Evening star., 1944-01-17
Club De Teudi
By Arthur II. Denfe

When four amateur male chefs
have kept right at it, week in and
week out, for close to two years, and
each week, in first one home and
then another, have repaired party"
dinners for their ever loving wives
and themselves; they become expert
in the fine art OF cooking. They can
even attain heights Of considerable
magnitude. As witness and to-wit,
the following:
1t SO happened that, for Christ
mas present, one of the couples
within the club received a fine, fat
goose from q farmer in Wisconsin.
There was no chance to prepare the
goose for Christmas day so they said
to themselves: This lusty beastie
will 60 into the freezing unit of our
friends and from there it will
emerge to provide the core and sub
stance Of q dinner for the well
known Thursday Club"
And 50 1t happened that last
Thursday, this menu came forth:
Goose Liuer Saute on Toast
Roasted Goose
Apple Sauce Fried Noodles
Coupe de Jeudi
Coffee
Now, q goose is a tricky sort OF
creature and can turn itself into an
unpleasant and oily comestible when
it Is served. It seems to say "Ah
hah, you're not so smart after all!''
But that is only when the chef has
failed to learn one certain lesson
and that is this. getting the goose
ready for dinner today means paying
q little heed to it YESTERDAY.
So, the day before this goose was
to be served, 1t was given all the
final touches, ready to be stuffed.
But then 1t wasn't stuffed after
all. Instead of that it was set
nicely on a high rack in a large
roasting pan. And then into the
oven, ready heated to about 325
degrees, went Nine. Goose. She So
journed there for an even hour, In
q sort Of q hot cabinet. And, as
usually happens in these cabinets,
she began to lose weight, that is, fat.
1t actually poured out Of every pore
in its body. And when, an hour
later, she stepped forth from the oven
bath, she was right down to good
normal weight and condition. OF
course. the fat in the pan was saved
for future use, while Nine. Goose
was made comfortable and allowed
to cool of.
Then, when she was down to nor
NAL temperature, she was stuffed
with a regulation bread and sage
stumng, busted with salt, pepper
and a smitch of ground all-spice and
set away in the refrigerator. Next
day, since she was a robust eight
FOUNDER, she was figured at about
three and half hours roasting at
$50 degrees. Tart apple sauce and
noodles cooked tender, drained and
then Drowned lightly in either goose
drippings or butter and served with
topping Of Drowned bread crumbs
served as working partners for the
uIdAA1 COQISS.
Now, to 60 back to the beginning
there was the matter of the goose
liver with which to make an appe-
tizer-and here is how that Is done
keeping In mind that the liver
Of q well-raised goose of good family
is always most generously proper
toned.
First Of all wash the goose liver
and lay 1t to soak for 4 couple Of
hours In Q strong salt water mix
ture. Then remove, rinse in cold
running water and cut into quarter
inch slices. Roll each slice In -four
and saute rapidly In either heated
goose fat or butter or bacon drip
pings. With the liver include q
tablespoonful Of minced onion, q
stalk Of celery cut into very thin
slices, . tablespoonful Of minced
parsley and q cup Of canned mush-
rooms sliced rather thin. When the
lvers are Drowned, cover the pan
and, at slow heat, let contents sim
mer about is minutes. Then thicken
with . little Drowned -four, add