Chicken A La Creme

Boil a four-pound chicken until tender; when cold remove the skin and cut the flesh into blocks. Put two tablespoonfuls of butter and two of flour in the chafing-dish; mix with one pint of milk; stir until the sauce thickens; add the chicken, a level teaspoonful of salt, a saltspoonful of pepper, and, if you have it, a teaspoonful of soy; stir until the chicken is thoroughly covered with the sauce. Heat, and serve from the dish.

Fricassee Of Dried Beef

Pull the dried beef apart in tiny pieces, cover it with boiling water for fifteen minutes, and drain perfectly dry. Put two tablespoonfuls of butter in the chafing-dish; when hot sprinkle in the beef; stir and cook until the meat is thoroughly heated. Sprinkle over a tablespoonful of flour, and add half a pint of milk. Stir constantly until the mixture boils; add a dash of pepper, and, if you have it, half a teaspoonful of kitchen bouquet. Stir constantly, and serve at once.

Sweetbreads And Canned Mushrooms

Boil the sweetbreads carefully for three-quarters of an hour; pick them apart, rejecting the membrane. Drain and chop fine one can of mushrooms; mix them together and let them stand in the refrigerator for an hour or two. Put two tablespoonfuls of butter and two of flour in the chafing-dish; add a pint of milk, stir until the sauce thickens; add the sweetbreads and mushrooms, a level teaspoonful of salt and a saltspoonful of pepper. Serve when hot.

Chicken may be cooked after the same fashion.

Duck A La Bordelaise

Roast a duck and cut it in blocks; to one pint of these blocks use a tablespoonful of butter and one of flour, and half a pint of stock. Put the butter and flour in the chafing-dish, add the stock, stir until boiling. Add the duck and a teaspoonful of mushroom ketchup, half a can of mushrooms, a teaspoonful of salt, a teaspoonful of kitchen bouquet and a teaspoonful of onion juice. When hot add a tablespoonful of chopped parsley, and serve.

Turkey or chicken may be substituted for the duck.

Lobster A La Newburg

Boil a good-sized lobster; when cold remove the meat and cut in cubes of about one inch. Hard-boil three eggs. Put the yolks through a sieve ready for use; put into the chafing-dish one tablespoonful of butter and one of flour; mix; add two-thirds of a cupful of good milk or cream; add a little of this sauce, when it has thickened, to the yolks of the eggs; rub to a paste, mix them with the sauce; add half a teaspoonful of salt, a saltspoonful of white or black pepper and about half a saltspoonful of grated nutmeg or a drop of extract of nutmeg. This sauce should be thick and have the general appearance of mayonnaise dressing. Add the lobster. When hot it is ready to serve.

Scallops A La Poulette

Wash a pint of scallops, cover with boiling water for five minutes, and drain. Put them away until perfectly cold; beat the yolks of three eggs and add to them half a pint of milk and stand aside. At serving-time put two tablespoonfuls of butter and one of flour in the chafing-dish; mix; add the milk and yolks of eggs and the scallops; stir until the sauce is smoking hot. Put out the light immediately, or the sauce will curdle. Add half a teaspoonful of salt, a saltspoonful of pepper, and serve at once on a heated dish.

Chicken, sweetbreads and lobster may be cooked after this method.

Mutton, Venison Style

Cut roasted or boiled mutton in thin slices. Put into the chafing-dish four tablespoonfuls of tomato ketchup, one tablespoonful of tarragon vinegar, four tablespoonfuls of currant jelly and a tablespoonful of butter; stir all these ingredients until hot. Put in sufficient mutton to saturate the sauce thoroughly; add half a teaspoonful of salt and a sprinkling of pepper. It is now ready to serve.

Beef Pats

Put one pound of lean meat twice through a meat-chopper; add to it a teaspoonful of salt, a dash of pepper, a teaspoonful of onion juice and a tablespoonful of parsley; mix thoroughly, form into pats the size of a silver dollar; arrange them neatly on a plate, and garnish with parsley. At serving-time put a rounding tablespoonful of butter in the chafing-dish; put in the pats, cook them on one side, turn and cook them on the other. Lift to one side; add a tablespoonful of chopped onion, a tablespoonful of flour; mix and add half a pint of strained tomatoes; add half a teaspoonful of salt and a dash of pepper. Cover for three minutes, and serve.