The Culinary Herpetologist
Bibliomania, 2005 - Cooking - 382 pages
This long awaited, second edition of Liner's "A Herpetological Cookbook" is greatly expanded with over 950 herpetological recipes. From historical recipes: Goanna (Aborigine style), Blackfeet Indian Jellied Snake, and Roasted poison Dart Frog (Campa Indian Style) to modern recipes: Turtle Croquettes, Zippy Alligator Dip, and Ampiuma a la Poulette this cookbook contains something for everyone. An entertaining, historically important treatise everyone interested in amphibians and reptiles should own.
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15 minutes 30 minutes Add the meat allspice bake bay leaf bell pepper black pepper bread crumbs broth carrots casserole cayenne pepper cheese chicken chopped 2 tbsp cloves garlic cook cornstarch cubed diced dish Drain egg yolks ﬁllets ﬁre ﬂakes frog legs garnish gator meat hard boiled eggs lbs alligator meat lbs turtle meat lge onion low heat marinade meat is tender milk minced mixture oﬀ olive oil oregano oven oz can mushrooms oz can tomato paprika pepper to taste Remove ribs celery salt and pepper saucepan sauté scallions Season to taste shallots sherry simmer skillet soy sauce sprigs sprinkle STEW stick butter stirring constantly tabasco sauce tbsp butter tbsp lemon juice tbsp parsley tbsp plain ﬂour terrapin thyme tomato sauce tsp black pepper tsp cayenne pepper tsp salt TURTLE SOUP vegetables vinegar water to cover white wine worcestershire sauce
Page 26 - When mixture comes to a boil, reduce the heat to low and simmer for 5 minutes, stirring occasionally.