The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1891-07-12
during the month of October is the fol-

Soup.
Bisque of Crayfish.
Fish.
Baked Smells la Mantone
Potato Balls, a Ia Rouenaise
Ribs OF Beef praised, stewed with
vege abies.
Brussels sprouts
Roast Birds or Quails on toast
Celery Salad, Stewed Peas
To make bisque of crayfish is a very
delicate operation, but it is worth trying
for. Have three dozen live crayfish. wash
them well and take the intestines out by
pinching the extreme end of the center
| nm, and with a sudden jerk
the gall can be withdrawn; then
put into a stewpan two ounces of
butter, with carrot, an onion, two
stalks of celery, two ounces of salted pork
all sliced fine and bunch of parsley. Fry
ten minutes, add the crayfsh. with pint
of French white wine and 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 the shells off the craytish
tails, trim them neatly and keep until
wanted. Cook separately a pint and a
half of rice, with three pints of veal
broth. pound the rest of the craytish and
vegetables, add the rice pound again, di-
lutte with the broth of the craytish and add
more veal broth II too thick. Pass forcl-
bly, through a fine sieve with wooden
presser, put the residue in a saucepan,
warm without boiling and stirring all the
while with a wooden spoon, finish with
three ounces of table butter glass of Ma
deria wine and pinch of cayenne pepper,
serve hot in soup tureen with the crayilsh
tails
To prepare baked smelts la Mantone,
spread in large and narrow baking dish
some fish 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 nutmegs, pour over thick white
Italian sauce, sprinkle some bread crumbs
on them, put small pat of butter on each
one and bake for half an hour in pretty
hot oven, then squeeze the juice OF a
lemon over them and serve in baking
DISH
To make potato balls la Rouenaise,
boil the potatoes and rub them fine, then
roll each ball in white of egg, lay them on
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 line salt over and serve
in folded napkin.
To prepare praised ribs of beef have a
small set of three ribs cut short. cook it as
beef la mode-that is, stew it with spices
and vegetables, dish it up with carrots,
turnips and onions, pour the reduced
gravy over.
Toprepare Brussels sprouts, demi-glace.
trim and wash the sprouts. soak them In
boiling sailed water, it takes about thirty
minutes, cool them in cold water and drain
them, put six ounces of butter in a large
frying-pan, melt it and pour the sprouts In
it, season with salt and pepper, fry on a
brisk ire until thoroughly hot, serve in a
dish with a rich drawn butter sauce with
chopped parsley.
I'LL 10 earuod OF
the White House, of which the following
menu is an accurate picture:
Salmon with Green Sauce.
Cold boned Turkey, with Truffes.
Pates of Game, truffied.
Have cooked in Madeira Sauce.
Aspic of Chicken.
Pate de Foie Gras.
Salads OF Chicken and Lobster in forms sur
n, rounded BY Jelly;
Picked Oysters, Sandwiches.
Scalloped Oysters.
Stewed Terrapin.
Chicken and Lobster Croquettes.
Chocolate la creme. Coffee.
DESSERT
Ices, fancy Meringue Baskets filed with Cream,
Pancake, large Cakes, fancy Jellies,
Charlotte Russo, Fruits, Cake,
Waters, Nougat.
One could have satisfied an appetite with
all this.
General Grant was probably the most
feted American who ever visited Europe.
He was entertained by every monarch and
many distinguished citizens. The Duke
of Wellington opened the famous Water
loo room in Opsley house in his honor,
and toasted him as the first soldier of the
age.
But it is improbable that he ever had q
better dinner than the following
1t was given to him here, is New York,
| in 1880, at the Hotel Brunswick. 1t was
| for ten people only in private parlor,
| arranged as dining-room en- suite with
| the Venetian parlor. The room was in
| rich olive and bronze tints. The
buffet. glittered with crystal, and
was arranged with the coffee service and
| other accessories. The whole room was
| filled with flowers, the chandelier hung
with smilax, dotted with carnations The
| table was arranged with roses, heliotrope
and with carnations, the deep purple and
| green paper hanging over gold dishes. The
dinner service of white porcelain with
heliotrope border, the glass of iridescent
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 Ameri-
| can.
Oysters
Soup, Consomme Royal
Fish:
Fried Smells, Sauce Tartsre.
Relieves:
Boned Capon.
Entrees:
Sweetbreads. braise
Quails, a la Perigord.
Sorbet au Hirsch.
Game:
Broiled Woodcock
Canvasback Duck.
Terrapin.
Vegetables:
Caulifower Spinach. Artichokes.
French Peas.
Dessert
Biscuits Diplomatigue. Frozen Pudding.
Merlngue Chantilly. Assorted Cakes.
Fruit. Coffee. Cigars
Lqueurs.
Probably the last item interested and
amused the general, who was no gourmet,
much more than even the terrapin.
This menu for November dinner cannot
be surpassed. NJ. L. w. SHERWOOD.
JOHN BOwERs's APPRENTICESHIP
When he wss twenty-five years old John Bowers
graduated,
And men of commonplace ideas pronounced
him educated.
But he took three years for travel to learn Rus
sian pessimism.
To study old Italian art and German mysticism.
| Then came a hard postgraduate course which
took him three years longer:
Then, though his health was yery DOOR his in
tellect was stronger.
His physical condition now approached emacia-