Omaha daily bee., 1896-12-20
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A MODEL DINNER.
\ Christmas Feast All the Family
VIII Endorse.


VIII Endorse.
MENU
| oysters on the Shell.
Chicken GumbO a la Creole,
Salmon In Genoise
Roast Turkey with Chestnuts.
| CranbcrriCs. Celery.
| Vegetables.
| Pineapple Sharbet.
Salmi of Duck Grape Fruit. Salad
Nessclrodc Pudding.
Coffee. Fruit. Nuts.
Sautcrno. 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
! exceed six on a plate laid in their own
she'lo, and on the deeper side Of the shell in
bed Of ice. decorated with a slice or two
C lemon.
THE GUMBO.
For Christmas dinner there is nothing
better than a chicken gumbo a la Creole
To make Sufficient quantity for eight per-
| sono on which basis ell the recipes are given:
Cut small fowl into pieces and cover with
two quarts of cold water. Add to it half a
can OF corn. half can of tomatoes, a slice
| OF lean nam, 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 fire and add one dozen
orka-Dods. cut in slices. Boil until .he Crka
H. thoroughly cooked then add the meat of
| moments. At the time OF serving throw in
| one pint of oysters drained of their liquor,
and let scald once.
SALMON A LA GENOISE.
Salmon being In good condition, no better
fish can be found. Boil four pounds in salted
water. When cooked place il on a dish and
remove the skin, then cover with Geneise
sauce and garnish with boiled shrimps and
parsley. ''o
To make the sauce cut one slice of ham,
one carrot, two stalks Of celery one onion
a sprg of parsley and half dozen mush-
rooms into bits Place them in stew pan
with one tablespoonful OF butter a bit of
thyme, one bay leaf, one blade OF mace, two
cloves. Fry golden brown. then molstoned
with half bottle or claret. Boil the whole
for five minutes Have ready a small guam
tily OF brown sauce and some clear con-
sOmme Add small cupful of each to the
sauce, then stir until 1t boils. Then set
back on the stJve. sliim carefully and strain
through fine sieve At the time of sery-
ing add a piece of butter, size of an egg a
spoonful Of chopped parsley. a dash OF
grated nutmeg and a little lemon juice.
ROAST TURKEY WITH CHESTNUTs.
Turkey being the accepted dish for Christ
mas day It remains only to find the most
toothsome method of serving. To prepare
with ChCsnuts, select a fresh young hen
turkey, about fifteen pounds, draw and SINCE
IT, roast two quarts OF large chestnuts. when
done remove the shells. then mash. Put
one-half OF the quantity in a bowl, add two
tablespoonfuls of butter, two teaspoOnfuls
of salt, and dash of pepper Mix and fll
the space from which the crop was taken,
also the body, then sew and truss carefully.
Lard the breast very quickly with good
salt pork, place in a baking pan. Add a
Cupful OF water and a teaspoonful OF salt.
Roast In a quick oven for fifteen minutes
to each pound. basting every ten minutes,
When done. remove the strings and skew
ers and garnish with parsley Put the re-
naming part OF the chestnuts into the pan
in which the turkey was roasted, mix well,
add one pint OF stock and stir until 1t bolls,