Part 2 — CHAPTER XIV.
Reading edition
CHAPTER XIV.
Chafing-dish Cooking.
The chafing-dish, 329.
Kind of chafing-dish to use, 329.
Russian bowls, 329.
Wooden spoons, 330.
Dishes suitable for chafing-dish, 330.
Panned oysters, 331.
Oyster stew, 331.
Creamed oysters and clams, 331.
Barbecue of fish, 331.
Eggs with tomatoes, 332.
Tomatoes and rice, 332.
Creamed dishes: eggs, chicken, veal, 332.
Dishes à la Newburg, 333.
Terrapin, 333.
Chicken livers with Madeira, 333.
Crab toast, 334.
Smelts à la Toulouse, 334.
Meats, 335.
Venison, 335.
Mutton, 335.
Beef, 335.
Welsh rabbit and golden buck, 335.
Fondu-Savarin, 335.
Pineapple canapés, 336.
Chocolate made with condensed milk, 337.