1912 Chafing Dish Menu: Canape Minardo, Beef Steak with Mushroom Sauce, Egg Salad, Cocoa Pudding, Strawberryade
1912 Chafing Dish Menu
Gesine Lemcke
Canape Minardo
Beef Steak, Mushroom sauce
Bread, Butter
Egg salad
Cocoa pudding
Coffee
Strawberryade
Canape Minardo.
2 shredded-wheat biscuits
Butter
4 ounces fine-cut cheese
4 tbs milk
¼ tsp English mustard
Pinch of paprika
Steam 2 shredded-wheat biscuits as directed, then fry them light brown on both sides in butter, lay them on a warm dish, cover, and set aside; put 4 ounces fine-cut cheese in the blazer, add 4 tablespoonfuls milk, ¼ teaspoonful English mustard, and a pinch of paprika, place the blazer over the lamp, stir and cook till creamy, pour it over the biscuits, and serve.
How to steam and prepare Shredded Wheat for General Use.—Dissolve 1 teaspoonful salt in 1 pint cold water, dip the shredded-wheat biscuits separately into the water, lay them on the chafing-dish steamer and steam 3 minutes, or long enough to heat through. Remove carefully and serve with topping.
Beefsteak with Mushroom Sauce.
½ tbs butter
½ tbs flour
½ pint boiling water
1 tbs liquid beef extract
12 canned mushrooms
½ cupful mushroom liquor
½ even tsp salt
1/8 tsp epper
½ tbs lemon juice
Beef-steak
Butter
½ tsp salt
¼ tsp pepper
Melt ½ tablespoonful butter, add ½ tablespoonful flour, stir 2 minutes; add ½ pint of boiling water, 1 teaspoonful liquid beef extract, cook a few minutes; add 12 canned mushrooms and ½ cupful mushroom liquor, ½ even teaspoonful salt, and 1/8 teaspoonful pepper cook 15 minutes; add last ½ tablespoonful lemon juice, remove and set aside till the steak is cooked; procure a nice tender beef-steak, remove all skin and fat, cut the steak into 3 pieces, brush them over on both sides with a little melted butter; place the blazer over the lamp, when very hot put in the meat, not too much at a time, fry 5 minutes on each side, lay the steak on to a hot plate ; mix ½ tablespoonful butter with ½ teaspoonful salt and ¼ teaspoonful pepper, spread this over both sides of the steak, pour over the mushroom sauce, and serve.
Egg Salad.
9 eggs
Mayonnaise
Lettuce leaves
Fine-cut celery (optional)
Boil 9 eggs 10 minutes; remove and lay them in cold water; when cold, remove the shells and cut 7 eggs into slices and 2 into quarters; prepare a mayonnaise; then put the eggs in a salad dish, pour over the mayonnaise, lay small lettuce leaves in a circle around the dish, and the egg quarters over the salad, and serve. Fine-cut celery may be added to the eggs.
Cocoa Pudding
1 ounce gelatin
1 cup cold water
3 tbs cocoa
½ pint cold water
½ cup sugar
1 tsp vanilla
1 pint whipped cream
Tulip Sauce (see below)
Soak 1 ounce of gelatin in 1 cup of cold water ten minutes; put 3 tablespoonfuls of cocoa with ½ pint cold water in the blazer, add ½ cup of sugar and 1 teaspoonful vanilla; place the blazer over the lamp, stir and let it boil a few minutes, then add the gelatin, stir until dissolved, remove from the fire, and when cold and begins to thicken add 1 pint of whipped cream, stirring constantly; pour it into a form and set on ice; serve with tulip sauce.
Tulip Sauce.
1 pint milk
Yolks of 3 eggs
2 tbs sugar
3 egg whites
1½ tsp vanilla
Mix in the blazer 1 pint of milk with the yolks of 3 eggs and 2 tablespoonfuls sugar; place the blazer over the water pan and stir till it begins to thicken. In the meantime beat the 3 whites to a stiff froth, add the hot mixture slowly to the whites while beating constantly, add 1½ teaspoonful vanilla, and serve when cold.
Strawberryade.
1 pint strawberry sirup
1 cupful lemon juice
1 cupful sugar
2 quarts cold water
A piece of ice
1 pint fresh strawberries
Mix in a punch bowl 1 pint of strawberry sirup, 1 cupful lemon juice, 1 cupful sugar, 2 quarts cold water, a piece of ice, and 1 pint of fresh strawberries; if strawberries are not in season, cut 2 oranges into line slices, and free them from all pits, cut each slice in half, and add them to the bowl.
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