The sun. [volume] (New York [N.Y.]) 1833-1916, 1910-05-29
DISHES OF FAMOUS CHEFS
HASTBRPIEcBS ~ THE GREAT
9INDS o. THR KITCHEN.
Net Many % Thsm Are within the Poasi-
bnitlsa % tn Ileme CSah- DslmGaieS
way - rFummH Dlra-Way ~ COos-
me- ChaEkeA Martin Patrsns Llhe.

way - TFumhH q nira way q CSoE-
me- ChaUkea Martin PAtrUns LIhe.
1ho personality Of the restaurant chef
impress ltaslf - little on the AvsrAEe
patroa that few diners In New York
hOtsls and restaurants know the names
a thSsS Important pillArs Of the estab-
liahmant; 30 they do mOrs Tor tho sue
Coas 81 a restaurant than anything eles
In Ia makeup. FOr nearly thlray-nvo
years Prosper 0TsVlIlOt has been IN ohargs
"a Delmonioo'a. but how many patrons
Of the houas ever heard % him
His diahsa since he became first cook
a. Dslmonico's. however. have added
10 the lama Of tho establishment. Some
Of tho most famous Of 0rSvillot's recipes
are given IN the list he prepared Tor THE
Sun. One Of the most interesting compi-
lafions. WY diRlcult for hOusshespsis
wtthOus Q chef. results IN q trntied
chicksn. which thoss who have hied Il
viii TESTIFY Il we'll worth all the trouble
Il may taks. ne siHs % the truHies
chosen must Be- IN propOrtion TO thu
bird. Pound tho tFufAs peslihga, adding
about the same amount Of fat pOrR
- there d q psslings. and continue
10 pound till Il forms into q paste: then
add the same quantity of very vhits.
raw chicken hverA. Pound again ell to-
Gsther and put IN half the weight Of
fresh butter. salt and pepper; mig all
thoroughly. Take thu forcemeai from
the mortar and mix into Il the peeled
trIfies in the following proportions
A twelve pound turhey will take two
poands 81 tFuGleN. . six pound capon
on pound oi tIiH1es. . three pound
chicken half pound Of truiflss. and 40 On.
Ilns tho inside 81 the nsck with a slice
Of Fat pork. cover this with broad slices
Of tru1ies and insert the above prepared
tTulaes half into the neck part and the
other half into the rrnp part Truss for
roasting. Ths mack part must be we'll
stuffed - that tho breast has q plump
appearances. Sow up tho apertmes 20
that none Of the dressing can escape.
Every houaekeepsg Who has occasionally
dined IN q restaurant has wondered al
tie beauties oi the sauce called demi-
Rlace.- which not only dscoTates but
delici0ualy havors the meats prepared
By French chsfs just why " 0revillot'i
-dsmi- glac4' sauce should taste 20 good
ha own method q preparing Il viii en-
plein. Thans are his Instructions:
Put into q aAncepan half . pound ol
elariflsd butter and half . pound of very
dry hOur make q roux not TOO dark and
dilute slowly with four quarts Of moi
very hot veal blood. prooeedinG the sans
- Whsn making an espagnois. Il Should
consequently be somewhat lighter thar
this Saucs and not too deeply OolOred
Boil Il up and II found 90 he any way
lumpy strain Il through q ine strainor
return Il 10 the saucepan. boil Il again
then Sc Il hack 20 q cooler part Of th'
range TO cook slowly for two hOurs. akiH''
ming az the fat Fry with butter In !
saucepan one-halR pound Of carrots. foU
ounces Of celery root four ounces 81
oni0na and four ounces Of lean ham
having I'll these cut mp into squares
Pour the sauce into the sauoepaR adding
four giIls q good white wine. a quartsI
Of a pound Of mushroom parings. verJ
little salt and some crushed pepPercOrns
Stir can il comes 10 q boil. but on one sid
only. 40 that Il can be properly dnapu
mated DURING two hours lift % an the IA
from the top and strain the sauos thrOugl
a 6D~ strainer Put Il hack into q shallow
side thiSk bottomed sauoepan: boz
once more and reduce while stirring al
the tina detArhins IL from the bottom
with a metal spatula and incorporating
slovlv aome GOOD veal stock and som,
good White vine After the sauce be
oomes sncculsnt without h,sinE too thiol
str,in 4, agnin and Douy n into a Veuas
NJ double st.amer suucepan 70 keen I
no,
TAs, svsp a cbss NAV some,imes thipI
NJ . dl.h tha, viii serve for sunday nish
t.a wb~p the cook "a out q proved b,
0,ovilIot's m.,hoJ 81 .marinatins. COX
ro..a h..f What the prooesu on mari
n.,lnr. = the r.cipa showa IL NAV b,
.nollsd % vario,,s kinds Of cold meat
.i,honvh b..f !. b.tter than any other
0r.viIio, avs.
snr.ad out the meat IN he rharinatee
in a Ion1. marrow vessel drsdaa Il with
gne ALT and a LITTLE papper. add a Ssu
h.v I,avss "A much THYME and a fev
nar,lsv sur,Tu. then pour over oil and soos
vInes.y this IN he added 10 h. own a,,an
titv N water and cover over With a hsay,
r., ~ DaDar There shouId ba sDouol
vin.s,T IN nav. ths beef nar,lV immer.-s
m m. mar,naAe I, mus, b. turned owe
s.v.y,I ,Imea Zach dsv Ross, he, !,
n. wsll mayinated need no, he kep, IN IN.
dr...inV Tor mora ,han t,ventv- four hour.