Mariniere for Chafing Dishes

Ingredients

• 2 cups cream or milk
• 1 tablespoon Worcestershire sauce
• 1/4 cup stock, butter or margarine
• 2 tablespoons flour
• 1 tablespoon grated onion
• 1 teaspoon grated garlic
• 2 packages frozen, or 2 cans (optional) of fresh clam, crab or chicken flaked
• 3 hard boiled eggs
• 2 tablespoons lemon juice
• 1 tablespoon sugar if desired
• teaspoon salt

Method

1. 1

   Cook meat with grated onion, celery, Worcestershire sauce, garlic and salt until tender, using liquid to barely cover.

2. 2

   Make a white sauce by melting butter in chafing dish and adding flour and cream or milk.

3. 3

   Stir until smooth.

4. 4

   Add meat and liquid.

5. 5

   Add chopped eggs and mushrooms.

6. 6

   May be thinned with a little water if too thick.

7. 7

   Add lemon juice and sugar if desired.

8. 8

   Stir all together and serve on toast points.

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 22. The excerpt below is the record exactly as published.

MARINIERE FOR CHAFING DISHES 2 cups cream or milk 1 tablespoon Worcestershire Y4 cup stock, butter or sauce margarine 1 tablespoon grated onion 2 tablespoons flour 1 teaspoon grated garlic 2 packages frozen, or 2 cans (optional) of fresh clam, crab or tablespoons grated celery chicken flaked can mushrooms 3 hard boiled eggs teaspoon salt 2 tablespoons lemon juice tablespoon sugar if desired

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