a peeled and chopped shallot ; then put in the
tripe, season with salt and pepper, and besprinkle
with a dessert-spoonful of flour. Cook whilst
stirring for about six minutes, then moisten with
a gill of hot milk and two or three table-spoon-
fuls of cream. Allow to simmer, stirring often for
half an hour longer. More milk or stock may be
added if found necessary. A little grated nutmeg✪ Tripe with Cream Sauce
is considered an improvement by many. Serve
hot with crotitons of fried bread or puff paste
crusts (fleurons).
Eroileb Calf’s silver.
( Foie de Veau frit.)
Wipe a piece of calf’s liver weighing about half
a pound, and cut it into slices. Dip each slice
into seasoned flour. Fry a few thin slices of
bacon in the blazer of a chafing dish, take up the
bacon, and add to the fat remaining in the blazer
half an ounce of butter, when hot put in the
slices of liver, and broil them over a full flame
for several minutes, turn the slices occasionally
so as to brown them nicely. Pour in a little
gravy or stock mixed with a teaspoonful of
“ Lemco,” place the fried bacon on top, and cook
for five minutes longer. Serve hot.
Cosse& Calf’s Sliver.
{Foie de Veau sautt.)
Cut half a pound of fresh calf’s liver into very
thin slices, and proceed to cook it in the same
manner as described for “ Kidneys a la Minute,”
on page 28.
Calf’s JBraiits witb Eggs.
( Cervelles de Veau aux (Eufs.)
Soak in salted water half a calf’s brain, wash
it well and remove the veins, then blanch it,
drain, and chop it into small pieces. Melt an
ounce of butter in a chafing dish, when hot put
in four well-beaten eggs, and the chopped brain.
Season with salt, pepper (paprika or white
pepper). Stir in a table-spoonful of cream and
28
Chafing Dish Cookery
allow the mixture to cook whilst stirring lor
about five minutes. Serve with fingers of toasted
bread.
Calf's Brains wttb parsley Sauce.
(Cervelles de Veau d la Poulette.)
Soak and wash carefully a calf’s brain, remov-
ing the veins, then blanch or parboil it in salted
water. Drain, and cut it into small pieces.
Melt an ounce of butter in a chafing dish, stir
in half an ounce of flour, and add half a pint
of milk, continue to stir till it boils, season to
taste with salt, pepper, and nutmeg. Then put
in the pieces of brain, boil up, add a teaspoonful
of chopped parsley and a few drops of lemon
juice. At this stage the yolks of two eggs may
be added, if liked. Allow the brains to cook
till quite tender, and serve hot with sippets of
toasted bread.
lambs’ nutmegs wttb Comatoes.
(Rognons d’Agneau an Madere.)
Skin and slice thinly four lambs’ kidneys, and
season them with salt and pepper. Melt in the
blazer of a chafing dish half an ounce of butter,
and fry in it a small, finely-minced shallot, then
put in the kidneys. Stir them quickly over a
full flame, sprinkle over a dessert-spoonful of
flour. Stir well until slightly browned, then
add two peeled and sliced tomatoes, a small
glass of Madeira or sherry, and half a gill of
good stock. Cook together for another five
minutes, and serve witu sippets of toast or
celery biscuits.
Ikitmegs a la fllMnute.
( Rdgnons d la Minute.)
Page 12 · 3 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
a peeled and chopped shallot ; then put in the tripe, season with salt and pepper, and besprinkle with a dessert-spoonful of flour. Cook whilst stirring for about six minutes, then moisten with a gill of hot milk and two or three table-spoonfuls of cream. Allow to simmer, stirring often for half an hour longer. More milk or stock may be added if found necessary. A little grated nutmeg is considered an improvement by many. Serve hot with crotitons of fried bread or puff paste crusts (fleurons).
Broiled Calf's Liver.
( Foie de Veau frit.)
Wipe a piece of calf’s liver weighing about half a pound, and cut it into slices. Dip each slice into seasoned flour. Fry a few thin slices of bacon in the blazer of a chafing dish, take up the bacon, and add to the fat remaining in the blazer half an ounce of butter, when hot put in the slices of liver, and broil them over a full flame for several minutes, turn the slices occasionally so as to brown them nicely. Pour in a little gravy or stock mixed with a teaspoonful of “ Lemco,” place the fried bacon on top, and cook for five minutes longer. Serve hot.
Sautéed Calf's Liver.
{Foie de Veau sautt.)
Cut half a pound of fresh calf’s liver into very thin slices, and proceed to cook it in the same manner as described for “ Kidneys a la Minute,” on page 28.
Calf's Brains with Eggs.
( Cervelles de Veau aux (Eufs.)
Soak in salted water half a calf’s brain, wash it well and remove the veins, then blanch it, drain, and chop it into small pieces. Melt an ounce of butter in a chafing dish, when hot put in four well-beaten eggs, and the chopped brain. Season with salt, pepper (paprika or white pepper). Stir in a table-spoonful of cream and
Chafing Dish Cookery
allow the mixture to cook whilst stirring for about five minutes. Serve with fingers of toasted bread.
Calf's Brains with Parsley Sauce.
(Cervelles de Veau d la Poulette.)
Soak and wash carefully a calf’s brain, removing the veins, then blanch or parboil it in salted water. Drain, and cut it into small pieces. Melt an ounce of butter in a chafing dish, stir in half an ounce of flour, and add half a pint of milk, continue to stir till it boils, season to taste with salt, pepper, and nutmeg. Then put in the pieces of brain, boil up, add a teaspoonful of chopped parsley and a few drops of lemon juice. At this stage the yolks of two eggs may be added, if liked. Allow the brains to cook till quite tender, and serve hot with sippets of toasted bread.
Lambs' Kidneys with Tomatoes.
(Rognons d’Agneau an Madere.)
Skin and slice thinly four lambs’ kidneys, and season them with salt and pepper. Melt in the blazer of a chafing dish half an ounce of butter, and fry in it a small, finely-minced shallot, then put in the kidneys. Stir them quickly over a full flame, sprinkle over a dessert-spoonful of flour. Stir well until slightly browned, then add two peeled and sliced tomatoes, a small glass of Madeira or sherry, and half a gill of good stock. Cook together for another five minutes, and serve with sippets of toast or celery biscuits.
Kidneys a la Minute.
( Rdgnons d la Minute.)
Records on this page
Tripe with Cream SauceCalf's Brains with EggsCalf's Liver Fried