CHAFING-DISH RECIPES

Bordelaise Sauce. — Put 1 gill of red wine with 1 table- spoonful fine-chopped onions in the blazer, add a small bouquet, place the blazer over the lamp, reduce it by boiling to one half, then pour it into a bowl ; put 1 tablespoonf ul butter in the blazer, when melted add 1 tablespoonful flour, % bay leaf, and 12 whole peppers ; stir and cook 5 minutes, add 1 pint of chicken or veal broth, '/^ teaspoonfid beef extract, and the con- tents of the bowl ; cook 10 minutes, season with 1 even tea- spoonful salt and a pinch of Cayenne pepper, then strain. Add two ounces of blanched marrow cut into slices, then serve.

Marroiv — How to Blanch. — Out some beef marrow into slices ; place the water pan half full of water over the lamp ; when it boils, put in the marrow, cook about 2 minutes, then carefully remove the marrow, and put it into the sauce.

Traviette Sauce. — Put 1 cup of canned tomatoes in the blazer, add 1 teaspoonf ul butter, Vi teaspoonful white pepper, the same of salt and sugar ; cook 6 to 8 minutes, then rub the toma- toes through a sieve, clean the blazer, and again place it over the lamp, with 1 fine chopped onion, 3 tablespoonfuls tarragon vine- gar and 8 coarsely pounded whole peppers, reduce by boiling till nearly dry, then remove, put the contents of the blazer into a small saucepan, add the yolks of 4 eggs, set the saucepan in hot water, add by degrees 4 ounces butter, in small pieces, and stir

constantly ; add 4 tablespoonfuls warm water, 1 teasp6onf ul liquid beef extract, 1 even teaspoonful salt; set the saucepan in the chafing-dish pan of hot water, place both over the lamp, and stir till it thickens, then remove and strain through a fine sieve into a bowl, add the tomatoes, and last 3 or 4 tablespoonfuls whipped cream, and serve.

Vinegretti Sauce. — Put the yolk of 1 hard-boiled egg into a small bowl ; rub it fine ; add gradually 3 tablespoonfuls oil ; then add 2 tablespoonfuls fine-chopped shallots or white onion, 1 even tablespoonful salt, 1 even teaspoonful white pep- per, 3 tablespoonfuls white vinegar, and serve.

Sauce B^arnaise. — Place 2 tablespoonfuls fine-chopped shallots in the blazer, add 8 tablespoonfuls tarragon vinegar and 8 whole-crushed peppers ; reduce by boiling till nearly dry ; re- move and pour the contents of blazer in a small saucepan, and when nearly cold add the yolks of 4 eggs ; have the chafing-dish pan half full of boiling water, put the saucepan in the water pan, stir, and add 4 ounces of butter in small pieces ; season with 1 even teaspoonful salt and % teaspoonful grated nutmeg ; stir till the butter is melted ; add 1 teaspoonful beef extract mixed with

3 tablespoonfuls boiling water; then place the pan with the saucepan over the lamp and stir till the sauce is thick ; remove and strain through a fine sieve. Serve with broiled steak or fish.

Tartare Sauce. — Stir the yolks of 2 eggs to a cream, add 1 even teaspoonful salt, then gradually, while stirring constantly, drop by drop, y4 cupful oil, 1 tablespoonful of tarragon vinegar, then Va teaspoonful English mustard, % teaspoonful white pep. per, 1 tablespoonful fine-chopped shallots or onion, 1 tablespoon- ful fine-chopped capers ; mix well and serve. If handy add 2 or 3 tablespoonfuls whipped cream.

Maitre d'H6tel Butter.— Put 1 ounce butter into a small bowl, stir to a cream, add slowly 1 tablespoonful lemon juice, a few drops at a time, Vi teaspoonful grated nutmeg, and 1 teaspoonful fine-chopped parsley.

Tomato Sauce h I'Allemande. — Place the blazer with Vj can tomatoes over the lamp, add 1 teaspoonful butter, Va tea- spoonful salt, % teaspoonful pepper, 1 teaspoonful sugar, cook 15 minutes ; mix *^ teaspoonful cornstarch with 1 tablespoonful cold water, add it to the tomatoes, cook 3 minutes, then press the to- matoes through a sieve ; return the tomatoes to the blazer ; mix the yolks of 2 eggs with 1 tablespoonful cold water, add it to the blazer, stir until nearly boiling, remove at once, add 2 tablespoon- fuls whipped cream or 1 teaspoonful unsweetened condensed milk, and serve.