Fifty-Two Sunday Dinners Part 4

Menu

OYSTERS ON THE HALF Sh.e.l.l

MANGOES SALTED NUTS OLIVES

CONSOMMe d.u.c.h.eSS--IMPERIAL STICKS

CRAB MEAT IN TIMBALE CASES

"GREEN" GOOSE ROASTED--POTATO AND NUT STUFFING

CHANTILLY APPLE SAUCE

ONIONS AU GRATIN

ENDIVE, CELERY AND GREEN PEPPER SALAD

VANILLA ICE CREAM--CHOCOLATE SAUCE

COCOANUT CUBES--CHOCOLATE NUT CAKE

FRUIT RAISINS NUTS

ROQUEFORT CHEESE--WATER BISCUIT

CAFe NOIR

OYSTERS ON THE HALF Sh.e.l.l

3 dozen oysters.

2 lemons cut in quarters.

Salt, pepper, Tobasco, horseradish and Tomato catsup.

PROCESS: If possible, have the little Blue Points. Open, loosen, and leave them on the lower sh.e.l.l. Fill soup plates with shaved ice and arrange sh.e.l.l on ice having the small end of sh.e.l.ls point toward center of the plate. Wash lemons, cut in quarters, remove seeds and serve one-quarter in center of each plate. Garnish with sprays of parsley arranged between the sh.e.l.ls. Pa.s.s remaining ingredients on a small silver tray, or a c.o.c.ktail dressing may be made and served in a small gla.s.s dish and pa.s.sed to each guest.

CONSOMMe d.u.c.h.eSS

Consomme served with a meringue, prepared as follows: Beat the whites of eggs very stiff and drop by heaping tablespoonsful into milk heated to the scalding point in a shallow vessel (a dripping pan is the best), using care that milk does not scorch. Turn each spoonful, allowing it to cook, until it sets. Place one of these individual meringues on the top of each service of consomme, and sprinkle with finely chopped parsley.

Serve with Imperial Sticks.

IMPERIAL STICKS

Cut stale bread in one-third inch slices, remove the crusts. Spread thinly with b.u.t.ter. Cut slices in one-third inch strips, put on a tin sheet and bake until a delicate brown in a hot oven. Pile "log cabin"

fas.h.i.+on on a plate covered with a doily, or serve two sticks on plate by the side of cup in which soup is served.

CRAB MEAT IN TIMBALE CASES

8 Timbale cases.

2 cups crab meat.

3 tablespoons b.u.t.ter.

3 tablespoons flour.

Yolks 2 eggs.

1 tablespoon onion finely chopped.

Salt, pepper, paprika.

Few grains each cayenne, mustard and nutmeg.

2 cups hot thin cream.

PROCESS: Melt b.u.t.ter in a sauce pan, add onion and cook five minutes without browning, stirring constantly. Add flour and stir until well blended. Add hot cream gradually, continue stirring, add seasoning to taste. Remove from range and add egg yolks slightly beaten. Reheat crab meat in sauce (over hot water). Serve in Swedish Timbales.

SWEDISH TIMBALES

1 cup flour.

1/2 teaspoon salt.

1 teaspoon sugar.

1 egg.

2/3 cup milk.

1 tablespoon olive oil.

PROCESS: Mix and sift flour, salt and sugar, add milk slowly, stirring constantly, add well beaten egg and olive oil. Mixture should be very smooth, strain and let stand over night. Heat a timbale iron in hot Cottolene, drain and dip iron into batter, (having batter in a small pitcher), place in hot Cottolene and fry until crisp and delicately browned. Remove from iron and invert on brown paper. These dainty cases are for all kinds of creamed mixtures. They are used instead of patty sh.e.l.ls or croustades.

ROAST GOOSE

PREPARING THE GOOSE FOR THE OVEN

Singe, and remove all pin feathers. Before drawing the bird give it a thorough scrubbing with a brush, in a warm Fairy soap solution. This is very necessary for it cleans off all dirt that becomes mixed with the oily secretions, and opens and cleanses the pores that the oil may be more readily extracted. Draw and remove everything that can be taken out, then rinse thoroughly and wipe inside and out, with a clean crash towel; sprinkle the inside lightly with salt, pepper, and powdered sage.

(The latter may be omitted.)

Stuff with the following mixture and truss as turkey.

POTATO AND NUT STUFFING

(FOR ROAST GOOSE OR DUCK)

4 cups hot mashed potatoes.

2-1/2 tablespoons finely chopped onion or chives.

1 cup English Walnut meats chopped moderately.

1/2 teaspoon paprika.

1-1/4 teaspoon salt.

1/2 cup cream.

2 tablespoons b.u.t.ter.

Yolks of 2 eggs.