Cut up some cold chicken into neat joints,
and remove the skin if liked. Heat up one ounce
of butter in a chafing dish, add a little more than
half the quantity of flour, stir smoothly with a
spoon for a few minutes, then add to it by degrees
about f of a pint of milk, or milk-stock. Boil
whilst stirring for eight minutes, season to taste
with salt and pepper and nutmeg, add a few
small button mushrooms✪ Chicken à la Poulette, cut into slices. Now
put the chicken in the sauce, heat the pieces
thoroughly, allowing about 15 minutes. Just
before serving stir the yolk of an egg into the
sauce. Dish up on a hot dish or serve from the
chafing dish. Fried bread crotitons may be
served as a garnish if liked.
Steweb Cbtcken wttb iRtce.
[Ragout de Poulet au Riz.)
Cut the remains of a roast or boiled chicken,
free from bones, into large dice shapes. Put
this into the chafing dish with three or four table-
spoonfuls of white sauce and a cupful of cooked
rice, season with salt, pepper, and a grate of nut-
meg. Moisten further with a little white stock✪ Stewed Chicken with Rice,
cover the dish and let it simmer gently for about
25 minutes. Stir the ragout occasionally. Serve
hot.
Ubicken ©melet.
[Omelette de Volatile.)
Cut some cold boiled or roast chicken, free
from bone, skin, and gristle, into small dice,
26
Chafing Dish Cookery
season to taste, and heat up in a little white
sauce. Beat up six eggs with one table-spoonful
of milk, and season to taste with salt and pepper.
Melt three-quarters of an ounce of butter in a
chafing dish, pour in the egg mixture, and stir
over a quick fire till the eggs begin to set, then
put the chicken mixture in the centre. Fold in
the sides and shape neatly (oval cushion shape),
allow the omelet to take colour, and serve.
/iDutton Cutlets a la /llMuute.
Mutton or lamb cutlets, cut rather thinly, well
flattened, and trimmed neatly, can be cooked in
the same manner as directed for Fillets of Beef
(see page 23). These may be served with creamed
peas, stewed tomatoes or other vegetable garnish.
Steafcs ant> Cbops
(Cooked in the Blazer).
Small rump steak, fillets of beef, mutton chops
or cutlets, may be cooked to advantage in the
chafing dish.
Prepare the meat, trim and cut off some of
the fat, and season well with salt and pepper.
Heat one ounce or more of butter in the blazer,
and when quite hot put in the meat and fry it
quickly on both sides. About ten minutes
should be allowed to cook the meat, according
to the size, turning frequently with tongs. When
done, dish up and serve hot with a little maitre
d’hotel butter or gravy if preferred.
flbattre b’tbotel Butter.
Mix half to one ounce of butter with a little
finely chopped parsley, a squeeze of lemon juice,
salt and cayenne✪ Maitre d'Hotel Butter. Make into a flat shape and
place in a cool place to become firm. Serve as
required.
Crlpe wltb Cream Sauce.
[Tripe a la Creme.)
Wash half a pound of honeycomb tripe, wipe it
dry, and cut into very fine shreds. Put half an
ounce of butter into the chafing dish, and fry in it
Chafing Dish Cookery 27 ✪ Calf's Liver Fried
Page 11 · 7 recipe records on this page
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut up some cold chicken into neat joints, and remove the skin if liked. Heat up one ounce of butter in a chafing dish, add a little more than half the quantity of flour, stir smoothly with a spoon for a few minutes, then add to it by degrees about f of a pint of milk, or milk-stock. Boil whilst stirring for eight minutes, season to taste with salt and pepper and nutmeg, add a few small button mushrooms, cut into slices. Now put the chicken in the sauce, heat the pieces thoroughly, allowing about 15 minutes. Just before serving stir the yolk of an egg into the sauce. Dish up on a hot dish or serve from the chafing dish. Fried bread crotitons may be served as a garnish if liked.
Stewed Chicken with Rice.
[Ragout de Poulet au Riz.)
Cut the remains of a roast or boiled chicken, free from bones, into large dice shapes. Put this into the chafing dish with three or four tablespoonfuls of white sauce and a cupful of cooked rice, season with salt, pepper, and a grate of nutmeg. Moisten further with a little white stock, cover the dish and let it simmer gently for about 25 minutes. Stir the ragout occasionally. Serve hot.
Chicken Omelet.
[Omelette de Volatile.)
Cut some cold boiled or roast chicken, free from bone, skin, and gristle, into small dice,
Chafing Dish Cookery
season to taste, and heat up in a little white sauce. Beat up six eggs with one table-spoonful of milk, and season to taste with salt and pepper.
Melt three-quarters of an ounce of butter in a chafing dish, pour in the egg mixture, and stir over a quick fire till the eggs begin to set, then put the chicken mixture in the centre. Fold in the sides and shape neatly (oval cushion shape), allow the omelet to take colour, and serve.
Mutton Cutlets a la Minute.
Mutton or lamb cutlets, cut rather thinly, well flattened, and trimmed neatly, can be cooked in the same manner as directed for Fillets of Beef (see page 23). These may be served with creamed peas, stewed tomatoes or other vegetable garnish.
Steafcs ant> Cbops
(Cooked in the Blazer).
Small rump steak, fillets of beef, mutton chops or cutlets, may be cooked to advantage in the chafing dish.
Prepare the meat, trim and cut off some of the fat, and season well with salt and pepper. Heat one ounce or more of butter in the blazer, and when quite hot put in the meat and fry it quickly on both sides. About ten minutes should be allowed to cook the meat, according to the size, turning frequently with tongs. When done, dish up and serve hot with a little maitre d’hotel butter or gravy if preferred.
Maitre d'hotel Butter.
Mix half to one ounce of butter with a little finely chopped parsley, a squeeze of lemon juice, salt and cayenne. Make into a flat shape and place in a cool place to become firm. Serve as required.
Tripe with Cream Sauce.
[Tripe a la Creme.)
Wash half a pound of honeycomb tripe, wipe it dry, and cut into very fine shreds. Put half an ounce of butter into the chafing dish, and fry in it
Chafing Dish Cookery 27
Records on this page
Chicken à la PouletteChicken OmeletStewed Chicken with RiceTripe with Cream SauceCalf's Brains with EggsMaitre d'Hotel ButterCalf's Liver Fried