A Savory Rechauffe

Name: A Savory Rechauffe
Ingredients: Put into the chafing-dish two tablespoonfuls of butter; and one of fruit-jelly — apple, currant, or grape; with a salt-spoonful of dry mustard.; If wine is used, a couple of tablespoonfuls of sherry will be found an acceptable addition.

From The chafing-dish supper, 1894

This is an admirable recipe for warming over cold game or fowl.

Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 20. The excerpt below is the record exactly as published.

A SAVORY RECHAUFFE. Put into the chafing-dish two table- spoonfuls of butter and one of fruit-jelly — apple, currant, or grape — with a salt- spoonful of dry mustard. Stir until the butter and jelly are melted and blend. A rather low flame should be used for this to prevent any danger of the jelly scorch- ing. If wine is used, a couple of table- spoonfuls of sherry will be found an ac- ceptable additio

Cook this with the app: pantry check, scaling, and the assistant.