New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-04-09
Lobster DcvillcC
Bro!lcd Lamb Chops. Green feas
Chicken troqucttrs
Lettuce aud Tomato salad.

b
Lettuce aud Tomato salad
Fancy Cake, Orange Charlotte Russo.
Chocolate with Whipped Cream.
onon two HOLSTERS for the first course, taking care
mot f., brc,k the body or tail shells Trim these shells
t,lr and wash them thoroughly 50 that they VIII
form convenient rcccpaces to bake the lobster meat
in chop the meat. Fry "A small onion chopped me III
g, I,r-. Tablespoonful Of butter add tablespoonful
of rour and then Il cup OF white stock tcaspoonlul
Of salt and little white pepper, with scant half
co,Isonlnl of CAYENNE. teaspoonful OF Worcester
,htr. sauce a half caspo)nful Of fine mustard and a
love Of garlic attached "A string, that II can be
ron,oy.d when the mixture l. put into the shells.
Add finally chopped lob,trrmcat; Their" should be
Two pounds. Pat In a dozen chopped mushrooms II
Won wish. FIJI the lobster shells with this mixture.
cover 1t with brcad-crIm'S and bits OF butter, ana
lok. them In a very hot Till the crumbed sur
face Is Drowned.
Ta. best chicken croqucttcs are made Of about half
hickcn meat and half real sw"rtbrcadS. Banch two
,vcerbreads and chop them fine, and hall Il medium
.Ized chi ken cut I'm fine dice. Add also SIX minced
m mushrooms. Melt tcaspoonful Of butter ana sur
I'm tea ,poJnfu OF flour; then add cup OF nice veal
Stock well jcilcd. Add a bit OF bay leaf, NAH
m, sprlc IF Il ,nc Il spray Of parsley. Glove and
small half spray Of celery. Let III" mlXtir" simmer
for one hour very slowly, stirring 1t often during tn"
fir, half hour \li thi, sauce 10 The minced meat
and mus hroons and add also half glass Of Mau'iin
the yohs Of three eggs and tc'Spolhiu oil salt IL"
mixture should be- quite soft. but when II Is cola II
will be- jc.ri and therefor" very easy 10 mould Mhk'
IL into cylindrical or pear shapes ana mp eaon "'e
I'm tho bc,icn yolS OF an egg. being careful that 1t Is
thorouglly covered. ihcn roll 1t In bread Crumbs
Fry the croquctt,s for two or three minutes I'LL they
nrr of nice brown. These cIOlucttrS may be served
with or without a sauce. and with t g salad or before
IL.
4 spring dinner Is often a vcxaon to the spirit
IT should be tempting aud dainty, vet rich and nonr
i,hing for tn" system needs tn" tonic OF good i"oi
at This season. Little Neck clans are now coming
into sen SON and are better tian the oysters that
Going ont therefore, II shrli>h introduce the dinner
IA. clans are the most desirable. Cavlare on toast
,omrtl;ncs takes the place Of oysters as first
course.
In regard TO the fashionable hour for n dinner zen
famille" there Is Difference OF opinion. Ne"
Workers in the ,mar, set" rarely dine before so
the earliest. OF late there has oeeA tendency 10
make tn" hour Later. .
The meau given NAV offer some suggestions TO
tired caicrrs, the home table. To sUmpiiy H. IL
4, easy 10 omit
!" '"'' " Llitl. Neck clans
Coi.omm" lrntanler
lives. Radi,h",.
: ad roe toast.
Swecthread-, lard"i, with Mushrooms
Broilcd tmlciloll. Beriai'e sauce
Duchcs,e potatoes. spinach a Ia creme.
Barb' du capncnc salad
h r,'% sa@s.t i.e SiSi'q;
Fruit, Coffee
Tho shad roe should be broled and served witt
Matte d hotel butter on thin s.cr> Ct brown toast
vit1 a carni-h 4 you fancy. OF delicaicv TAN slices
of bacon fried n crisp roll, >wretbrcad- are es
p.cally nicr lartcl and served with "A mushroom
sauce After tliAchins them laid each one With
about four ra;chilke strips OF poia lay SIN sweet
breads prepared In This way. Ia irppln: pan with
a cup Of I.icc veal stock poured around thorn. Le;
lion. cook IN this from talrty 20 forty minutes
occa -iOnalv Tia: them with the >ioch and rc9ien
i,ing II If IL loil- away Water VIII do. but i!r stock
il Inc b,,t 1hckrn the stock In IN" pan by adding
a i.asp,nnfrl II nour. and add twelve mushrooms.
some silt ana hal. - win'g'ass 81 Madeira.
For . brolcl ierd,ii0i Of beef get piece w"lchln:
three pounds and cat II into >i"ak>-tree or iour
.tcals-fniten them, oil. season and hrol them III
Won huy a good siz'd roasting pecr al the h'p bone
cIt tie por1craou>e, yOu VII secure enough Ten
deron 10 serve brul"d At dinner. While TIL main
part OF The roast VIII make prime roast OF he'l
When tr Iuirher sells YOU the cut. let him take OUT
the tentei,on aud al~o cut of the tough end which
/, III for nothing but stew or hash. or lam,
burg steak II YOU buy the terdorlc.n separately IL
viii cost from - cents ~ 81 pound hut In ~,
way II costs only as much rs porterhouse. and inc
roasting piece j. In every way s1ua ~ q prime RI,
A breast OF veal boned and stuffed With fCrce m~at
a roast OF sprn: lamb or Of veal might take the