The Washington times., 1894-12-30
SOME MENuEs FOR THE FIRST

What would prepare for a New Year diR-
ner?' remarked New York's Eest-known chef.
"Well, that depends on the number OF
guests and the purse. For dainty little az
fair with, say, from five to eight persons, 7
would make out menu like this:
Cream OF celery
Red snappers, stuffed with oysters
Tomatoes, stuffed with mushrooms
Graham biscuit
Goose, stuffed with sausag3S and chestnuIs
Brandy punch
Fruit, cheese. and crackers
Coffee and liquors.
THAT dinner might take little time to pre-
pare, but it is not expensive For a larger
dinner, where ten to twelve guests are ex-
peeted, this would be appetizing:
Bisque of lobster
Baked stuffed perch.
Mellow potatoes
Breasts Of chicken, a Ia Lucullus-
String beans a la AlbanI
Pilau of mutton, Fl ench style
ChicOry, with cream
Grouse, with apple sauce
Lettuce salad
Pineapple fritters
Ice cream, with walnuts.
salted almonds
How is this bisque of lobster prepared?''
asked Delmonieo's chef, and he gave me
this recipe, which any good cook can prepare
IF an amount for ten people is TO be pre-
pared. cut twelve pounds OF lobster in two,
and cook them on baking sheet in hot
oven for twenty-five minutes. Remove them
and suppress the largest shells; pound the
meat with an equal quantity of plain, boiled
rice. season with salt, pepper and curry, and
when it is reduced to a paste dilute il with
broth; strain through sieve and warn. up
the soup without boiling: thicken il with
hard-boiled egg yolks pounded with four
ounces OF butter, and mix in pint of cream +"
For large dinner where the hostess is lay
ing the table for eighteen or twenty people, q
oreelaborate menu has to be thought up.
This one advised by chef seems admirable.
Puree of carrots, la crecy
Fresh ccdfsh, a n Norwegian
Potato cakes
Tenderloin Of beef
Green peas, English style
Canvas back duck, with samp
Lettuce
Ice cream morrisse, with maraSchino.
Nuts and raisins.
''And this puree of carrots, a la ereey7''
queried, "how do you prepare ir?'
''You must use the red parts of the carrots
only for the soup. MIDee two pounds of the
vegetable. cutting them with a knife into
thin. lengthwise slices. Put two ounces OF
butter into saucepan on the fire, and when
it begins to heat add to it two ounces OF
onions and fry for one instant; then add the
red carrots and continue to fry slowly with
quarts OF broth, sal add bunch of parsley.
celery and bay leaf and boil until the car
rots are entirely done; then put in half a
pound of rice previously blanched and cooked
in eonsomme, drain and mash carrots and
rice
"Moisten the puree with broth until thin
enough, stir constantly, bearing Oh the bot
tom to prevent pUree from adhering; boil
twenty minutes. remove scum and fat as
soon as it appears, season with salt and
sugar, and when ready 10 serve put slowly
in two ounces of butter, stirring soup until
butter melts.
"This,' he added. "takes time, as the only
quality for its success, but it is decidedly
new soup and has met with much favor
The fish that come iato the market with '95
are the kind epicures delight in, and many
delicious dishes can be prepared for a New
Year dinner that have been found wanting
for many months-halibut, perch, red snap
per from the gulf, salmon from Oregon,
American turbot, scallops, and terrapin-
H