The New Orleans daily Democrat. [volume] (New Orleans, La.) 1877-1880, 1878-01-07

liquors. not TO be computed by years OF ANIMAL
but by great oonjunetions and the
fatal periods OF kingdoms. the draaghts Of
date were but crude unto these, and
opmsn wine but in The must unto them.'
"Old port wine is more sneient TO the imagina-
tion than any other, though, in fact, IL may havs
been known fewer years; as q broken Gothic nreh
has more Of the spirit OF Antiquity abDnt it than
q Greoisp temple Port reminds us Of the OBJ
soure middle ages; but hook, like the classical
mythology, is always young. A scent, hots oil
music, voice long unhesrd, the stirring Of the
summer breeze, may stsrtle us with the sudden
revival OF long forgotten feelings and thoughts,
bnt nons Of these little whsperers 30 the heart is
so potsbtly endowed with this simple spell rs the
various Havors Of port 10 one who has tried, aud.
IN various moods OF his own mind rslishsd them
sll. TALFOUHD."
We had almost forgotten 10 comply with re-
quest that lies before as for recipe Tor
GENUINE CREOLE aUMBo.
We give it with pleasure, and ws know whereof
We speak in pronounoing it most excellent one,
for We have eaten OF il az prepared in the very
household from which il comes:
Fry some ham and fresh msat-eheksn Ii the
best; over this sprinkle some -four: add pint or
two Of water. and lot il boil over = slow fire. an
hour before dinner put in the oysters, snd Just
before serving tsssp,onful Of gumbo hle.
Our menus for this wsek will be less preten-
tious aud costly than those We have been regslinp
our imsginstions with during the holidays.
First, with but single bottle Of Haus sautsrns,
we will give
DAINTY BREAKFAsT.
Omsstte. with Parsley;
Gold Boned Turkey.
stewed Kidneys, Madeira ssuoe,
Mutton Chops with Water Crosses.
Pain Psrdn;
Coffse.
This is very simple breakfast, aud none Of
the dishes are esher costly or oompliostsd. The
| osllent dish. TO make IT, take slices of stale
bread and soften them with milk, then dip them
in egg, sprinkle With sugar, and Try in sweet lard
| Our dinner will be more artistic sffsr. but not
more costly. u viii be excellent With good carst,
| but will be better with more costly and appro.
prsts wines, which we shall leave 10 sach pslsts
| 10 suggest for itself.
Dinner.
8Oup.
Puree Ia Cressy.
| Reltsies.
| Bouohse SalpiDon. Celery, Olives.
| Fish.
| Perohs aux bleu, Ia Riehelisu.
| Entrees.
Epigrsmrns Of Lamb, Ia Boubiss.
| Fricandeau l'oselle.
Ho1st,
| Canvas. back Ducks, stuffsd with Olives.
/ Salad of CheUy.
| Desert.
Creme reBvsrss glaes.
| Fruit, Coffee.
In this menu there are several elegant and
dainty dishes. Tbs soup lie q beef broth with
carrots. The bouohes sslpieon We hsys slready
described; ii is hash made Of thelbrsast Of fowl,
richly seasoned and baked in silver shells. The
fish Ia Rioheldeu is boiled in eiaret. After the
fish is taken out, the liquor in which IL wss
cooked is reduced and in IL Is put bsne, that ID,
seasoned and spiced bslls Of fsh. cooked in beef
broth. The fish are served on napkins. tho
dressing in separate dish. TO mske the epi-
grsmms Of lamb, boil the meat apd press IL. snd
when cold cut il in squares, bread and fry IL.
placing IL In the dressing a.ta Sottiss, which Ii
made OF onions, as We have already described.
d The fr"feandedm u F0ssiile is made Of veal
lsIded by drawing needle through IL, thus in
jsctipg the lard, and then cooked in its own jules
with layer OF bacon sboys il, and then dressed
with the sorrel. This dish, when properly pre-
pared, is very siegsnt in appearance as well as
flavor.