Chafing dish and casserole cookery

From six large sauce oysters remove the beards, and put them with their liquor in a chafing dish, with an ounce of butter. Cover with a lid and cook for four minutes (they must not be allowed actually to boil). Put the oysters on a sieve, cut them in halves or quarters, allow the liquor to reduce to half its original quantity, strain, return to the chafing dish, adding at the same time half a pint of white sauce ; when quite hot add the yolk of one egg, and stir till the thickening is perfect, then add a few drops of lemon juice, also a pinch of salt and pepper if found necessary. Keep the sauce hot, but not boiling, till wanted for table, then pour into a hot sauce-boat. Kedgeree of Fish. Take half a pound cold boiled fish, cod or whiting, or one smoked haddock, free the fish from skin and bones, and break up into small pieces. Wash and boil in plenty of water two ounces of rice, and when done strain the rice. Boil also two eggs till hard, remove the shells, take out the yolks, and cut the whites into small dice or shreds. Melt 1^ ounces of butter in a chafing dish, put in the fish, rice and hard-boiled white of egg ; season with salt, pepper and nutmeg, mix well, and stir over the flame for five minutes and keep hot. Dish up neatly in the form of a pyramid ; rub the yolks of eggs through a coarse sieve, and decorate the surface of the shape with it ; garnish also with chopped parsley. Fried Scallops. (Escaloppes frites.) Cut four or five fresh scallops in halves, wipe them and season with salt, pepper, a very little paprika or Krona pepper, then dip them in oiled Chafing Dish Cookery 19 butter ; drain again, and roll them in finely crushed vermicelli, plain biscuits or coarse breadcrumbs ; heat up two ounces of butter in the chafing dish, when quite hot drop in the prepared scallops, and fry to a golden colour. Take up, drain, dish up, and garnish with slices of lemon and parsley, and serve hot. Soles à la Parisienne. Skin and fillet two small soles, season with salt, pepper, and lemon juice, and roll up each fillet. Melt half an ounce of butter in the chafing dish, place in the fillets of sole, sprinkle over a small finely minced shallot and a dessertspoonful of finely chopped parsley ; moisten with half a glass of white wine, Chablis or Sauterne, also two tablespoonfuls of well reduced bechamel sauce ; then cover the dish and cook the fish slowly from 15 to 20 minutes, according to the size of the fillets. Just before serving, add a pat of fresh butter, divided into little bits, and shake the dish so as to dissolve the butter more quickly. Creamed Lobster. (Homard à la Crème.) Pick the meat from the claws and body of a medium-sized boiled lobster, and chop it rather small. Melt one ounce of butter in the chafing dish, stir in one tablespoonful of flour, cook a little without browning, then moisten with half a pint of milk, and boil up whilst stirring ; season with salt, pepper, and nutmeg ; put in the lobster mince, and let simmer whilst stirring for about ten minutes ; now add one teaspoonful of lemon juice and two tablespoonfuls of cream, re-heat, but do not let it boil again ; the dish is then ready, and should be served with thinly cut buttered brown bread. American Creamed Lobster. (Homard à la Newburg.) Remove the meat from a medium-sized lobster, and chop it finely. Beat up the yolks of two