New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-01-08
DAINTY SIDE DISHES.

THINGS IT MAKES YoU HUNGRY TO READ ABOUT.
American housekeepegs beginning 10 appreciate
the vadc Of dainty little sdcdiShes a means OF
varying the plain rOast and boiled The dishes
usually made from portions of meat poultry or game
that would otherwise BE- thrown away served up
cold Though the garnshes and sauces add con
siderable Item to the expense. they nevertheless
economical they are delicious. Almost every
careful housewife has learned to utilize scraps OF
meat for making croque;tes, and there great
many who use up the scraps Of pastry and dainty
bits OF meat make plate Of Appealing rssoeS.
Not every knows, however. that the merest sus-
pclon Of corane pepper added to the pastry OF
lobster meat rissOle gives delightful pquancy
to the savory bit. Kromcskes. tlmbalcs, coqullcs
and many other things might be added to the familiar
" little dslcs' which form to-day such tempting
feature OF refined table
Several dishes In savorles and sweets have
appeared this season, and we frequently meet Old
dishes on the bills OF fare which have long been
known rs sweet dishes. but now appear as savory
This Is sometimes little confusing and GER
tanly shows poverty OF terms. A mousse, for eX-
ample has long been known a sweet ice: yet II
chicken mousse is hot cntree "Lobster ecalrc"
Is savory preparation of pate chou To which
tllnine amount Of cogalnc pepper Is added when
the paste Is made and the cellar shells flied with
a mincc OF lobster and mushrooms in cream sauce
This mincc Is similar to the salpcon used for films
chicken pattics.
chicken mousse Is an excellent dish Take 4
quarter Of pound OF raw chicicn breast chop 1t
fine. pound 1t to paste and rub 1t through sieve"
II takes time to do this but Il Is not difficult
matter; strained meat like this Is necessary for
many dishes Add 10 the mince about five table
spoonfuls OF rich cream sauce. tablespoonful OF
sherry salt aud pepper and the yoks Of four egg.
Mix all these ingredients together and add about
two table spoonfuls Of thick cream. and finally four
boaf Ia no Wit n
Butter little dar0le tImbale mouds and fill them
with the mixture. Set them In pan and pour boil
ing around them till It reaches up to twohird'
81 their depth. Pit n tin over them so that
they will cook evenly and let the water boil around
them for about twenty minutes. BY this time they
should be cooked through and firm IN the centre
Turn them out Of the moulds on hot platter ana
surround them with mushroom sauce.
"Pompadours" and "zcphvrs" dainty cold
dishes OF n savory kind For both OF these special
moulds necessary. zephyr mould Is an obong
dish Of tin about inches by IA inches In Size ana
about an inch deep. To make six zcphyrs, spread
a little asplc jelly In the centre Of rs many moudS
Garni,h this layer with about three tiny shreds oi
chill pepper. some bis Of white II egg and five or six
| bits Of French glcrkin Pour In a very little more
jelly hold this garnish In place Then lay small
tables p0Onfu o pate de ioc in the ceie OF "a'h
mould and surround II with aspic Jelly. Let tho
moulds De set IL a pan Of cracked Ice willie you are
!
ready to serve them, turn them ont bed Of clear
asplc jelly and surround them with lettuce or sliced
| tomatoes dressed In French dressing pompadour
| IS really n variety 81 croustadc. patty, served
cold To make a dozen OF these you must have
twelve pompadour moulds. The,c simple cylinders
Of Tin about ! ii inches in diameter by Inches long
and can be- made 10y any tlnsmith. They should be
smoothly soldercd together In order 10 show no scan
Make a sufficient quantity Of nice pun paste. Roll II
out III II Is not than eighth OF an inch thick
Cut II f. ohlong pieces and III II around the cylinders
without covering the top bottom. Bake the paste
IN th, way tl Il +, thoroughly done I'm moderately
/ ho, oven Remove Il and let It cool on the TIN
-lip out the tins and prepare the mince. To pint
Of well Favored. melted asplc jelly add half pint OF
whipped cream. twelve oysters cut IN dice SIX
anchovles pounded to a paste and all rubbed through
a sieve STIR the mixture carefully TO blend all the
Ingredients and when II Is beginning 10 SET MI Inc
pompadour cylinders with Il and set them away I'LL
Their contents are perfectly firm. stand them on
end whil- YOU are filling them. and set tie plate or
Matter on which they stand over "a pan Ot cracked
Ice 80 that the contents will harden quickly at the
lotion and thus not out. Savory pompadourS
may all, 10 made 81 mince OF chicken, lobster OF
almon I'm place Of the anchovics II is necessary In
this rule that the aspc Jelly should be- finely Favored
and the mixture well seasoned Delicious sweet
pompadours are made Of nougat paste rolled very
tn and filed with candcd fruits. held together ana
In place by the candIed syrup In which they nave
been cooked. sweet pompadours Of pun paste are
filled With whipped cream Hike charlo"-riss, FORM
and Favored with maraschno, cofee OF any WHO VI
other naNOrins you prefer