The chafing-dish supper

Salt and white pepper. Cook the butter and flour together, add the stock and milk, stir until smooth, put in the chicken and seasoning, and cook three minutes longer. RECHAUFFE OF TURKEY, NO. 1. Make a sauce as elsewhere directed, using a tablespoonful of butter and one of flour, and half a pint of stock made from the turkey bones. Cut the turkey into [illustration: 90 The Chafing-dish Supper] small slices, warm it in the sauce, and when it is hot through season with pepper and salt, add two tablespoonfuls of sherry, cook two minutes longer, and serve. RECHAUFFE OF TURKEY, NO. 2. Heat a half pint of stock from the turkey -bones in the chafing-dish, over hot water, and when it is warm lay in the slices or pieces into which you have cut the dark meat of the cold turkey. While it heats mix in a bowl two tablespoonfuls of butter, the yolks of two hard-boiled eggs, a half teaspoonful of made mustard, a half teaspoonful of salt, and a pinch of cayenne. Bring this paste to the thickness of double cream by the addition of a little stock, add it to the meat and gravy in the chafing-dish, and cook, stirring, for five minutes. Add two [illustration: Rechauffes 91] tablespoonfuls of sherry, cook two minutes longer, and serve. Cold duck may be warmed over by either of these recipes for rechauffe of turkey. RECHAUFFE OF DUCK, NO. 1. Warm in a blazer two tablespoonfuls of butter, two tablespoonfuls of currant-jelly, and a gill of sherry, madeira, or port. Lay in this sauce pieces of cold duck, season with salt and pepper, and cook five minutes. This is an excellent sauce in which to warm wild duck or other game. RECHAUFFE OF DUCK, NO. 2. Two cups of cold roast duck, cut from the bones. Half pint gravy, made from the bones of the duck. [illustration: 92 The Chafing-dish Supper] One gill claret. Two tablespoonfuls currant-jelly. One tablespoonf ul butter. A dozen olives, stoned. Salt and pepper to taste. Put all except the duck together in the blazer, and simmer three minutes. Lay in the pieces of duck, cook five minutes longer, and serve. VEAL WITH MUSHROOMS. About a pound of sliced veal. Half pint veal stock. One gill mushroom liquor. Half pint mushrooms, sliced. Yolks of two eggs. Two teaspoonfuls butter. One tablespoonf ul flour. One small onion, sliced. Brown the onion in the butter, add the flour, and cook until it browns. Stir in [illustration: Rechauffes 93] the stock and mushroom liquor, and layin thin slices of cold roast veal. When these are hot, put in the mushrooms, and add the yolks of the eggs, very slowly. Cook two minutes more, and serve. VEAL WITH ASPARAGUS TIPS. Two cups very tender veal, roast or stewed. One cup cooked asparagus tips, fresh or canned. One tablespoonf ul butter. Yolks of two hard-boiled eggs. Half pint milk. Rub the yolks and butter to a paste and heat it with the milk in the chafing-dish. Stir until thoroughly blended. Lay in the veal and asparagus, season with salt and white pepper, and cook about five minutes. [illustration: 94 The Chafing-dish Supper] VEAL WITH TOMATO SAUCE. One tablespoonful butter. Two tablespoonfuls good tomato catsup. Half pint veal stock. Two cups cold roast veal, cut in small pieces. Heat all the ingredients but the veal first, then lay this in, add celery salt and white pepper to taste, and a pinch of cayenne, and serve when the meat is smoking hot.