The Richmond palladium. (Richmond, Ind.) 1906-1907, 1906-04-30

Men enjoy eating quite as much as
women do and it not infrequently hap
pens that the men of the household
would like to give a dinner to his
friends and associates at which
women are conspicuous. by their alb
sence. When this occurs it is pos
sible to plan a fairly elaborate menu
for the hostess need not appear until
the guests return to the parlor; and
often she need not appear at all. The
following menu can readily be prepar-
ed with the assistance of fairly good
cook and a good waitress.
Oysters on the Half Shell
Consomme's la Royale Bread Sticks
Lisbon Fish Balls Tomato Sauce
Drowned Potato Cubes
Larded Beef Tenderloin
Mushroom Sauce
Rice Croquettes
Asparagus on Toast
Roman Punch
Roast Birds, Lettuce, French Dressing
Strawberry Mousse
Black Coffee
Water Crackers Cheese
Select the plates for the different
courses, putting those which are to be
heated by themselves. The oysters
should be placed on the table before
the guests are seated and on each plate
should be a quarter of lemon. Salt,
blach and red pepper and small fancy
dishes containing olives, pimolas,
pickles, sailed nuts, etc, should also
be on the table. For the fish course
put a spoonful of the sauce on each
plate, on it stand two fish balls and
pass the potatoes in a serving dish.
Put two thin slices of the roast ten
derloin on each plate, a spoonful of
sauce over it; If the service is limited
the coquettes may also be put on the
plates with the meat. Asparagus may
properly be served as separate
course, putting small slice of toast
on each plate, the stalks neatly laid
on this and the sauce passed in a
boat. With it the punch may appear,
then the birds and lettuce. Have two
kinds of cheese, the ordinary Ameri-
can and Brie, Roquefort or some fancy
brand. The coffee should be clear hot
and very strong.
The Lisbon fish balls are some
what out of the ordinary and are in
great favor this season. For this din
ner Of a dozen covers put two pounds
and a half of halibut or other white
fish in a deep saucepan, add a scant
teaspoonful of salt. one half of an
onion and a blade of mace, cover with
cir, IO
| flesh draws away from the bones.
Drain, remove the skin and bones,
eparate in large fiages. Make a
thick sauce with two tablespoonfuls of
butter, four tablespoonfuls of flour
and one pint of milk. Simmer five
minutes add a cupful of boiled YER
micelli chopped fine, one Spanish
onion which has been boiled until ten
der, the water pressed out and the
pulp rubbed through a sieve, salt and
red pepper to taste and dash of nut
meg. Stir in the yolks of two eggs,
take from the fire and add the prepar-
ed fish and heaping tablespoonful of
chopped parsley. Turn into a creased
dish and set aside until cold; slightly
beaten egg and roll in fine stale bread
crumbs. Fry brown in deep, smoking
hot fat and drain on soft paper.
| 1t will be an economy in time and
work to have the butcher lard the ten
derloin. See that the thin broad
tough muscle is carefully removed
| from one end. While it will vary in
weight the thickness will be about
the same; allow forty minutes in a
very hot oven. This should give a
rare but not underdone result for it
must never be cooked until well done
Taste three times during the roasting
Make a good brown sauce with beef
stock and to one pint of it add a
cupfull of chopped mushrooms and
simmer for ten minutes; if so fortu.
nate as to be able to find fresh ones
cook them first for ten minutes in a
little butter before adding the sauce
Parboil a cupful and half of rice
in sailed water for five minutes
Drain, turn into double boiler with
a pint Of thin tomato sauce which has