The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1890-12-21
Of THE EARTH'S FATNESS.
Those Who Are Rich Will Partake
Mid Luxurious Surround
ings on Christmas.
The Majestic Turkey Will Hold His
Place as the Chief Gem
ire Piece.
Menus of Some of New FORKS Swe1ls-Cul-
mary Invitation to the Horrors
of Indigestion.
: =%; :Erh Nam 81: JOHN Z. DREW, :HsIs Mont:

rSpecial Correspondence of The INDEPENDENT
New YoRK, Dec. 17.-Christmas chimes
are ali very we'll in their way, but though 1t
NAV not be exactly orthodox or poetical to
saw go. the Christmas dinner bell brings
more substantial JOY to the heart of the or
binary mortal It suggests gathering OF
old friends and relatives around a board
spread with turkey, roast beef, plum pud
ding and other good things, Christmas
tree laden with gifts for the little ones,
and mistletoe for the pretty maids
However, it is not of jolly, old-fash-
toned house party like this that want to
tell you, but just what a few of the New
York swells will eat on Christmas day, 1880.
Kitchens of big society houses are already
buzzing Ike bee hives. and during inter
walls when the chefs are not busy preparing
the daily menus they are concocting some
rare new dishes to be served on this NAM
moth feast day in December.
There never was a more appreciatlve cpl
curean in New York than the late August
Belmont. He thoroughly understood
new, choice entree or salad, enjoyed it &C
cordinely. and praised his cook without
stint when he next had occasion to speak
to him. This chef, by the way, whose name
is Adrien Pons, was formerly head cook for
ex-Queen Isabella during her stay in Paris,
and came over to this country in the en-
ploy of Robert Garrett several years ago.
He is considered one of thu best chefs in
the CITY, and prdes himself on the origin
atty of his dishes. As the old-fashloned
turkey still remains a popular fowl for
Christmas dinners, | asked this autocrat
what he considered the really correct way
of cooking s'His Majesty 'If properly
done, the turkey is one of the most difficult
things to cook" he replied. "But this is
what I call it, Dude la Gen
erale Schouyalof, and this is the
way l prepare it: First. put my
turkey in a large stew pan and cook it for
two hours. When done / cut the entire
breast out and put that back in the pan to
keep hot In the frame of the turkey
which remains | pat false breast OF
braise made of chicken chopped to mince
meat and mixed with whipped cream. This
goes in the oven for half hour until it
becomes light brown color. Then take
my breast out OF the stew pan and cut it in
to slices across the grain and lay them
diagonally down each side of the braise
Where they join at the sides place slices
of goose liver, and further on where the
legs are, put slices of beef tongue. The
front of the breast is then Rarnished with
truffles and bouquet of chestnuts, del
icate cream gravy is served with this dish,
which, when carved, presents the lovely
effect of red, black. cream and brown meat
in alternate sections.
Mrs. William Astor's Christmas dinner
will be served to about fifteen guests on
her famous dinner cloth of damask and
Irish lace over pink satin. The table will
be spread with the noted Aston silver and
decorations of Gloire de Paris roses of the
exact shade of the pink satin in the cover.
Her menu will be written on a card repre-
senting old Dresden china, as follows: