Evening star., 1942-09-14

uS' CdIIic Oh Oh SCQeQule NJ the mol
last week, the Club de Jeudi meets
male after another undertakes to D
ably assisted by the three other mt
correctly, that the club membership
Our Roy worked to reach a new
height OF gastronomic excellence
and his dinner, served at exactly
7:3o, revealed the following menu:
A Cocktail Glass OF Dry Chilean
White Wine in lieu OF
Ordinary Cocktails.
Tuna in Madeira
Beet a la Mode
California Dry Red Wine
String Beans
Cucumber Boats, French Dressing
Ice Cream iDith Flaming Cherries
Coffee
This turned out to be not only
q dinner which an amateur male
chef can do with finesse, but as a
study in the assembly of harmon
izing dishes it is a little MASTER
piece. OF course, Roy, belonging to
a labor union which sees to it that
he quits work at four on the dot.
managed to be home and hard at
1t by 4:30, giving time for the three
hours required for the cooking of
the beef in this intriguing French
manner.
Departing from the orthodox
cocktail which many gourmet as
sures you should not be had within
two holyrc of onv oood DINNER the
cocktail glasses (wel chilled) con-
tanning dry Chilean white wine,
proved an interesting innovation to
the uninitiated.
Tuna in Madeira is simplicity
itself. Enough tuna for eight
smallish portions is placed in a
saucepan in which tablespoon of
butter has been melted. AS the
tuna warns, cream sauce is added
and the best Madeira you have is
added to taste. served on tiny
cocktail plates with bits of Melba
or dry toast, 1t is q pleasing first
course which may be served in the
living room with the cocktails or
rs a first course at table.
Beef la mode is a simple dish to
prepare and one which is only too
seldom seen in American homes. All
there is to it is this:
Select, for eight people, three to
three and half pound bit of rump
or EYE" of the round and lard it
with strips of bacon inserted with
the grain, using a long, thin and
sharp blade. Cover well with salt
and pepper. Tie with string to hold
it in desired shape. Have a. skillet
very hot (no fat) and give the meat
Q good browning on all sides.
Place meat in an iron kettle and
add just enough boiling water to
cover. Now add one cup each of
carrots, onions and small turnips
which have been fried to a nice
brown, then some sprigs of parsley,
a couple of whole cloves, half
dozen black pepper corns and some
additional salt and pepper. This is
now cooked gently for about three
hours or until meat is tender. Place
on hot platter, surrounding the
meat with the vegetables. Strain the
broth In which meat was cooked,
thicken with q roux Of butter and
flour, add touch Of Burgundy or
similar wine to flavor slightly and
pour the gravy over the meat. Care
fully prepared with the gourmet's
instinct, here is dish of the first
magnitude.
Cucumber boats are well chosen
cucumbers, thoroughly chilled, then
the tops slitted of, the meat hol-
lowed out, chopped with mixture
of pirnento and onions and returned
to fill the boats. French dressing
provides the right touch.
The dessert is simple, easy to pre-
pare and serve, but, withal, strik-
ing dish:
Order to arrive at fixed moment
q roll of ice cream. Place this upon
a platter. In the meantime, have
ready a couple of cups of canned,
large black, pitted cherries, well
drained. The moment the ice cream
Is on the platter, pour the cherries
over it, follow with half teacup Of
good cognac or Kirsch and set
ablaze. The good wife extinguishes
the electric lights while fireworks
are being displayed. Serve individ-
ual portions from the flaming cream
INERT tDeek the Club de Jeudi
meets at the home OF Leonard
and Peggy, and Leonard is going
to serpe beet steak supper.
You'll be interested In his depar-
ture from the ordindry.)