New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1911-02-05
Nv Henri Tout.

rh. following menu for French diflhe''
while inexpensive, is rather more e'"ool o.
,han the one previously given IL "ou'u
- e,,itable for a formal occasion ana "l"S
10 modified by omission or addition III d"'
NOV. that the houeekeeper thinks pest
Thick soup. Duharry
Kingdsn. fn-de-siscle.
t-u,ets on cheXreuil. poiNraue sau'e'
i"'' Potatoes Lorettc
Ham mousseliue. papTlha sauN''
orange chstaIH.
coffee
-rn,.,, soup Dubarry.-BOil for n lew NM
,os about a hound of cauliiioWer. henloNe
and finish cooking IN a quart OF hi''A WIN
Lo,f . mound of potatoes, seasoning VII"
col, aud nonpcr. When done pass through
) a fine sieve or collander. Ada an ounce VI
erosh butter and serve with some niue
pieces of cauliiower. separated Iloi" INC
rest before they are overdohe'
Kincfsh. fin-dc-secle.-Cut the heaus from
two small kingtish and trim careiullN' I"'
them I'm a baking dish with SAT- pepper
TWO minced shalots and one ounce OF o"'-
for Slice four white mushrooms ana TWO
ereon peppers. and sprinkle them over the
fish Pour in half a glasslul OF Whi'e VINE
and some white stock. Place IN moderate
o,on mr. on the stove, carefully covered I'M
iii done. Remove the gravy, boil IL down
crickly and add by degrees, While seelns
that the LIQUID does not boil, two ounces OF
fresh butter. Taste, pour over the nsh ana
serve. powdered with chopped parsley
F'illet en- chevreuil-Iiave four hlet
steaks of beef, weighing about six ounces
each. Flatten and lard them. Put to pickle
Cor twelve hours in an earthenware turcen,
with a sliced onion and carrot, thyme, pars-
ley, celery. peppercorns' one Glove SAT-
| elassful of white wine, half glass OF vine
| Gar and a drop of oil on top. When ready
! 10 cook them remove and wipe with clean
| cloth. strain the liquor and put 1t III a
rpn To boil down. Put drop OF oil In an
other pan and set II over quick fire until
| the oil Is smoking hot Then put in the
! steaks to fry. Scar on both sides and re-
rove TO a dish Pour the oil out. add one
ounce of butter. and as 1T melts add a
| t.a,pooutul of flour Allow the butter 10
| become a light brown. then pour in the
liauor. which should have been reduced TO
one-third Boil for n few minutes and
| when il thickens remove from the fire.
Add one ounce OF butter, stir well and pour
! oveI the steaks
! Potatoes Lorette-Boil two pounds of
pec!ed potatoes i'm sailed water and when
| done pass them through a ricer or sieve.
Iry the mashed potatoes in a pan on the
fire stirring vigorously with little butter
When they no longer stick TO the pan mix
/ in two beaten eggs. season to taste and
when hard enough put on butterod dish
10 cool. Butter the potatoes TO prevent
crusting. Make little cone shaped cakes.
roll in flour and fry. Serve on a napkin
with little fried parsley.
Ham Mousselinc with Paprika Sauce
/ Free from fat and sinews half pound Of
/ lean Virginia ham. Pass through fine
meat chopper. put in a BASIN set on ice and
mix in the whites of three eggs, one after
/ the other. Have half pint OF thick cream
on the ice also ard add TO the ham gradu-
! ally. Season with salt and paprika. put in
we'll buttercd mould place the mould in
a balm marie, cover and cock gently for
! fifteen minutes. When cold turn the mass
out of the mould and serve with the fol-
lowing sauce:
| Fry half a chopped onion with one ounce
OF butter and add good pinch OF Hun