Chafing dish and casserole cookery

Wash and clean the livers, removing carefully any gall that may be left on ; drain them in a cloth, and pound till quite fine in a mortar ; bone and skin the anchovies and pound them to a paste. Mix all thoroughly and add the butter, sugar, and seasoning ; rub through a fine sieve, and incorporate the egg-yolks and half the above-mentioned quantity of cream. Stir this in a chafing dish until it is sufficiently cooked. Have ready a plate or small dish with a piece of buttered toast. Just before serving add a little more cream and seasoning if needed ; pour the mixture over the toast, garnish with fried bread crofitons, and serve. Curried Toast. Cut four slices from a sandwich loaf, not too thin, and toast them in front of a clear fire ; trim off the crusts and butter each slice, then spread with a mixture composed of equal proportions of curry or mulligatawny paste and anchovy or bloater paste. Cut the prepared toast into fingers, place them over a hot chafing dish for a few minutes, long enough to heat them. The dish is then ready to serve. Chafing Dish Cookery Cheese Fingers. Cut up into small shreds four ounces of Cheddar cheese, free from rind, put it in a chafing dish with one ounce of butter and a tablespoonful of milk ; season with pepper and a very little salt, and stir till melted and cream-like. Cut three or four Triscuits into halves, heat them well, butter them, range them on a hot dish or on plates, pour the melted cheese mixture over carefully, and serve. Stirred Eggs. ( (Eufs Mollet.) Put into the blazer of the chafing dish half an ounce of fresh butter ; when melted drop in four or five eggs, season with salt and pepper, and stir them gently till sufficiently cooked ; serve on or with buttered toast. Poached Eggs. {(Eufs poch6s.) Three parts fill a hot-water dish with boiling water ; season with salt, and add a little lemon juice or vinegar. Carefully break and drop in some new-laid eggs, only three or four can be poached at one time, and the water must be boiling. Cook the eggs till they are set, then take them up and trim them neatly ; serve on hot buttered toast. Note. — It is advisable to use special egg poachers for this dish, as by their use the eggs will be of better shape when cooked. It is necessary to butter the rings of the poachers before using them. Eggs a»b Eacon. {(Eufs au lard fmnS.) Cut some streaky or other part of bacon into very thin slices, remove the rind part. Heat the blazer of the chafing dish, place in the bacon, and fry till quite crisp, turning each slice as it 36 Chafing Dish Cookery gets crisp. Take up the fried bacon and keep hot ; add a little butter to the bacon fat, when hot carefully drop in the required number of eggs, and fry them nicely ; trim each egg a little, and place them on top of the bacon ; sprinkle a pinch of salt and a pinch of pepper over each egg, and serve. Tomato Eggs. ( CEufs aux Tomates.) Fry in the blazer of a chafing dish half a small finely-minced onion in one ounce of butter ; when of a pale brown colour, add three peeled and sliced tomatoes. Cook for five minutes, season with salt and pepper, stir in four wellbeaten eggs, slightly seasoned, and a teaspoonful of chopped parsley. Cook them like scrambled eggs, and serve on pieces of toasted and buttered bread. Buttered Eggs. {CEufs brouilUs au Beurre.)