Albuquerque morning journal. [volume] (Albuquerque, N.M.) 1903-1926, 1921-05-09
is a little masterpiece.
BY A. Il. WYMAN, CHEF.

is a little masterpiece.
BY A. l.. WYMAN, CHEF.
On the South side in an old
brown stone front house which was
once Il part of the fashionable res
idcnce district, is to be found one
of the best dinners served in this
large city. This cafe has no menu
and if you would partake of the
excellent food served you have to
telephone FOR a reservation at least
six hours in advance. The chef,
who is the owner, serves a true
French dinner, perfectly balanced,
and with furnishings and season.
ings that make the French ca
dinners served in Greek and Italian
cafes appear a nightmare. We
Mrs. Wyman and myself-were in
vited to visit this cafe and have
dinner the other night and in con-
versation with the chef | obtained
the recipes and the right to pass
them on.
\ True French Dinner.
Tapioca Soup
Radishes Hearts of Celery
Filet of Sole, Egg Sauce
Saddle of Veal, PrOvencal
Chicory Salad Delta Pudding
Coffee
TapiOCa Soup
Boil one cup of TapiOca in six
cups of water, season with salt and
pepper. Place in the bottom of
soup tureen three tablespoons of
butter and two egg yolks, pour the
boiling tapiOca over and add two
cups of hot milk.
EiIet of Sole With Egg Sauce.
Sprinkle the filets with salt, pep
per and a little allspice; pace in a
pan with four tablespoons finely
chopped parsley, and four table
spoons olive oil. Fry to a nice
brown, place on hot platter, gar
nish with lemon slices and sprigs
of parsley. Serve egg sauce sep
arate.
For the eggs sauce pace in a
saucepan on tablespoon Of butter
and one tablespoon of flour and
when we'll blended add one cup of
milk, cook until smooth and thick;
add one finely chopped hard boiled
egg and season with salt and white
pepper. ..r
Veal "ProvcncaP'
The saddle of veal should be
trimmed by the butcher SO that it
will be a neat piece. Place the
saddle in a large saucepan with a
good sized piece Of butter, place
over the fire and turn constantly
until it is a nice rich golden color
all over; remove the veal to dish
and season with salt and pepper.
To the sauce in the pan add four
tablespoons of butter and one doZ-
en- small new potatoes and return
to the fire; cover the pan ana
shake frequently until the potatoes
are a nice odor. Add to the sauce |
and potatoes one finely chopped
onion and when that is brown add
one finely chopped Glove OF gar
lie and two tablespoons Of Hour !
when the Hour is brown add two
cups of stock. f(lf no stock IS nam f,
1y use the beef cubes.) Stir Wel |
and place in the veal and one stalk !
Of celery, one sprig of parsley ana /.
4 bay leaf. Simmer for one hour
and serve meat surrounded by the +,
potatoes and the gravy strained !
1ver all.
Chicory Salad.
The chicory salad should pc
erved in a bowl that has been rub
ed with raw onion. Mix the |
theory with French dressing |
made with part lemon juice and
arregon vinegar.
Delta Pudding.
This pudding is made by cooking
me cup of washed rice in three |
ups milk until soft. Add two
tablespoons of butter, one-quarter
up of sugar, one cup of raisins and
our tablespoons finely chopped al I
londs Mix well, flavor with vanil-
1 and mould in creased cups. When
old turn out on the dessert plates
nd pour over a lemon or orange
auce
This dinner was served for dol
ar and a half and was much nicer
han some for which we have paid
vice as much. / also persuaded
ne CupI 10 give iIlS ltlcSS duullloilGtl
ecipes that he thought would in
crest my readers.
"Fayorite', Potatoes.
This is the chefs favorite meth
d of serving potatoes: Place in a
aucepan a tablespoon of flour and
tablespoon of butter and when
mooth add one cup of meat stock,
tir until it boils. Place in this
luce some slices of boiled pota-
)es and a tablespoon of chopped
arsley: let stew for four minutes.
eason with salt and remove from
ne fire and stir in one egg yolk
eaten with q teaspoon Of cold