The New Orleans daily Democrat. [volume] (New Orleans, La.) 1877-1880, 1878-12-23
ORLEANS, MONDAY, DECEMBER %,

roast turkey We present our readers with
four bills of fare from which to select. rs their
means. or tastes shall dictate, but n all we in
clude tho royal bird. Before giving these menus
then. we shall present our readers with Marion
Harlands recipe for roasting a turkey which
we regard as the best we have been able to Sc
cure:
ROAST TURKEY.
After drawing the turkey. rinse out with sew
eral waters; and in the next to the last mix q
especially If purchased in the market. is some
times very sour. and imparts an unpleasant
the legs and side bones. The soda will net as a
corrective, and is moreover, very cleansing.
Fill the body with this water, shake well. empty
1t out. and rinse with fair water. Then prepare
dressing of bread crumbs. mixed with butter,
pepper salt, thyme or sweet marloram, and
vet with hot water or milk. Yoq may, II yog
Ike, add the yolks OF two eggs. little chopped
sausage Is esteemed an Improvement when we'll
Incorporated with tho other ingredients. Or.
minee dozen oysters and stir into the dress
ing; and. If you are partial to the taste wet the
bread crumbs with the oyster liquor. The effect
upon the turkey meat, particularly that Of tho
breast. Is very pleasant. Stuff the eraw with
this and tie a string tightly about the neck to
prevent the escape OF the stuifipg. Then I'LL
to BE-
moved when the fowl is dished. In roasting. II
your fire Is brisk. allow about ten minutes 10
pound; but 1t will depend very much on the
turkeys age whether this rule holds good
Dredge 1t with -four before roasting and base
often: at first with butter and water. afterward
with the gravy in the dripping pan. II you
roast in an oven and lay tho turkey in the pan
put In with 1t q tea-cup Of hot water. Many
roast always upon Rh;ed d on ans Top 1
the underpart OF the fowl and prevents tho skin
from drying too fast or cracking. Roast to
fine brown and II IT. threatens to darken too
rapidly lay sheet of white paper over 1t until
the lower part is also done. Stew the chopped
giblets in just enough water to cover them and
when tho turkey is lifted from the pan add
these. with the water in which they wore boiled:
to tho d~ippings: thicken with q spoonful OF
Drowned flour. wet with cold water 70 prevent
Jumping. boil up once and pour into the gravy
boat. If the turkey is very fat skim the drip
p9gs well before putting in tx 1 ghes 1ss sfys
in the dish around the turkey.
DINNER NO. /.
Soup.
Potage q la Reine. Sberry-old Topaz
Hors UImre.
Bouche salplcon; Anchovy Salad: Celery;
Olives
Fish.
Tenderon OF Founders. n In Orly; Snapper.
Sauce Verde. Latour Blanche.
Entrees.
Filet Of Beef Pi1ue Ia Perigueux: Sweet
Breads. on caisse a In jardiniere bt. Emtlien.
Vegetables.
Caulihower, Sauce Blanche Asparagus
Green Peas. Roederer.
Roast
turkey. NlatIATu DUCK, UAnkBu WIFI
game: Lettuce. Burgundy.
Dessert.
Charlotte Russo Brie Cheese and Jelly; Fruit
Nuts
Chateau Yquem: Coffee: Cognac.
Founders n In Orly. In plain Eng lsh means
fried with tomato sauce: beef n la PP7'lgneuI iS
dressed with mushrooms and Madeira sauce.
DINNER NO. 2.
Soup.
| Crawfsh Bia1ue; Consomme a la Refine,
| Bherry-Old Topaz.
Hors UT'urrp.
| Buisson Of Crawhsh: Shrimp Salad; Celery
olives. oohtehac r.1
| Red Snapper. n la Chambord; Tenderloin
Trout. Tartar sauce LatOur Blanche.
| Relpre.
| Filet OF Beef. la Dauph phine: Pape Clement.
Entrees.
| CoauIes do VoaIllas: Truffles; Salrni OF
| Snpe n In Chasseur; Sweetbreads n In Jardi-
niers; Croauettes Of Lambs Fries. q la jules
Noblom. Chateau Margaux.
| Vegetables.
| Caulidower. au beurre iondu; Irish Potatoes
n PAnglaise. Grand Vim Chateau Ladtte:
Roman Punch
| Roast.
Turkey. stuffed with pecans: French Ducks
Clos Vougot. Salad.
| E,,tren,et de Cuisine
Omelette Souffloe; Bavaroise au cafe.
| Dessert
| Fruit Brie Cheese; Mendiants. Chateau
| Yquem. Coffee. Cognac
This IS a most costly 1nenu, but 1t is an excep-
| ttonally elegant ono. The LonsOmrne n Ia heinz
is n very expensive soup. 1t is puree OF
chicken boiled with rice to Jelly, and re1uir-
| ing n number Of fowls The breasts may be
used for the CoqGHes de roLdHe. which are but
rich hash. baked in shells. The snapper a Ia
| Chn,pbord is boiled In white wine With dressing
| Of truffles mushrooms, etc
| The most delicious dish in this menu Is the
| lambs fries a In JnlPs Noblonp. an Invention of
| that accomplished gourmet, the late editor OF
| In Chronique TO make this dish the fries are
skinned and beaten In n mortar with trufles
| and. after being we'll seasoned. made int
balls dipped in the yolk Of eggs, rolled in bread
| crumbs and fried In sweet lard, and served on
napkins with parsley The SnLHu of snipe Is
| also an inspiration, but this we have not the
| space to describe.
| DINNER NO. 3.
| Soup.
| Oyster.