The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1896-12-20
A MODEL DINNER.
A Christmas Feast All the Family
VIII Endorse.

A Christmas Feast All the Family
VIII Endorse.
MENU.
Oysters on the Shell.
Chicken Gunnbo Ia Creole
Salmon a la Genoise.
Roast Turkey with chestnuts.
Cranberries. Celery.
Ve-eta bles.
Pineapple Sherbot.
Salrai of Duck. Crane Fruit Salad.
Nesselrode Pudding.
Coffee. Fruit. Nuts.
Sauterno. Burgundy Champagne.
For all dinners. especially the formal
one. the raw oysters is generally the
beginning of the feast They should be
small. fat. and not to exceed six on
plate. laid in their own shells, and on
the deeper side of the shell in a bed
of ice. decorated with a slice or two of
lemon.
THE GUMBO.
For Christmas dinner there is moth
ing better than a Chicken Gumbo a la
Creole. To make a sufficient quantity
for eight persons on which basis all
the recipes are given: Cut a small
fowl into pieces and cover with two
can of corn, half a can of tomatoes
slice of lean ham, cut into bits, and a
generous teaspoonful Of salt Let it
boil slowly for five hours. then strain
and when cool. remove all fat. Return
to the ire and add one dozen orSa-
pods, cut in slices. Boil until the orka
is thoroughly cooked, then add the
meat of two fat crabs and let simmer
for few moments. At the time of
serving throw in one pint of oysters,
drained of their liquor, and let scald
once.
SALMON A LA GENOISE.
better fish can be found Boil four
pounds of sailed water When cooked
place 1t on a dish and remove the
skin, then cover with Genoise sauce
and garnish with boiled shrimps and
parsley.
To make the sauce, cut one slice of
nam, one carrot, two stalks of celery,
one onion, sprig of parsley. and half
dozen mushrooms into bits. Place
them in stew pan with one table
spoonful OF butter, bit of thyme, one
Day leaf, one blade of mace. two cloves
Fry golden brown. then moisten with
half bottle of ciaret. Boil the whole
for five minutes. Have ready a small
quantity of brown sauce and some
each to the sauce, then stir until il
Dolls. Then set back on the stove,
skim carefully. and strain through a
fine sieve. At the time of serving add
piece of butter size of an egg. a
spoonful of chopped parsley, a dash of
grated nutmeg. and little lemon juice.
ROAST TURKEY WITH CHEST
NUTS.
Turkey being the accented dish for
christmas day, it remains only to find
the most toothSome method of serving.
10 prepare with cheStndts. select a
fresh young hen turkey. about Is
pounds, draw and SINCE it, roast two
quarts OF large chestnuts. when done
remove the shells, then mash. Put
ohe-haIf OF the quantity in a bowl.
ana add two tablesDoonfuls of butter,
Two teasDoonfuls of salt. and dash
OF pepper Mix and fill the space from
Whlch the crop was taken, also the
pody, then sew and truss carefully.
Lard the breast very quickly with
good salt pork, place in a baking nan
Add a cuoful of water and a tea
spoonful of salt. Roast in a quick oven
Tor 10 minutes to each pound. basting
every ten minutes. When done. re-
move the strings and skewers, and gar
nish with parsley. Put the remaining
part OF the chestnuts into the nan in
"iaSH me turkey was roasted, mix
wen, add one pint of stock and stir
until 1t boils, season with salt and
pepper Serve in a sauce boat.
A SORBET.
Pineapple Sherbet.-An ice is ALWAYS
refreshing between courses. 1t clears
the palate, and so makes way for fresh
Iavors- Pare one large pineapple with
a silver knife and remove ali the ewes
Hold the fruit in the left hand and
with the fork tear or shred the n,IIn
leaving the hard core. Put the
shredded pulp in dish. covering each
layer with powdered sugar. Place on
ice and let stand for "A hours. When
quite soft mash and strain through a
nne sieve. To the juice add that of
three oranges and one and one-half
lemons 1'
, Boil one quart and one pint of water
with two pounds of sugar until a svrun
IS formed. Strain and add the fruit
JUICE When cold. freeze. Serve in
glasses.
SALMI OF WILD DUCK.
For this dish Redheads or MaIlards
VIII be found equally good. They
should not be plucked until the noorn,
ing OF the dag they are to be served
Draw, clean. two good-sized d,,clxs
race them in baking pan and put
thin slice of bacon over each breast
Aoo halt cuDful of water to the
pan and bake in a quick oven for "a
minutes Take from the fire and carve
them, making eight pieces of each
uuck-the wings, legs and second Joints
JO-6fhPr- IS .