The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1901-11-26

stuffing, trussing and trimming of the
noble bird which is to be the piece de
resistance at your Thanksgiving dinner.
| Perhaps your recipes have been handed
down from a dear old great-great-great
| grandmother famous in her Gay for her
/ we'll seasoned sage stuffing and savory
! giblet gravy. If any of the time honored
customs were forgotten and the turkey
did not make its entrance enthroned
upon fresh watercress or with the usual
Lecklace of tiny SauSageS, 1t would not
seem to you like a real Thanksgiving.
But there are some of you who haven't
grandmotler's recipes to turn to, so that
few suggestions from some of New
Yorks celebrated chefs may be of valu-
able assistance in helping you to prepare
a family dinner or order a restaurant
one. Here are menus for simple and
elaborate dinners, and turkeys decorated
to suit any taste with all the very best
StuffingS:
How would you trim up a Thanksgiv-
ing turkey?' asked M. Pascal, the trim
chef who makes such delicious dishes
with which to tickle the palates of the
habitues of Sherrys.
How would l trim a turkey?" he re-
peated. For family dinner I wouldn't
Use any decorations. 1t should be very
plain, nothing to interfere with the cary
t..
young turkey, we'll stuffed and beauti-
fully Drowned, needs 40 garnishing."
But surely" 1 remarked you would
put something on it besides these stiff
little paper handles covering the drum
sticks Just to make it look different from
an ordinary Sunday dinner turkey.
wouldn't your"
Oh, well, perhaps. but 1t would be
quite simple; for instance, like this" and
picking up a small beet he began using a
sharp pointed knife upon 1t with surpris-
ing effect.
In a twinkling he had peeled off the
dark skin and with a few skillful cuts
the plebian vegetable was transformed
into red rose. A turnip was next con-
verified 1nto--a double flower with thin
curved petals. Then, with a silver
hatchet, the top OF which appro-
prlately represented a feathered Thanks
giving FOWL, he speared first through
with the white rose, next the red one,
ana then through crisp, pale, yellow
This old vegetable ornament he stuck
INTO the breast of the turkey, garnished
the platter with leeks, and 1t was ready
70 grace the festive board. A faint. appe.
tizlhg door suggested delicious stuffine.
SO hastened to ask about it. us there
some stuffing you consider particularly
good with turkey. chef?'' I inquired.
es, chestnut or oyster, either one
goes Wen with the tender meat, though
perhaps the chestnut is little NOR
delicate If you like, III tell vo,, how
1T is made" M. Pascal didn't mind in the
least giving away professional secrets
put no doubt he was thinking that good
COOKS are born and not made and that
given a certain amount of ingredients #
requires peculiar intelligence to blena
them properly.
This is for the chestnut stuffing." he
pegan. Peel large French chestnuts and
COOK them in white wine, add a little bI,t
ter and small quantity of sausage maat
,When these are we'll mixed stuff the fur.
Key somewhat loosely and roast from an
hour and half to two hours. This IL
for medium sized turkey.
with the oyster stuffing fresh nush-
rooms soaked in cream are used. and
these are mixed with bread crumbs.
Break into the mixture two eggs. sea.
son with salt and PEPPER Nothing
could sound simpler "And IS toat all
you put into these savory turkevsY,, I
inquired. Certainly; what more could
you use? You don't want to spoil the
dehcate meat of a young and tender tI,r-
Key. The main thing is to keep the sIuf.
ing from being too rich or too highlv
spiced."
suppose that a man and his wife vera
gong 10 dlne here on Thanksgiving day.
what would you suggest for a menu, not
TO elaborate, yet worthy of the dav?'.
And Chef Pascal wrote out this charm
ing little dinner:
Huitres. Blue points
Gonsomme de Volatile Mirein.
Petftes Croustades Mozador
Onguilettes de Kingfish Batelliere
S6lle q Agneau a la MOCary,a
CABLES Estoffade la Souwaroff.
Dinde de Noel Farcis aux Marrons.
Salade Margot
FOndS Art1chautS Farcis Oreenteuil
Bombe des Indies Broche Mousseline.
WINES.
Xeres, Chateau Yquem, Chateau Mar
gdux, Riehebourg, Chateau Leoville,
eoslney, Southenay, Roederer Frappe,
10 the good natured Mr.. Buletti, chef
at the Hotel Plaza, / addressed questions
on the same subject, and the decorations
Tor THANKSGIVING turkey he showed me
We're beautifully arranged. Two turkeys
placed with their necks together were
brought in on long, narrow trap.
Though they were garnished deliberately, |
the turkeys were carefully arranged, so
as not to be In the way of the carving !
knife. Trimmings serve an excellent pur~ |
pose, and one which appeals to the per |
spring manipulation of the carving knife |
and fork They give the assemble |
family, relatives and friends food for |
discussion. in anticipation of something |
more substantial to follow.
The carver gets a chance to make his /
several attempts to strike a joint with |
a feeling of freedom from observation. |
IIe must work quickly before interest in
the decorations has begun to fall off, |
or he may be overwhelmed with the usual |
we'll meant but disconcerting advice gen. |
orally offered to the one who presides
over the fowl
ings designed by Mr.. Buletti, and |
equally difficult to realize that the whole I
thing was made of ordinary vegetables |
and fruits.
The space between the two turkeys was |
filed with q bed of red and white roses. L