20 Chafing Dish Cookery eggs, and mix with half a gill of double cream, a few drops of onion juice, half a teaspoonful of salt, a salt-spoonful of Krona pepper, and a grate of nutmeg. Melt an ounce of butter in the chafing dish ; when hot, put in the minced lobster, cook whilst stirring for a few minutes, then add the cream, etc. ; stir continuously till it thickens, and serve out on small rounds of toasted and buttered or fried bread ; garnish with sprigs of crisp parsley. lobster patties. (Bouchtes de Homjxvd.) Crack a fair-sized lobster, and remove all the meat, cut it into small dice-shaped pieces, season with salt, pepper, and a pinch of Krona or pap- rika. Melt half an ounce of butter in the chafing dish, put in one level table-spoonful of flour, blend these well, then moisten with half a gill of hot milk and one table-spoonful of cream ; boil up, and add the lobster, cook gently for ten min- utes, then add a little grated nutmeg, a teaspoon- ful of lemon juice, and a teaspoonful of anchovy essence ; stir well, and fill up some previously heated patty cases made of puff paste or rough puff (bouchee cases). Dish up, and garnish with parsley. IDevtlleb “lobster. ( Homard a la Diable.) Remove the meat from a medium-sized lobster and chop it finely ; put it in a chafing dish with enough bdchamel or other white sauce to moisten, season with pepper✪ Ikebgeree of Fish and salt. Re-heat and add a dessert-spoonful of mustard mixed with a little brandy or sherry. Have ready some rounds of toasted bread, butter them andspread them thickly with the hot lobster mixture, and serve. Xobster a la IRevvburg. Remove the meat from a boiled lobster and cut it into dice. Melt an ounce of butter in a chafing dish, add the lobster, a little onion juice, Chafing Dish Cookery 21 salt, pepper, a good pinch of paprika and a little grated nutmeg. Allow this to cook for a few minutes, then add a gill of fish stock. Beat up two yolks of eggs with half a gill of cream and cook slowly, stirring continually, until the mixture is thick, but it must not boil again. Dish up and serve hot. Salmon ©ntelet. ( Omelette de Saumon.) Free four ounces cooked salmon from skin and bones, and flake it finely, heat it up in a little butter and white sauce, just enough to moisten. Season with salt and pepper, and keep hot. Make an omelet as directed for “ Oyster Omelet,” omitting the oysters and the oyster liquor. When ready to fold, put in the hot salmon mix- ture, fold in the ends, and shape neatly. Serve hot. Currie!) Crab. Remove the meat from a good-sized crab, in- cluding that of the claws, sprinkle it with a very little mustard and Krona pepper, and put it on a plate. Melt an ounce or more of butter in the chafing dish, add a peeled and finely-chopped shallot, and half an apple, peeled, cored, and chopped. Fry for a few minutes, and then add the crab, and fry for another five minutes. Drain off the fat from the crab mixture, adding a gill of curry sauce✪ Curried Crab, and allow the whole to simmer gently for fifteen minutes. Serve hot with some well boiled rice. iRecbauffe of jftsb.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

20 Chafing Dish Cookery eggs, and mix with half a gill of double cream, a few drops of onion juice, half a teaspoonful of salt, a salt-spoonful of Krona pepper, and a grate of nutmeg. Melt an ounce of butter in the chafing dish ; when hot, put in the minced lobster, cook whilst stirring for a few minutes, then add the cream, etc. ; stir continuously till it thickens, and serve out on small rounds of toasted and buttered or fried bread ; garnish with sprigs of crisp parsley. lobster patties. (Bouchtes de Homjxvd.) Crack a fair-sized lobster, and remove all the meat, cut it into small dice-shaped pieces, season with salt, pepper, and a pinch of Krona or pap- rika. Melt half an ounce of butter in the chafing dish, put in one level table-spoonful of flour, blend these well, then moisten with half a gill of hot milk and one table-spoonful of cream ; boil up, and add the lobster, cook gently for ten min- utes, then add a little grated nutmeg, a teaspoon- ful of lemon juice, and a teaspoonful of anchovy essence ; stir well, and fill up some previously heated patty cases made of puff paste or rough puff (bouchee cases). Dish up, and garnish with parsley. IDevtlleb “lobster. ( Homard a la Diable.) Remove the meat from a medium-sized lobster and chop it finely ; put it in a chafing dish with enough bdchamel or other white sauce to moisten, season with pepper and salt. Re-heat and add a dessert-spoonful of mustard mixed with a little brandy or sherry. Have ready some rounds of toasted bread, butter them andspread them thickly with the hot lobster mixture, and serve. Xobster a la IRevvburg. Remove the meat from a boiled lobster and cut it into dice. Melt an ounce of butter in a chafing dish, add the lobster, a little onion juice, Chafing Dish Cookery 21 salt, pepper, a good pinch of paprika and a little grated nutmeg. Allow this to cook for a few minutes, then add a gill of fish stock. Beat up two yolks of eggs with half a gill of cream and cook slowly, stirring continually, until the mixture is thick, but it must not boil again. Dish up and serve hot. Salmon ©ntelet. ( Omelette de Saumon.) Free four ounces cooked salmon from skin and bones, and flake it finely, heat it up in a little butter and white sauce, just enough to moisten. Season with salt and pepper, and keep hot. Make an omelet as directed for “ Oyster Omelet,” omitting the oysters and the oyster liquor. When ready to fold, put in the hot salmon mix- ture, fold in the ends, and shape neatly. Serve hot. Currie!) Crab. Remove the meat from a good-sized crab, in- cluding that of the claws, sprinkle it with a very little mustard and Krona pepper, and put it on a plate. Melt an ounce or more of butter in the chafing dish, add a peeled and finely-chopped shallot, and half an apple, peeled, cored, and chopped. Fry for a few minutes, and then add the crab, and fry for another five minutes. Drain off the fat from the crab mixture, adding a gill of curry sauce, and allow the whole to simmer gently for fifteen minutes. Serve hot with some well boiled rice. iRecbauffe of jftsb.

Chafing dish and casserole cookery