Rechauffe of Turkey, No. 2

Name: Rechauffe of Turkey, No. 2
Ingredients: a half pint of stock from the turkey-bones; two tablespoonfuls of butter; the yolks of two hard-boiled eggs; a half teaspoonful of made mustard; a half teaspoonful of salt; a pinch of cayenne; two tablespoonfuls of sherry.

From The chafing-dish supper, 1894

Cold duck may be warmed over by either of these recipes.

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.

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 tur- key. 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

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