Pick half a pint of fresh, large shrimps, and fry
them quickly for a few moments in an ounce of
butter, previously melted in the chafing dish
blazer ; next pour in five well-beaten and sea-
soned eggs mixed with a table-spoonful of milk
and crea✪ Scrambled Eggs with Shrimpsm. Stir over the spirit flame till the
eggs commence to set, then serve with fingers of
toasted bread or celery biscuits.
Scrambles Eggs witb Ibam.
{CEufs brouilUs au Jambon.)
Proceed the same as directed in the recipe for
Scrambled Eggs. Chop finely, or cut into small
dice two ounces of cooked lean ham, fry this in
the butter, then pour in the beaten eggs, and
stir till sufficiently cooked, that is, till the eggs
begin to set ; serve with toasted bread.
Note. — Scrambled eggs, when properly cooked,
should be moist and very light. If over-cooked
they become dry.
SarStne Eggs.
{CEufs aux Sardines.)
Proceed as above, but use four to six sardines,
skinned, boned, and cut in small pieces, in place
of the ham, and serve on toasted bread.
Chafing Dish Cookery 39
Savours ©ntelet.
[Omelette aux Fines Herbes.)
To make an omelet of this description, put the
chafing dish over the lamp (fire), melt in it about
half an ounce of fresh butter, and fry half a
finely chopped shallot to a light golden colour.
Have ready two or three eggs well beaten, sea-
soned and mixed with a table-spoonful of cream
and a teaspoonful of chopped parsley. Pour this
into the chafing dish blazer and cook whilst
stirring continuously with a fork till the mixture
begins to set ; then fold in the two ends so as to
form a cushion shape ; allow it to take colour ;
the omelet is then ready for serving.
IRuni ©ntelet.
[Omelette au Rhum.)
Beat up four eggs with a table-spoonful of
cream, a tiny pinch of salt and a teaspoonful of
castor sugar. Melt about half an ounce of butter
in a chafing dish ; when hot pour in the mixture
and cook whilst stirring, until it will not run in
the pan or till it begins to set, then roll carefully
and turn out on a hot dish, sprinkle freely with
powdered sugar, pour round the sides half a glass
of rum, set it on fire, then with a spoon pour the
burning liquid over the omelet as long as it will
blaze, then serve.
©rancje ©melet.
[Omelette Soufflie a I’Orange.)
Separate the yolks from three eggs and cream
them with an ounce of castor sugar. Add the
juice of an orange and the stiffly-whisked whites
of three eggs, to which a pinch of salt should be
added. Melt three-quarters of an ounce of
butter in the chafing dish blazer ; when hot pour
in the egg mixture and allow to cook whilst
stirring for two or three minutes, then let it take
colour and by means of a pallet knife carefully
turn it over so as to brown the other side. Slit
the omelet in the centre, and insert two table-
40
Chafing Dish Cookery
spoonfuls of orange compote, that is, slices of
orange stewed in syrup, or failing this use orange
marmalade. Fold over the omelet carefully,
dredge with sugar, and serve.
Note. — For other omelets see pages 21 and 25.
jfrencb apple fritters.
(Beignets de Pommes.) ✪ French Apple Fritters (Beignets de Pommes)
Page 18 · 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
Pick half a pint of fresh, large shrimps, and fry them quickly for a few moments in an ounce of butter, previously melted in the chafing dish blazer ; next pour in five well-beaten and seasoned eggs mixed with a table-spoonful of milk and cream. Stir over the spirit flame till the eggs commence to set, then serve with fingers of toasted bread or celery biscuits.
Scrambled Eggs with Ham.
{CEufs brouilUs au Jambon.)
Proceed the same as directed in the recipe for Scrambled Eggs. Chop finely, or cut into small dice two ounces of cooked lean ham, fry this in the butter, then pour in the beaten eggs, and stir till sufficiently cooked, that is, till the eggs begin to set ; serve with toasted bread.
Note. — Scrambled eggs, when properly cooked, should be moist and very light. If over-cooked they become dry.
Sardine Eggs.
{CEufs aux Sardines.)
Proceed as above, but use four to six sardines, skinned, boned, and cut in small pieces, in place of the ham, and serve on toasted bread.
Chafing Dish Cookery 39
Savoury Omelet.
[Omelette aux Fines Herbes.)
To make an omelet of this description, put the chafing dish over the lamp (fire), melt in it about half an ounce of fresh butter, and fry half a finely chopped shallot to a light golden colour. Have ready two or three eggs well beaten, seasoned and mixed with a table-spoonful of cream and a teaspoonful of chopped parsley. Pour this into the chafing dish blazer and cook whilst stirring continuously with a fork till the mixture begins to set ; then fold in the two ends so as to form a cushion shape ; allow it to take colour ; the omelet is then ready for serving.
Rum Omelet.
[Omelette au Rhum.)
Beat up four eggs with a table-spoonful of cream, a tiny pinch of salt and a teaspoonful of castor sugar. Melt about half an ounce of butter in a chafing dish ; when hot pour in the mixture and cook whilst stirring, until it will not run in the pan or till it begins to set, then roll carefully and turn out on a hot dish, sprinkle freely with powdered sugar, pour round the sides half a glass of rum, set it on fire, then with a spoon pour the burning liquid over the omelet as long as it will blaze, then serve.
Orange Omelet.
[Omelette Soufflie a I’Orange.)
Separate the yolks from three eggs and cream them with an ounce of castor sugar. Add the juice of an orange and the stiffly-whisked whites of three eggs, to which a pinch of salt should be added. Melt three-quarters of an ounce of butter in the chafing dish blazer ; when hot pour in the egg mixture and allow to cook whilst stirring for two or three minutes, then let it take colour and by means of a pallet knife carefully turn it over so as to brown the other side. Slit the omelet in the centre, and insert two table-
Chafing Dish Cookery
spoonfuls of orange compote, that is, slices of orange stewed in syrup, or failing this use orange
marmalade. Fold over the omelet carefully, dredge with sugar, and serve.
Note. — For other omelets see pages 21 and 25.
jfrencb apple fritters.
(Beignets de Pommes.)
Records on this page
Scrambled Eggs with ShrimpsScrambled Eggs with HamScrambled Eggs with SardinesHerb OmeletteOrange OmeletteRum OmeletteFrench Apple Fritters (Beignets de Pommes)