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Image provided by: Chappaqua Library
10 • NEW CASTLE NEWS, FRIDAY, SEPTEMBER 28, 1951 POTS and PANS by Antoine Gilly Maitre d'Cuiller elected, for.. his distinguished • groups and there will'\be a con-? guests a Rose d'Anjou, a p|r &j>ducted. tour of the now church and its grounds. At the Hotel Carleton in Paris in 1922, there were some very high dignitaries. It was the a ia mode hotel at that time. The Maharaja of Karputala was there as well as the Shah of Persia and the famous Greek Premier Venizelos. They acted like the nobles during the Moyen age; each wanted to outdo the other and ordered the most fan tastic dinners with the most fan tastic table decorations you have ever seen. Money to them was secondary, and in a way they promoted art and talent. At that time in Europe, we did not have what we can have today as far as fresh products are concerned. There were no fresh strawberries in October, but the hunting sea son for quail was open so these nobles were satisfied with what ever the Chef could do or overdo for them. The Maharaja one night in vited the Shah and Monsieur Venizelos for one of those fan tastic dinners. One of the dishes was quail, the first game of the season. I hear there are some around here so I will give the recipe for this famous dish served to these high personali ties as far back as 1922. Quail Use one quail for each person and one pound of white seedless grapes for four quail. Dip the grapes in hot water and remove skin. Soak the skinless grapes in two ponies of good Armagnac brandy. Wrap the quail in a thin slice of larding pork and place in a 400° oven for 20 minutes with a little butter, sliced car rots, sliced onions, a pinch of marjoram, of rosemary, of sweet basil, of thyme, of sage, one branch of celery, one branch of parsley, six pepper corns and salt to taste. Remove larding pork and brown the quail. Remove the fowl, drain-the fat and add,the grapes and brandy to the re mains in the roasting pan. Cook for five minutes. Put the fowl and sauce into a casserole and keep hot. With this serve some rice pilaf, cooked separately, as follows: Rice Pilaf 1 cup of long rice 2 cups of bouillon 1 chopped Spanish onion 1 bouquet garni salt and pepper. Cook the onions in a little of the quail fat, not browned. Add the rice and turn over several times. Add bouillon and bouquet garni and cover with lid. Place in a 350° oven for 20 minutes. Remove from the oven and mix the rice with the rest of the fat from the quail. When ready to serve place the birds on top of the rice. Pour some Armagnac over and then pour the strained gravy over. The grapes should be placed around the platter but handle carefully for they are very delicate. With such a dish, a wine that is very scarce should be served with it. The Maharajah had se- wme, served very cold. You ;-4fe, the * grapes give a sweet\- <,o ,ste and a father sweet but good wine' shouM:bie swerved with i£, A good chtftney ma'y*a,lso be served, wy>h. the qtiail. 0J »'*• Club T|^PfcniC - •At. Building Site * < The Couples Club of the-Pir^t 'Congregational ghurch, Chapp'a- qua, will hold a family picnic on Sunday, October 7, at 4 p.m., at the site of the new church con struction at Bedford and Orchard Ridge Roads. The affair is open to members and guests of the Club and their families. Activities are being planned for all age Elrnaar -Bakken... is, chairman fqr»tjf$)(.event Assisted by. [r. and Mxs ; r ^ich |L^^-P^<rkard and. Mr. and 'Mp ^G ^^Mf Speedy, recrea tion :\' Mr\5-ana MrV/^Donald Miles yV -''^uNCHEotf \fl:30 'am. *o #;30 p .Tiu DINNER , f _»im. to 9 p.m. SfifSfoAX ^JNNER 11:30 a.m. to 9 p.m. . , THE 1 *' . FIRESIDE RESTAURANT MAMARONECK AVENUE £ WHITE PLAINS, N. Y. tfe@esse3eseessssessssesssssee@3@ss®esssssss®sg@e ?> 4 s CAMEO OSsininr 2-9796 NOW PLAYING NOW thru WED. 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