The morning news. [volume] (Savannah, Ga.) 1887-1900, 1889-11-27
DELMoNECO,s CHEF
How He Would Prepare Turkey, Gran
berry sauce and MinCe Pie.
From the Nelg York Herald.

berry sauce and MinCe Pie.
From the New York Herald
Dslmonico's chef, A'essandreo Filippini,
with high forehead, large, intelligent eyes
and a lordly mien, stood in the culinary
council chamber. The baton he waved was
n newter skillet, and he stood before and
Aid not sit upon his throne, because the fire
Iyithin it was red hot. He WIS discoursing
on Thanksgiving day fare. don't believe
his French soul permits him TO have very
fervid admiration for the rather heavy
meal which the descendants of the Puritan
pilgrims have ordained shall be the main
featIre of the celebration of the day of
thanks in all well conditioned American
households. Yet, as a master Of his craft
he was not 10th to discuss the problem
placed before him..
THE THREE ESSENTIALS.
'Of course everybody knows" said the
iIIustriouS Filippini, that there are three
necessary things essentials, believe you
cali tbem-to every Thanksgiving dinner
and these are the roasted turkey, with its
cranberry sauce and the dreadful mince
pje OF these alone will / talk. First, as
20 the turkey. may surprise those who
rush from market to market seeking the
largest fowls they can procure, by saying
results | would select bird that does not
weigh more than six pounds. If such one
IS too small for the entire family
urocure as many as are necessary.
In the belief that what | say may reach
the ears Of some young housewives, will go
into every detail of my process. The bird
should be singed, drawn, washed well and
stuffed with a chestnut filling, of which l
will speak later on. Then it should be
fror, L.
seasoned with a heavy pinch of salt well
sprjnkled over, ana the breast covered with
thin slices Of Iarding pork. It should be
put to roast III pan IL a moderate oven for
over one hour and half-for fifteen min
utes less if you do not use the chestnut
stuffing-and occasionally basted with its
own gravy. When you take it from the
oven untruss it and dress 1T on a hot dish
Now you skin the far of the gravy, and
having added, if possible, a gill of con-
somme to it, let it come to a boil, strain
into a bowl and send TO the table separately.
WHERE THE ARTIST COMES IN.
snow for our chestnut stuf1ing. This is
where the artist asserts himself Having
peeled good-slzed, sound challot, chop it
up very fine, place it in the saucepan on the
range with one tablespoonful of butter, and
having heated it a few minutes without
browning, add one quarter of pound of
sausage meat. Having cooked this five
minutes longer l add ten finely chopped
mushrooms and twelve well-pounded.
roas ed peeled chestnuts, and mix all this
well together. This is next seasoned with
one pinch of salt, half a pinch of pepper,
half saItspoonful of powdered thyme, and
a teaspoonful of fnely-chopped parsley.
While this is again on the fire there is
added half an ounce of fresh bread crumbs.
and twentyfour whole roasted and shelled
chestnuts, and the mixture well blended
together, care being taken not to break the
che9tnuts. When this has cooled the turkey
is stuffed with it, and then you may de-
pend upon it your American bird has been
treated as well as he deserves
.-"Of course we can't send our turkey to
the Thanksgiving dinner without the cram
berry sauce, else | suppose they would be
trouble in the family. Its preparation is
very simple. Put i'll saucepan one quart
of fine red, cleaned cranberries, with gill
Of water, and having placed them upon a
hot stove, boil for fifteen minutes. There
is next added five ounces of powdered
sugar, which should be stirred lightly with
a spatula for five minutes Having re-
moved the pan from the fire, pour the
berries into "a sieve held over d vessel of
any kind and press we'll through with
wooden spoon. Then place the dish by
until it has thoroughly cooled. Crauberries
should never be served hot, the entire
United States to the contrary notwithstand-
!ng.
NOW FOR THE MINCE PIE.
"Now for the mince pie. l only approach
this subject because | am requested TO, and
because the New Englander tells us that
without either the lnince or the pumpkin
pie the Thanksgiving dinner is not complete
As between the two evils / choose tho first,
not because it is the least, but because it is
the beSt-if | may use that word about an
evil thing. | am told that American house
4 wives have sometimes bitter thoughts as to
who can prepare the best mince pie, SO
have thought it might be- int resting if
Should investigate the subject. have done
50. | will give you the result of my labor:
4 Put into a vessel two ounces of currants,
two ounces of Sultana and three ounces of
Malaga raisins, one ounce of finely chopped
8 cltron, two ounces of well chopped
4 cold boiled beef and two ounces of beef suet,
also chopped very fine. Mix the whole
well together for five minutes: then one
ounce of powdered sugar, and saltspoonful
OF salt, one drachm of ground allspice, half
a drachm of ground cinnamons and mix
together for one minute. Peel, core and
cn2p up very fine three large, sound apples,
ADD them to the preparation, then pour in
half gill each of brandy and sherry wine,
mixing again for three minutes. Take half
pound of pie paste, cut out piece of
three ounces, roll it round shared ten inches
IN diameter and lightly butter pie plate
w inches i'll diameter. Arrange the paste
over and pour the preparation in the center.
nattening 1T evenly and leaving an inch
space clear around the edge of the
pate; take the remaining five ounces
OF paste, roll it out round shaped
The same as before, fold 1t in two, and,
win knife, make incisions in the center
OF half an inch each. Moisten lightly the
eage OF the plate with little besten egg,
.uen cover with the paste, pressing down
WIN the hand all around the edge, so as to
lnclose the preparation entirely then moist
"a "a the surface slightly with the beaten egg.
Z lace In moderate oven and let bake for
hlty minutes; remove it to the oven door
anu sprinkle plenty Of powdered sugar over;
oVurn IL to the oven, closing the door for
Two minutes, so that the sugar melts en-
slely; then slide it carefully into a dessert
ulsh and serve either hot or cold That is
;sY way to make the rnince pie, and think
some American housewives would only
apartment with it they would find it well
worth trying. 1t is the simplest method,
ouo therefore the best"
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