Perhaps you have a pet recipe for creamed chicken, and I don't doubt
it is all such a recipe should be; but let me suggest that, instead of
putting chicken and cream and all the other things into the
chafing-dish at the same time, you melt the butter first and then stir
in the chicken and let it cook for two or three minutes before you put
in the cream, or béchamel, or whatever it is you use. The flavor of
the dish will be very much richer and more palatable to most persons.
For, between ourselves, I think that creamed chicken is apt to be
rather a flat and tasteless affair, and will stand quite a little
bracing up.
I hope you won't want to spoil the taste of any of these dishes by
having sweets after them, in the way of fancy cakes, etc. If you do,
you may choose them for yourselves. I'll have none of them.