Rechauffe of Turkey, No. 1
From The chafing-dish supper, 1894
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 19. The excerpt below is the record exactly as published.
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 90 Zfyt C0afings©i00 JJupper small slices, warm it in the sauce, and when it is hot through season with pep- per and salt, add two tablespoonfuls of sherry,
Cook this with the app: pantry check, scaling, and the assistant.