The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1898-12-04
LIKE ADINNER AT THE WALDORF.
The Hoteps Chef Gives Receipts For
a Thanksgiving Menu.
CNaw York Earald

CNew York Herald.)
"a Thanksgiving dinner cooked at
home in Waldorf style? 1t cannot be
done, madami What home has the
kitchen, the chefs, the conveniences the
materials that are to be found in a
great hotel?"
1t was Oscar who spoke. Oscar is to
the Waldorf-Astoria what Hamlet is to
the play of Hamlet" he is the maitre
d'hotel. lie is everywhere all the time
all day long, up stairs and down,
through the dining rooms, fitting
across the corridor, in his office con-
sulting with the steward or the chef,
looking over new ideas in table decora-
ton, in candle shades, in linen, Sug-
costing e for luncheons or sup
pers, and is one of the busiest men IN
New York.
But 1 wish to learn from you how a
dinner a be cooked at home in Wal
dorf style as nearly as it can be done
in a modern kitchen"
"Ah, that is another thing" Just
then d message came calling him away
and l was left alone in one of the Cd
dest offices in New York.
Oscars office is furnished with a com
plete cooking library on shelves that
reach from the floor to the ceiling. Here
one car read hi all the great chefs
of the world have written on the u b
ject of the gastrOnOmic art. One car
learn their differences OF opinion as to
~fiaVorings, sauces and -seaSOnings, as
important in their way as the differ
ences in opinion of scientists.
Oscar returned, a%pOiOsizing for his
delay in getting back, took his cook
book from the debris and turned its
leaves rapidly.
81 will select some of these reciDes."
he said, Ear I will dictate them to you
simplifying them as 1 talk for the pur-
pose you mention, namely, a family
home dinner. For a menu, suppose We
say:
''Blue Point oysters, cream of lettuce,
boiled salmon with oyster sauce, turkey,
bourgeoise style; potatoes sauted. let
tuce salad, vanilla ice cream, home
made cake and black coffee.
Nov, to make a good cream of let
tuce: Take three good sized heads Of
lettuce, wash them and drain them,
and then chop them and put them in a
saucepan with about one-fOurth pound
| of butter and cool for five minutes.
stirring slightly. Moisten with two
quarts of broth and season with me
tablespoonful Of salt, one -teasDoonful
Of grated nutmeg. Add a garnished
bunch of parsley and four or five
ounces of we'll cleaned rice. Cover the
saucepan and cook for forty-fve min
uIeS, I4Gu remove the parsley and
strain through a fine seive.
Clean the saucepan well; pour the
soup in it again and let it come nearly
to a boil, stirring it meanwhile. Pour
in a pint of sweet cream; stir it a little
more and turn into a hot tureen. Serve
with siDpets of toast or croutons of
fried bread.
Now for salmon, with oyster sauce.
Put two pounds of very fresh salmon
in a fish T-a+f1a nCrrarfn- - 18th .o1l
water. Season with a handful of salt:
add n medium sized onion, one-half
wine glass full of white wine vinegar,
eight Oh ten whole peppers, two cloves
and two parsley roots. Place the ket-
tie over the fire, and five minutes after
coming to a boil the salmon will be
sufficiently cooked. Remove the fish
from the kettle, drain it well, dress it
on a hot dish with a folded napkin dec
GRATED with sprigs Of parsley all around
the salmon, and serve, with n pint
Of oyster sauce, hot. T~hirty-fve min
utes will cook this dish from beginning
to end.
Turkey, bourgeoise style, is an ex-
cellent dish II a good substitute for
roast turkey if one is tired Of that
fashion of cooking the bird. The tur-
key is singed, drawn n trUssed as for
roasting, but is not stuffed. Roast in
a hot ven basting well with butter
until nicely Drowned. Put a few
slices of veal in he bottom of a deep
stew pan; put in the turkey and cover
with slices of bacon: moisten to its
height with stock or broth.
"Then put in a bunch of sweet herbs
and season to taste with peDper and
salt. Let it simmer by the fire. When
cooked take out the turkey and place
it in a hot dish. Skim the fat off the
cooking liquor and strain through a fine
hair sieve over the bird and serve.
Tt saute potatoes. cut I'D in slices
eight medium sized cold boiled potaties,
place an ounce and z half of butter in
a frying pan and add the potatoes,
seasoning them with half a pinch of
salt and pepper and toss them We'll in
the pan for a couple of minutes, after
which form them into the shape of an
omelet n allow them to become a
golden color, which will require about
i've minutes time. With a spoon take
al. the butter lying at the bottom or
the pan and slide the potatoes on a not
dish and serve"