Tripe ft la MacFallen.— Wash and cut 1 pound of tripe into
3-inch pieces, place them in the lower pan of a chafing dish, cover
with water, add 1 bay leaf, 12 whole peppers, 1 sliced onion, Y» giU
of vinegar, and 1 teaspoonful salt ; cook 15 minutes ; put in the
upper saucepan 1 tablespoonful butter, add 1 tablespoonful flour ;
stir and cook till the butter has absorbed all the flour, then add lYt
cupful of milk or cream, 1' even teaspoonful salt, Ys teaspoonful
nutmeg, if handy Ys giU of mushroom liquor, Ys bay leaf, .8 whole
peppers ; boil 5 minutes ; mix the yolks of 2 eggs with Ys &^^ of
cream, add it to the sauce, add 1 tablespoonful lemon juice✪ Tripe à la MacFallen. Put
the tripe into a dish and strain the sauce over it. Tripe may be
prepared in the same manner with oyster sauce, Spanish sauce, or
horseradish sauce.
Spring Chicken in a Chafing Dish.— Cut 1 well-cleaned
spring chicken into 4 pieces, season with 1 teaspoonful ^alt and Y4
teaspoonful pepper ; melt 1 tablespoonful butter in a chafing dish,
add Ys tablespoonful fine-chopped onion ; put in the chicken ; cover
and cook till done ; mix the yolk of 1 egg with Ys giU of cream, add
it to the chicken ; add last Ys tablespoonful lemon juice, and serve.
Qnails in a Chafing Dish. — Melt 1 tablespoonful butter in a
chafing dish ; season 2 well-cleaned quails with 1 teaspoonful salt✪ Spring Chicken in a Chafing Dish,
put them into the butter ; cover and cook till done ; then remove
them ; add 1 teaspoonful flour to the gravy, stir and cook 2 minutes ;
add 1 cup of boiling water, stir and cook 3 minutes ; put the birds
590 CHAFIN3 DISHES.
on to buttered toast, pour over the gravy, and serve. Pigeons or any
kind of birds can be cooked in the same manner.
The following dishes may be cooked in a chafing dish :
Creamed Lobster, Shad Boe,
Lobster d, la Newburg, Terrapin,
Creamed Oysters, Fondue of Cheese,
Eggs in all styles, All kinds of cereals,
Chicken i la Poulette, Welsh Karebit,
Sweetbreads,
Shad Roe. — Place the roe of a fine fresh shad in the lower pan
of a chafing dish, cover with cold water, add 2 tablespoonf uls Tine-
gar, 1 sliced onion, V, tablespoonful salt, 1 bay leaf, 8 whole peppers,
and V* teaspoonful white pepper; light the lamp, place the pan
over it, cover and boil 5 minutes ; remove the roe, place it in the
Upper chafing dish with 1 tablespoonful butter, cover and cook 5
minutes ; then turn it and cook 5 minutes on the other sides. Mix
1 tablespoonful butter with the juice of Y^ lemon, Y^ teaspoonful
fine-chopped parsley, and 7^ teaspoonful grated nutmeg ; lay the roe
on to a dish, spread over the butter, and serve.
Page 389 · 3 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Tripe ft la MacFallen.— Wash and cut 1 pound of tripe into
3-inch pieces, place them in the lower pan of a chafing dish, cover
with water, add 1 bay leaf, 12 whole peppers, 1 sliced onion, Y» giU
of vinegar, and 1 teaspoonful salt ; cook 15 minutes ; put in the
upper saucepan 1 tablespoonful butter, add 1 tablespoonful flour ;
stir and cook till the butter has absorbed all the flour, then add lYt
cupful of milk or cream, 1' even teaspoonful salt, Ys teaspoonful
nutmeg, if handy Ys giU of mushroom liquor, Ys bay leaf, .8 whole
peppers ; boil 5 minutes ; mix the yolks of 2 eggs with Ys &^^ of
cream, add it to the sauce, add 1 tablespoonful lemon juice. Put
the tripe into a dish and strain the sauce over it. Tripe may be
prepared in the same manner with oyster sauce, Spanish sauce, or
horseradish sauce.
Spring Chicken in a Chafing Dish.— Cut 1 well-cleaned
spring chicken into 4 pieces, season with 1 teaspoonful ^alt and Y4
teaspoonful pepper ; melt 1 tablespoonful butter in a chafing dish,
add Ys tablespoonful fine-chopped onion ; put in the chicken ; cover
and cook till done ; mix the yolk of 1 egg with Ys giU of cream, add
it to the chicken ; add last Ys tablespoonful lemon juice, and serve.
Qnails in a Chafing Dish. — Melt 1 tablespoonful butter in a
chafing dish ; season 2 well-cleaned quails with 1 teaspoonful salt,
put them into the butter ; cover and cook till done ; then remove
them ; add 1 teaspoonful flour to the gravy, stir and cook 2 minutes ;
add 1 cup of boiling water, stir and cook 3 minutes ; put the birds
590 CHAFIN3 DISHES.
on to buttered toast, pour over the gravy, and serve. Pigeons or any
kind of birds can be cooked in the same manner.
The following dishes may be cooked in a chafing dish :
Creamed Lobster, Shad Boe,
Lobster d, la Newburg, Terrapin,
Creamed Oysters, Fondue of Cheese,
Eggs in all styles, All kinds of cereals,
Chicken i la Poulette, Welsh Karebit,
Sweetbreads,
Shad Roe. — Place the roe of a fine fresh shad in the lower pan
of a chafing dish, cover with cold water, add 2 tablespoonf uls Tine-
gar, 1 sliced onion, V, tablespoonful salt, 1 bay leaf, 8 whole peppers,
and V* teaspoonful white pepper; light the lamp, place the pan
over it, cover and boil 5 minutes ; remove the roe, place it in the
Upper chafing dish with 1 tablespoonful butter, cover and cook 5
minutes ; then turn it and cook 5 minutes on the other sides. Mix
1 tablespoonful butter with the juice of Y^ lemon, Y^ teaspoonful
fine-chopped parsley, and 7^ teaspoonful grated nutmeg ; lay the roe
on to a dish, spread over the butter, and serve.