The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1884-10-12
M0RSELS OF GASTRONOMY.
Chicago Rambler.

New York Mail and Express.
The latest wrinkle is to serve Roman punch in
dainty little past board pals.
Peconic bay oysters are claimed to rival
in delicacy and flavor, the Blue Points.
At Mr.. Gilhg's dinner to the London Lord
Mayor, the other day, they had American green
corn expressly imported for the occasion.
As a substitute for fish after soup, little pat
ties or croquttes of shrimps are now served at
dinner parties coming under the fashionable
head.
Measures are now being called for by epieures
to prevent the threatened extinction of terrapin,
the alarm having been sounded by the Phla-
delphia Caterer.
One of the great gastrononie questions of the
day is whether shall eat sparrows There
are many intelligent people for and against the
cruel proposition"
Gladstone has rules of his own for chewing
food which he adheres to and has his children do
so as we'll He allows thirtytwo bites for meat
less for fish, bread, etc.
Something new in breakfast pancakes are
those having favor of coffee They are said
to be very palatable and are the creation of a
caterer not withour fame in his own land.
If anything there is more literature about the
oyster this autumn than ever, but considerable,
by reason of inaccurate and extravagant state
ment, creates levity among oyster dealers.
A firm in Hampton, Va, has taken a medal at
for deviled crabs They are put up in cans
with the shells on, and are described as deli
cious."
Notwithstanding Marion Harlands eondemna-
ton of mushrooms as Contemplate i'll smelling
fungus" they are receiving unusual attention
both at home and abroad, and the demand is
greater than ever
Mr. Matthew Williams, who has been lectur-
ing in England gastronomy, declares that
cheese in its raw state is an unhealthy article
of diet 1t is a wonder Mr.. Matthew Williams
has not been mobbed.
Some one has compared a Russian salad to a
garrett, because it contains everything. The
genuine Russian salad, however is very differ
emit from the mixture of that name occasionally
served in this country.
Fish now seasonable makes this long list:
Sheepshead, red snapper, blue, sea bass, Spanish
mackerel, sea trout, pan, perch, rock, eat, fresh
mackerel, salmon trout, white, haddock cod
salmon, halibut, sun, tailor-fsh, founders, black
and pompano
The Paris correspondent of the Philadelphia
Caterer writes of Talleyrand that every morn
ing he ranged with the cook the bill of fare for
the day. The table was uniformly served with
the soups, two relieves, of which one was fish;
four entrees, of which two were roasts; four en-
tremets, and the dessert And this set the
fashion among all rich people.
One of the culinary artists of the Union Uni
verselle de Part Culinaire gives this as the way
to make "kromeskys." Chop up some breasts Of
chicken, flet of partridge or pheasant trufles,
foie gras, picked tongue and mushrooms.
Warm in thick reduced Spanish sauce and leave
until cold. Flatten ont some calfs udders lay
dessert spoonful of forcement on each one,
fold them over dip into batter and plunge into
boiling lard. When a good color, drain the
kromeskys, dish them up in pyramid and garn-
ish with parsley