The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1894-11-13
THANKSGIVING RECIPES.
Some Rich and TOotbsome Disi1s
Suitable For FestaI Dinner Parties.
New York. Nov. 1O. 1S9l.

Some Rich and Tootbsome DISLIKE
Suitable For FestaI Dinner Parties.
New York, Nov 10. 1891
Oyster crabs are distinctly the newest
thlng in the way of autumn appstlzers-
Private families have not patronized this
dish extensively as yet, for this especial
variety of mollusk is not widely known
as delicacy. Two years ago chefs and
epicures discovered the little animal. and
now that which was thrown away has be-
come the corner stone in the BUILDING OF
d dinner.
A COSTLY MORSEL.
An oyster crab is found clinging to the
oyster inside the shell; formerly oyster
openers threw the little red objects into
boxes to be carried away as refuse. The
best variety now come from Baltimore
but it takes not only an appreCiative pail
ate, but an appreciable purse to eniA.'
them, coming as they do as high as 81 sof
six dozen or $3.50 a quart. And this is at
the market. Consequently 81 is thought
a reasonable price for one small portion
at the restaurant where one is dining OUT
A la NeWberg is the favorite way to
prepare them. The receipt for this dish
given by excellent chefs is after this
Drop them into hot saucepan with
butter, adding a glass of cream, stir for
i've minutes. then remove at the first in
tlInation of boiling. Prepare liaSon OF
the yolk of two eggs with a spoonful OF
raw cream. Just before serving pour this
into d saucepan, stirring over a slow fire
until it thiCkenS; if il is allowed to touch
the boiling point it will be like scrambled
eggs. Season with salt. pepper and a liz
tie nutmeg.
These crabs also, make, a delightful
luncheon DISH stirred in a hot saucepan
with q little butter and cream and served
on buttered toast.
They are also made up into patties In
the same manner, for entrees
Chef Rauhoper of Delmonico's s. tells me
that he usually pours little Madeira
wine over his crabs a la Newberg, and
finds that ii materially benefits the flavor.
A LA SALAMANDER.
This same chef also has a preparation
of these crabs ne terms a Ia Salamander.
His recipe is to take some nicely washed.
medium sized and deep. oyster shells. set
ting them on a straight baking sheet
Drain the oyster crabs. season them with
salt, black and red pepper, and MI the
large shells. Strew over them bread
crumbs and grated cheese, sprinkle win
butter and brown in quick oven. serY-
ing the shells as soon as done. NO sauce
is used on the crabs.
OYSTER RELISHES.
Some new ways of preparing oysters are
always interesting. and one way that
learned lately should be given the benefit
The dish is called "oysters. a Ia st-s
James" Take some chive, shirvil, a ht-y
tie astragOn and a few capers, put INTO II
mortar and thoroughly pestle. Add one3
quarter pound of butter: press the whoi&
through a sieve and mix with bFea(
crumbs. Open the shells, leaving the oysS
with this preparation. Bake them in q
hot oven for i've minutes ana serve at
The chef who originated this tasteful
ccncoction also makes the best of stuffed
oysters. His method is to chop up some
lobster, little onion, add cream sauce
and stir until thick. He puts this 70
cool while he cuts the hard bit out of the
oysters and then fills the void with the
prepared stuffing. The oysters are then
Dreaded and fried a la Pompadour. This,
he considers. an excellent faster TO
pTecede a Thanksgiving dinner.
Delmonico makes a skewer of oysters
that is fine. The oysters are blanched
and a skewer run through each. pinning
as it does a thin slice of fat bacon, cut
longer than the oyster; some butter is
sprinkled over and they are broiied over
a quick fire and served on a hot dish
with melted butter poured over.
THE THANKSGIVIN TURKEY. Z
And now for the pride of the Thanks
giving dinner-the turkey. OF which one
might use the sentence given to wine
that which excuses poor dinner and
glorifies a good one"
Every cook, even paSsable one, knows
how TO cook a turkey-but some of The
recipes for stuffing that / learned by Il
tour of chefs yesterday, are new and ap-
petizinC.
A noted and patriotic hotel chef intends
to fill his Thanksgiving birds with stuffin2
q Ia Americana. This is composed ofr
bread crumbs, soaked for half an hou1A
dry and mixed with sliced ray
apples. a little parsley. thyme and sagf.
\ little chopped sausage will be added.
One of the Vanderbilts will have their
turlIieS prepared after the fashion adopted
in a leading French restaurant.
The stufTing is made up of bread crumbs,
pate de fOie gTas and trUfles. highly sea-
5oned. After the turkey has begun 10
roast, a pint of dry champagne is poured
very slowly over il. 1t is a delicacy to be
desired only by those whose palates re-
luire rich food, but there is no question
ing it's being delightful both in flavor and
taste.
Chef Ranhofer always wraps his tur-
keys in buttered brown paper and ganer-
ally lines the brazieTe in what it is cooked
with slices of fat pork. He also garnishes
many Of the turkeys with black olives.
At the same restaurant will be served
an epicure's dish of turkey wings. These
latter are scalded. cleared of all pin fea-
theirs. the fieshy part boned. then soaked.
A saucepan is lined with fat pork and the
wings are moistened with mirepO1N STOCK:
They are cooked an hour. then drained
and set on a dish. The stock Is strained
A nankin. and used to moisten q
of skinned cheStnutS and chopped
celery. cooking over slow fire until both
,hestnuts and celery crush under the
east pressure A little espagnole sauce
poured over adds to the flavor and thar
whole is poured over the wings when rea-
~. CLAIRE Cl4AAION-