The Washington times., 1937-05-01
NOW
KrQut Supreme
When Baked
IN CHAMPAGNE
ey HELEN ESSARY

by HELEN ESSAhI
Here's stop number five. as you
eat YOUR way around the world at
the dining tables of washington
This Saturdays menu takes
YOU to the German Embassy. Here
Won have delicious food. And best
of all the dishes-sauerkraut
baked in champagne!
DR., Hans Luther. the German
Ambassador, looking like a story
book professor, beams at his five
guests a ound the family dining
table.
The tablecloth is white damask.
The china thin Dresden. The
glassware ruby Bohemian from
Meunchen and the heavy silver
the Ambassadors own.
The flowers are gayly arranged.
Pink tulips without their stems
are placed close enough to touch
and flat on the tablecloth around
a silver tray the Am >assador
brought from Mexico. A few
inches from the tulips a line OF
roses follows with .regimental cor
rectness a pattern in the damask.
Beyond the daffodils, small green
leaves lie in a geometric scrou.
The Ambassador is in excellent
humor. He always is. The guests
are fluttered and eager. They
find the meal excellent though
not a part of a reducing diet. A
typical menu is:
Consomme with Marrow
Dumping.
Brook Trout with Melted But
ter Sauce and Small Boiled Po-
tatoes.
Baked Partridge, sauerkraut
In Champagne, Mashed Pota-
toes with Cream Gravy.
Fuerst Pueklen Ice Cream
and Cookies.
This is the way the food had
been prepared: :,
The consomme for six required
four pounds of meaty beef bones,
covered with water and cooked
slowly down to three quarts OF
stock. Two pounds of ground
round steak were mixed with three
eggs, added to the stock and
cooked for one hour.
The marrow dunplings, no
larger than the tip of ones little
finger, were formed by rolling
into small balls a mixture Of one
pound and a half of melted mar
row; one cup of dry bread crumbs,
two tablespoons full of flour, one
whole egg, the yolks of three eggs
and sufficient salt, pepper and
nutmeg. The dumplings were
dropped into hot water and
cooked a few minutes, but were
not permitted to boil for fear Of
breaking apart.
The brook trout was cooked in
boiling water minutes exactly.
Longer cooking would have spoiled
its tenderness and beautiful blue
color. It was served Immediately
after cooking with HollandaiSe
sauce.
The cartridges were young birds,
not stuffed, but seasoned with a
strip Of bacon over the breast and
baked. For the mashed potatoes
the cream sauce was passed Sepa-
rately.
The basis of the sauerkraut
and champagne, the piece de re-
sistance of the German Ambassa-
doris dinner, was ordinary kraut,
washed and drained carefully.
Seasoned with a little salt and
sugar it was stirred into one quart
of champagne. Put into a bak-
ing dish and cooked inside the
oven very slowly, for two or three
hours.
When all the juice was gone
the dish was ready to be eaten
Immediately. White wine might
have been used in place Of cham
payne.
Neither salad nor celery ap-
peared a. this dinner. Nor were
there nuts or candy on the table.
The dessert, Fuerst Pueklen
Bonnie was named for the Count
who first thought of doing the
German national colors-black,
white and red-in ice cream.
Heavy whipping cream made
the FuerSt Pueklen. The black
layer was colored with very dark
chocolate. Pineapple ice made
the white layer and strawberry
shaded the red.
After dinner was served, coffee
and black cigars for the gentle
men; cigarettes for the ladies, and
pralineS and sugar-coated choco-
lates and nuts for both. I forgot
to mention that we drank sherry
with the soup, Rhine wine from
Ruedesheim with the fish, and q
Pfal1 from Beidsheim with the
partridge.
- a. ~ p NAH