Evening star., 1902-02-22
Table and Kitchen.
Some Nice Little Side Dishes Of Meat,
Game and Poultry.

There are a number Of the smaller meat
| dishes which are classed as entrees, suit
able for service at dinners when several
/ courses are served that also make suit
able breakfast and luncheon dishes.
! In a small family who wish variety in
| their dishes, but do not care for an elab-
| crate or heavy service, a nice hot meat
| entree with two vegetables, a salad or
| simple dessert. makes exceedingly satis-
| factory meal. To these may be added the
! richer soups occasionally.
Side dishes, or entrees, generally require
| garnishes, especially those which are fried
| These can be very tastefuliy arranged on
| the little lace paper napkins which are in
| expensive and in better taste than the linen
doilies and napkins Parsley and lemon
| usually mpa nieS all side dishes belong
/ ing to the croquette class
| Larding with fat pork or bacon adds
much to the appearance and flavor of many
meat entrees and is very little extra trouble
| or expense Care must be observed in
! lecting just the right kind of pork for this
| purpose, as it must be firm and tough
! through the raw meat. The best larding
pork comes from the flank and lies just
| under the skin, being separated from the
/ softer fat by a faint pink line. This lard
| is cut in strips several inches long and
about eighth of inch wide. These
strips are thoroughly chilled in ice water
| ing them securely in the split end of the
| larding needle made for this especial pur-
pose. Fish is usually larded by cutting
| gashes down the side about two inches
apart and filling these with pieces of salt
! fat pork or bacon.
Fricandeau of Veal Larded.
When one does not wish to purchase a
/ leg of veal to obtain the noix or cushion
| which is the part properly employed for
| fricandeau, thick outlet may be used.
| Have the strips of fat. salt pork cut less
| than quarter of inch square and two
| inches long; put the strips of pork, or lar
| doons one by into the split end Of
| the needle and take a stitch about a quarter
| OF an inch long and deep on the upper
| side Make a row of these stitches down
! the center in a line, letting the ends of the
iardoons touch or overlap each other or
| come between. Cover side of the veal
| thickly with these. The frcandeau may be
| praised on a bed of vegetables. These rub
| bed through a sieve when meat is done.
and used to form the basis of the brown
gravy served with fricandeau. Serve with
a garn1sh of green peas spinach. A
brown mushroom sauce can be served if
preferred for change
Rolls of Tripe, Creole Style
| Mince fine one Glove of ga rlic; peel and
| slice a medium-sized onion and fry these
with pound of fresh sausage meat until
the meat begins to brown. In the mean
/
the back of a knife and cut into strips
two inches wide and about five inches long
| When the sausage meat is done season it
| palatably put 1t into the strips of tripe
roll them up and tie them closely together:
put them into frying pan with enough
| butter or oil to cover the bottom of the
pan and brown them quickly Also brown
some little sausage balls while the tripe is
browning: dredge flour over it, and when
tripe IS brown lay the rolls on a hot dish.
II a p n thp 4;,,;
/ about, then add pint of stewed and sea-
| soned tomatoes. Let it cook a few minutes
and pour it on hot platter; arrange the
rolls of tripe in the center, placing them on
end: and heap the little sausage meat balls
| In the center.
Game Minced au Gratin.
| Take the trimmings of cold, cooked game
an ounce of butter, an ounce of flour, a gill
| Of good stock tthis can be made from the
/ bonesl, two tablespoons of bread crumbs
and little sherry
| Mince the meat, melt the butter; add the
| -four and stir until smooth; then add the
stock and stir until it boils. Put in the
minced meat and season with salt and
i pepper. Just before taking from the fire
| add the sherry. Place the mixture in but
| tered scallop shells and cover with the
| bread crumbs. Place in the oven to brown
and serve very hot.
Brown Fricassee of Chicken With
Noodles
Prepare the chicken as for stewing; sea-
son with salt and pepper and dredge well
| with flour. Fry each piece a nice brown
and lay the pieces in a deep stewpan
| Melt two tablespoons of butter in sauce
| pan and brown; then add two tablespoons
| Of flour and stir until a good brown color
/ but not scorched. Add two cups Of water
or thin stock until it boils Season with
4 r 1rtx
| til the chicken is tender If the sauce is
| too much reduced add a little hot stock or
/ water. as the meat should be nearly cover
| ed. Take up the chicken on a hot dish and
| keep warm while you finish the sauce.
| Add some noodles that have been boiled in
| salted water and drained to the sauce; add
a teaspoon Of minced parsley and a tea
| spoon OF lemon juice Let boil up then
| turn out on heated platter. Arrange the
| chicken in the center, placing the joints in
their original position nearly as possi-
| BILE. Sprinkle a little minced parsley over
| the top and serve.
| Chicken Minced With Egg.
Take all the meat from the bones of a
| cooked chicken left from dinner and cut
into dice. Stew the bones in a little wa
| ter with slice Of onion. sprig of parsley
and small piece of bay leaf Remove all
the fat from Stock when done and season
| with salt and pepper. Make a sauce with
| two tablespoonfuls Of butter two Of flour,
| a gill of the stock and a gill of milk Let
| it boil few minutes; then put in the
| mince. Place the saucepan over one con-
tanning boiling water while you poach the
requisite number Of eggs. When eggs are
| done, place the mince in the middle Of a
| hot dish; arrange the eeggs around the
| edge in triangles Of nicely toasted bread;
| sprinkle a little minced parsley over the
| eggs and serve very hot.
Homemade Bread Rolls.
| For one pan OF rolls take as much of
| your raised bread dough as required for
| one loaf. Add a tablespoonful of butter
| to this quantity and work 1t we'll with
! the hand for ten minutes. Then break off
pieces the size OF an egg and roll into
little rolls, place them in a creased bis
| cult pan. allowing room for them to rise
without crowding too much. or allow room