Chopped Beef

Chop half a pound of raw beef, from the tender part of the round, very fine. Rub the bottom of the hot blazer with butter, put in the meat with one teaspoonful of grated onion, stir, and cook four or five minutes; add two tablespoonfuls of butter, salt and pepper, and serve at once. This is good with bread, but better with baked potatoes. A pound of beef may be cooked at one time in a chafing-dish of good size, and the grated onion increased to suit the taste. The juice, of which there will be a large quantity, may be thickened with flour and butter creamed together; but it is better unthickened.

Chicken Timbales

Pass the breast of a raw chicken through a meatchopper five or six times; beat in, one at a time, the whites of two small eggs (the whites of the eggs are not to be previously beaten), then beat in very gradually one cup of thick cream. Season with half a teaspoonful of salt and one-fourth a teaspoonful of white pepper. Turn the mixture into buttered moulds, set them in the blazer, and cook, surrounded with hot water to two-thirds their height and covered, about twenty minutes. The water should not boil; if, with the flame turned low, it still boils, set the blazer into the bath, in which the water may boil vigorously without harm to the timbales. Serve with.

Bechamel Sauce

Melt two tablespoonfuls of butter, add two table-spoonfuls of flour, one-fourth a teaspoonful of salt, a dash of pepper and half a cup, each, of chicken stock and cream; add the beaten yolk of one egg and let stand over hot water five minutes. Or:

Mushroom Sauce

Make as above, substituting one-fourth a cup of mushroom liquor for a part of the chicken stock, and adding with the egg half a can of mushrooms, or a cup of fresh mushrooms sautéd in two table-spoonfuls of butter.

Supreme Of Chicken

Chop fine the breast of a raw chicken. Beat one egg, add the chicken, and continue beating until smooth; then add three eggs, one at a time, beating each egg in thoroughly. Add a generous teaspoonful of salt, a saltspoonful of white pepper, a dash of black pepper and one pint of cream. Butter twelve small moulds and ornament them with truffles. Fill with the chicken mixture, cover with buttered paper, and steam twenty minutes. Or, put in a pan of boiling water and cook in a moderate oven till the centres are firm. Serve with mushroom or bechamel sauce. These can be cooked and left in the moulds and then reheated. It will take about fifteen minutes to reheat.

Egg Timbales

Beat six eggs without separating, add a scant teaspoonful of salt, a dash of pepper, a teaspoonful of chopped parsley, twenty drops of onion juice and one cup and a half of rich milk. Stir till well mixed. Butter small-sized timbale moulds and fill two-thirds full with the mixture. Place moulds in the blazer, pour boiling water about them three-fourths to the tops of the moulds, and let cook about twenty minutes, or till the centres are firm; turn out of the moulds on to a warm platter, and pour about them a thin bread sauce.