New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1894-10-14
GAME AND 81 Gees.

HOW TO COOK THEM WITH DISCRETION
Partridges quail and grouse are very nice cooked
an gratin They must be picked. singed. drawn
and thoroughly wiped. Then rub them with oil or
softened butter and salt and pepper and dredge
them rather thicky with bread-crnmbs. rlaVeh
them on a baking pan gratin-dish in inc same
way you would II they were on a broiler Put
them in 4 very hot oven. with the inside upper
most at first When they are about half done
turn them Quail Will require fifteen minutes COOK
Ing In this way. grouse and cartridges thirty
minutes.
There are several kinds OF cold sauce that may
be properly served with these birds Inc most
common one Is a tartare sauce. This Is made IKE
a mayonnaise. with the addition OF dozen capers'
n small shallot and a teaspoonful each OF minced
chcrvI and ;arragon 10 a halfpint OF regular
rnayonnaise dressing made with the yolks OF TWO
eggs a teaspoonful OF the best English mustard
half a teaspoonful OF salt n mere pinch OF cay
enne pepper about half saltspoonfuD and cup
and a half Of olive oil When the oil has been
beaten in drop by drop. til the whole is thicK
paste tablespoonful Of good vinegar should be
added Mayonn1ise dressing and tartare sauce are
often spoiled by oil that has been kept In 100
warm n place and has partly turned on tha'
is to be used In salad dressing should not be al
lowed TO stand in any temperature above 40 de-
grees and the best French chefs also advise that
it should no; be kept at TOO cold temperature
where II might turn solid. az II is injured by 'he
process OF melting out for cooking.
4 ravigoie butter which is much used in Eng
land with broilod game consists OF tcaspooht"i
each Of tarraron chervi. burnet and chives. mixed
together put in boiling water for two minutes. teh
drained and cooled and pounded to n past" with
half a cup Of butter a teaspoonful Of onion juice
and a seasoning OF half a tcaspoonful OF salt ana
pinch Of white pepper II me snnc+ - ,, Ho
green. This refreshing sauce should he P"ri"rty
cod when x Is s.rNcl Ike q nliIIttr, a. .. I'm
Inc in"ah, ing o. c"r,bno,,u - The herbs wach
is 40 common I'm French salads ana san''S' j. w,
r9vor Chiv,s are commonly found. As every one
knows In every grocery store soon ~ " rrton
MARKET much eerlicr. Tarragon Is In marE"t al ~.
seasons OF the year, thr Tlni.r : S,P'%Et osbin,,
ION market huckster stalls whore ,cprf'll ,,m
generally be found Hurnet IL n rare hr'b SCI
soon i'm our markets. II has delicious cu' "''' I
coror and is cutie easily raised from me 81. ;.
bat in spit Of rs b~inc part OF me GGHl,.
raYigote French chefs do not esteem ~ -
enouch ~ make demand Tor ~ IN ,Il' h,,rnc,
York market. PARSLEY can d" uSyu Substitute
though II docs not rive the Same Aas s,o, "'''
French cooks use waiercrssT ]" mother cold eauce.
e1 Min game consists Of haf-pn' 81 ma yon
r,ise ,wo tabespoonfuls Of grated hors"i"u's" anu
IVA souS.sr' or onion sauce. AMI celery saHcc q,
hc,h hot sauces served with roast pattrukr.' 80
nat m as tho conventional bread sauce thongh INC
latter will always remain a iaVo;lW i", -, 80, b,
IL bfnt tno Nv" adds fayor TO II, t. make souhs
sauce pcel and slice enough Whit" onions 10 man
n half,pint Cover them with boiling Va a"
hoi them for ten minutes, ihen dI"lh M" H. 80
cover them with chicken stock or any ne , 3D..
s,nck 10, them for an hour SLOW, az - w
back Of the stove. Adj about Il PM 81 "ll" s, -,
'Ttts sauce IS made by mixing - n'7p'oIm''u' 81, -
buf,er AMI three IA Slespoonfuls OF nour HN'' NV
are and then adding a pint "f mlk' nan . srS
snoonful OF salt half a bayieaf two SPRAYS OF Pr
i.v love A small bunch ~ soup ,'"rN' 'n,
br Of thyme and six peppercorns -, t~ aG a1 q,
si,,r,er slowly for fifteen minutes am 'h'u aur ~
10 The onions and cook the two for i,it'en n't
Str,in II through a PURGE sleN" ana anl l'p
.,.arr, ~ hutfer Pour the sauce on "A platter an
eserv~ the roasted bird II IN the sam" Way ~
Won would on bread sauce. 1870. g.. .,,,,
The incest way to make c"I"if Slu'' - ga
,ha ,oofs o the and about -FOUR in'h"N Oh M
oo,n,,,,vsiaik ncxi the root Wash thoroughly an
scrape three roots 81 celery. l'r ON. IN. NM
,.r, Rejecting any brown skin. Put them 10 .o"h
in boiling water and cook for thirty MINUTES Ut i'
and mi them through a pure" slew" M''i'iH.'
Mi, ,vyo fqblcspoonfug Of butter IN a H"H' i""
ana ADA two tabiespoonfus OF nour Ih"h mort
v,i,h two cups ~ white stock All IN" p''''
',.erv m. v1,ks - three cggs. mixed with a Itt''
sauce 10 prevent their cur!ling ~" Juice - ma,
lemon and a teaspoonful Of butter. 10 NOV ''' '"e
,auce boil after adding IN" eggs.