The New Orleans daily Democrat. [volume] (New Orleans, La.) 1877-1880, 1877-12-31
THE HOUSEHOLD.

THE HOUSEHOLD.
In our last we promised TO give the recipes for
the various sauces, aud this we shall proceed to
do, though with the caution that practice only
makes perfect as the venriloguist said to the
rustic who wOuld fathDm the mysteries of his |
art. good sauce, like billiards, is one Of those
exquisite things that no man describe, and
whose fasciuations cannot be inventoried.
1,s excellence lies, not 80 much in the proper
condiments, and the exact proportion Of these,
as in the artists town sweet aud cunning hand
that compounds it, Here are your proper guam
titles Of oil, vinepar, eggs, pepper, mustard and
salt-but these simply miKed do not make the
sauce Merely TO recite these is mookery as vain
as that with which Olivia replied to Viola when
the latter, in her character OF Cesario, woed her
for the Duke
Viela-Isdy, you are the oruest she alive,
II You lead these graoes to the grave,
And leave the world no copy.
Oiuia-O, sir, I will not be so hard hearted; /
will give out divers schedules OF my beauty; IL
shall be inventoried, and every particle and
utens labeled to my will, ss. Item, two lips, in
different red; item. two gray eyes, with lids to
them; item, one neck, one chin and so forth.
We're you sent hiher to praise me2
These were the Items" OF Olivias beauty, but,
beyond these che was "wonderfully and mys
teriously made" and Of che perfect sauce, as
Of her it can but be said:
&C. see what you are
But, IL you were the devil, you are fair"
phrase. the chief requirement. indeed the essen
tial, the sine qua non of good sauoe is "eibow
grease On this basis the following condiments
may be worked up into good
"sAUCE La TARTARE,"
To the yolk of one raw egg add two table,
epoonfus Of Colemans English mustard, some
pepper and salt. SLir this well, that lie, until the
condiments are thoroughly mixed, and then
pour in, drop by Drop the very best olive oil,
stirring continually the same way, till the mix
ture stands and Ia translucent, like gelatine. To
this add two spoonfuls Of vinegar.
Sorae people prefer the Oreee or French mus
tsrd in this sauce to the Colemans English but
folks with such tastes are worthy OF no consider
alton and should not be permitted to interfere
with the oontentment OF a family. They are like
those il-oonditioned and eccentric people we
sometimes see in the best regulated families, who
must have their breakfast at daylight. no matter
at what expense Of comfort TO the rest Of the
family. Suoh people should be promptly put
down, and then sat upon. Sometimes this sauce,
even when made with the utmost care, will
turn and then its glories are lost. This may
be remsdied with little salt, or by rubbing
little OF the Juice Of lemon on the side Of the
vessel in which ii s being mixed, and stirring IL
slowly, always In the same direction. This sauce
cannot be made in less than from tbree-guarters
TO one whole hour.
MORE EXPEDITIONS WAY
of making this sauce, is TO substitute q boiled
Irish potato, mashed. for the essential OIL
and then only, you may take one boiled potato,
we'll mashed, mix with the yolk OF an egg and
two tsble.spooDfuls OF Coemsn's mustard-the
oil to be poured gradually, till the proper con-
sistency 10 obtained. aud then add salt and pep
per- and q souDcaD OF vinegar, to wfiiten the
mixture.
GREER SAUCE
another delightful dressing, is made without eggr.
To make this, take some parsley, thine, pickles
and green onions, chep them fine and season with
and tbAtt
oil and mere taste OF vinegar, and, finally, put
in . few capers
sAUCg BLANCHE
is . more difficult and complicated affair. The
basis of this delightful sauce is the essential oil
skinned from the broth Of veal or chicken, When
this 10 secured it is thickened with -four, mixed
with the yolks Of eggs aud quantity Of the most
delicate vegetables, such as asparagus, cauli-
flower, green peas, etc., which are cut up fine
before being added
These are the recipes we promised, bat, in the
end, they are. alasl but 'item, two lips indiffer
ent red; item two grey eyes, with lids to them
mere unintormed "schedules' OF beauty, that
tempt not, though they WOO us e'er 80 kindly"
But, ahl We have eaten sauces, and made by
these sauce recipes, that-but, then, too we have
been wont
"To sport with Amary;lis in the shade.
Oft with the tangles OF NeBra's hair"
We had intended to give our readers q trial in
the way Of an exquisite disauisition on wines,
from the grsceful pen Of our bon cdD,drdde Of last
Monday, The genial and delightful Talfourd; but
We have already barely room for our New Years
Dinner Even for this day we can but give one
menu, and that Is that only the select few
can indulge In, and indeed, we question IL it can
be realized anywhere outside OF q frst-clsss New
Orleans restaurant. We say Ne,o Orleans restau-
rant, for there is no such establishment on the
continent outside of this city. But for our menu,
which was furnished by Victor:
SOUP.
Crawfsh Bisque; Consomme Ia Refine. Old
Topaz.
-. HoRs D'EUvREs.
Buison ofCrawfsh; Shrimp Salad; Celery; Olives;
Coutenac
FISH.
Red Snapper, q Ia Chambord; Tenderloin Trout,
Tartar Sauce; Latour Blanche.
RELIEVE.
Filet Of Beef, a Ia Dauphne Pape Clement.
ENTREES.
Coqules de Volailles; Truffles; salmi Of snpe,
Mere; Croguettes OF Lambs
Fries, la Jules Noblom.
Chateau Margeaux.
VEGETABLES
Caulihower, au beurre fondu; Irish Potatoes,
PAnglaise. Grand vim Chateau L4fitte.
Roman Punch.
ROAST.
Turkey. stuffed with pecans; French Duck.
Clos Vougot.
Salad.
EETREMET DE CUISINE.
Omelette Boattlee; Bavarolse au Cafe.
DESERgs
Corbeille de Fruit; Fromag de Brie; Mendiants;
Chateau Yquem.
Cafe.
This is a very elegant and very costly menu.
The consorone q la Rene is a very expensive
soup. 1t is a puree of chicken, boiled with rice
to jelly, and requiring number of fowls. The
breasts may be made into the coquilles de uoLaae,
and the residue used for the consonane These
coquiUes are but rich hash, baked in silver
shells.
The snapper, q la Chambord, is boiled in white
wine, with dressings Of mushrooms, truffies, etc.
Perhaps the most delicious dish in all this
is the lambs fries q la Jules Noblona, an inven-
tion of that accomplished gourmet, MIR. Jules No
blom, OF La Chronique. 10 makes this the fries
are skinned and beaten in mortar with
truff1es, and after being well seasoned are made
into balls dipped in the yoIk OF eggs and then