ast
Greenwich sidewalk. A layer of frost stiffened and slicked the
sidewalk, making her heels skid just a bit as she drew to a stop.
Stella ran her gaze over the signage as a fairy buzzed past her at
head height.

Sweet Nothings Bakery. Stella inhaled deeply of the rich aromas

wafting out into the street. The bakery promised warmth to
rejuvenate her frozen body. It was if the air were filled with greedy
infants suckling away her body heat.

Stella entered the shop, heels clumping on a vintage hardwood floor

restored to a polished sheen. Her own reflection followed her as she
gazed about the cozy bakery/café. For an establishment which only
sold pastries and coffee, they certainly were busy, even early in the
morning.

Stella flashed a smile at the inky-haired, dark-skinned woman who

waved at her from the corner table. Stella walked to her table,
doffing her wool coat and draping it over the back of her chair. She
settled into the padded seat with a grateful sigh, basking in the
warm air wafting down onto her from the overhead vent.
“Hey,” the dark-tressed woman said, her brown eyes filled with
warmth. “It’s so good to see you out and about.” Her wide smile
proved infectious and Stella felt warmer on the inside, too.

“Rashemi,” Stella said, reaching out and taking her friend’s hand.
“It’s been too long. Only you could get me up this early.”

“The Bengal Grande won’t wait forever. You know my busy season is
coming up.”

“Yeah, but you’re the boss, not to mention the owner. You can’t
sleep in? Sometimes?”

Rashemi grinned. “You remember from your practice how much

being the boss shackles you and eats away at your time.”

Stella winced at the mention of her practice. Rashemi noticed her

reaction and sighed.

“It’s been two years, Stella. Two years. You need to move on with
your life.”

“I am getting on with my life, I’m just not practicing anymore.”

Rashemi pursed her lips, regarding Stella with an inscrutable gaze.

The hum of conversation and the occasional clink of dishes provided
a kind of white noise backdrop and a sense of privacy.

“You were good, though. You were so good at what you did. You
helped so many people—”

Stella sighed and looked away. “Aren’t there waiters in this

establishment?”

Rashemi reached into a narrow wooden box near the corner of their
table and lifted a card out of it. “You mark down what you want on
the card, and then you wait. And don’t change the subject. You can’t
deny you were one hell of a therapist.”

Stella squinted at the card in her hand. “So many choices…I think I
like the sound of a caramel frap. I’ll make it a cheat day.”

“Stella…” Rashemi’s tone grew stern. “Stop evading me.”

Stella laid the card down with an annoyed grunt and fixed Rashemi
with a glare. “Did my Mom put you up to this?”

“No. Why?”

“You sound just like her. Stop moping around, Stella. Stop living in
the past. Deal with it. Move on.” Stella knew her voice grew in
volume but couldn’t seem to stop herself. “Well, you didn’t have your
patients murdering each other, did you? It’s not something you just
move on from.”

Stella crossed her arms over her chest and stared out the window.
Rashemi sighed.

“I’m sorry. I don’t mean to press. I’m just worried about you.”

Stella looked back to her friend’s earnest expression.

“You have a rare gift, even for a witch. It’s part of who you are. If
you continue to deny it, you’ll never be happy whether you go back
into practice or not.”

Stella nodded. “I can’t dispute that you’re right, but you know what
they say. Easier said than done.”

“You know what else they say?” Rashemi asked. “Hurry up and order
your coffee, witch! If I don’t get some of that peanut butter fudge in
my mouth soon, I’m going to die.”
Stella laughed and filled out the card. She selected the caramel frap
but wasn’t feeling particularly hungry. She ordered an oatmeal raisin
cookie just in case that changed before her meet up with Rashemi
ended.

Rashemi finished her order, and then laid it on the table. “Watch
this.”

The card disappeared in a puff of purple smoke. Stella cocked her

eyebrow.

“Teleportation? Not bad, even if it is short range and low mass.”

“Right? The owner’s a witch, and this system eliminates the need for
waiters. That lets her have a much larger kitchen staff.”

“I don’t get it,” Stella said. “If there’s no wait staff who brings you
the—”

Poof! A nimbus of purple smoke dissipated without odor or trace,

and in its wake left behind two mugs of artisan caffeinated
beverage, a pumpkin pie muffin with cream cheese icing, and an
oatmeal raisin cookie.

“That looks so good,” Stella said, eying the muffin.

“Hands off my muffin.”

“I’ll trade you. Half of my cookie for half your muffin.”

“The mass is different.”

“Rashemi, I’m not negotiating a wedding rate with your hotel—”

“Okay, okay, fine. Deal.”

They shook on it with comic seriousness and broke apart their
respective treats. For a few moments their converse centered upon
the scrumptious delicacies which melted across their palates.

“Now, I don’t even like pumpkin pie and that muffin was divine,”
Stella said, licking cream icing from her fingers.

“How can you not like pumpkin pie?”

“I need a ratio of ten to one whip cream to make it work.”

Rashemi patted her lips with a napkin and gave Stella a sly grin.
“You know what you need?”

“An insulin shot, after all that sugar?”

“No, don’t be stupid. You need some practice. When’s the last time
you tried to read a room?”

Stella leaned back in her seat and pursed her lips. “A while.”

“Do a quick read on this place. Just to knock off the ring rust, so to
speak.”

Stella sighed. “I—fine. But this doesn’t mean I’m going back to
practicing.”

“Of course not,” Rashemi said, hiding her knowing smile in a cup of
coffee.

Stella looked over the café and thinned the walls protecting her
consciousness from the onslaught of raw emotion all around her. She
felt Rashemi’s smug, loving, and comfortable presence first, and
most keenly because of proximity.
Her senses expanded in a bubble, rippling over the couple at the
next table, then to the older man scribbling on the Times crossword
puzzle, and finally over the patrons just in the door shaking off the
cold.

Their feelings, basic desires, and intentions rolled through her mind
in a wave. Stella asserted shaky control over her magic. Rashemi
was right. She was out of practice.

Stella turned back to Rashemi.

“Well?” Rashemi prodded.

“The couple in the next booth over are on a date—not their first, but
one of very few—and the newness is wearing off. They both want
out but won’t admit it. The guy pretending to do the crossword
puzzle is scribbling dirty pictures of the two of us involved in a far
more, shall we say, intimate manner than reflects reality.”

Rashemi laughed, mostly from joy from Stella’s clear mastery of her
empathic abilities.

“And the folks who just came in are more interested in getting out of
the cold than baked goods.”

“She’s back,” Rashemi said.

“No, she’s not,” Stella countered before savoring the last, creamy sip
of her frap. “I’m not going back into practice.”

Rashemi’s eyes grew narrow and crafty. “So you don’t go back to
therapy…but you could still get a job. Just something that gets you
out of the house, interacting with human beings.”

“What, you want me to work front desk for you?”

“No, I would never ruin our friendship by working together. I was
thinking something in the neighborhood, where you wouldn't have to
hide the fact you’re a witch.”

“Maybe, but with most of the businesses being hole in the wall, Mom
and Pop type of deals instead of big box franchises I’m not likely to
get hired.”

Rashemi laughed. “Not with that attitude you won’t.”

She checked her phone and sighed. “I’ve got to go. Apparently a
group of werebears competitive eating championship contestants
blew out our second floor plumbing.”

“Exactly what I wanted to hear after eating.” They embraced warmly,

and parted ways.

Maybe I will get a job, she thought.

 3
WILLIAM

W illiam upended a bottle of ice - cold water and spilled the contents
down his throat. He drank lustily, cooling himself from the inside out.
A glaze of sweat gleamed on his skin as he recovered from a
massive lunch rush.

Butch hadn’t been available, and, despite his Help Wanted sign, not
a single person had yet applied.

Maybe Butch was right, and I should post the job on Indeed or
something.

William checked his phone just in case Butch had decided to be

available. He frowned when he saw a notification from an unknown
number.

“New review on Yelp?” William thumbed the link. “I never put myself
on Yelp, did I?”

William scrolled until he came across the review. As he read it, his
jaw dropped open with incredulous shock.

“One star? I’d give it zero if I could?” William sputtered out loud.
“Rancid food and rude service. The owner is a homicidal maniac who
picks fights with his best customers?”

William felt a flash of anger throb through his body. The suit-and-tie
guy from the other day…it had to be him. The one who wouldn’t
take “no thanks” for an answer.

Yes, it had to be him. William felt the wolf straining at the end of its
taut mental leash. It yearned to tear free and track the man down
by his scent, to sink jaws into soft flanks and tear and tear…

William staggered into the kitchen, struggling to keep his

transformation under control. His nails raked lines in the paint on the
doorframe as he pushed through. The scream which ripped from his
throat straddled the cusp between a man’s cry of rage and a beast’s
anguish.

The wolf wanted free. The wolf wanted to hurt the one who had
hurt it. William bent over as his spine rippled, silver fur sprouted
from his tormented flesh. He fought the change, fought his inner
wolf with everything he had.

Then it slipped through his mind, a hard truth he’d yet to

acknowledge. Like water on a hot griddle, it fizzled away into the air
in an instant. He raged as much against losing that critical insight as
his spite for the bad review.

William grabbed a bag of flour in a clawed hand and squeezed with

such violence it exploded, sending white softness everywhere. The
deluge of flour seemed to act as a balm to his rage, tamping it down
a bit, if not eliminating it entirely.

“Damn.” He heaved a long sigh, deflating as his anger left him.

When he grabbed a broom and dustpan to clean up the mess, he
used human hands to do so.
With his wolf tucked away behind mental barriers once again,
William’s thoughts went back to hiring help. It was true that there
weren’t many folks in East Greenwich looking for work in the service
industry. Yet, he couldn’t hire anyone from the mundane world. That
would violate the rules and regulations of East Greenwich, not to
mention his prospective hires couldn’t even perceive the
neighborhood to report for work.

William tried to shake off his glumness and checked his prepped
food. Finding his stores of sweet potato fries low, he decided to
shore them up.

He whittled away at their skins with a peeler, using a practiced,

adept hand. Orange flesh appeared behind the peeler, silver and
darting like a fish. When he’d skinned a sweet potato, he laid it atop
a platter in an ever-growing pyramid.

Will considered the prospect of hot, crispy sweet potato fries thrust
into his custom maple ketchup mayonnaise dipping sauce, and his
belly rumbled. Time to feed both man and beast.

He cut the potatoes into their fry configuration and dumped them in
a salt and ice water bath before starting up his deep fryer. Will took
the last of the prepared fries out of the freezer and left them in the
cooler to slack. He checked the oil temperature before lowering a
basket full of the fries beneath its burbling surface.

Will mixed his dipping sauce, being generous with the mayonnaise.
His customers preferred more ketchup, less mayo, but this batch
was for him and him alone.

He drained the cooked fries and gave them a light sprinkling of garlic
salt before settling down at the counter to enjoy his repast. Will blew
on the fries to cool them enough to touch. He thrust his fry into the
sauce and swirled it around before lifting it to his lips.

Pure heaven. Will sighed and dipped another fry. How was he going
to entice anyone to work at the Howl? He couldn’t offer much in the
way of competitive pay, though he wasn’t about to insult anyone by
offering minimum wage. The problem with running a Mom-and-Pop
establishment like his own was you needed a Mom and Pop.

Too many Pops, not enough Moms.

Will finished off the plate of fries and washed it down with some of
his signature raspberry tea. He was about to head back into the
kitchen to prepare for the dinner rush when the door chimed.

Will paused in the doorway, a frown etched on his face. Four o’clock
was known as the Dead Zone in the food service industry. Customers
proved rare in that hour.

“Hey, I’ll be right with…”

Will’s voice trailed off as he regarded his new visitor. For a moment
he thought she might be a health inspector, given the flatteringly cut
business skirt suit which hugged her generous curves so well. Then
he decided that couldn’t be right.

Health inspectors aren’t this hot, he thought. Her blonde business

bob and professional manner clashed utterly with her deliciously
plump body. What would Butch say about a body like that? Oh,
right.

Built. For. Sex.

It was a peculiar variation on being simply attractive, even sexually.

Her scent, her sweet, delicious and intoxicating scent reached his
nostrils and his heart flared into overdrive.

This woman…could she be my mate?

 4
STELLA

S tella stood in the diner ’ s lobby , shaking off the cold as she took in
the towering, muscled man in the apron. His blue eyes bored into
her with an almost predatory gleam, though she felt no impending
malice.

For a long moment, they only stared at each other in silence. Not an
awkward silence, to be sure. More like two opposing energy fields
bumping and colliding, trying to decide which is going to give or
coalesce.

An imaginary, theoretical portrait of the big man without clothing

flashed through her mind. Stella shook it away, refusing to even
consider the implications, though she wasn’t sure why.

“Hi,” she said when she could find her voice again. “I, um, saw the
sign in the window? Did you still have a position open?”

He rapidly blinked his bright, crystal blue eyes, seeming to come to

his senses. “Uh, yeah, there’s…there’s a position. I mean, a position
I can fit you in—that is, a position available.”

“Great,” Stella said, aware of his hungry gaze. She felt self-conscious
under his scrutiny. Surely she wasn’t waifish enough to pull off such
a body hugging outfit so well? Yet, this muscle-beach Adonis
continued to gaze at her like a wolf eyeing a juicy steak. “Is the, that
is, could I talk to the manager?”

“Uh, sure. Speaking, as a matter of fact.” He gestured toward one of

the empty mushroom-style stools. Stella settled upon one, having to
get on her tiptoes to do so. She laid her briefcase on the counter
and opened the brass snaps with a precise click. “I’ve brought my
resume.”

“Resume? Oh, yes, of course.” He took the manilla folder from her
hand. “I’m William, by the way. Owner and proprietor of the Howl
you Like It Café.”

“Great name, by the way,” Stella replied. “I’m Stella—but you know
that, you’re looking at my resume right now.”

“Yes, I am.” William laid the paper down on the counter and fixed
her with a perplexed stare. “Quite frankly, I’m not sure if this job is a
good fit for you.”

Stella felt a stab of disappointment. “Why is that?”

“Well, you graduated from Oxford with a degree in psychology for

one,” William said. “This is food service. Not terribly glamorous. You
look like you should be applying for a job at a bank.”

“Is it too much?” Stella asked, feeling a flush on her cheeks.

“No, not at all.” William held his hand up with a hasty flash. “It’s not
that you look bad. Quite the opposite. You seem like a high-class
kind of woman and this is pretty much a greasy spoon. It’s just an
elevated greasy spoon.”
“Well, I’m not as high class as you may think, and I’m well aware of
the nature of the job. Even with my parent’s help and student loans,
I had to work my way through college. I bussed tables, waited, and
ran a cash register.”

“Oh yeah? That’s a definite plus.” William licked his lips and cleared
his throat. His gaze kept flicking down to her chest, and Stella could
swear he was sniffing deeply from time to time. “So, tell me a little
bit about yourself, Stella.”

“Me?” Stella shifted on the stool, one of her heels hanging on to her
toes by a thread. “There’s not much, I mean…”

She swallowed hard, aware of the awkward silence as it stretched on

and on. Stella wouldn’t, couldn’t tell him about the tragedy which
ended her therapy practice. She had to tell him something, however,
and decided to go with as much of the truth as possible.

“I was born in Queens, I’m a bigger Yankee fan than a Mets fan, and
I stepped down from my therapy practice a couple years back to
explore other options.”

Stella noticed William listening with rapt attention. His nostrils flared.
Again, she got the distinct impression he was smelling her. She
glanced down at the massive hand on the counter, mesmerized by
the big veins snaking about his corded muscle and sinew.

A daydream of that hand running down the curve of her bare spine
shimmered through her mind before she could even object to its
presence.

“So what about you, William?” Stella asked. “What’s your story? How
did you end up with a short-order restaurant in New York City?”
Her brows came together with worry. “Oh, do you prefer William, or
Will, or Billy—”

“Never Billy,” he said quickly, punctuating it with a laugh. “William is

fine. Will doesn’t bother me so much, but definitely never Billy.”

“Good to know.”

“As far as my story goes…” his eyes grew hard. Stella wondered if he
perhaps were holding something back, some hidden tragedy of his
own. Her empathic senses strained to be free, but Stella held them
in check. She felt vulnerable enough to William without opening
herself to a flood of his emotions. “I guess I’ve always loved to cook.
That’s the long and short of it. I tried a couple of different jobs, but
none of them ever took. Then I worked as a sous chef in a joint
downtown, and I was hooked.”

Stella flipped open the Howl’s glossy menu. “Judging from your
offerings, this is more than just a greasy spoon.”

“What makes you say that?”

“Greasy spoons don’t sell brown sugar bacon with blue cheese
crumbles and maple dipping sauce.”

“Well, I like to keep up with the changing times.” William cleared his
throat. “I won’t lie, you’re the best candidate I’ve yet to interview.”

Stella cocked an eyebrow. “Am I the only candidate you’ve

interviewed?”

“Well…”

They shared a laugh, and William offered her a job. Stella accepted,
thinking it wouldn’t be so bad to work around a handsome wolf
shifter.

It doesn’t sound so bad at all…

 5
WILLIAM

W illiam left the diner after hiring S tella brimming with energy ,
despite his long and arduous day spent laboring at the Howl.

It was as if Stella had lit a flame beneath the surface of his skin. It
warmed and energized him, stoking the fires of hope in his belly for
the first time in --for as long as he could remember.

Even his wolf seemed to agree with him, for once. The wolf
suspected what William did. Namely, that Stella was their fated
mate, the one person in all creation he was meant to be with.

He wondered what her nature was. She had access to East

Greenwich, after all. She had to be a magical being of some order.
William didn’t believe she was a shifter like himself. Perhaps a pixie
or some sort?

It would be rude to ask. William supposed he might glance at her

resume to see if she listed it there, but that just seemed silly.
Besides, he’d left her resume in the employee file he’d created for
Stella.

William spent hours awake long after he’d ostensibly gone to bed,
laying on his back staring up at the ceiling with fingers webbed
behind his head. His thoughts kept drifting to the pugnacious, plump
package of femininity he’d been lucky enough to have stroll through
his door.

He eventually drifted off to sleep and dreamed of soft curves

pressed into his body…

The next morning William sprang out of bed with more spring than
he’d felt in some time. He meticulously trimmed his mustache and
goatee and fussed with his hair for almost half an hour before he
realized time was not his ally.

William jogged up the sidewalk to his café, keys jangling in his

hands at six thirty-two, two minutes later than he’d instructed Stella
to report for work.

She sat on the brick flower box outside the café. She sprang up to
her feet when she saw him approach. “Good morning.”

“Good morning—I’m sorry. Were you waiting long?”

“No, not at all.” Stella had dressed more appropriately for the job.
Her generous thighs squeezed at the seams of tight denim, and her
elbow-length blouse likewise struggled to contain her bosom.

William inhaled her scent and quickly turned to unlock the door;
movements made awkward by the sudden, intense erection between
his legs. He stood to the side and held the door open for her,
anxious that she might see the enormous bulge. He didn’t want her
to quit on the first day.

William led her to the kitchen and switched on the overhead lights.
Stainless steel gleamed with a bright sheen, the tiled floors seemed
so clean they could be eaten from. He’d put a little extra elbow
grease into his cleaning routine the night before.

“So, um, when I first arrive in the morning, I turn on the hoods.” He
flicked a switch, and the fans over the grill and deep fryer spun to
humming life. “Then I fetch a pot of chili out of the cooler and set it
on the stove. By the time lunch comes around, it’ll be piping hot.”

William showed her the various food preparation tasks to be

performed every morning. She listened attentively and well, which
should have made it an easy experience. Instead, Will fought his
instincts the entire time. He spoke of sanitizer spray and butter-to-
onion paste ratio, but all he could think of were breasts and thighs…
and fried chicken was not on his mind in the least.

William couldn’t believe she didn’t notice the way he sweated and
stammered. Maybe she was nervous, too, and couldn’t take much
notice?

William showed her his method of order taking. He’d gone to the
trouble of printing out his menu in micro form and used grease
pencils to mark it.

“With all the foodstuffs and sticky things around here, my ballpoint
pens kept clogging. Grease pens are reliable.”

“Reliably sloppy,” Stella said as she fumbled with the archaic device.
“But I’ll make it work.”

William found the morning prep work flew past swiftly. He enjoyed
just being near Stella and felt as if he might be quite comfortable
spending a great deal of time with her. If only he could get his
inconvenient, nearly constant erections to die down long enough to
think straight…
The breakfast rush went slowly at first, then quicker as Stella picked
up on the routine. Soon, she was flashing in and out of the kitchen,
dropping off order tickets and picking up platters of food.

Stella proved to have a sharp mind. She never forgot which dish
went to which table, or which guest. She flitted about the diner like
a buzzing bee, refilling coffee, chatting with the regulars, and fitting
right in.

She fit right into William’s life. Like she was born to be there.

The breakfast rush died down, with a few stragglers occupying

tables. Stella and William took a break, sipping pink lemonade and
enjoying the brisk, cold air coming in through the kitchen’s open
back door.

“So, how was your first rush?”

“Actually, it went really fast. I can’t believe it’s ten-thirty already.”

“That’s one advantage of being busy. The work day flies by.”

Their gazes turned toward the lobby when the door chime sounded.
Stella slipped her apron back on. “I’ll go take care of them.”

“Right. I’ll start the dishes and come help you clean up the lobby.”

He watched Stella’s generous, rounded bottom as she exited the

kitchen. William found his feet taking him to the still-swinging doors.
He looked out as Stella spoke with a thin, pale man in a long, black
overcoat. Though Stella smiled and provided, to William’s mind,
excellent customer service, the man seemed rude and dismissive.
William’s lips twisted into a frown as he saw a flustered Stella return.
“He wants to know if we have any gluten-free bread options,” Stella
said, rolling her eyes.

“I have a gluten free oat muffin, but that’s it.”

“I’ll go tell him,” she said.

“Sorry. Customers with rotten attitudes are what sometimes ruins

this job.”

“Everyone else has been nice. I can handle him, trust me.”

William watched as she returned to the trench coat clad man’s side.
He held up a strange, ruby colored monocle over his eye as she
explained the gluten free option to him. The man swept his gaze all
over the restaurant. Apparently, whatever he saw filled him with
disgust.

Until he gazed at Stella. Then, his mouth flew open and his attitude
changed in an instant. Suddenly he was all smiles as he spoke to
her.

Will couldn’t make out what they said, but he could tell it upset
Stella. She wrote something down on her order sheet and turned to
leave.

The man’s hand snapped out and grabbed her wrist. He yanked
Stella back. She yelped as her notepad fell to the floor.

William heard what the man said next clearly enough.

“Did I say you could leave, yet?”

The wolf surged to the front of William’s mind. It snapped its jaws
with vicious power, straining at the end of its leash. He touched She-
Who-May-Be-My-Mate. Tear out his throat!
William felt the leash about to snap.
 6
STELLA

I glare down at the pasty white hand holding my wrist prisoner . I

lift my gaze to the face of the man to which the hand belongs.

“Look, Brutus—”

“Prutis. Prutis Walker,” he said in a husky tone he no doubt thought

sounded impressive. “I’m not done talking to you. It’s rude to walk
away from someone when they’re talking to you.”

“I’ve got a job to do, and you’re hurting me, so if you don’t mind—”

“Hey, listen up, um…” he peered at her nametag. “Stella. And listen
good. You’re here to serve me. So act like it—servant.”

I twisted my arm so the narrow edge of my writs faced his clasped

fingers and yanked myself free. The recoil caused Prutis to knock his
full glass of tea over.

“What’s your problem?” Prutis put his monocle away and stood up.
He seethed, white cheeks turning red as he drew up all one hundred
and ten pounds of himself into an intimidating posture. “If you’re not
careful, somebody is going to teach you some manners.”

“I’d say you’re the one who needs to learn some manners.”
Stella turned around to find William standing beside her. Relief
flooded her body and she took a half step behind the burly wolf
shifter. Prutis’ gaze darted between the two of them for a moment
before it settled on William.

“I think I’d like to speak to the manager,” Prutis said with a

supercilious flare of his black trench coat.

“Oh, you want to speak to the manager?” William asked. “Right

away, sir.”

Stella looked on in confusion as William walked back into the

kitchen. Wasn’t William the manager….?

William returned a moment later, a smug smile etched on his face.

He stepped up to Prutis’ table with a flourish and a bow. “I am the
manager of this humble establishment. How may I assist you, good
sir?”

“Are you for real?” Prutis sneered. “No wonder this place has such
bad Yelp reviews. You really are rude to the customers.”

“The only one rude here is you,” William said. “I almost lost my shit
when you laid your hand on one of my employees. IF you don’t
apologize to her and start showing her the proper respect she’s due,
you can walk out that door and never come back.”

Prutis’ gaze narrowed to slits. “Is that so? You’d throw me out?”

“With pleasure.”

Prutis drew himself up to his full height. Stella grew alarmed as she
felt the build of magic from him.
“If I were you, I wouldn’t talk to a master of the dark arts like that,
you flea-bitten mongrel.”

The lights dimmed, and little skull wisps shot through the air around
Prutis. Stella knew it was all just spell thematics designed to
intimidate, but she couldn’t repress a shudder.

William didn’t seem impressed in the least.

“If I were you, I wouldn’t antagonize a wolf shifter when you’re in

reach of his claws.”

Will’s hand darted out in a silver furred blur. In an eyeblink, it was

over. For a moment, Stella feared William had eviscerated Prutis.

Then the warlock’s black Levi jeans dropped around his ankles, the
waistband slashed wide apart. Prutis scrambled to pull them back up
and hide his banana hammock back speedo with a skull and
crossbones over his miniscule bulge.

He was so vehement in his efforts he keeled over face first on the

floor.

“You’ll regret this,” Prutis growled as he struggled to his feet. He

held his pants tightly around his navel as he made for the door. “I’m
going to leave a really bad review! I’ll sue you for these pants! They
were tailored for a custom fit. You haven’t heard the last of this,
mark my words!”

Prutis paused at the doorway and leered at Stella with a lascivious,

hungry gaze.

“As for you, my dear…I’ll be seeing you real soon.”

Stella shuddered as Prutis stormed out the door, one hand still
clutching his pants up around his belly. William turned to her and
rested a hand on her shoulder.

“Are you okay, Stella? I’m sorry I let that go on so long.”

William seemed to struggle with himself, as if there were more to

say but he couldn’t—or didn’t want to—come out and speak it aloud.

“I’m fine, thank you. He didn’t hurt me, he was just a creep.”

“What did he even want?”

“I didn’t give him a chance to even ask. Thanks for stepping in. I
appreciate it.”

“It’s nothing,” William said, again seeming to hold something back.

They headed into the back to finish their clean up. Stella watched
William’s broad back as he labored, wondering what could be eating
at him so much.

“Are you okay?” she asked.

“I’m fine,” he said with a worried frown. “I’m not the one who got
harassed by some creepy warlock.”

She laughed and wiped her hands on a dry rag. “No, but you seem
like something’s bothering you.”

William sighed. “I just…I’ve got something of a handicap.”

“A handicap?”

“My wolf half and I don’t quite see eye-to-eye. When I get angry, I
feel the urge to shift into wolf form, but I also become overcome
with bloodlust. When I confront people, as one must when you own
a New York diner, it’s hard to hold myself in check.”

She frowned and set the towel down to dry. “Did something
happen?”

William stiffened up as if she’d run a current through his body.

“My—my friend was tortured to death by witches, right…right in

front of me, and I couldn’t stop it. Ever since then…”

William shook his head. “Listen to me, going on about my problems

when you’ve had a scare. I’ll go mop the lobby if you want to start
prep for lunch.”

Stella nodded, watching William head out into the lobby. She felt a
pang of sympathy, and a surge of guilt. Wasn’t she trained to help
people like William?

She hugged herself and sighed, wondering if she could really ever
be of help to anyone at all ever again.
 7
WILLIAM

T he last vestiges of the dinner - rush crowd filtered toward the

diner’s exit as William and Stella cleaned the counter. Stella used a
disinfectant rag to wipe the cherry-red stool cushions while Will
swept bits of cheese from the raised brass edge of the counter. Will
looked up as the last customer exited.

“Thank you, come again,” he said cheerfully.

“Oh, I’ll be back tomorrow for some of those sweet potato fries,” the
customer called back before the door snicked closed.

William turned the sign around from open to closed and locked the
door. He turned to Stella, brows climbing his forehead.

“Nothing left but the cleanup. So, what did you think of your first
day?”

She lifted her blue-eyed gaze to meet his and he felt a jolt shoot
through his chest. “My feet are a little tired, but other than that, I
feel…surprisingly energetic. Today was a good day.”

William smiled back, anxiety clogging up his thoughts. The wolf

strained at the end of its leash. He yearned to be closer to Stella, to
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 Plunge six small anchovies into hot water, take them up and dry
well, arrange one around each egg in the centre, so as to represent
a ring.
Cut up a medium sized sound truffle into twelve small slices,
triangular shape, then place one slice on top of the egg right in the
centre on each side of the anchovy, proceed the same with the rest.
Pour a gill of hot Colbert sauce (No. 190), in the centre of the
dish, but not over the eggs, and then send to the table.
1406. Eggs à la Mme. Morton.—Carefully crack six fresh eggs
on a saucer; heat in a frying pan on the hot stove one tablespoonful
of clarified butter, then drop in one egg and fry for two minutes, lift
it up with a palette knife, carefully lay it on a hot dish, and continue
the same with the other five.
Prepare six well designed round bread croûtons as for No. 133.
Lay a very thin slice, the size of the croûton, of pâté de foie gras
over each croûton, and then with a round paste cutter, two inches
and a half in diameter, place it right in the centre of each egg taking
special care to keep the yolks exactly in the centre, so as to cut
away the white of each egg evenly from all around each yolk. Place
one egg on top of each croûton, pour a gill of hot Périgueux sauce,
(No. 191), around the eggs, but not over them, and send to the
table.
1407. Eggs à la Belmont.—Place in a sautoire eight well
washed sound mushrooms, with half an ounce of butter, on the hot
range, squeezing in just one drop of lemon juice, let gently simmer
for three minutes; add a sound finely sliced up truffle, also half a
wine glass of Madeira wine; let reduce to one half, which will take
about three minutes, add then a gill of Espagnole sauce (No. 151)
and cook for three minutes longer.
Prepare twelve small paté de foie gras balls the size of a Malaga
grape, gently dip them in beaten egg, then in fresh bread-crumbs,
and then fry them in very hot fat for two minutes, or until they
obtain a good golden color, remove them with a skimmer, and lay
them on a napkin to drain. Take up the mushrooms and truffles with
a skimmer from the sauce, arrange them in two clusters, one at
each end of the dish, as well as the twelve croquettes, also in
clusters, six on each side of the dish.
Poach six very fresh eggs exactly as in No. 404. Cut out from an
American bread six round croûtons, arrange them on the hot dish all
around. Plunge into hot broth or consommé six artichoke bottoms,
take them up and place one on each croûton. Pour the sauce right in
the middle of the dish, but not over the eggs; place a slice of truffle
on top of each egg, and serve.
1408. Eggs à la Mme. Diaz.—Have three large sound green
peppers, plunge them into very hot fat for two minutes, take them
out, and with a coarse dry towel remove the skin of each; then cut
each pepper into half, lengthwise, remove the seeds, have a frying
pan on the hot range, two tablespoonfuls of either sweet oil or
clarified butter. Cut six very thin slices of raw ham, place them gently
in the pan, add the peppers also, and then gently cook for fifteen
minutes. Prepare six pieces of dry toast, dress them on a hot dish,
then place a slice of ham over each toast, then half a pepper over
the ham.
Fry six very fresh eggs separately in clarified butter as for No.
1406, and then gently place one on top of each pepper, and send to
the table.
1409. Eggs à la W. W. Ladd, Jr.—Provide four fine, sound,
white Kalamazoo celery. Cut away all the green leaves, and neatly
trim it; thoroughly wash twice in cold water, so that no sand will
adhere to the celery; cut the three celery, three inches long from the
root part, crosswise. Place three pieces in a saucepan with one quart
of white broth (No. 99). Season with half a tablespoonful of salt,
four whole peppers, two cloves, and a sprig of thyme. Cover the
pan, and let boil on the range for thirty minutes. Chop up very fine
the balance of the celery, then place it in a small saucepan with one
ounce of butter, let simmer for five minutes, add two tablespoonfuls
of well sifted flour; stir well together, and cook for five minutes
longer; gradually add now a cup of either hot or cold milk, stirring
well without ceasing while adding it, and until it begins to boil;
season with a tablespoonful of salt, and half a saltspoonful of
Cayenne pepper, and cook for twenty minutes longer. Remove it
from the range, press it through a sieve into a bowl. Well butter a
silver dish a foot and a quarter in length by three-quarters in width.
Slide a tube (No. 2) into the pastry bag (No. 1079), pour the celery
purée into it, and carefully press it down two inches from the centre
of the dish, commencing at the side of the dish, coming down two
inches and a half to the right, continuing going all around giving an
oval shape; make another oval border over the other. Crack six fresh
eggs in the centre inside the border, then place the dish in the hot
oven for five minutes. Take up the celery from the pan, place on a
dish, then split each one in two from the cut part down to the root
only. Remove the eggs from the oven; open each celery triangular
shape, place it jointly around the border so as to make it represent a
star. Strain the broth in which the celery was cooked into a hot bowl,
add to it a teaspoonful of freshly chopped parsley, mix a little, and
then pour about a gill of it around the celery, but not over the eggs,
and serve very hot.
1410. Eggs à la D. B. Hill.—Carefully open (without losing any
of their juice) into a bowl twelve medium sized fresh oysters; place
them in a sautoire on the hot range, and let come to a boil, skim
well, then strain the juice into a bowl, and keep the oysters in a
separate bowl for further action.
Place in a pan one tablespoonful of very good butter with a
tablespoonful of flour, mix well together with the spatula, then place
it on the hot range and let slowly simmer for five minutes, taking
care not to let get brown. Add now, little by little, the juice of the
oysters, continually stirring meanwhile. Season with a teaspoonful of
pepper. (If the oysters were not very salted, a little salt can be
added). Stir continually until it comes to a boil, and then let slowly
cook for five minutes; add now six sliced mushrooms and the twelve
oysters.
Lightly butter a deep silver dish, place the above sauce into it,
then carefully crack in six fresh eggs; sprinkle a very little salt over
them, sprinkle also the top with a very little clarified butter. Place
them in the hot oven for two minutes. Remove from out the oven,
decorate the dish with six heart-shaped bread croûtons, and serve.
1411. Eggs à la Cockrane.
—Take two sweet Spanish peppers, one ounce of cooked smoked
beef tongue, cut them with a tube into slices the size of a cent,
place them on a dish with six mushroom buttons until further action.
Chop up very fine one sound peeled shallot, and put in a sautoire
with a teaspoonful of butter, let cook for two minutes on the hot
range. Chop up very fine the remainder of the tongue and Spanish
peppers, place them in the sautoire with the shallot, moisten with a
tablespoonful of Madeira wine, let simmer for one minute, then add
half a gill of tomato sauce (No. 205), and half a gill of Espagnole
sauce (No. 151). Cook for two minutes. Add now the peppers,
tongue, and mushrooms (which were laid on a dish) and let boil for
one minute more. Arrange six fried bread croûtons on a hot dish.
Poach six very fresh eggs as for No. 404, and place one egg on each
croûton, then with a larding needle take up one mushroom from the
pan, and lay it on the top of the egg right in the centre, then take up
a piece of pepper, lay it on the right of the mushroom, lengthwise,
and then take up a piece of tongue, and place it on the left of the
mushrooms, and continue the same with the rest of the eggs. Pour
the remaining sauce around the dish, but not over the eggs, and
immediately send to the table.
1412. Eggs à la Lloyd Aspinwall.—Take out from a can six
large cêpes, lay them on a dish, and with a tube two inches in
diameter, cut them perfectly round; place them in a sautoire on the
range, with a tablespoonful of clarified butter and a finely chopped
sound shallot; let cook for three minutes on a brisk fire, tossing well
once in a while. Season with a tablespoonful of salt, a teaspoonful of
pepper, adding the third of a clove of garlic finely chopped up; toss
all well for one minute longer, and then lay the pan on the corner of
the range. Have a deep silver dish lightly buttered; take up the six
cêpes from the pan, arrange them nicely around the dish, place the
dish at the oven door to keep warm.
Chop up very fine the remaining trimming of the cêpes, place
them in the same pan in which the cêpes were cooked, add half a
teaspoonful of freshly chopped parsley, squeeze in the juice of half a
medium sized sound lemon, add a gill of Espagnole sauce (No. 151),
and let the whole boil for one minute; pour the sauce all around the
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careful not to break the yolk, sprinkle a little salt over each egg,
place them in the hot oven for two minutes; remove from out the
oven, and immediately send to the table.
1413. Omelette Crême de Vanille à la R. A. C. Smith.—Pour
into a saucepan on the hot range two gills of fresh milk, add to it
four ounces of powdered sugar, and also one vanilla bean, let come
to a boil, take the pan from off the range, and let cool off. Remove
the vanilla bean, dry it with a napkin, place it in a glass bottle with
powdered sugar, cork it tightly, and use whenever necessary, as it
will keep for any length of time. Add to the milk three heaped
tablespoonfuls of rice flour—which can be had at Park & Tilford’s—
and with a wire whip thoroughly beat together, place the pan on the
hot range, and continually stir until it boils, then place the pan on
the corner of the range, and let cook slowly for twelve minutes;
strain it through a very fine hair sieve into a bowl, add to it a
teaspoonful of fresh butter, mix it thoroughly, and then leave it in a
warm place for further action.
Make an omelette exactly as for No. 450, and just before folding
the sides up place half of the preparation right in the centre, fold up,
and gently turn it on a hot silver dish; place the rest of the
preparation in the pastry bag (No. 1079), in which you previously
slide down a small tube at the bottom, press down, make a small
rose at each end of the omelette, dredge a little powdered sugar
over the omelette, gently glaze it with a red iron, decorate the sides
with any kind of dry cakes at hand, cut in triangular shape, and send
to the table.
1414. Omelette à la Clark.—Make preparation exactly the same
as for No. 1413, only substituting half a wine glass of Maraschino for
the vanilla, and proceed with the rest precisely the same.
1415. Omelette Hughes.—Have a preparation made the same
as in No. 1413, but using a teaspoonful of extract of orange flower,
in place of the vanilla, proceed and serve the same.
1416. Omelette à la E. L. Godkin.—Cut into quarters three fine
sound small limes; place them in a saucepan on the hot range, with
one wineglassful of white wine (but not Rhine wine); let reduce to
three quarters—which will take about six minutes. Place a clean
napkin over a bowl; pour the whole over the napkin; fold it up at
both ends, then sharply twist the ends in different directions, until
the juice is all squeezed into the bowl. Have a preparation the same
as in No. 1413, and use the above instead of the vanilla, proceeding
with the rest exactly in the same way.
1417. Omelette à la M. Ballou.—Grind two heaped
tablespoonfuls of fresh roasted coffee (Java and Mocha by
preference). Pour in a saucepan on the hot range one and a half
cups of fresh milk; adding four and a half ounces of powdered sugar,
and as soon as the milk boils, immediately add the coffee,
thoroughly mixing with a spoon meanwhile; tightly cover the pan
and place it on the corner of the range to infuse for three minutes,
taking special care not to let it boil again. Strain it through a fine
napkin into another saucepan, and let cool off; add then three
tablespoonfuls of rice flour, thoroughly beat it with a whip, place it
on the fire, and continually stir until it comes to a boil; then place
the pan on the corner of the range and let slowly cook for twelve
minutes. Make an omelette as in No. 450, and just before folding it
up, place half of the preparation right in the centre, fold up, turn it
onto a hot silver dish; liberally dredge the omelette with powdered
sugar, glaze the surface with a red iron. Slide down a small tube into
the pastry-bag (No. 1079), pour the rest of the preparation in, make
a fancy border around the omelette, and send it to the table.
1418. Omelette à la Mrs. W. L. Brown.—Place in a pan two
ounces of chocolate, with just enough milk to dissolve it on the hot
range; add a cup and a half of fresh milk; continually stir until it
comes to a boil. Dilute two tablespoonfuls of rice flour into two
tablespoonfuls of milk, and add it to the chocolate, stirring briskly
meanwhile; place the pan on the corner of the range, and let gently
simmer for fifteen minutes, but do not allow it to boil.
Have an omelette made as in No. 450, and before folding place
half of the preparation right in the centre, fold up, turn it over a hot
silver dish. Place the balance of the preparation into the pastry-bag
(No. 1079), with a small tube previously slided down; and by
pressing the preparation, make a nice rosette at each end of the
omelette. Decorate the dish all around with six lady-fingers cut in
triangular shaped pieces; carefully press a little of the contents of
the bag on each piece of lady-fingers, so as to have them represent
pretty, small roses. Liberally dredge them with powdered sugar, then
glaze the omelette with a red iron, and then send to the table.
N. B.—All these sweet omelettes should always be promptly made
for the time of serving, otherwise it would be sufficient cause to fail
to have them to perfection.
1419. Eggs-Cocotte.—Have six small thoroughly cleaned
cocotières ready. Chop up, very fine, one medium-sized, sound
peeled shallot, and the half of a sound peeled onion; place them in a
sautoire on the range with a tablespoonful of butter, and cook slowly
for three minutes, taking care not to let get brown. Chop up, very
fine, twenty-four canned mushrooms, add them to the rest with one
tablespoonful of freshly chopped parsley and a saltspoonful of
chopped chervil (if at hand); season with a tablespoonful of salt and
a teaspoonful of pepper, mix all well together with the spatula for a
second, then add a gill of Espagnole sauce (No. 151), and let all
cook slowly for five minutes.
Pour a tablespoonful of the sauce into each cocotière, then break
a fresh egg into each cocotière, pour a teaspoonful of the sauce over
each egg, well spread. Place the cocotières on a tin dish, and bake
in a very hot oven for two minutes. Remove from out the oven, lay
them on a dish with a folded napkin and send to the table.
1420. Eggs-Cocotte à la Wm. Bracken.—Prepare and proceed
exactly the same as above, only substituting one gill of hot
Allemande sauce (No. 210) for the gill of Espagnole sauce (No. 151)
and serve the same.

FISH.

1421. How to prepare Fillets of Sole.—Procure two fine,

fresh, medium-sized soles. Cut them straight on the back bone—
commencing from the head right down to the tail. Carefully remove
both fillets on the back with a sharp knife, turn them over, and do
the same; make a light incision with a knife at the tail part—
sufficiently large to get hold of with the thumb and forefinger—
having in the right hand a keen knife placed flat under the fillet;
carefully pull the skin with the left hand, holding the knife firmly and
flatly, then proceed the same with the rest, and the fillets will be
ready for use.
1422. Fillets of Sole à la Miss Miege.—Place the fillets of sole,
prepared as in No. 1421, on a dish. Season with a tablespoonful of
salt and a teaspoonful of pepper, equally divided. Turn the third of
one end of each fillet down, so as to have one end of each higher
than the other. Lay at the bottom of a well-buttered sautoire a small
sprig of thyme, a small branch of parsley, adding half a glass of
white wine and half a glass of mushroom liquor, tightly cover the
pan, and then place it on the hot range to cook for five minutes.
Have in a sautoire a tablespoonful of butter, with one and a half
tablespoonfuls of flour; mix all well together, then place the pan on
the hot range, and slowly cook, without browning, for five minutes.
Remove the fillets from off the range, nicely dress them on a hot
serving dish, one overlapping another, cover them with another hot
dish, and leave at the oven door to keep warm. Add now the gravy
of the fillets to the butter and flour, briskly stirring meanwhile; add
again half a cup of mushroom liquor, if at hand—if not, the same
quantity of white broth (No. 99) will answer—and let just come to a
boil; then place on the corner of the range for four minutes. Take
two cooked lobster claws, if at hand, slice each one in half, then,
with a tube half an inch in diameter, cut it into small pieces, place
them in the sautoire in which the fillets were cooked, with one sound
sliced truffle and eight whole mushrooms, and a teaspoonful of
butter; heat it up; then strain through a sieve the other sauce into
this, gently shuffle the pan, so as to mix the whole well together for
two minutes, then pour the sauce over the fillets. Decorate the dish
all around with six heart-shaped bread croûtons (No. 133), and send
to the table.
1423. Fillets of Sole à la Thomas A. Edison.
—Put in a sautoire one peeled, finely chopped shallot, twelve
chopped mushrooms, and a tablespoonful of butter, let slowly
simmer on the corner of the hot range for five minutes. Season with
one tablespoonful of salt and a teaspoonful of pepper, add a
teaspoonful of freshly chopped parsley, and half a teaspoonful of
chopped chervil, then pour in half a glass of white wine. Reduce the
wine to one-half, and leave it on the corner of the range until further
action. Place in a saucepan one tablespoonful of butter, with two
tablespoonfuls of flour, cook on the range for five minutes, without
browning, then add a cup and a half of hot milk, stirring continually
while adding it; let come to a boil, season with one teaspoonful of
salt, dredge in just a little grated nutmeg. Allow to slowly boil for
twelve minutes. Add a tablespoonful of this preparation to the other
containing the mushrooms and herbs, mix all well together for one
minute. Prepare six fillets of sole as for No. 1421; lay them flat on a
dish; mix a teaspoonful of salt with half a teaspoonful of pepper,
equally season the fillets with it. Then evenly divide the mushroom
garnishing among the six fillets, arranging it directly in the centre of
each, crosswise; fold up each fillet carefully around the force
lengthwise, then arrange them on a lightly buttered silver dish
upright, one against the other, so as to prevent them from opening;
sprinkle a little clarified butter over each, then place in the hot oven
for five minutes. Remove from out the oven, place a whole
mushroom on top of each fillet, right in the centre. Add now two
tablespoonfuls of grated Parmesan cheese, to the white sauce which
stands on the corner of the range, mix well together, then pour all
the sauce evenly over the fillets, sprinkling a very little clarified
butter over all. Place in a very hot oven to bake for five minutes.
Remove from out the oven, nicely decorate the dish all around with
six heart-shaped croûtons (No. 133), and serve.
1424. Fillets of Sole au Gratin à la James G. Blaine.—
Prepare the fillets of two medium-sized fine soles as in No. 1421.
Season with a teaspoonful of salt and half a teaspoonful of pepper
mixed, then place them on a lightly buttered silver dish, one
overlapping another, and giving a crown-shape, pour over two
tablespoonfuls of white wine; place a whole mushroom on top of
each fillet, cover all with a well-buttered paper, place in the hot oven
for three minutes. Remove them from the oven, and leave at the
oven door to keep warm.
Place in a saucepan a cupful of white wine, with one medium-
sized, sound, peeled, and finely chopped shallot, one clove, three
whole peppers, and one branch of parsley, then reduce on the hot
range to a quarter. Place a tablespoonful of butter in another small
saucepan, with two tablespoonfuls of flour; let gently cook on a
moderate range for five minutes; add a gill of hot white broth (No.
99), briskly stirring while adding it; now add the reduced wine to
this, and let the whole slowly boil for ten minutes; pour in a gill of
sweet cream or a gill of very good milk, with a heaped tablespoonful
of good butter, thoroughly mix together with a wooden spoon. Strain
it then through a fine sieve into a bowl, pour it over the fillets,
evenly divided, sprinkle half a teaspoonful of grated Parmesan
cheese over, and also a very little clarified butter over all; then place
the dish in the oven for seven minutes; remove from the oven and
serve.
1425. Fillets of Sole à la H. S. Jaffray.—Have two medium-
sized, fine, fresh soles, prepare the fillets exactly the same as for No.
1421, mix a teaspoonful of salt with half a teaspoonful of pepper,
and with it evenly season the fillets, place them in a hollow dish with
a sprig of thyme, one bay-leaf, and a branch of parsley, squeezing in
the juice of a medium-sized, sound lemon; cover with another dish,
and let marinate until further action.
Have in a sautoire eight mushrooms with one truffle, all cut into
small dice-shaped pieces, pour in two tablespoonfuls of Madeira
wine, let gently simmer on the range until almost dry, then add one
gill of hot tomato sauce (No. 205), and one gill of Espagnole sauce
(No. 151), reduce the whole to one-half, which will take about eight
minutes, then transfer into a cold dish, and let cool off. Remove the
fillets from the marinade, pick out the six nicest, then with a keen
knife make an incision in the side of each fillet, right in the centre,
three inches in length by one and a half inches in width. Equally
stuff the fillets with the preparation in the dish, give them a nice oval
shape, then lay them in a lightly buttered silver dish. Cut the other
two remaining fillets into three even strips, lengthwise, neatly pare
the edges. Cut a fine, sound truffle with a tube half an inch in
diameter, then cut it into very thin slices. Make four light incisions on
the surface of each strip, quarter of an inch deep, insert a slice of
truffle in each incision, and with a knife gently press down the
opened parts, so as to hold in the truffles; place a strip over each
fillet, right in the centre, lengthwise, pour half a wineglass of white
wine at the bottom of the dish, sprinkle a very little clarified butter
over all. Cover the fillets with a buttered paper, and then place in a
moderate oven to bake for fifteen minutes. Remove from out the
oven, take the paper off, pour a gill of hot Colbert sauce (No. 190)
around the dish (not over the fillets), and then send to the table.
1426. Fillets of Sole à la Chas. Webb.—Prepare the fillets of
two medium sized fine soles as for No. 1421. Season them with a
teaspoonful of salt mixed with half a teaspoonful of pepper; keep
them on a dish for further action. Have in a sautoire on the hot
range one tablespoonful of butter well heated; add to it half a
medium-sized sound, peeled, finely chopped onion; let slowly
simmer without browning for three minutes, then add eight minced
mushrooms, one teaspoonful of fresh, finely chopped parsley, half a
teaspoonful of chopped chervil; season with a teaspoonful of salt,
and half a teaspoonful of pepper, mix all well together while cooking
for one minute, then moisten with two tablespoonfuls of white wine,
and reduce until almost dry, then leave the sautoire on the corner of
the range. Have in a small saucepan on the hot range, one
tablespoonful of good butter well mixed with two tablespoonfuls of
flour; let slowly cook for five minutes without browning, then
gradually add a cupful of hot milk, briskly stirring while adding; boil
for two minutes, then strain it through a sieve into the sautoire with
the other preparation, mix all well together with the spatula while
cooking for two minutes longer, and leave on the corner of the
range. Lightly butter a silver dish, carefully place in the eight fillets,
one overlapping another, all around the dish, in curb-chain shape;
moisten their surface with a tablespoonful of white wine, sprinkle
just a little clarified butter over them, and place in the hot oven for
three minutes. Remove from out the oven, arrange eight whole fine
mushrooms outside and all around the fillets, so that the stalk of
each mushroom should be in each curb-chain and the button
outside.
Place then the garnishing over the fillets evenly divided; sprinkle
again a very little clarified butter over all. Place in the hot oven to
bake for five minutes. Take from out the oven, squeeze the juice of
half a sound lemon over the fillets, and then send to the table.
1427. Fillets of Sole à la Gen. Sherman.—Have eight fillets of
sole prepared exactly the same as in No. 1421, and proceed with the
garnishing precisely the same as No. 1426, only before placing them
in the oven the first time, add twelve small, sound, freshly opened
oysters, placing them right in the centre of the dish, and moistening
the surface of the fillets with the liquor of the oysters instead of the
wine; place in the hot oven for three minutes, and then continue the
same operation.
1428. Fillets of Sole à la Cornelius Vanderbilt.—Prepare the
fillets of two medium-sized fine fresh soles, as for No. 1421, place
the six largest ones on a plate, season them with a teaspoonful of
salt, and half a teaspoonful of pepper mixed together; lay them in
the ice-box till further action. Put the two remaining fillets in the
mortar, pound them until they are a perfect paste, then add the
white of one egg, thoroughly mix together, gradually add half a cup
of sweet cream, sharply and continually stir with the pounder while
adding it, season with a teaspoonful of salt, and the third of a
saltspoonful of cayenne pepper, also a very little grated nutmeg,
sharply mix the whole together for one minute; remove it from the
mortar, pass it through a fine sieve into a bowl, pressing it with a
wooden spoon. Take the six fillets from the ice-box, carefully make
an incision at the side of each, right in the centre, three inches in
length by one and a half in width. Place half of the preparation in a
paper cornet, and with it equally stuff the six fillets. Lightly butter a
pan (a tin one by preference) large enough to easily hold the fillets.
Have six small, well-cleaned fresh smelts four inches in length; then
with a keen, small knife carefully cut each smelt, beginning right in
the centre at the base of the head, following down the back bone
right through to the tail, cutting it entirely through, so that the head
will hold both parts; remove the back bone of each, then arrange a
smelt on top of each fillet lengthwise, and with the fingers twist each
fillet of the smelt inwardly, up to the base of the head, so that they
will represent two rings three-quarters of an inch in diameter;
proceed the same with all. Place the rest of the force in a paper
cornet, gently press the preparation into each ring of the smelts, up
to the surface. Cut with a tube, half an inch in diameter, a good
sized, sound, truffle; then slice it into twelve even pieces, arrange
one slice right in the centre of each ring over the force, sprinkle a
very little clarified butter over all; pour on the bottom of the pan half
a glass of white wine and half a glass of mushroom liquor or white
broth. Cover all with a buttered paper, and place in a moderate oven
to bake for eighteen minutes. Remove from out the oven, take the
paper off, then with a palette knife, or a cake turner, lift up the fillets
one by one, and dress them on a very hot dish. Add either half a cup
of mushroom liquor or white broth (No. 99) to the gravy in the pan,
place it on the range, and let boil for one minute; then strain it into
a saucepan on the range, add to it a teaspoonful of anchovy sauce,
squeeze in the juice of half a sound lemon, and finally pour in half a
gill of Espagnole sauce (No. 151), boil for one minute more, and
then pour in the gravy around the fillets, but not over them, and
send to the table.
1429. Fillets of Sole à la E. A. Buck.—Have the fillets of two
medium sized fine, fresh, soles prepared as in No. 1421, place six of
them on a plate. Season with a teaspoonful of salt and half a
teaspoonful of pepper, and lay them aside till wanted. Place in a
saucepan one finely chopped shallot, a teaspoonful of freshly
chopped parsley, half a teaspoonful of freshly chopped chervil, and
moisten with two wine glasses of white wine. Reduce on the hot
range to one-quarter. Cut the two reserved fillets into very small
dice-shaped pieces, and add them to the rest in the pan; then cook
the whole for five minutes longer, thicken with a tablespoonful of
Allemande sauce (No. 210), adding at the same time a tablespoonful
of very good butter; mix well together, and leave the pan on the
corner of the range to keep warm. Thoroughly heat, in a pan on the
hot range, half a gill of clarified butter, then place into it the six
fillets as rapidly as possible to fry on one side only, for one minute;
immediately remove them from the pan, and place them on a napkin
to dry. Lightly butter a silver dish, arrange the fillets over it, the
cooked side up, in crown shape. Place the above preparation evenly
over each fillet, right in the centre, and with a table knife give them
a pretty dome shape, covering the fillets entirely. Sprinkle a little
Parmesan cheese over each, also a very little clarified butter, then
place them in the hot oven to bake for eight minutes, so that they
should obtain a good golden color. Remove from out the oven, pour
a gill of hot tomato sauce (No. 205) around the dish, but none over
the fillets, and then send to the table.
1430. Fillets of Sole à la Marguerite.—Prepare the fillets of
two fine fresh soles the same as in No. 1421, place them on a dish,
season with a teaspoonful of salt, and half a teaspoonful of white
pepper; turn, fold under about one inch of each fillet, place them in
a buttered sautoire, pour over half a glassful of white wine, and half
a glassful of mushroom liquor, cover with a buttered paper, and lay
aside till further action.
Place in a saucepan one tablespoonful of very good butter, with
two tablespoonfuls of flour, mix well together while cooking on the
range for five minutes, without browning, then add a gill of hot
white broth, (No. 99) sharply stirring while adding it, let slowly cook
on the corner of the range for twelve minutes; season with half a
teaspoonful of salt and just the third of a saltspoonful of cayenne
pepper. Crack the yolk of one egg in a bowl, squeeze in the juice of
half a sound lemon, then gradually add a ladleful of sauce to the
egg, continually stirring meanwhile; now pour it into the saucepan,
briskly stirring while adding it, but under no circumstances allow it to
boil again. Have eighteen small sound fresh mussels, wash them
well in two different waters, drain, place then in a small saucepan,
tightly cover with the lid, place on a moderate range. Cook for five
minutes, or until they are completely opened; remove them from the
fire, lay the pan on a table, then with a skimmer, take the mussels
out, pick out the mussels, lay them on a dish, suppressing the shells.
Strain the liquor of the mussels into the sauce on the range, mix
thoroughly together.
 Place the fillets in the oven to bake for five minutes. Remove them
from the oven, dress on a hot serving dish, giving them a crown
shape, one overlapping another; pour the gravy of the fillets also
into the saucepan on the corner of the range, thoroughly mix
together again, then add a tablespoonful of very good fresh butter,
pour in half a cup of sweet cream, mix well again. Place in another
saucepan twelve fine fresh picked shrimps and the prepared
mussels; strain then the sauce through a fine sieve over mussels and
shrimps, gently shuffle the pan, so as to mix all well together, and
then pour it over the fillets of sole: decorate the dish with six heart-
shaped croûtons (No. 133), and immediately send to the table.
1431. Fillets of Shad à la C. Bliss.—Procure a fine roe shad,
thoroughly scale, then split it right down the back, carefully remove
the roes, and also the bones, then cut it in half, lay one half aside
with its roe for some other purpose. Cut out from the other half six
equal fillets diagonally, one inch thick, suppress the skin of each
fillet, nicely pare off the corners, and then place them on a large
soup plate. Season with a teaspoonful of salt, half a teaspoonful of
pepper, the third of a saltspoonful of grated nutmeg, squeeze in the
juice of a medium-sized sound lemon, add one sprig of thyme, one
branch of parsley, a bay-leaf, and three cloves. Gently mix the whole
well together, without breaking the fillets, and then let marinate till
further action.
Place the roe belonging to the half shad in a saucepan on the hot
range, with a tablespoonful of very good butter, and half a
wineglassful of white wine; let slowly cook for five minutes. Carefully
remove the roe with a skimmer, place it on a dish, and then, with a
knife, remove the skin from all around, place it back into the
saucepan, and add another half a glass of white wine, gently mix
with a fork, so as to thoroughly separate the eggs, and then let
slowly simmer on the corner of the range. Place in another saucepan
a tablespoonful of butter and one and a half tablespoonfuls of flour,
mix well together on the hot range for five minutes, without
browning; add to it now a cup of hot milk, briskly stir until it comes
to a boil. Season with a teaspoonful of salt, and half a saltspoonful
of cayenne pepper; cook for five minutes longer, then strain it
through a sieve into the other saucepan, and mix the whole well
together for two minutes, and leave it again on the corner of the
range. Take the fillets from the marinade, gently lay them on a
napkin, remove all the herbs that may adhere around them, fold the
napkin over and gently dry them. Steep each fillet in beaten up egg,
and then, gently turning them in fresh bread-crumbs, immediately
plunge them into very hot fat to fry for four minutes, so that they all
shall obtain a good golden color. Place six oval-shaped croûtons on a
hot dish. Take up the fillets, place one on each croûton around the
dish; pour the prepared sauce around, but not over them, and
immediately send to the table.
1432. Fillets of Shad à la Chas. C. Delmonico.—Prepare six
fillets of shad as for No. 1431, place them on a dish, season with a
teaspoonful of salt and half a teaspoonful of pepper, and lay aside
until further action. Place the roe of half the shad in a saucepan on
the fire with a tablespoonful of butter and a glass of white wine, and
let simmer for five minutes, then with a skimmer remove the roe,
place it on a dish, remove the skin from all around, and place it back
in the pan. Season with a teaspoonful of salt and half a teaspoonful
of pepper, and with a fork separate the eggs; add now eight finely
chopped mushrooms, a teaspoonful of chopped parsley, and half a
teaspoonful of finely chopped chives. Cook for five minutes longer,
then pour it into a dish to cool. Heat in a frying-pan on the fire two
tablespoonfuls of clarified butter; rapidly place the six fillets in the
pan, and fry for a half a minute on each side, but no more. Remove
them from the pan with a palette-knife or a cake turner, place on a
dish and leave there until further action. Have six double sheets of
unruled white paper, cut each in a half-breast shape, eight inches
long by four and a half in width, open each half heart paper, which
will then represent a full heart-shape form, grease each one well
with clarified butter; lay them on a table, one beside another.
Prepare twelve very thin slices of cooked ham, one inch square;
place one slice over each half-heart paper, right in the centre, place
on top of each slice of ham two tablespoonfuls of the preparation
waiting for action, then lay a fillet over each garnishing, then again
two tablespoonfuls of garnishing over each fillet, and another slice of
ham over all. Gently fold the paper over each fillet, then fold each
paper in small folds, one inch in width, beginning at the widest part
of each paper, coming right down to the end, and then give a sharp
twist, so as to firmly close them. When all finished, place them in a
tin baking-pan, not in a black one; place in a moderate oven to bake
for eight minutes. Remove from out the oven, dress them on a hot
dish, one overlapping another, and with the points up, and
immediately send to the table.
1433. Fillets of Shad à la Whitelaw Reid.—Place the six fillets
of shad, prepared the same as in No. 1431, on a dish, season with a
teaspoonful of salt and half a teaspoonful of pepper. Slice up in
julienne shape half a medium-sized, sound peeled onion, and half a
well-scraped carrot; place these in a saucepan, with half a
teaspoonful of butter, a branch of parsley, a sprig of thyme, half a
bay-leaf, four whole peppers, and two cloves; place the pan on the
range, and let gently simmer for three minutes; then gently lay one
shad roe in the centre of the pan, without breaking it; pour in a half
glass of white wine, tightly cover the pan, and let slowly simmer for
ten minutes. Remove the roe, place it on a hot dish to keep warm.
Add to the carrot two gills of either mushroom liquor, or white broth
(No. 99), and let simmer again for five minutes. If using mushroom
liquor, season with one teaspoonful of salt; if broth, no salt will be
required. Place in a saucepan one tablespoonful of butter with two
tablespoonfuls of flour; mix well together for five minutes on the hot
range, without browning; gradually add to the latter the stock of the
other pan; sharply mix the whole together until it comes to a boil.
Place the fillets in a buttered sautoire, with twelve freshly opened,
medium-sized oysters—their liquor; tightly cover the pan, and slowly
cook on the range for five minutes. Then remove the fillets with a
palette knife; arrange three at each side of the roe, one overlapping
another. Add twelve mushrooms to the oysters; heat up for one
minute; then place at each end of the roe a cluster of both oysters
and mushrooms, (six of each). Have the yolk of an egg in a bowl,
squeeze into it the juice of half a medium-sized, sound lemon; add
then also half a gill of sweet cream; beat well together, then
gradually pour into the same bowl three tablespoonfuls of the sauce
from the pan, continually stirring meanwhile; then add this to the
sauce in the pan, mix the whole well together for one minute. Strain
it through a fine sieve, right over the fish, covering all, and then
send to the table.
1434. Fillets of Shad à la Keppler and Schwarzman.—
Prepare six fillets of shad as for No. 1431. Season with a teaspoonful
of salt and half a teaspoonful of pepper, and place them in a dish for
further action.
Cut one ounce of raw, lean ham into very small dice-shaped
pieces, place it in a saucepan with half a teaspoonful of butter on
the range; let gently simmer for two minutes, but do not allow to get
brown; then add to it one fine, sound, peeled, chopped shallot, four
mushrooms, and two truffles cut into small dice-shaped pieces, pour
in a glass of white wine, then place in the shad roe. Cover the
saucepan tightly, and let simmer for five minutes. Gently remove the
roe with a skimmer, lay it on a dish, and remove the skin from all
around, replace it in the pan, prick it with a fork so as to separate
the eggs. Season with a teaspoonful of salt and half a teaspoonful of
pepper, and then cook for five minutes longer. Place in a small
saucepan one tablespoonful of butter and two tablespoonfuls of
flour, mix well together on the hot range for five minutes without
browning, then add to it two gills of hot white broth (No. 99); stir
well till coming to a boil, grate in just a little nutmeg, place the pan
at the corner of the range, and let simmer for eight minutes. Have
the yolk of an egg in a bowl with two tablespoonfuls of sweet cream;
beat well together, and then, take two tablespoonfuls of the sauce
from the pan and add it to the cream and yolk, thoroughly mix, then
add it to the sauce in the saucepan, thoroughly mix the whole for
one minute, while heating, but it should not be allowed to boil again.
Strain it through a fine sieve into the pan with the garnish, mix all
well together, and keep it in a warm place. Have a well-buttered
sautoire, lay the six fillets one alongside another, pour over them
two tablespoonfuls of white wine, place six mushroom buttons with
the fillets, tightly cover the sautoire and let slowly cook on the range
for five minutes, remove the pan from the fire. Have six heart-
shaped croûtons ready (No. 133). Arrange one croûton on a hot
dish, the pointed part toward the border of the dish, and then, with
a palette knife, gently take up one fillet, place it on about half the
length of the croûton overlapping, then another croûton, a fillet, and
so on, giving them a crown shape; place one mushroom on top of
each fillet, then gently pour the garnishing over all without
disarranging them. Cut into half, lengthwise, a medium sized sound
lemon, then cut one half into very thin slices, crosswise, then
arrange them jointly all around the border of the dish with the rind
outward; cut one sound truffle into very thin slices, and with a tube,
one quarter of an inch in diameter, cut out as many round pieces as
there are slices of lemon; place a piece on each lemon right in the
centre on the edge where it was cut first. Cut out from the
remaining slices of the truffle as many diamond-shaped pieces, as
there are pieces of lemon; place a piece between each section of the
lemon and serve.
All the dressing for decorating the dish should always be prepared
before the fillets are dressed on the dish.
1435. Fillet of Bass à la Chauncey M. Depew.—Procure a
fine, fresh, striped, small bass of about three pounds, scale, remove
the entrails, and wash thoroughly. Cut the head off, and split it into
half right down the back bone, remove all the bones. Cut out three
even fillets from each half, suppress the skin, neatly pare them all
around, giving them a heart-shaped form. Evenly season with a
tablespoonful of salt, and half a teaspoonful of pepper, and place on
a dish till further action.
Place in a sautoire one finely chopped sound shallot, with half a
medium sized sound green pepper, cut into small dice-shaped
pieces; place the pan on the hot range, adding a teaspoonful of
butter; let slowly simmer for three minutes, without letting get
brown. Add now the parings of the fillets, with eight whole
mushrooms and one truffle, all chopped very fine, pour in half a
glassful of white wine, let reduce to three-quarters. Season with half
a teaspoonful of salt and a saltspoonful of pepper, and then leave it
on the corner of the range.
Have a saucepan on the range with a tablespoonful of butter and
two heaped tablespoonfuls of flour; mix thoroughly together, and let
stand on the corner of the range for five minutes without browning;
gradually add a cupful of hot milk, continually stirring while adding
it, and let slowly simmer for twelve minutes. Add two tablespoonfuls
of this sauce to the other preparation to thicken, thoroughly mixing
together for two minutes. Take from off the fire, lay on a table.
Lightly butter a baking pan; lay the six fillets over it, seeing that
they do not touch one another; then equally divide the preparation
over each fillet—well spread; place on top of this a teaspoonful of
the white sauce, which is waiting action on the range, gently
spreading it with a small knife, so as to completely cover the first
layer of each fillet. Arrange four very thin slices of truffles, cut with a
tube half an inch in diameter, right in the centre of each fillet,
lengthwise, one overlapping the other. Sprinkle a very little clarified
butter over all, pour half a glassful of white wine at the bottom of
the pan (not over the fillets), then place in a moderate oven for ten
minutes. Remove from the oven, gently arrange them on a hot
serving dish with a palette knife. Add to the remaining sauce on the
fire, half a gill of sweet cream, let it come to a boil; strain it through
a fine sieve into a hot bowl, then pour it all around the fillets, but
not over them, and send to the table.
1436. Fillet of Bluefish à la Vénitienne.—Procure a fine,
fresh, medium-sized bluefish, from two and a half to three pounds,
thoroughly remove the entrails, cut the head off, split in half right
down the backbone, remove the spine, cut each half into three equal
pieces, triangular shape, neatly pare the edges. Place the fillets in a
well-buttered baking-pan. Season with a tablespoonful of salt and a
teaspoonful of pepper; pour a glassful of white wine over all, and let
marinate until further action. Place in a saucepan the parings of the
fish, as well as the back-bone; cut it into three pieces, suppressing
the head; place the pan on the hot range, pour in a glass of white
wine, and a quart of cold white broth (No. 99), let it come to a boil,
and then immediately skim it; add now one sprig of thyme, a very
small bay-leaf, one branch of parsley, one medium-sized, sound,
sliced onion, and one small sliced carrot; then let slowly simmer for
fifteen minutes.
 Place in a small saucepan one tablespoonful of butter, and two of
flour, thoroughly mix on the range for seven minutes, or until it
obtains a good golden color. Strain the fish-broth into a bowl, then
gradually add it to the roux (flour), continually stirring meanwhile;
add to this half a gill of tomato sauce, let all cook for ten minutes,
skim it once in a while. Add twelve sound whole mushrooms; leave
on the corner of the range till further action. Now place the fillets in
the hot oven to bake for ten minutes. Remove from out the oven,
carefully dress them on a hot dish in star shape. Remove the
mushrooms from the sauce with a skimmer, place them right in the
centre of the fillets, pour the sauce over all, so as to completely
cover the fillets, and serve.
1437. Canapés à la Edw. Van Volkenberg.—Have four ounces
of lean cooked ham, thoroughly pound it in the mortar; add to it
now one ounce of hard fresh butter, mix well together; add four fine,
small Antwerp anchovies; the juice of a small sound lemon, or the
juice of one lime, if at hand, and not quite the third of a saltspoonful
of cayenne pepper; pound the whole well together again. Remove it
from the mortar, place on a dish in the ice-box until further action.
Cut out from an American stale bread six round pieces four inches
in diameter and an inch thick, place them on a tin baking-pan,
sprinkle a very little clarified butter over each, and place in the hot
oven for four minutes, or until they have obtained a good golden
color. Remove from the oven, and cool for one minute. Have in a
saucepan on the fire two tablespoonfuls of grated Parmesan cheese
and a tablespoonful of grated Swiss cheese, with a tablespoonful of
sweet cream, and continually stir until thoroughly dissolved. Remove
it then from the fire, and let slightly cool off.
Take the preparation from the ice-box, and equally divide it over
the croûtons, giving them a dome shape, and then equally divide
also the cheese over the preparation. Place them in a baking-dish,
and bake them in a very hot oven for three minutes. Take from out
the oven, dress on a hot serving-dish with a folded napkin over it.
Have six stoned olives, turn half a small anchovy around each olive,
place one on top of each canapé upright, decorate the dish with a
few parsley greens, and serve.
 1438. Canapés à la Frank A. Watson.—Place in a mortar four
ounces of the finest quality of Russian caviare, the juice of a fine
sound lime, thoroughly mix for three minutes; add to it a finely
peeled, sound, chopped shallot, and not quite the third of a
saltspoonful of cayenne pepper, also half an ounce of fresh firm
butter, four anchovies (small), and the yolk of one hard-boiled egg;
sharply pound the whole well together until to a perfect paste, then
remove it from the mortar, and leave on a dish in the ice-box till
called for.
Cut out from an American stale bread six round croûtons four
inches in diameter by one inch in thickness; lay them on tin baking-
pan, sprinkle a very little clarified butter over each, and place in the
hot oven for four minutes. Take them out, and let cool off for one
minute. Remove the preparation from the ice-box, and evenly divide
it over the six croûtons, giving a nice dome shape. Chop up very fine
the white of the hard-boiled egg which is left over, lay it on a saucer,
adding to it two tablespoonfuls of grated Parmesan cheese, mix well,
and equally divide it over the six canapés. Arrange them on a
baking-dish, place in a very hot oven for three minutes. Remove
from out the oven, dress them on a hot serving-dish with a folded
napkin over it; decorate the dish all around with a few parsley
greens, and six quarters of lemon, arranged at equal distances, and
then serve.
1439. Striped Bass Boiled à la Lorenzo C. Delmonico.—
Procure a fine fresh bass of about four to five pounds, neatly scale
it, remove the entrails, and wash it well. Have a fish-kettle with one
carrot and one onion, finely sliced, placed at the bottom; add one
sprig of thyme and one parsley root, one bay-leaf, six cloves, and
twelve whole peppers, place the fish lifter over the ingredients, and
then lay the bass in a straight position on the lifter; completely cover
the bass with cold water, add four heaped tablespoonfuls of salt and
half a glass of vinegar; place it on the range, and let slowly come to
a boil, which ought to take about thirty minutes.
Have in a saucepan half a finely chopped-up shallot, with a good
glassful of red wine; reduce on the range to just one-half, add to it
one gill of Espagnole sauce (No. 151), let come to a boil, squeeze in
the juice of half a sound lemon, and leave on the corner of the
range till required. Peel eight small, sound potatoes, give them a
nice egg-shape, wash them, place in cold water with a tablespoonful
of salt, and boil for about twenty minutes; drain them, lay a napkin
over to keep warm.
Have twelve freshly opened medium-sized oysters, place in a
sautoire with their own liquor, let them come to a boil on the range,
skim well, and add a tablespoonful of good butter, with twelve small
mushrooms. Cut the tail part of a small cooked lobster into half an
inch square pieces, add it to the oysters, let cook together for two
minutes. Lift up the fish with the lifter, let drain over the kettle for
one minute, then gently slide it on a hot dish with a folded napkin
over it, place a cluster of four potatoes at each end of the fish. Have
either six scallop or clam shells well cleaned. Place two oysters on
each shell, then two mushrooms, and equally divide the lobster on
the six shells.
Add to the sauce in the pan in which the oysters were cooked, one
tablespoonful of demi-glace (No. 185), mix a little, and then evenly
pour it over the six fillets. Arrange three shells at each side of the
fish. Strain the other sauce into a sauce-bowl, and send to the table
separate.
1440. Cold Bass à la James Gordon Bennett.—Procure a fine
striped bass of about six pounds; scale, remove the entrails, and
thoroughly wash it. Place at the bottom of a fish kettle one sliced
carrot, one sliced onion, one parsley root, one bay-leaf, four cloves,
and twelve whole peppers. Place the lifter over the vegetables, and
then gently lay the bass straight on top of it. Completely cover the
fish with cold water. Season with a handful of salt, adding a
wineglassful of white wine, then let slowly heat on a moderate fire
until it comes to a boil. Remove the kettle from the fire, and let it
thoroughly cool off in its own broth. Remove the fish from the kettle,
lay it on a cold dish, dampen a napkin in the broth, and completely
cover the fish with it to prevent the bass getting dry; then place it in
the ice-box until further action. Strain three quarts of the fish broth
into a saucepan, add a medium-sized sound, sliced lemon, and let it
reduce on the hot range to one-half, add one leaf of Peter Cooper’s
clarified gelatine (if not at hand, use one ounce of the other
gelatine), let thoroughly dissolve, stirring it meanwhile with a
wooden spatula. Prepare in a bowl the white of two fresh eggs,
including the shells; thoroughly mix together; add now a cupful of
cracked ice. Remove the gelatine from the range, place it on a table;
gradually add to the eggs a ladleful of the gelatine, continually
stirring the eggs meanwhile; and then add this to the saucepan,
stirring while adding it; place it on the corner of the range, let it
slowly come to a boil, and then boil for two minutes. Remove it from
the fire; strain it twice through either a wet flannel bag or a wet
clean napkin into a vessel, and let cool off.
Wash well and boil two quarts of fine white hominy for thirty-five
minutes; season with a tablespoonful of salt, pour it into a flat pan,
and let thoroughly cool off.
Take the fish from the ice-box, remove the napkin, gently lay it
over the prepared hominy. Cut with a knife a square piece of about
three ounces of jelly; let it lightly dissolve in a pan on the corner of
the range, stirring continually. Prepare a pint and a half of
mayonnaise, as for No. 206; add the dissolved jelly to the
mayonnaise, mixing it thoroughly, then with a wooden salad-spoon
pour the mayonnaise right straight down the centre of the fish,
beginning at the head right down to the tail, and continue so on
until the fish is completely masked from head to tail; put it in a cool
place to let the mayonnaise and jelly get firm.
Have six small cleaned timbales, one and a half inches in diameter
by two inches deep; place at the bottom of each a thin, round slice
of truffle, cut with a tube half an inch in diameter. Dissolve about
two ounces of jelly, taking care that it is not very hot, pour a
teaspoonful of the jelly at the bottom of each timbale. Have a bowl
with ice-water in it, dip in each timbale without letting any water get
into them; turn them gently, so as to have them completely coated
inside with the jelly. Have six heaped tablespoonfuls of cooked
macédoine (No. 1032) on a dish; season with a teaspoonful of salt,
half a teaspoonful of white pepper, and a teaspoonful of good wine
vinegar, mix all well together, then equally divide it into the six
timbales, but do not pour the vinegar remaining on the plate; pour
in the balance of the dissolved jelly evenly over the macédoine in
each timbale, place them in the ice-box to cool.
With a keen knife cut the hominy from all around as near the fish
as possible, so that it will have exactly the same shape; remove the
hominy that was cut away. Pass the palette of a cake-turner at the
head part, right under the hominy, gently raise it up, and with the
left hand in the centre under the hominy lift it up, and carefully lay it
on a cold dish. Unmold the six timbales by lightly dipping them in
warm water, so as to have them easily detached; place them at
equal distances around the dish. Cut out six triangular-shaped
croûtons of jelly one inch thick, two inches in length by one and a
half inches in width, place one between each timbale, and it will be
ready to send to the table.
It would be advisable to prepare the above fish one day before
the time of serving, and dress on the dish one hour before sending it
to the table. If any of the fish remains it can be utilized for patties,
cutlets, or croquettes.
1441. Salt Mackerel à la Whitmore.—Have two fine, medium-
sized sound salt mackerel. Let them soak in plenty of cold water for
at least eighteen hours, changing the water two or three times. Take
out and thoroughly dry; remove the back bone of each. Arrange
them on a well-oiled fish-broiler, split part upward, and then with a
hair brush gently oil the surface. Place them on a very brisk fire for
five minutes, on the split side, and two minutes on the skin side.
Remove them from the broiler, dress on a hot dish, pour half a gill of
drawn butter over, decorate the dish with one lemon cut in quarters
and some parsley greens, and send to the table.
1442. Salt Mackerel Boiled à la Cowing.—Prepare two fine
salt mackerel exactly the same as for the above (No. 1441). But
instead of broiling them, place them in a saucepan, with plenty of
cold water, on the hot range, and as soon as they come to a boil
place the pan aside and let slowly cook for seven minutes longer.
Remove them carefully with a skimmer, drain well, dress on a hot
serving-dish, place a cluster of Hollandaise potatoes (No. 999) at
each end of the dish, decorate the sides with six quarters of lemon,
three at each side, and serve with half a gill of drawn butter in a
sauce-bowl separately.
1443. Fried White-Bait.—Have one pound of fine fresh white-
bait, thoroughly wash them in cold water; the water in which they
are washed must be very cold, a piece of ice can even be added to
it, so as to keep them firm; thoroughly drain, then inclose them in a
dry towel and lightly shake them so as to thoroughly dry. Dip them
in cold milk. Mix together two cups of cracker dust with one cupful
of flour, roll the white-bait into this, and then fry them in very hot fat
for one minute only. Remove, and thoroughly drain, sprinkle over a
tablespoonful of salt equally divided. Dress on a hot dish with a
folded napkin, and immediately send to the table.
White-bait should never be prepared in advance, except one
minute before the time of serving, as they are very easily spoiled.
1444. White-Bait à la W. Merrill.—Prepare a pound of fine
whitebait the same as the above (No. 1443); when fried, mix a
tablespoonful of salt with a saltspoonful of cayenne pepper and
equally sprinkle it over all; dress on a hot dish, decorate with six
slices of broiled bacon (No. 754), and serve.
1445. Oysters à la W. F. G. Shanks.—Have three dozen fine,
large, fresh box oysters opened into a bowl; thoroughly drain their
liquor off, and then place them in a sautoire on the fire with half an
ounce of good butter. Season with a saltspoonful of cayenne pepper,
and then cook them as rapidly as you possibly can for ten minutes.
Pour in two tablespoonfuls of good Madeira wine or sherry. Beat up
in a bowl the yolks of three fresh raw eggs with half a pint of sweet
cream, then add it to the oysters, and continually shuffle the
sautoire until reaching boiling-point, then transfer them in a chafing-
dish or hot soup tureen, sprinkle a tablespoonful of good Madeira
wine or sherry over all, tightly cover, and send to the table.
1446. Oysters Scalloped à la Baltimore.—Have three dozen
good-sized, fine freshly opened box oysters, put them in a bowl.
Season with a saltspoonful of cayenne pepper, and entirely suppress
their liquor, seeing that they are almost dry. Have six small silver
scallop-shells, lightly butter the interior of each, then evenly spread
a tablespoonful of fresh bread-crumbs in each shell, gently lay six
oysters in each shell over the crumbs, and then sprinkle a
tablespoonful of bread-crumbs on the oysters in each shell; place
half a teaspoonful of good butter in the centre of each shell; place
them in a very hot oven to bake for fully fifteen minutes, or until
they have obtained a good golden color. Remove them from the
oven. Dress the six shells on a hot serving-dish, with a folded
napkin, and send to the table.
1447. Soft Clams en Brochette à la A. P. Montant.—Have
twenty-four fine freshly opened soft clams, neatly clean them, then
place them in a saucepan with their own liquor. Season with a
teaspoonful of pepper only; place the pan on the fire and let them
just come to a boil. Remove from the fire; let them cool for one
minute.
Take six silver skewers; run a skewer through a clam right in the
centre, then run the skewer through a small square piece of raw
bacon, then another clam, a piece of bacon, and so on until you
have four clams and four pieces of bacon alternately on each skewer.
Then gently sprinkle them with fresh bread-crumbs, place them on
the broiler, and broil for one and a half minutes on each side,
remove from off the fire, dress the six skewers on a hot serving-dish,
pour half a gill of maître d’hôtel (No. 145) over them; decorate the
dish with six pieces of lemon cut in quarters and a few parsley-
greens, and serve hot.
1448. Terrapin à la Robert Bonner.—Have two fine diamond-
back terrapin prepared the same as in No. 60. Suppress the claws as
well as the galls, then cut them into very small even pieces.
Have a well-cleaned chafing-dish, light the jets of the alcohol
lamp, pour into the water pan sufficient boiling water to fill it up to
half its height. Arrange the dish over the water pan, place in the dish
half an ounce of very good fresh butter, and then put in the terrapin
also. Season with a tablespoonful of salt and half a saltspoonful of
cayenne pepper, moisten with a gill of very good Madeira wine (the
older the better), tightly place the cover of the chafing-dish on, and
then reduce the wine to one-half, which will take fifteen minutes,
without disturbing it.
 Beat up, in a bowl, the yolks of four fresh eggs with half a pint of
sweet cream. Remove the cover from the chafing-dish, then pour in
the beaten-up eggs and cream, gently shuffle the dish, so as to mix
all well together, arrange the cover on again, and let gently simmer
for twenty-five minutes longer, gently shuffling the dish containing
the terrapin every five minutes. Extinguish the light of the lamp and
send to the table.
1449. Terrapin in Chafing-Dish à la Maryland.—Prepare the
terrapin exactly in the same manner as above, only substituting four
hard-boiled egg yolks for the four fresh ones, and serving the same.
1450. Terrapin à la McGovern.—Prepare two fine diamond-
back Cheasapeake Bay terrapin, same as in No. 60. Discard the
claws, as also the galls; cut them into small equal pieces, then place
the terrapin in the ready chafing-dish with one ounce of fresh butter,
as in No. 1448. Season with a tablespoonful of salt and half a
saltspoonful of cayenne pepper, tightly cover the plate, and let
gently simmer for fifteen minutes. Remove the cover, pour in half a
wineglassful of good Madeira wine, tightly cover, and let gently
simmer for about fifteen minutes longer. Lift up the cover, then
squeeze in the juice of a small, sound, juicy lemon, carefully
suppressing all the seeds, adding one teaspoonful of fresh, finely
chopped parsley, cover tightly again, gently shuffle the dish so as to
mix all well together. Extinguish the light of the lamp, and send to
the table, either in the chafing-dish or in a hot soup tureen.
1451. Terrapin à la James Harris.—Procure two fine
Chesapeake Bay diamond-back terrapin, parboil and prepare them
the same as for No. 60; then suppress the claws and galls; cut them
into small equal pieces. Have the chafing-dishes ready lighted and
the pan half filled with boiling water; arrange the dish over the pan,
place the terrapin in the dish with one ounce of very good butter.
Season with one tablespoonful of salt and a saltspoonful of cayenne
pepper; then let gently simmer for twenty minutes; uncover, and
pour in one wineglassful of good Madeira wine, put the cover on,
and immediately send to the table with a decanter of sherry
separately.
1452. Oysters à la L. Pomeroy.
—Have two dozen of rather good-sized, fine, freshly opened oysters,
suppress their liquor, then place them in a saucepan on the fire with
half an ounce of very good butter; gently boil them for three
minutes, then add half a wineglassful of good old Madeira wine, let
the wine reduce one-half. Break into a bowl four fresh egg yolks,
with half a pint of sweet cream, then with the wire whip thoroughly
beat them up, and then add it to the oysters, continually and briskly
stirring while adding it; let all cool for three minutes, briskly stirring
meanwhile. Remove from off the fire, pour into a hot deep dish or
tureen and send to the table.

VEGETABLES.

1453. Banana Fritters à la Whittemore.—Neatly peel six fine,

sound, not too ripe yellow bananas, cut each one in halves,
crosswise, place them on a dish. Have a well-prepared batter as for
No. 1190; gently and carefully roll them in the batter one by one, so
as to keep them in their original form. Place them in very hot fat,
and fry for ten minutes. Lift them up with a skimmer, thoroughly
drain. Dress them on a hot dish with a folded napkin, and serve.
1454. Banana fried à la John Claflin.—Select six very firm,
sound, red bananas; carefully peel them, cut each one into halves
lengthwise, place them on a dish, one beside another, sprinkle two
tablespoonfuls of flour over, gently and carefully roll them in the
flour without disturbing their shapes.
Have two gills of sweet olive-oil in a sautoire on the hot range,
and when very hot, with the medium of a flat spoon transfer the half
bananas gently into the very hot oil, and fry them for five minutes
on one side, then turn them over and fry for five minutes on the
other side. Gently lift them up with a skimmer one by one, carefully
dress them on a hot dish with a folded napkin, and send to the
table.
1455. Fried Bananas à la Juarez.
—Have six firm, sound, not too ripe bananas; neatly peel them, and
proceed to fry them in exactly the same manner as above (No.
1454), but using the same quantity of clarified butter instead of
sweet-oil.
1456. How to Blanch Macaroni and Spaghetti.—Have a pan
on the fire with plenty of water, with two tablespoonfuls of salt; and
thoroughly boiling, gently slide in three-quarters of a pound of fine
Italian macaroni without breaking it. Should any stick out of the pan,
gently press it down when the water boils again so as to have it as
long as possible. Boil it for seventeen minutes. Remove from the fire,
drain well, lightly refresh it in cold water, drain again, and then it will
be ready for use whenever desired. Spaghetti is blanched the same
way.
1457. Macaroni à la Crême.—Take the above quantity of
blanched macaroni, place it in a sautoire on the fire, with three
ounces of butter, tossing well until it has thoroughly absorbed the
butter; then add five heaped tablespoonfuls of grated Swiss cheese,
season with a tablespoonful of salt, a teaspoonful of white pepper,
and the third of a saltspoonful of grated nutmeg, and pour in a gill
of hot Béchamel sauce (No. 154). Toss all well together, while
thoroughly heating for five minutes. No spoon or fork should be used
for mixing, as it only needs tossing. Place it in a hot hollow dish or
tureen, and send it to the table.
1458. Timbale de Macaroni à la Napolitaine.—Instead of
preparing three-quarters of a pound of macaroni as in No. 954,
prepare only half a pound. Have a nice round timbale about six to
seven inches in diameter, lightly butter the interior. Cut one good-
sized sound truffle with a tube one inch in diameter, cut also a small
piece of cooked smoked beef tongue, of the red part, with the same
tube, then cut both into very thin even slices. Place one slice of
truffle at the bottom of the timbale right in the centre, then place
four pieces of tongue at equal distances around the slice of truffle.
Arrange macaroni all around each piece of tongue, beginning at the
side of the truffle and ending at the other side. Have four pieces of
truffle cut in diamond-shape; place one piece at each section of the
macaroni, then arrange a large macaroni completely around the
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