Chafing dish and casserole cookery

Prepare the quails as for stuffing. Put the milk in an earthenware stewpan, add half an ounce of butter, a small bayleaf, salt, pepper, and a little grated nutmeg ; when boiling stir in the bread-crumbs (about a handful), simmer for ten minutes. Remove the bay-leaf and stir in the egg-yolks. Cut up small the chicken livers, sauté them in butter in which the finely chopped shallot has been blended, season with pepper, salt and aromatics, and rub the liver, etc., through a sieve. Mix the purée with the bread-crumbs, etc., and stuff the bird with this. Wrap each quail in a thin slice of bacon, place them in an earthenware pan (casserole) with the remainder of butter and cook over a slow fire for half an hour. Pour off the fat and finish cooking in the same sauce (demi-glace or Madeira). Casserole Cookery Asparagus au Gratin. Clean a bundle of asparagus, cut off the tender portion and tie up in small bundles. Cook for twenty minutes In fast boiling slightly salted water, then drain and let cool. Prepare a rich white sauce (bechamel), seasoned with salt, a grate of nutmeg and a pinch of cayenne. Range the cooked asparagus in layers on a greased baking or gratin dish, putting a little of the prepared sauce between the layers of asparagus. Spread some of the sauce over the top and sprinkle with grated cheese and bread-crumbs. Place small pieces of butter here and there on the surface, then bake in a sharp oven for about twenty minutes. The top should then acquire a golden brown. Place the gratin dish on another plain dish, cover with a folded napkin, and send to table. Saute potatoes. Slice thinly 1 } lb. of cold boiled potatoes, melt two ounces of butter in a fireproof earthenware frying or omelet pan, when hot put in the potatoes and toss over the fire till they are thoroughly hot and slightly browned. Season with pepper and salt, shape neatly, dish up, sprinkle with finely chopped parsley and send to table. Curried Vegetables. Cut six small cooked and peeled potatoes into thick slices, to these add two small cooked turnips, four small cooked carrots, all cut into dice-shaped pieces. Mince finely a small onion. Heat up an ounce of butter in a brown fireproof dish, add the onion and fry a nice brown. Then add half an ounce of flour, and quarter of an ounce of Madras Casserole Cookery 75 or Laxami curry powder, fry and mix together, moisten with one pint of stock and stir all together until it boils ; then let it simmer. Now add the above-named vegetables, also some cooked French beans cut small, season with salt and pepper, cover the dish, and stew gently for about twenty minutes. Remove the fat from the surface of the vegetables and send to table with a dish of plain boiled rice. The top of the vegetables may be garnished with chopped gherkins and Spanish pimientos. Mushroom Puree in Cases. [Purie de Champignons en Caisses.) Wash and peel a small basket (half a pound) of fresh cup mushrooms, and chop them very finely. Fry this in an ounce of butter over the fire for a few minutes. Then add two table-spoonfuls of rich brown sauce, stew the purée for ten minutes, season with salt and pepper and stir in two yolks of eggs. Lastly add the stiffly whisked white of one egg. Blend the whole well and fill into buttered ramakin cases. Bake them in a moderately heated oven for fifteen minutes. Dish up and serve hot. Mushroom Cassolettes.