St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1888-02-13

w HfS into small pieces
which were rubbed
over with eschalOt, chives, whole grains
of pepper, SALT and melted butter, some
times soaked in port wine and claret,
with little ginger added to give it the
venison flavor, says the New York Post.
The meat pie always needs bottom
crust, since the gravy it imbibes adds
exceedingly to the flavor. 1t requires,
also, puff paste to be made in perfection.
To accomplish this, for the paste
there should be allowed to two quarts
of flour one pound and half of fresh
butter. After it is all prepared, cut
into two sheets; with one of these line
the pie-dish and fill it in with the chops,
adding, according to moderate usage,
sometimes, some mace, fresh oysters, or
mushroom or two, if in season. or a
truffie. Then cover the pie with the
other delicate Sheet Shalots, tarragon
or hOrseradish add piquancy to the
pie. For delicious lamb pie: Take
some outlets from the upper pOr-
ton of leg of lamb, and cut
| them into pieces about three inches
long and wide; season slightly with salt
| and pepper. Let them stew in very
| little water for half an hour. In the
| meantime prepare delicate paste, al
lowing pound of butter to pound OF
flour, adding water gradually enough to
make dough; when in readiness the
upper crust should be thickest. Put in
the Stewed lamb with its gravy, inter-
| sperse some blades of mace, add few
| sliced tomatoes and boiled turnips.
cover the meat lightly with some
| chopped boiled celery and pieces of
butter, or for the celery boiled cauli-
flower may be substituted, seasoned
with nutmeg.
The bOuillabaiSSe, OF fish stew, ranks
| as the most celebrated fish dish of the
| south of France. 1t is wholesome, eco
nomical and appetizing, and its reputa-
ton has extended through England and
ought to find equal favor here. This
excellent formula for its preparation in
| cludes the sweet oil of Lucca
AS ITS IMPORTANT FLAVOR:
| Into gill of this fry one onion and
| one Glove of garlic golden brown, well
| chopped into small pieces; stir into this
! two tablespoonful of -four and slightly
brown it; then add tablespoonful of
| saffron, small red pepper, bouquet
OF sweet herbs, a peeled and sliced raw
tomato, gill of white or red wine, and
two quarts of boiling water; while
these are all simmering together slice
roll it in flour, and fry in another gill of
boiling hot Oil. Fry some stale
bread brown, cut in small pieces,
and put them into the soup
tureen with the fish. Mix the yelks of
three eggs with cup OF the soup, stir
this into the rest of the soup, with the
piece of lemon, and strain it over the
bread and fish into the tureen. The oil
and saffron add most delicious flavor
| to this dish. When in season mussels
| should be added after being blanched to
the boiling point in water. Salmon,
when frozen, as it is at this season, lacks
moisture, but bath of white wine rem
edies this dryness. 1t is recommended
by certain chefs to boil it with sauce of
anchovy. To keep it in good condition
for frying, place it in bath of
| olive oil and fry it in the same. When
| fish is deficient in flavor, a small guam
tity OF tarrag0n vinegar or red wine and
| some sweet herbs cooked with it will
! wonderfully improve the flavor. A
matelotte is one of the dishes an cpl
cure delights ina brown fish stew.
| The fifth is first fried and then stewed
| mushrooms; red wine is added at dis
| erection. Vegetable marrow is very
| agreeable accompaniment to some small
| fish prepared according to an excellent
German method. being SteWed in vine
| gar, fresh grape juice when in season,
| lemon or lime juice, even the juice of
sour oranges. Let the American cook
| decide which is preferable-the deli
| cate little fish fried in grease, or made
| into tasteIess broil. OF in this mode.
There is no operation in cooking more
simple in rule and yet SO rarely right in
| practice as that of dressing fish. 1t is
delicate and delicious accessory of the
table, but how often it chances to be
scorched, too dry, greasy, over or under
| done, offensive to the sight and palate,
and indigestible. All fish must be eaten
| in season only, and must be perfectly
fresh.
TO conclude with the sweets: One Of
the favorite buildings served frequently
at the queens table was the pudding of
| distinction, Prince Albert, called incOm-
parable. Beat half pound of butter to
cream; stir in the yOlkS of three eggs.
half pound of butter, six ounces of
sifted sugar, half a pound of Sultana
raisins, the juice and grated rinds of
two lemons; add the whites of the eggs
beaten to foam. Line butter mold
| with slices of citron. blanched almonds.
canditd orange, and lime rind,
ana other fruit, angelica vanilla, and
rose drops and pour in the mixture;
cover with Oil paper and cloth. Serve
with a sauce made of butter, lemon,
sugar, and old sherry.
A famous punch, possessing delicious
| flavor and fragrance, is composed of a
pineapple, Seville orange, -four lemons,
four sweet oranges, and inch of vanilla
split open, dram of stick cinnamon,
half pound of loaf sugar, bottle of
good hook, one of champagne. and one
of arrack. Peel the orange and put the
peel with the vanilla and cinnamon
into quart of water to scald by the
fire: cover this closely while infusing.
Slice the pineapple very thin into
punchbowl, add the peeled sweet
oranges and the other ingredients well
stirred together.
KNIVES AND FORKS SCARCE.