Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1899-12-24
ON CHRISTMAS DAY.
HOW TO DINE on THE GREAT
FESTIVAL.
THE MENU OF A LEADING CHEF,
And That of Miss Helen Gou'as
Feast to Her Empioyees-iaHo
Your Choice According 10 four
Means.
,co,rosnopaepee Of the pispatch.)
Means.

Correspondence OF the biSVae~'
NEW YORK. December 25.-Long befers
the approach OF the holidays the mas''
cal influence OF Christmas is felt through'
out the length ard breadth OF tho land
In tho great forests OF the Northwest
,hrlstmas-trees are being hewn down oy
the hundreds OF thousands. In England
and Germany mistietoe Is being gatherSos
and shipped to our seaports, for 6istriou-
ton all over the country. while ooth III
Europe and here vast armies Of people are
employed in making tho mulutudinous
presents which will delight hundreds OF
thousands OF recipients on Christmas
Day.
Then there are the decorations TO be
thought about Tor no home however
humble. can AFFORD TO neglect 70 put up
some sign. or token. OF the season, TO give
the truo Christmas atmosphere 20 tne sur
roundings.
The menu must be thought about aAso'
an all-lmportant matter. and, II one can
manage TO inject a little originality into
h. why. SO much the better Innovations
need not necessarily be expensive TO Do
tasty and attractive. for the wonderful
things which the theoretical cooks invens
nowadays threaten TO revolutionize gas
trOnOmic4.
Last. but not least, the programme OK
househOld games or entertainment, has
n, be- thought about. and provision made
for filling the interval between the dinner
hour and taps in a manner when VIII pro-
vide the greatest amount or tun Tor every
body.
For the benefit Of such readers as have
to tho complexion OF the Christmas table.
[ have procured from a celebrated chet
tho following menu, which is his Idea or
real gastronomic treat for the epicurear
enjoyment Of Christmas-Day.
MENU BY l. ALBERTlNI.
Mil-Pond oysters
Cape Charles oysters.
Chabus Moutoune, 1883.
Olives Farcis. Sau clsson de Lyon.
Raids, Celery
Potages.
PURGE de Gardens aux queuelles.
Bual Madeira, 1874
Potage a In Windsor.
Vino de Paste, 1869.
Hors doeuyre chands.
Bouchees a. la Refine. Ruedesheimer Berg.
Croquettes Parsenne
Poissons.
Saumon a Ia Chambord.
Chateau Yquem, 1879.
Sole a Ia Normando.
Entrees.
Cotelettes dAgneau, PURGE Of Chestnuts'
Chateau Leoville, 1881.
Fllet of Young Rabbit Ia Moscoyte.
Chateau Lejunrail iSJo
Pauict Nenitenne.
Aruchauts Hollandaise.
FlageOlet5 au Nelonte.
Punch Glace.
Galantine de Dindo.
Chambolle-MuslRny 1889
Roast Pheasant. Lardedi Bread sauce
Cios-de-Nougeot, 1913.
Moet Turpegial. 1881
Desserts.
Mumms Gordon Rouge
Creme Bavaroise aux Aprlcots.
Mousse aux Praises.
Fromages dc Saison.
Glaces, Naie'
But every one cannot auotd 'uch p" 90
I dinner as this chef would prepare 30 IA
order TO provide o. menu that Is auaP,eu
TO the means Of man OK mouel"'e IN
come l add the menu chosen by MISS
uolen Gould for tho annual ChrlA tmas
feast given 10 her employees az her nome
residence. "Lmdhurst" Oh the HUDSON
Hero IL is
Soup. Bouilon.
Roast Turkey.
White and sweet Potatoes. Peas,
Tomatoes. onions
Corn.
Chicken salad.
AHnca Pic. Plum Pudding. leo cream.
'i''''' '' Fruit. Nuts.
Coffee. MIX.
II Won cant afford 70 dine WIN eno
otss ,ou can with Miss Gould, ard, IL
besltbv appetite attends the feast you
are snre TO look back on your Christmas
| dinner of 1850 with pleasure