Chafing dish and casserole cookery

Cut three small fat trussed quails in halves, flatten each, season with salt and pepper, and dredge them with a little flour. Melt one ounce of butter in the blazer of the chafing dish, when hot put in the quails, and fry them on both sides to a nice brown colour. Take up, drain them, and place each half on a crouton of bread or buttered toast. Fillets of Beef a la Minute. Cut half-pound of fillet of beef into rather thin slices, flatten each a little, and pare neatly. Season with salt and pepper. Heat up an ounce of butter in the blazer of a chafing dish. When quite hot, put in the fillets and fry them over a full flame, allowing about five minutes for each side. Dish up the fillets ; pour off the fat in the blazer, put a little stock or water mixed with one tea- 24 Chafing Dish Cookery spoonful of “ Lemco ” into the blazer, boil up, and pour round the fillets. Garnish with slices of lemon and parsley. JSeef Uoast. A most nourishing toast can be made by shredding very finely four ounces of lean beef. Put it in a chafing dish with an ounce of butter, and brown nicely. Season with salt and pepper, then add a little flour, and a table-spoonful of stock or gravy. Toast six Triscuits, butter one side of each slightly, and spread the beef over each. Range them on a dish, garnish with crisp parsley, and serve. Buttered toasted bread may be used in place of Triscuits. Vienna Steaks. [Filets a la Viennoise.] Chop finely four to six ounces of rump or buttock steak, season with salt and pepper, and mix with one ounce of breadcrumbs, and a beaten egg. Shape this into small flat rounds or fillets, dredge with a little flour, and fry them in an ounce of butter, previously heated in the blazer of a chafing dish, turn the fillets so as to fry both sides. Pour off the fat, put a little onion puree in each fillet, add a few table-spoonfuls of gravy, cover the dish, and re-heat for five minutes ; then serve. Creamed Chicken. ( Poulet a la Creme.) Finely chop the remains of a cold chicken, freed from bones, skin, and gristle. Melt an ounce of butter in the chafing dish, add half an ounce of flour, and stir for a few minutes without letting it get brown, then add half a gill of milk or cream, and half a gill of white stock ; put in the minced chicken, season with salt, pepper, and a grate of nutmeg. Cook gently for ten minutes, and serve with fingers of toasted bread or Triscuits. Note. — The above quantity of sauce ingredients is based on a breakfast-cupful or more of minced chicken. Chafing Dish Cookery Chicken Croquettes. [Croquettes de Volatile.) Prepare a fairly consistent white sauce as above directed, add to it half a pound of minced cooked chicken and ham or tongue, also two yolks of eggs. Cook for a few minutes, and spread on a plate to cool. Make up into small cork shapes. Egg and crumb them, then fry in the chafing dish in hot clarified butter to a rich brown colour. Drain the croquets and serve hot. Chicken h la poulette.