The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1891-07-12

hoast Ham,
Sweetbreads b~raiee.
Clsret,
sorbet au Hirsch,
Port. roile d' %oo;doock,
Canyas-back Duck.
Vegetables,
Cauliaower, Spinach. French Peas.
Slowed Tomatoes,
Chat eau Of Queen.
Frozen Pudding. Bisqnits, Diplomsts.
Brandy, C sfat,' cordiAls,
An excellent bill of fare for eight persons
in the month of October is the following.
B'.aus IT.; 4 .$SEiia,isA.
Baked Smells a Ia t~lantone.
PotstO Balls y la RoucnAiBe,
Ribs of Eeef praised, ktewed with
vegetables.
Brussels Sprouts,
Roast Birds OF Quails on toast.
delicate operation, but it ia worth trying
for. Have three dozen live crayfBh, wash
them we'll and take the intestines out by
pinching the extreme end of the center fin,
and with q sudden jerk the gall can be
withdrawn; then put into a stewpan two
AltO vi 0ALUSIS ~ IL ShAiopt al AAol
two stalks of celery, two ounces of sailed
pork all sliced fine and n bunch of parsley.
Fry ten minutes, add the c~rayfish. with a
pint of French white wine and a quart of
veal broth, serve up and boil gently for an
hour, then drain all in a large strainer.
take out the bunch of parsley and save the
broth, then pick tho shells off the crayfish
tails, trim them neatly and keep until
wanted. Cook separately n pint and a
half of rice, with three pints of veal
.-Al --..-l A. --A e kt4 -..-c-1 --l
vegetables, add the rice, pound again. d.
lutte with the broth of the craytsh and add
more veal broth if too thick. Pass forci-
bly, through a fine sieve with q wooden
presser, put the residue in u saucepan
warm without. boiling and stirring all the
three ounces OF table butter, a glass of
Madeira wine md a pinch Of cayenne pep
per. serve hot in a coup tureen with the
crayfsh tails.
10 prepare baked smells n la Mantone,
spread in a largo and narrow baking dish
some forcemeat half an inch thick, have
two dozen large, fresh. well-cleaned smelts,
lay them down in a row on the forcemeat,
season with salt, pepper and grated nut
megs, pour over a thick white Italian sauce,
sprinkle some bread crumbs on them, put a
small pat of butter on each one aud bake
for half an hour in a pretty hot oven. then
squeeze the juice of a lemon over and serve
in a baking dish.
To make potato balls a la Rouenaise, boil
the potatoes and rub them fine, then roll
Toured table, roll into shape Of a pigeons
egg, dip them in melted butter and fry of a
light brown in clear, hot grease. Sprinkle
fine salt over and serve in a folded napkin.
To prepare praised ribs of beef have a
small set OF three ribs cut short, cook it as
beef a la mode-that is, stew it with spices
and vegetables. dish it w with carrots,
tu,nips and onions, pour the reduced gravy
over.
To prepare Brussels sprouts, demi- glace,
trim and wash the sprouts, soak them in boil
ing sailed water, it takes about thlrtymlnutes
cool them IN cold water and drain them,
put six ounces of butter in a large frying
pan, melt it Il put the sprouts in it, sea-
son with salt and pepper, fry on a brisk fire
until thoroughly hot, serve in q dish with q
parsley.
A diplomatic supper was once served at
the white house. of which the following
menu is an accurate picture:
Salmon with Green Sauce,
Cold boned Turkey with %trut1es,
Fates of game. trntled,
Have cooked in MADEIRA sauce,
Aspic of Chicken,
Pate de foie gras,
Salads OF Chicken and Lobster surrounded
Picked ov bG 1elly Sandwiches,
soalloped Oysters,
stewed Tarrapin,
Chicken and Lobster Crouuetts,
Chocolata la creme, loiiee.
DESSERT.
Ices, Fancy ;Meringue Baskets filed with cream, !
Charlotte ausse, Fruits, Cake,
One could have satisfied an appetite with
all this.
General Grant was probably the most /
fetad American who ever visited Europe. |
He was entertained by every monach and
r,Orr liC{In nm chn1 Nittuapp Nh l,1, -
wellington opened the famous Waterloo
room in Opsley house in his honor, and |
toasted hin as the first soldier of the age.
But 1t is improbable that he ever had a
better dinner than the following.
It was given to him here, in New York, in
1880. at the Hotel Brunswick. 1t was for
ten people only in a r private parlor, arranged
en- suite with the Venetian parlor. The
room was in rich olive and bronze tints.
The buffet plittered with crystal. and Vene-
tian glass on the side tables was arranged
with the coffee service and other
accessories. The whole room was
filed with flowers, the chandelier
hung with smilax, dotted with carnations. |
The table was arranged with roses. hello
trope and with carnations, the deep purple
and green paper hanging sover gold dishes. |
The dinner service Of white porcelain with
heliotrope border, the glass of irridescent
crystal.
The furnishing of the Venetian parlor,
the rich carvings, the suits of armor, the
antique chairs, were all medieval.
But the dinner was modern and Amer
loan.
Oysters.
Soup, Consomme Royal, |
Fish, |
Fried Smells. sauce Tartare,
Relieves
Boned Capon,
Entrees, |
Sweetbreads, braise.
Qualls, a la perigord,
Sorbet an Hirsch,
Game.
Broiled Woodcock,
Cauvas-back Duck
Tcrrapin.
Vegetables,
Cauliflower, Spinach, Artichokes,
French Peas.
Dessert.
Meringue Chantilly. Assorted Cakes,
Fruit. Coffee. Cigars,
Liqueurs.
Probably the last item interested and !
much more than even the terrapin.
This menu for q November dinner cannot
be surpassed. M. Il. w. SHERWOOD.
Copyright.
Compromise Effected.
CHICAGO, July 11.-Despite denials of the
settlement between the Union Stock Yards
company and Armour, Morris d Swift, in
volving the abandonment by the latter of
the project to establish new stock yards of
their own, gossip still has it that q compro-
miaa hpe reallv heep affeCfad ]