Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1894-12-30
soMe MENUS ron THE FIRST.


what Now York's Fast-Known Chef Re
eommends for New Years Dinners.
Correspondence of the Dispatch)
NEW YORK, December 2s.-"what
would I prepare for New-Year dinnerT
remarked New Yorks best-known chef.
"weli, that depends on the number Of
guests and the purse. For dainty little
AFFAIR with, say from five to eight persons.
would make out menu like this:
lst Cream Of celery.
Red snappers. stuffed with oysters.
Tomatoes, stuffed with mushrooms.
Graham biscuit
Goose, stuffed with sausagas and chest
nuts.
Brandy punch.
Fruit, cheese, and crackers.
Coffee and liqueurs.
THAT dinner might take little time
10 prepare. but 1t Is not expensive. For
a larger dinner, where ten or twelve
guests are expected, this would be ap-
petizing:
Blsque Of lobster.
Baked stuffed perch.
Mellow potatoes.
Breasts OF chicken, la Lucullus.
String beans, la Albani.
Pilau Of mutton. French style.
Chicory. with cream.
Grouse. with apple sauce.
Lettuce salad.
Pineapple fritters.
Ice-cream, with walnuts.
Sailed almonds.
How is this bisque OF lobster pre-
pared7" / asked Deimonico's chef. and
he gave me this recipe. which any good
cook can prepare:
IF an amount for ten people is to be
prepared, cut twelve pounds OF lobster
In two, break the claws. sprinkle over
some butter and cook them on a baking
sheet In a hot oven for twenty-five min
utes. Remove them and suppress the
largest shells: pound the meat with an
equal quantity Of plain. boiled rice, sea-
son with salt. pepper, and curry, ana
when II Is reduced to a paste, dilute IL
with broth, strain through sieve ana
warm up the soup without boiling; thick
en- 1t with hard-boiled egg yolks pounded
with four ounces Of butter. ana mix
In a pint Of cream"
For a large dinner where the hostess Is
laying the table for eighteen or twenty
people. n more elaborate menu has to
be thought up. This one advised by .
chef seems admirable:
PURGE of carrots. a la crecy.
Fresh Goldfish. la Norwegian.
Potato cakes.
Tenderloin of beef
Sweetbreads.
Green peas, English style.
Canvas back duck, with samp.
Lettuce.
Ice-cream morisse, with maraschino.
afcfn
"And this PURGE Of carrots, la crecyT'
queried, how do you prepare it?'
"You must use the red parts Of the
carrots only for this soup. Mince two
pounds of the vegetable, cutting them
with a knife into thin, lengthwise slices.
Put two ounces OF butter into a sauce
pan on the fire, and when II begins to
heat, add TO 1t two ounces OF onions and
fry for one instant; then add the red
carrots and continue to fry slowly, with
out letting II brown: moisten with three
quarts OF broth, salt; add a bunch OF pars-
ley, celery, aid bag-leaf, and boil until
the carrots are entirely done; then put in
half pound Of rice previously blanched
and cooked In consoEime, drain and mash
carrots and rice. Aolsten the PURGE with
broth until thin enough, stir constantly,
bearing on the bottom to prevent PURGE
from adhering: let bell twenty minutes,
remove scum and fat as soon as 1t APP
pears, season with salt and sugar. and
when ready to serve. put slowly In two
ounces of butter, stirring soup until but
ter melts.
"This," he added, stakes time, as tbs
only quslity for its success. but 1t Is de-
cldedly :. nrw soup. and has met witt
much ftvor."
The hsh that come into the market with
'9j are the kind that epicures delight
in, and many Delicious dishes can b'
prepared for a New-Year dinner that
have been found wanting for many
months-halibut, perch, red-snapper from
the Gulf, salmon from Oregon. Ameri-
can turbot, scallops, and terrapn.
IT r.