The Washington herald., 1909-04-29
MRS. EGANS FAMOUS SUPPER.
Writer in n Danish Newspaper Gives
Interesting Description of IL.

Mrs Egan. the wife OF the American
Minister 10 Denmark. gave wht <
called in Danish q young cOtllior," for
the two princes. Gustav and Axs!. The
supper. prepared by her Danish cook, IS
then used as q text Tor housewives by
Nine Maria. IN the Berlingske Tidende,
OF Copenhagen
While flowers. beautiful table linen and
a handsome service contribute 10 heighten
the enjoyment Of good meal. quite
az much depends on the fashion in
which The different divhe5 are served.
"A beef fIet cut in uneven pieces and
laid csreIessly on a plate does not make
me same impression as when symmetrical
slices have been put together in q whole
covered with gravy. and Jastefully trim
nIed with greens salad, OF what else be
longs 20 the serving In the case of a
ccId supper the appearance = Of the
greatest importance
The supper At the cotiili0n for Young
people OF the American Legation the
other evening gave a very excellent e :
ample Of al elegant and inventive serv-
ice
a great many inev Nous and a1f active
details fixed the attention. And ne r
theIess. il was nothing else thar nat
every Danish housewife could sr.ke with
the aid o. a skilled maid, vhe- t'o4 and
trouble are left out Of consideration
AS an example; There was the cold
salmon in its whole length head and tail.
1t had been skinned. 81 was lightly glazed.
and ornamented with half moons. cu5
partly cut or hard-boiIed eggs. partly out
Of truffies. and arranged with due regard
10 the colors, around this were small
shells with rsmOulsde sauce and pieces OF
lemon, between which parsley seemed 10
grow the Colors gave brilliant effect
20 the light red color Of TIE salmon.
The chaufroid Of hazel grouse was put
IN sspic. Earnished with 1rufles The
chestnut puree was IN half followed to-
matOes, makinE Z beautiful trimming for
The hams. which having been cut In thin
slices, were rearrangsd IN their proper
shapes and glazed
The wine jelly was in small moldS.
filed with preserved fruits. and decorator
with roses Of whipped cream.
a new and very decorative salad was
VI fr-AflllRfh-t~ Ai-thrfl IaE GEl GEraH FEI
together IN the head. with mayonnaise.
spTiukled with mixed truf1es and dec
GRATED with amber-colored calf s-foot
Jelly
The cheese was served in small. round
sandwiches. surrounded by a layer Of
fromaEe de brie, lightly sprinkled with
trufFiss.
Another Danish gsrnishing among the
meat dishes were slices Of tomatoes and
baTd-ooiled eggs and over that sliced
trufies. Of course, II takes time 10 make
such small things. and there must be a
completely furnished kitchen AZ hand.
TIE last dish is a rather intricate COM
position. as 10 garnish the meat dishes.
one must put in the bottom % the plates
q layer Of sauce. after that tr1fies. eggs.
tomatoes. and 81 last more sauce. The
small pate de foie gras slices in aspic
should be made IN the same way. The
forms must be oiled and put on ice until
the aspic has stlffened. tt Is remar rkable
that the most perfect supper Of the year
should be served IN an American house.
In closing. a bit OF advice pay atten-
ton 10 the remains Of the pate De foie
gras and trUffles; when cut in slices or
nodded IN a form. minced fine. these
pieces are ornaments that make a great
effect