Tripe with Cream Sauce
From Chafing dish and casserole cookery, 1908
Presented as published in 1908. 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 Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 11. The excerpt below is the record exactly as published.
season with salt, pepper, and a grate of nut- meg. Moisten further with a little white stock, cover the dish and let it simmer gently for about 25 minutes. Stir the ragout occasionally. Serve hot. Ubicken ©melet. [Omelette de Volatile.) Cut some cold boiled or roast chicken, free from bone, skin, and gristle, into small dice, 26 Chafing Dish Cookery season to taste, and heat up in a little white sauce. Beat up six eggs with one table-spoonful of milk, and season to taste with salt and pepper. Melt three-quarters of an ounce of butter in a chafing dish, pour in the egg mixture, and stir over a quick fire till the eggs begin to set, then put the chicken mixture in the centre. Fold in the sides and shape neatly (oval cushion shape), allow the omelet to take colour, and serve. /iDutton Cutlets a la /llMuute. Mutton or lamb cutlets, cut rather thinly, well flattened, and trimmed neatly, can be cooked in the same manner as directed for Fillets of Beef (see page 23). These may be served with creamed peas, stewed tomatoes or other vegetable garnish. Steafcs ant> Cbops (Cooked in the Blazer). Small rump steak, fillets of beef, mutton chops or cutlets, may be cooked to advantage in the chafing dish. Prepare the meat, trim and cut off some of the fat, and season well with salt and pepper. Heat one ounce or more of butter in the blazer, and when quite hot put in the meat and fry it quickly on both sides. About ten minutes should be allowed to cook the meat, according to the size, turning frequently with tongs. When done, dish up and serve hot with a little maitre d’hotel butter or gravy if preferred. flbattre b’tbotel Butter. Mix half to one ounce of butter with a little finely chopped parsley, a squeeze of lemon juice, salt and cayenne. Make into a flat shape and place in a cool place to become firm. Serve as required. Crlpe wltb Cream Sauce. [Tripe a la Creme.) Wash half a pound of honeycomb tripe, wipe it dry, and cut into very fine shreds. Put half an ounce of butter into the chafing dish, and fry in it Chafing Dish Cookery 27 a peeled and chopped shallot ; then put in the tripe, season with salt and pepper, and besprinkle with a dessert-spoonful of flour. Cook whilst stirring for about six minutes, then moisten with a gill of hot milk and two or three table-spoon- fuls of cream. Allow to simmer, stirring often for half an hour longer. More milk or stock may be added if found necessary. A little grated nutmeg
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