The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1901-11-26
GOOD DINNERS
y - FOR y "
THANKSGIVING.
New York Chefs Give
Some Menus Appropri-
ate to the Day. :: ::

ed from squash. resting on small pine
| apple leaves, surmounted the flowers
| Cranberry eggs filled this unique nest
| While hoYering above it were two little
| birds, fashioned from bright red beets,
| and two larger ones cut out of turnips.
| Outlining the tray upon which the turc
keys were placed was fancy design in
pink and white dotted with cranberries
little moulds of aspic jelly, in which
had been put petit pois, green beans and
tiny carrot stars were laid at regular
| intervals, alternating with bits Of crisp
| celery leaves.
The pedestal was a mass of cranberry
| and jelly eggs, While in the breast OF
each turkey was thrust Ratchet adorn-
! ed with lemons and truffles.
1T is certainly work of art" I said
| to Bulett, the chef, but what about the
inside? Is it as delicious to taste as all
these fancy things are pleasing to the
! eyer"
"of course, I have put in them my
finest stufing."
"And what is that?" I inquired
"Chestnuts, the best to go with tur-
.Dont you consider sage and bread
| the proper filing for a Thanksgiving
| bird?" l asked, thinking of the thousands
| of turkeys which are yearly crowded with
| this mixture until it seemed their very
| skins would burst.
| 1t was commonplace talk of plain stuff
| fling in the face of such a wondrous p zee
| of culinary art but, after all, it's the
| stuffing and seasoning which give the
| turkey fine flavor, so 1 asked Mr.. Blu
| letti for the recipe.
He gave the following:
Select a good-sized fat and tender tur-
key: SINCE, draw cut off the legs and
neck. not forgetting to remove the
| lights. which would spoil the stuffing;
| thoroughly cleanse the inside and wipe
| dry Remove the sinews from half a
| pound of lean veal and the strings from
a pound of leaf lard Chop these sep
arately and very fine. mix together In
a mortar with salt and pepper. pounding
! vigorously for five minutes; moisten
with ladleful of broth, add four dozen
peeled and cooked chestnuts. Fill the
breast and body of the turkey with this
stuffing tie both ends. truss firmly with
strong Irvine and a dressing needle. and
roast for about an hour and a half.
Add a ladleful of broth to the drip
pings, strain and skin off the fat, unite
the turkey, place 1T upon platter and
serve with gravy.
Mr.. Laurent chef at the Hoffman house.
holds different ideas regarding garnish-
ing and stuffing for a. turkey
The one he had prepared was placed
upon silver platter, paper handles COW
cred the legs, while the only real decora-
ton used was a border around the edge
of the platter of small crisp celery leaves
nothing to spoil the contour of the
plump and beautifully roasted fowl. -
..What delicious browni" / exclaimed
admiringly. for it seemed to be the per,
lection of baking, brown and shiny and
moist How do you 90 it?
II IS simple eIOURH, he IeDllGu. anu
knew, of course, that it wasn't at all.
However, he was pleased at my APP
probation of the result, so he confided
to me the secret.
paste we make for this purpose" he
continued, "and here is how We prepare
it:
1--WE select the beef bones without
particle of meat or fat on them, place
them in huge pot, cover with water and
leave them to simmer for three or four
days. By that time the substance is
of a dark brown color and is glutinous
without being sticky. 1t must only SIM
mer. for the least boiling spells it en-
ttrely. Large pots of it are kept ready
for use on birds, fowls and meats"
The trick is worth remembering for
beautiful brown goes long way toward
making the turkey appear done to a turn.
What is your idea for good Thanks
giving dinner?' ] asked
do you mean a family one at home,
or at a restaurant"
'.Both, but We'll take the restaurant
dinner first and naturally 1t will be
more elaborate. Give me what you con-
slider really excellent menu, say for
party of six, and, of course, there must
be turkey.
For the first this seems to me a good
Buzzard Bay Oysters.
Consomme Royal. Clear Green Turtle
Celery Farcie. Olives. Radishes.
Astrakan Caviar Tartines.
Boiled Striped Bass Rayigotte
Hollandaise Potatoes. CucumbeIS.
Supreme de Volatile la Regence
Green Peas. Potatoes. Bened ctine.
Young Turkey. stuffed fAmeri eaine.
Mashed Turnlps Boiled Onions
Baked Sweet Potatoes.
Sorbet Cardinal
CanvaSback Duck.
Currant Jelly Fried Hominy.
dollhouse Strawberries
Camembert. Crackers
Cafe Moka.
even for guests the following I consider
quite fancy enough, continued the chef:
Family Soup (Pot au Feu)-
Baked Kennebeo salmon, Hoilandaise-
Potatoes Persillade
Roast Young Turkey Stuffed (American
Boiled Onions. Mashed Turnips.
Baked Sweet Potatoes. Brussels Sprouts.
Sorbet au Rhum.
Romaine and Escarole Salad.
Home Made Mince Pie. Pumpkin Pie.
Assorted Cakes. Fruit
Ice Cream. Coffee-
This was the first mention OF american
some me Culinary artist approves of this old
fashioned mixture. Here Is the recipe
as the chef gave it:
steep half a pound Of bread crumbs in
milk; after leaving to soak a little while
extract the liquid: put In a pan over a
slow fire, stirring until dry. Fry hnely
chopped onions colorless In butter. add
ing them to the bread crumbs, with q
little chopped marrow, parsley and eel
ery leaves, and seasoning the whole With
salt. pepper. thyme and sage.
Turkey livers may be chopped ana
added to the stuffing. after being fried
over hot fire for two minutes
Parsnip stuffing is certainly out OF the
ordinary. and Is considered by the cher
at the Hotel Savoy to combine perfect
ly with turkey. 1t may serve to vary the
Thanksgiving dinner. and 1t must be ex-
celIent II he recommends it.. At any rate,
It sounds good IL there Is just sugges-
ton of the vegetable.