New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1857-07-15

a,,n,.v and abundant ~aste; but no.tne house was
.,sn ,houeh araged and furnished WITH the most
als,ant taste. The lady would not have been true
F,epch woman, had she expended money IN useless
s.sen;,,,.. The dinner, which was quite perfect in
p.,.;u ,av nigh, be characterized in like
80 Yhere was not too much OF anything aud yet
rlep,y. Abundance did not appear so much as taste
mi and beautiful arrangement Surprisingly delicate,
zoo were the sauces. For instance after many Dishes
there was served roast turkey, which supposed
was like all other roast turkeys-very good; but was
surprised upon adding the to good, nutritious
bit Of the breast. discovered and unexpected
flavor something that did not remember to have
tasted at an American table. To begin, shall give
You the order and of the courses thinking that
il may help some young bousekeeper, giving her fret
diner patty: There were only ten at table, which
was oval, and the hostess sitting at the middle OF one
side. The center ornament was-not an expensive
silver epergne, as you might have seen on some more
extravasant tsble-but large pyramid of beautiful
camelas. roses and vioets buried in fresh-loOking
green moss, with here and there peepng ovt little
not of ripe strawbenies-for it was February, and
they were then rarity the whole rising from low,
brown wicker basket. The china-that is the plates,
for dishes were placed the table, the walters
who numbered only two, handed every dish it being
first we'll carved on side tabe-the china was adm-
rable for soldy and beauty; the color was dark blue
and gold The glasses were four to each person; and
one in particular of fine and slender shape was ex-
ouisitey ornamented with garland of leaves and
grapes; this observed, was kept for the best wine.
After the soup which had rice in it, and was Favored
with tomato there was placed the table opposite
the hostess large silver salver, covered with
damask napkin on which lay splendid turbot entire,
so large that covered the salver to the edge. Ii
looked so enormous that thought of small whale.
All thoughts however, of such coarse and oily crea-
lures vanished at once when, on helping myself to
piece of this fine WITHHOLDING fish meat, and adding
the sauce which was creamy and little acid the de-
Gcious turbot melted in the mouth. Then came pun
gent radishes which French appetizer and cola
sniced sausage cut in slices; and good red wine was
served TO all. After email, rich oyster pates, was
served the llet of beef with mushroom sauce, ana
accompanied by simple potatoes. Then lamb chops,
dressed with b cad crumbs and accompanied by boiled
green peas. Next, roast turkey, with the above
mentioned extraordinary sauce and Dish OF sweet
bread of veal cooked in simple but most satisfying
manner; and finally lettuce, dressed only with oil and
vinegar, and little parsley cut up fine. With each
different course, of course, different wine was
brought champagne being with the dessert, which was
only the best and most delicate cecreaR then fruits,
both fresh and canded and great sugared chestnuts
which are a favorite French bonbon. Finally, black
coffee served in cups and each different in style
and pattern and after the queurs and sweet cordais,
we all, both ladies and gentlemen left the table and
went to the drawng-room. Thought as we came home
never fanced dinner could be so completes yet with
nothing rery expensive, nothing snowy or elaborate,
vet every dish was finished, and the whole artiscaly
perfect
How mi Oh more satisfactory is such dnnertha one
of those large and costly evening parties where no one
in particular is pleased benefited where the guests
arc crowded. and their costly toettes arc crushed;
where the ices, ct ceeras taken standing, and no
artistic taste is graied We suppose that ten such
dinners would not cost much one such ball, aud
how much more pleasure to be derived therefron, to
say nothing of the added comfort and hospitality given
to ones guests.
Adeu, for the present. in my next shall be given
some simple recipes for everyday tables, and shall
endeavor to become possessed Of some of the secrets
of the famous dishes at the many good restaurants and
cafes we-known here from times long past This last
Winter there was dinner given by the celebrated
cooks of Paris to their brethren in the same profession
at the Jarcn Hiver. OF course, it was what would
be yulcarly called stunning feast but, no doubt,
there were trumphs Of and creams, successes
Of 6cassces and FIXTURES which their knowing palates
fully appreciated.
Eotschld's chief cook who has a fabulous salary,
was one Of the honored guests. MARTHA.
dish Of boiled soup from two 10 three pounds
Of beef ought b. kept moist and ed while
the soup is being served after which sauce poured around
II IN the d b. Small young potatoes may be added Arse
of sauces for this dsh the agreeable aa h
tomato makes suitable accompaniment to the simple boiled
meat. ..., $1,000. an, ..,, a
ToMA1e SRvcE-Stew ten tomatoes with pepper ana sat-
little parsley small cut fine with Leaf OF bay 10
the flavor them sfsrHsrd through tue coander
OF sieve pu, spoonful Of butter in sauce pan str
tranoonfn Of flour; gently in the tomato JUICE STIR
well over the it. Tho bay leaf should be taken
out before the tomatoes put through the s1eve.