Richmond daily palladium., 1906-02-12
SUGGESTIONS FOR
ALENTEN DINNER.
TO BE SERVED TO FRIENDS
JUST A FEW DAYS BEFORE
LENT.
YOUNG CHICKEN MAIN DISH
A Half Pound Of Fresh Mushrooms
Are Suggested To Co With
the Meat Dish.
YOUNG CHICKEN MAIN DISH

and among them nothing could be
more in keeping than this simple,
vet dainty luncheon. 1t is suitable
for ah alf dozen or more friends and,
when so desired, can be made decid
edly formal by adding decorations
and having more attendants. AT the
same time it can be so worked out by
a capable housewife that there is but
little left to be done at the last mo-
ment by the maid who must also act
as waitress.
Bouillon.
Creamed Fish in Ramekins or Paper
Cases.
Dreaded Chicken. Bechamel Sauce.
Panned Mushrooms.
Shrimp Salad. Toasted Crackers.
Nutted Whipped Cream.
Macaroons. Fancy Cakes.
Coffee.
In buying meat for clear soups, it
must be kept in mind that such meat
must be lean without bone, as the
] lille III "Ouio
cloud the soup and, even though part
ly clarified, rob it of its sparkle.
For bouillon for six persons, select
three pounds Of beef from the under
round, wipe it with a damp cloth,
and with sharp knife cut it as fine
as possible; or, what is better yet,
run it through the food chopper, US
ing the coarse knife. Put it in an
enameled saucepan with three pints
of cold water, and asmall bay leaf,
two sprigs of parsley, one sliced on
ion and two stalks Of celery cut fine.
Cover closely, and heat very slowly,
then simmer for three hours. Strain
and set aside until next morning,
then skim off every particle Of
grease. Season to taste with salt
and pepper and color with culinary
bouquet or caramel. Beat the white
of an egg with half cupful of the
soup, add the crushed shell and stir
into the bouillon. Heat, stirring
constantly until it reaches the boil
ing point, then boil slowly without
stirring for ten minutes. Set aside
undisturbed for another ten min
utes, then strain without pressure
through two thicknesses of wetted
cheese cloth. 1t is now ready to be
reheated just before the meal.
At this season the best firm flesh
ed fish in the market is halibut.
Wash and wipe a two pound slice,
lay in a saucepan with stalk of eel
cry, a slice of onion, teaspoonful of
salt; cover with boiling water and
simmer gently until the flesh draws
away from the bones. Let cool in
the water, then drain and break In
flakes with a silver fork. In a
saucepan melt and mix together one
tablespoonful of butter and one ta-
blespoonful and a half of -four;
gradually add one cupful Of hot milk,
stirring until smooth and quite thick.
Season with salt, pepper, five drops
of onion juice and a teaspoonful of
lemon juice. Add the faxed fish
and keep hot over water for at least
ten minutes, by which time the fish
will be heated through. Fill the
hot ramekin dishes or heavy paper
cases and sprinkle the top of each
with paprika.
Young chickens should be selected
for the main dish, and two will be
none ttoo many for six persons.
Disjoint and clean as for fricassee
Place in a saucepan, the backs, necks
and wings at the bottom; add a tea
spoonful of salt and sufficient boil
ing water to half cover, simmer until
the meat is very tender. When done
set away, still closely covered, in a
cold place until chilled. then from all
the best pieces carefully remove the
skin. In saucepan break an egg.
add a teaspoonful of warm water and
beat with a fork only just enough to
mix. On plate have at least pint
of fine dry crumbs-it is always best
to have an abundance that the cover
ing may be even and perfect. Dip
each piece in the egg, then roll in the
crumbs. Do not pile them on one
another. but spread on a platter.
This may be done early in the day.
just before the meal have ready a
deep saucepan or kettle half filled