Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1890-09-14
the cocote in a saucepan with water and cook in

the cocote in a saucepan with water and cook in
the oven eight or ten minutes.
Chef OF Delmonic os, New York.
AUGUST CHANCoUgCEY, CHEF OF vICKRR'S, GIVES
SOME GOOD oEEs.
There are persons who affect to decry the
cook s profession They represent him one
that caters only to the sensuality of man and
fosters gluttony, sloth and self-indulgeDce.
They denounce cooking az unworthy of a man,
and hold that it should be left to little girls and
old women.
the subject will at prove the fallacy of such
ideas. Food is the fuel which feeds the fire of
life. Without its nOurishing stimulus the
the athlete could not perform his feats
OF strength, the singer could not pour
forth those liquid notes which harm breath
less multitude, the orator could not let loose the
fiood-gates of eloquence to wash away the forth
ncations of error and oppression, and the
writer could not conceive those grand thoughts
and weird imaginings which live upon the
printed page and in the memory forever. For
the proper preparation OF their food-the pre-
sentation OF it in its most healthful and palata-
BILE form-mankind are dependent. upon
handspring OF life-that which maintains
and preserves it and which, in short keeps it in
existence, and since the cook is the preparer of
that food, is he not, therefore,. the nearest OF all
men to Deity? The Supreme Being creates life,
the cook furnishes the means to maintain it. Is
not the maintenance of life second only to the
creation OF it? surely the answer must be in the
affirmative; and that answer once given we must
admit that the cooks profession is of all others
Next to the preservation OF life, the great OBJ
ject OF fine cooking is to present food in as an
attractive a guise as possible. To do this
cessfully the first essential is 9 well arranged
bill OF fare. This is one OF the highest, most
important branches OF the culinary art, and one
in which many who are masters OF every other
complying with the request to give recipes for
some of my original and favorite dishes, will
outline what to me seems model bill of fare
for dinner, after which. without further preface
I will furnish the recipes desired.
DTSNEH MENU.
CLANS on half shell, corsomme, plain with
cream OF asparagus.
Fish-B Iked blue ish, wine sauce; Spanish
mackerel, soft shell crabs, sea bass.
EatTeesa Sweet bread bread croquettes; chicken
Roast-Beef, chicken, lamb, ducks.
Game-Woodcocks, squads, quails.
acknowledgements, peas, beans, cauli-
Dessert-Pudding de plumet, queen fritters,
CHICKEN sAUTE La caAssEUR.
Take one chicken and cut up in four pieces,
put in frying pan with little olive oil and fry
till brown. adding little flour. Add few
chopped onions, shalloies and mushrooms One
glass Of claret wine and two TABLESPOON fuls
tomato sRuce are to be added, also two table,
spoonfuls OF minced celery.
LAMB CHOPS La MAINTESoN.
Fry or broil two pounds OF lamb chops. Slice
four onions. fry in butter, sprinkle with little
flour, and add sufficient milk TO make thick
sauce. Then add the beaten yolks OF four eggs.
Put disk to cool. Spread on one side Of
chops and then brown them in the oven.
PUDDING DE PLUMETE.
Take as many pieces of sponge cake as desired
and pour hot custard over them till soaked. Then
take one-fourth pound dried cherries, two
ounces citron, two ounces large raisons and two
ounces dried prunes Soak in half pint of
brandy. Add and mix half q package Of dis
solved gelatine and one pint of whipped cream.
Place In mould.
QUEEN FRITTBRs.
Take one glass of water and two ounces OF
butter and put on the stove in sau cepan.
When this comes to the boil add half pound of
-four and stir till stiff. Take off the fire and add
sir raw eggs separately, beating each one as
added till soft dough results, then fry in lard
in pieces the size of 4 walnut.
AUGUST CHAEcoUEcEY,
Chez OF Welckers. Washington, d. c.
HERMAN J. RERGHAUs, CHEF OF YoUSG's HOTEL,
BOSTON, DIscoURsEs on LOBSTER.
There are few articles of food which are gus
ceptibie OF greater variety of methods of pre-
paration for the table than lobster. This fish,
by the way, one of the most nutritious as It Is
one of the richest and most tempting to the
highly indigsstiole, but 1t Is necessarily If
properly prepared and eaten with judgment and
discretion, care being taken to avoid excessive
indulgence in it, and also to avoid taxing at tho
same time of other kinds of food which are an
to and do not harmonic with it. The
recipes for the preparation OF lobster, which
append below, will be found to be among the
best and most palatable ways Of preparing this
dainty and delicious edible.
LOBSTER A La MARYLAND.
Cut all the meat off q good sized lobster in
pieces one inch square. Place in q saucepan on
hot range with an ounce Of fresh butter. Sea-
ru-ef ~ 1~,T-- 81 - r.