Chafing dish and casserole cookery

Skin two sheep’s kidneys or half a small veal kidney, cut it into thin slices, season to taste, and fry with one ounce of butter bonded with a very small chopped shallot ; add a little brown sauce and keep hot. Beat five eggs together with two table-spoonfuls of milk ; season with salt and pepper. Melt one ounce of butter in an omelet pan, pour in the omelet mixture, and stir it over the fire until it begins to set ; then put in the stewed kidneys and fold in the ends of the omelet. When nicely brown slip the omelet on to a hot dish, pour a little hot tomato or brown sauce round the base of the dish, and serve at once. /IlMiebroom ©melet. {Omelette aux Champignons.) Wash and peel three or four fresh mushrooms, chop them and fry in half an ounce of butter, blended with a small chopped shallot. Season with salt and pepper to taste and keep hot. Prepare a plain omelet, when ready to fold put the mushroom puree in the centre, then fold in the ends and allow the omelet to take colour. Turn it out on to a hot dish and serve. French Bean Souffle. Take 1 pint cooked French beans, 3 oz. flour, 1 egg, 1 gill milk, 1 white of egg, 1 egg, 2 oz. butter, seasoning, nutmeg, chopped parsley. Cut the beans into short pieces, and saute them in the butter ; sprinkle over 1 table-spoonful 84 Casserole Cookery chopped parsley. Season, and put them in a buttered souffle dish. Make a batter with the flour, milk and egg. Work in lastly the stiffly whisked white of an egg. Pour this on the beans, and bake in a quick oven for about twenty minutes. Dish up, and serve hot. Tomato Omelet à la Viennoise. Whisk up four or six fresh eggs in a basin, season with salt and pepper and pour the eggs into a well buttered fireproof soufflb dish. Bake in a fairly hot oven till the omelet is set and of a nice golden brown. Make an incision in the centre of the omelet and fill the cavity with a tomato stew, which is made as follows : Peel three or four small ripe tomatoes ; this is best done by dipping each into hot water for a few seconds. Then cut them into quarters and toss in a little butter over a quick fire. Season with salt and paprika pepper and use as directed. This omelet should be served in the dish or pan in which it is baked. Cornflour Souffle. Take 1 tablespoonful of cornflour, 2 eggs, i pint of milk, 1 oz. of castor sugar, flavouring essence. Mix the cornflour with a little milk, put the rest on the fire to boil in a casserole, sweeten with sugar, and add the mixed cornflour ; stir all over the fire until it boils again ; beat up the yolks of eggs and add to the mixture. Whisk the whites of eggs to a stiff froth, stir these gently into the mixture, add three drops of almond, vanilla, or lemon essence ; pour into a buttered shallow fireproof dish, and bake for about fifteen minutes in a fairly hot oven. Dredge with sugar, and serve quickly. Casserole Cookery 85 Manilla Souffle. Take 1 oz. butter, £ oz. flour, 1 gill of milk, 1 dessert-spoonful of castor sugar, | tea-spoonful of vanilla essence, and 4 eggs.