Fillets of Beef, Mushroom Sauce.
Have half a dozen slices cut crosswise from a neatly trimmed fillet of beef. The slices may be cut of any thickness desired, but from half to three-fourths an inch is preferable for chafing-dish cookery. Melt two tablespoonfuls of butter in a hot blazer; lay in the meat, and cook four or five minutes, turning every ten seconds. The heat should be well maintained throughout the cooking. Season with salt when half cooked. In another blazer make a cup of brown sauce; brown two tablespoonfuls of butter, add four tablespoonfuls of flour, and, when this is well browned, add half a cup of very rich brown stock and half a cup of liquid from the mushroom can. Season to taste with Kitchen Bouquet, salt, and a few drops of tabasco sauce, then add half a bottle of mushrooms, cut in halves. Serve as soon as the mushrooms are hot.
Fillets of Lamb, Cherry Sauce.
For the fillets use either the fillet from the loin or the top of a "best end of a loin" boned. Cut the meat in slices or rounds, and sauté in hot butter in the blazer. Season with salt and pepper and pour into the blazer half a cup of maraschino cherries with half a cup of the liquid from the bottle. Candied cherries that have stood half an hour in half a cup of boiling water, on the back of the range, and then mixed with half a cup of sherry wine, may be used in place of the maraschino cherries. This sauce may also be used with fillets of beef or young turkey.
Ham Timbales.
Ingredients.
- 1½ cups of milk or thin cream.
- 1 cup of cold, cooked ham, chopped fine.
- ¼ a cup of fine bread crumbs.
- The yolks of 2 "hard-boiled" eggs.
- Two raw eggs.
- A few drops of tabasco sauce.
- ½ a teaspoonful of salt.
Method.—Take the bread crumbs from the centre of a stale loaf. Pass the cooked yolks of eggs through a sieve. Add the ham, crumbs, yolks, salt and tabasco to the raw eggs beaten and mixed with the milk. When thoroughly mixed turn into timbale moulds very carefully buttered. Fit papers into the bottoms of the moulds before buttering. Set these in the blazer, surround with hot water, letting it come half way to the top of the moulds. Heat the water to the boiling-point, then set the blazer into the hot-water pan partly filled with boiling water, cover and cook until the mixture is firm in the centre. Serve, turned from the moulds, with cream or tomato sauce, flavored with onion, or with peas heated in a cream sauce.
Fillets of Chicken.
(Chafing-dish Style.)