Heat one-fourth a cup of chopped cold tongue or ham, and half a cup of chopped veal or chicken, with half a cup of good sauce and two tablespoonfuls of curry paste (curry powder mixed with just enough water to form a paste). Let the mixture simmer five minutes, stirring constantly; then set aside to become cool. Have some bits of bread prepared as for sandwiches. Heat some clarified b.u.t.ter in the blazer, and in it saute the bread a delicate brown, and drain on soft paper.

Spread with the cold mixture, press two pieces together, and heat over hot water five or ten minutes. Serve hot.

=Calf's Head en Tortue.=

Peel a dozen mushrooms; break the caps in pieces and chop the stems very fine. Saute in three tablespoonfuls of b.u.t.ter, adding, if desired, half an onion cut fine. Sprinkle in one-fourth a cup of flour, half a teaspoonful, each, of salt and paprica, and, when the ingredients are well blended, add gradually one cup and a half of stock and one-fourth a cup of tomato juice. Let simmer a few moments, after the sauce boils; then add one pint of meat from a calf's head, cooked and cut in cubes.

=Woodc.o.c.k Toast.=

Pound to a paste the freshly boiled livers of two fowls (ducks preferred), one teaspoonful of anchovy paste (or one anchovy may be pounded with the livers), half a teaspoonful of sugar, one tablespoonful of b.u.t.ter, one-fourth a teaspoonful of spiced pepper and the yolks of two raw eggs. Pa.s.s through a sieve, dilute with a little hot cream from a cup of cream heated over hot water, stir, and return to the rest of the cream. Stir until thickened, then pour over sippets or rounds of toast sauted a golden brown in a little b.u.t.ter.

=Scotch Woodc.o.c.k.=

Beat thoroughly three eggs and three teaspoonfuls of anchovy paste. Put this into the chafing-dish over hot water with three-fourths a cup of milk and stir until thick. Spread sippets of toast with b.u.t.ter and then with anchovy paste, and turn the woodc.o.c.k upon them.

=Calves' Brains and Mushrooms a la Poulette.=

Saute a clove of garlic, cut fine, in two tablespoonfuls of b.u.t.ter; add half a pound of mushrooms, peeled and broken in pieces, one-fourth a cup of flour, and saute until well browned. Then add one-fourth a teaspoonful, each, of mace and paprica, half a teaspoonful of salt and one cup and a half of stock, and cook five or six minutes. Then add the yolks of two eggs, one tablespoonful of lemon juice, one tablespoonful of chopped parsley and three calves' brains, cooked, and cut in dice.

Serve in timbale cases, or upon croustades of bread.

=Beef Tea in Chafing-dish.=

Cut juicy round steak into pieces about two inches square. Heat the blazer very hot; heat also a wooden lemon-squeezer in hot water or in any way that is most convenient. Put the meat into the hot blazer, turn again and again with a fork, keeping the blazer very hot. When the bits of meat are heated throughout, squeeze them, one by one, with the lemon-squeezer, into a _hot_ bowl. Season with salt and serve at once.

=Salmi of Duck or Game.=

INGREDIENTS.

Pieces of game.

1/3 a cup, each, of b.u.t.ter and flour.

1 tablespoonful, each, of carrot and onion slices.

2 cups of rich brown stock, highly seasoned.

1/4 a cup of madeira.

1 cup of peas or flageolets, cooked.

_Method._--Cook the b.u.t.ter, onion and carrot in the blazer until well browned. Skim out the onion and carrot and add the flour, pepper and salt. Add the stock. As soon as the sauce is cooked, add the madeira, the pieces of game, and the peas or flageolets. Serve as soon as the meat is hot.

=Salmi of Duck, No. 2.=

INGREDIENTS.

1 pint of thin slices of duck.

2 tablespoonfuls, each, of b.u.t.ter and flour.

1 pint of brown stock.

1 tablespoonful of catsup.

10 or 15 drops of onion juice.

1 teaspoonful of lemon juice.

6 mushrooms, cut in pieces.

1 tablespoonful of currant jelly.

Salt and pepper to taste.

_Method._--Brown the b.u.t.ter and make a sauce with the flour, seasoning and stock. Add the duck and mushrooms, simmer twenty minutes, add the currant jelly, and garnish with croutons.

=Sweetbreads Sauted.=

Split parboiled sweetbreads into two pieces. Wipe dry, sprinkle with salt, pepper and flour; or season with salt and pepper, and egg-and-bread-crumb them. Saute in the blazer in hot olive oil, or b.u.t.ter, until nicely browned on both sides. Serve with French peas or tomato sauce.

=Chicken with Mushrooms.=

Melt one-fourth a cup of b.u.t.ter in the blazer; add six mushroom caps, peeled and sliced, and cook slowly, with a teaspoonful of grated onion, about six minutes; add two tablespoonfuls of flour, stir until smooth, then add one cup of cream, stock or milk, pepper and salt, and a few grains of mace. When the sauce boils, stir in one pint of chicken, finely chopped, and serve as soon as hot. Sweetbreads, lamb or veal may be served in the same manner.

=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 b.u.t.ter, put in the meat with one teaspoonful of grated onion, stir, and cook four or five minutes; add two tablespoonfuls of b.u.t.ter, 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 quant.i.ty, may be thickened with flour and b.u.t.ter creamed together; but it is better unthickened.

=Chicken Timbales.=

Pa.s.s the breast of a raw chicken through a meat-chopper 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 b.u.t.tered 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 b.u.t.ter, add two tablespoonfuls 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, subst.i.tuting 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 sauted in two tablespoonfuls of b.u.t.ter.

=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. b.u.t.ter twelve small moulds and ornament them with truffles. Fill with the chicken mixture, cover with b.u.t.tered 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.=