Chafing dish possibilities

Cut tripe in pieces as for Lyonnaise Tripe. Cook two tablespoons butter with one tablespoon finely chopped onion and one-eighth green pepper, finely chopped, five minutes. Add one tablespoon flour, one-half cup stock, one-fourth cup drained tomatoes, and one fresh mushroom, cut in slices. Add tripe and cook eight minutes. Season with salt and pepper. Tripe k la Bordelaise Prepare tripe as for Lyonnaise Tripe. Cook two tablespoons butter with one tablespoon chopped onion, five minutes. Add tripe and Chafing Dish Possibilities cook until slightly browned. Season with salt and pepper, and add one teaspoon finely chopped parsley. Serve with sliced tomatoes. Curried Tripe Prepare tripe as for Lyonnaise Tripe. Cook three tablespoons butter with one tablespoon finely chopped onion, five minutes. Add two tablespoons flour mixed with two teaspoons curry powder, and one-fourth teaspoon salt. Pour on gradually three-fourths cup cream, add the tripe, and cook eight minutes. Shad Roe, Tomato Sauce Cook shad roe in boiling, salted, acidulated water, fifteen minutes. Drain, cover with cold water, let stand five minutes, again drain, and dry in a piece of cheese-cloth. Sprinkle with salt and pepper, roll in flour, egg and crumbs, and saute in butter. Serve with Tomato Sauce. Shad Roe with Bacon Trim six slices of bacon, put into a hot blazer, and cook until well browned. Cook shad roe as for Shad Roe with Tomato Sauce. Rub the yolks of two hard-boiled eggs to a paste, add one-half teaspoon mustard, one-fourth teaspoon 1 10 With the Epicure salt, one-eighth teaspoon paprika, three-fourths teaspoon lemon juice, and enough thick cream to moisten. Spread roe with mixture, roll in flour, egg and crumbs, and saute in bacon fat. Serve with the bacon. Ragout of Shad Roe Clean a shad roe and parboil in boiling, salted, acidulated water, to which has been added a slice of onion, a sprig of parsley, and a bit of bay leaf. Drain, and plunge into cold water; remove membrane and separate roe in pieces. Melt three tablespoons butter, add roe, and, when thoroughly heated, one-third cup cream. Season with salt and pepper and just before serving add the yolks of two eggs slightly beaten; if preferred more highly seasoned, add one tablespoon lemon juice, one tablespoon sherry wine, and a slight grating nutmeg. Mackerel Roe with Maitre d' Hotel Butter Prepare and cook mackerel roe same as shad roe. Serve with Maitre d'Hotel Butter. Maitre d'Hotel Butter Cream one-fourth cup butter, add one-half teaspoon salt, one-eighth teaspoon pepper, and in Chafing Dish Possibilities very slowly one-fourth tablespoon lemon juice; then add one-half tablespoon finely chopped parsley. Mackerel Roe, Egg Sauce Sauté two mackerel roes. Melt two tablespoons butter, add two tablespoons flour, and pour on gradually one cup milk. Season with one-fourth teaspoon salt, a few grains cayenne, one teaspoon lemon juice, and just before serving add the yolks of two eggs slightly beaten. Pour over roes. Venison Steak Remove fat and trim slices of venison. Sprinkle with salt and pepper, and put into a hot, slightly buttered blazer. Sear on one side, turn and sear other side. Cook four minutes, turning frequently. Spread with Maitre d'Hotel Butter. Venison Steak with Currant Jelly