CHICKEN LIVERS WITH MADEIRA
Put a tablespoonful of butter in the chafing-dish; add the livers cut into pieces; cook them directly over the flame, turning them constantly, and dredge them while cooking with a tablespoonful of flour. It will take about five minutes to cook them; add a cupful of stock, and a few drops of kitchen bouquet. Then place the pan in the double pan containing water already hot; add to the livers a half cupful of Madeira and a few stoned olives; season with salt, pepper, and paprica after the wine is in; cover and let it simmer for ten minutes. Serve with croûtons.
CRAB TOAST
Put into the chafing-dish a tablespoonful of butter; when it is melted, add a tablespoonful of chopped celery, a teaspoonful of flour, a half cupful of cream or milk, and a canful of crab meat. Stir until the moisture is nearly evaporated; add a tablespoonful of sherry, salt and pepper, and paprica to taste; spread on toasted biscuits, or on thin slices of toast.
SMELTS À LA TOULOUSE
- 12 smelts.
- ½ cupful of white wine.
- 3 tablespoonfuls of liquor from the mushroom can.
- 1 tablespoonful of butter.
- 1 tablespoonful of flour.
- 1 dozen canned mushrooms.
- 1 truffle.
Cut down the back of the smelts, and remove the bone; close the fish, and lay them in the chafing-dish with the wine and mushroom liquor taken from the can. Cook until done, which will take five or six minutes. Remove and place the smelts on a hot dish. Mix with the liquor in which they were boiled one cupful of stock; rub together the butter and flour, and stir this in also, leaving it on the spoon until by stirring it is dissolved. (This method prevents its getting lumpy.) Then add the chopped mushrooms and chopped truffle. Season with salt and paprica or a dash of cayenne. Cook, stirring all the time until the sauce is creamy; then pour it over the fish. Serve with croûtons.
This is a good supper dish.