The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1900-06-24


tus. Then they are brought to the table.
ana cooked for only a few minutes. or until
the butter has thoroughly melted. That Is
all with them | am going to give you q
selected small sveetbreads, and having
Drst boiled them. wrapped each one be-
.wsen the naises or a green Spanish pepper,
wnich was tied securely, ard while thus
Let as see what the combination is like"
CALVES FEET AND Triple.
1t was really delicious. The mushrooms
had not entirely lost their white color, al
though they were thoroughly cooked, and
In their taste was a delightful suggestion
of fresh soil. The sweetbreads had gained
a new and delicate flavor from the sweet
pepper, which was itself most palatable.
for, bear in mind. that this rarely-used
vegetable does not bite the tongue as does
its American brother.
The chafing dish ruled the next course en-
tirely, and 1t again contained a dish new to
the guests and ~rivaling it's predecessors in
appetizing qualities. As the blue flame of
the alcohol spread in a circle beneath the
bottom of the metal dish. Murrey again
spoke: This is a very humble dish; moth
ing more than calves feet and tripe boiled,
but IL has a sauce, and therein lies its chief
merit. L always select the double tripe
and Doll 1t and the calves feet in the usual
way. Ii you wish you can get rid OF this
task the day before your dinner, and also
prepare your sauce at the same time. This
latter, by the way. is a creation of mine
which 1 call paprika sauce. Now, to my
sauce: / first minced two onions, and hav-
ing fried them brown, poured over
which 1 added a tablespoonful of paprika
and half a ~teaspoonful of salt. This was
boiled half and hour, strained and put
aside to cool To-day, when l was ready
10 use 1t, / added a gill of Madeira wine.
/ placed the calves feet and the tripe side
by side in the chatting dish, surrounded
them with macedoine-the small mixed
vegetables which are bottled by the French
poured over the sauce, and having
brought IL here before you, started the
blaze. 1 have talked so long that the dish
is now ready" and dropping the extin-
guisher over the flame, the gourmet, will
an air of conscious pride, served the next
course in a most notable dinner. The sue
ceeding dishes were of minor importance
compared with these great creations in
gastronomic art, and so they can be passed
by.
convey to you the manner of man Murrey
was. Some narrow-minded people would
draw from it the conclusion, gratifying to
themselves, that this kind OF living proba-
bly, brought poor Tom to his undoing. The
only answer necessary to make to such as
these is that he lived in moderation, spoke
well of his fellowmen and never was more
rejoiced than when doing a kindly act.
The world was better for his being. An i'm
pulse for which he was not mentally or
morally responsible ended his career in the
full surroundings of a sunshiny life, and
brought to an ironical conclusion the ca
reer of a man who loved the world he
was in as tha ending of the life of Lorenzo
Delmonico, who, having fed other men
we'll all his life, himself died of starvation
in the deserted woods of the Orange
mountains.
Fate has strange things in store for many
of us.