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Chafing dish and casserole cookery

1908

Page 20 · 2 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.
Melt two table-spoonfuls of butter in the chafing dish ; when hot stir in a heaped-up table-spoonful of Brown and Poison’s cornflour, fry a little without browning the cornflour, stirring all the while ; then pour in gradually half a pint or a small breakfast-cupful of hot milk, bring to the boil whilst stirring, and cook for ten minutes ; season with salt✪ Simple Toubite Sauce and pepper, and use as required. Custarb Sauce. Mix one level table-spoonful of Brown and Poison’s cornflour with half-pint milk, and boil up whilst stirring in the chafing dish. Cook for about ten minutes, then add a few drops of vanilla essence and two yolks of eggs ; sweeten to taste✪ Custard Sauce, and re-heat the sauce without boiling ; strain and serve hot or cold. CASSEROLE COOKERy CONTENTS 3ND INDEA Advantages of a Casserole Asparagus au Gratin Baked Custard ,, Curried Tomatoes ,, Fish, Gratin style ,, Oysters au Gratin ,, Stuffed Tomatoes Bearnaise Sauce Bechamel Sauce Beefsteak en Casserole Bouillon or Beef Broth Braised Calf’s Liver ,, Loin of Mutton, Soubise ,, Partridges with Cabbage Brown Sauce Brussels Sprouts Mousses Carrots & la Maitre d’Hotel Casserole Cookery ,, of Fish ,, of Fowl Cassolettes, Mushroom Cauliflower au Gratin ,, Mousse Celery Ramakins Chicken en Casserole ,, Pot, French ,, Roast, en Casserole Cooking in Stoneware Cornflour Souffle Curried Beef ,, Fowl ,, Rabbit , , Shrimps ,, Tomatoes „ Veal ,, Vegetables Curry Sauce Eggs, a la Rouennaise ,, Coquilles with Spinach ,, en Cocotte Fish, Baked, Gratin style , , Casserole Fowl, Casserole of ,, Curry of French Bean Souffle French Chicken Pot Fricasseed Scallops Fricassee of Veal Ham, Roast, en Casserole Haricot Mutton en Casserole Hashed Meat Hot-Pot or Hodge-Podge Irish Stew en Casserole PAGE • 47 ■ 74 ■ 85 , 82 50 55 , 82 51 , 86 61 49 63 59 7 1 86 77 78 45 52 70 75 79 77 76 69 72 69 45 84 64 7 1 68 54 82 65 74 87 81 81 81 50 52 70 7 1 83 72 55 65 56 57 59 66 58 42 44 Index of Contents Italian Macaroni Pie ,, Risotto Jugged Hare en Casserole Kidney Omelet Macaroni au Gratin Matelote of Eel Minced Beef with Poached Eggs Mushroom Cassolettes ,, Omelet ,, Pur6e in Cases Mutton Chops en Casserole ,, Cutlets en Casserole Neck of Mutton en Casserole Nouilles au Gruyere Omelet, Plain ,, Tomato 4 la Viennoise Oysters, Seaman’s style Partridges, Braised with Cabbage Pears en Cocotte Petite Marmite Pigeons en Casserole Pot-au-feu Soup Quails en Casserole Rabbit en Casserole ,, Curried Red Mullet en Terrine Roast Chicken en Casserole Rolled Fillets of Sole Salmi of Game Sauce, Bechamel, White, Brown and Tomato Saute Potatoes Scalloped Salmon Scotch Collops Sea Pie Shrimps, Curried Smothered Beef, with Tomatoes Sole au Gratin Soles k la Helder Soubise Pur6e Spiced Shoulder of Mutton Spinach and Ham Souffle ,, Ramakins ,, Souffle Steak Pie Marimere Stewed Beef with Macaroni Tomato Omelet, Viennoise ,, Sauce Tomatoes, Baked Stuffed, and Baked Curried Turnips au Gratin Vanilla Souffl6 Veal, Fricassee of Vegetables, Curried White Sauce Whiting, Fillets au Gratin ,, Terrine of Yorkshire Hot-Pot FAGE . 8o . 80 • 67 • 83 . 80 • 53 . 60 • 75 . 83 • 75 . 61 . 60 . 56 • 79 . 82 . 84 • 55 . 7 1 . 85 • 47 • 7i • 48 68 53 69 52 72 86 74 54 62 62 54 61 • 51 • 51 • 59 . 58 • 76