New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1894-12-23


most amusing account was given the other day by
a young married woman. who lives in fiat with
one servant. OF her difficulties In disposing OF
huge Thanksgiving turkey which had been sent
TO her as a present. For several days they had
lived either cold turkey or turkey hash unt
finally in despair her husband carried her of to
Delmonicos. where they spent what would have
kept them and their maid for a week single
dinner II the latter however had been French
"bonne' or cook and caretaker in one. such as are
10 he found everywhere in that favored land OF
astronomy. she would have given them so much
variety out OF their turkey that the Delmonico
extravaganza would never have been thought o.
She would have made timbales OF the stufiin2
savory little fillets with mushrooms, OF slices
Of the breast: kromeskies. hot and crisp and alto
gether delicious; vol vents with a minimum or
chopped turkey and bacon ana maximum OF
well-made pun paste: croquettes. soft and creamy
within and well crumbed without. and scallops
made with grated cheese and bread crumbs. and
cooked together With clarified butter. The legs she
would have griled in a way TO delight masculine
heart: ard finally, she would have ended up WIN
a pretty dish OF mince. garnished with parsley ana
two fresh poached eggs. neatly trimmed Iald on
top Even then the turkey would not be exhausted
for from the carcass she would serve a. most de-
hcious soup
II a dinner party Is the carpet In moderate
Establishment the cost will be greatly lessened II
the inevitable surplus il properly disposed o. ro
Instance, II the breasts or chickehs are SCI '''
Is an entree "A most delicious dish can De ihane Oh
the legs and wings for the family table next day'
Is the ACCOMPANYING recipes will show. II tested:
Gu, OF the legs and wings OF the fowls, JOINT
them. score them either side, and season WIN
pepper and salt and little Worcestershire sauce'
then broil them over a clear fire and serve with
cream sauce.
The nllets for the dinner-party are prepared III
the following manner: First slit the skin OF the
roasted fowl on the centre OF the breast IN
straight line. so that by folding 1t down on cither
side the flets will be left bare. Next ORA" the
point OF the knife along the edge OF the preAs..
bone. cut through the centre OF the wish DONE
and then remove the hllets by dividing them from
the breast and ribs. carefully running the po'n'
Of the knife close to the bones while the inlet ~
held up with the fingers OF the left hand. 20 az 10
prevent the knife from inJuring II. The h"e''
being thus removed entire divide the smaller from
the larger ones at the sinew which separates
them. and which should be removed great carr
being taken not to tear any portion Inc "''e''
should now be neatly trimmed and placed III a
saucepan with some clarified butter, seasoned win
little salt. covered with piece OF o"'ierea
paper. and put away In the larder. When ABOUT
to be sent to the table, place the saucepan con-
nining the illets on the stove and as soon On
they become set and whitened one side turn
them Immediately on the other. and DO not 'e.
mem acquire any color. Then quickly pour OH
al the butter add a large spoonful or good ""i''
sauce. made with veal stock or cream. tosS '"e
MEETS In II the fire. without allowing the'"
70 COOK and then dish the larger fllets In Circle
Win round slice OF tongue previously warmer J"
ntue stock between each one. FIJI the cehtIe
Win fresh mushrooms or canned button musn-
IN also warmed In stock and put the sma''sl