Rechauffe

Ingredients

• One pint of cold meat chopped fine
• i can of mushrooms cut in pieces
• pinch of salt
• Make a cream sauce

Method

1. 1

   Make a cream sauce and when smooth, add the chopped meat and mushrooms.

2. 2

   Cover and heat without boiling.

3. 3

   Serve on slices of buttered toast.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 17. The excerpt below is the record exactly as published.

Rechauffe. One pint of cold meat chopped fine, i can of mushrooms cut in pieces. Make a cream sauce and when smooth add the meat and mushrooms to it, cover and set on the stove to become very hot, but do not let it boil, as that toughens the mushrooms. Serve on slices of buttered toast. 14. — Devilled Eggs. Cut 6 hard-boiled eggs in half lengthwise, take out the yolks and mash them, add i teaspoonful of prepared mustard, a teaspoon- ful of butter, a little salt and pinch of sugar. Mix well and form into balls and put one in each half of the white of egg. Serve on slices of fried hominy. 15. — Frizzled Beef. Have the dried beef cut as thin as possible. Put it in a frying-pan with enough cold water \ May^ to cover it, simmer but do not boil ; pour off the water, return the meat to the pan and heat gently until rather dry. Add one table- sixx)nful of butter, stir and cook until the meat curls ; then add sufficient milk for a dressing. Moisten J^ a tablespoonful of flour in a little cold milk and when smooth add this to the mixture. i6 — Normandy Hash. Melt two tablespoonfuls of butter, add to it gradually 2 tablespoonfuls of flour, i pint of stock, y^ an onion and a sprig of herbs. When well boiled strain and put into the liquor, mutton cut in dice. Stew for ^ an hour. Just before serving add a ^ a glass of sherry. 17. — Panned Chicken. Prepare the chicken as for broiling, slightly flatten it and cover with bits of butter and place in a moderate oven. When it is nearly done sprinkle with salt and pepper and dredge with flour; return to the oven and brown, first on one side then on the other. Keep hot while you make the sauce. Pour a cup- ful of hot milk into the pan and add i table- ^'4 May* spoonful of grated bread crumbs, add a few drops of onion. Stir the sauce vigorously, let it boil I minute, turn it over the chicken, garnish with parsley and serve. i8. — Salt Mackerel Creamed. Soak the fish over night, wipe dry the next morning and broil on a buttered grid- iron. Lay it on a hot dish and make the following sauce : i cup of hot milk thickened with two teaspoonfuls of cornstarch rubbed smooth in 2 teaspoonfuls of butter ; add salt, chopped pariley and a pinch of pepper ; let it stand a few minutes, then add i ^gg well beaten ; pour over the fish and serve. 19. — Baked Hash of Rice and Beef. Into a stewpan put i cupful of chopped cold beef, i cupful of cooked rice, i cupful of milk, 2 tablespoonfuls of butter, i tea- spoonful of salt, J^ of a teaspoonful of pep- per. Stir for i minute, then add a well- beaten Qgg, Turn the hash into a baking dish and bake 20 minutes. 20. — Veal and Ham. Fry thin slices of ham in a very hot pan. When it is cooked place on a platter and 63 May* keep hot. Cook slices of veal in the fat left in the pan. When the veal is done add a little water to the gravy, season and pour over the veal and ham ; garnish with slices of hard-boiled egg. 21. — Creamed Eggs. Take the shell off of hard-boiled eggs, cut them in half, stand them on rounds of toasted bread. Cap each egg with a mushroom previously cooked in a little butter. Pour a cream sauce around and serve. 22. — Heart Stew (French). Wash 3 lambs' hearts and cut them in slices cutting across the grain of the meat. Dry slightly and dust with flour. Put i table- spoonful of butter in a stewing-pan and when hot add the meat; stir and cook about lo minutes. Then add enough hot water to nearly cover the meat, ^ of a peeled lemon cut in slices and 2 bay leaves. Cover the kettle and cook gently for y^ an hour, stir- ring often and adding more water if needed ; add salt and [)epper ; remove the bay leaves and lemon and serve. 64 May. 23. — Clam Toast. Chop 2 dozen clams up very fine; cook them gently for half an hour in a little boil- ing water. Add the beaten yolks of 2 eggs, a dash of cayenne, a cup of milk, enough flour to thicken sliglitly. Let all cook to- gether for a minute, pour over buttered toast ; serve. 24. — Curried Oysters. Simmer a dozen and a half of oysters in just enough water to cover them for three min- utes and drain. Put an ounce of butter in a pan with a teaspoonful of curry powder and a very little water ; stir this and thicken with a teaspoonful of flour. Add the oysters and a pinch of salt

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