CHAFING DISH SUPPERS
_Improved with Lea & Perrins' Sauce_
CHAFING DISH SUPPER MENU
_To be prepared with Lea & Perrins' Sauce in the cooking_
Welsh or Tomato Rarebit
on
Toasted Crackers
Devilled Ham, Celery and Lettuce Sandwiches
Salted Nuts Stuffed Olives
Coffee
or
Ginger Ale Orange Juice High Ball
At no other time do we so desire tasty, spicy piquant food as when we
have a chafing dish supper. And there is no other dish wherein the
supreme quality of =Lea & Perrins' Sauce= shows off to better
advantage than in the chafing dish recipe. For the midnight college
spread--the Welsh, Cheese or Tomato Rarebits--for the kitchenette
apartment dinner of Creamed Dried Beef, Ham, Shrimps or Eggs, or
for the simple home Sunday night supper of Creamed Oysters, Chicken
or Chicken à la King--=Lea & Perrins' Sauce=--the original
Worcestershire--forms the unsurpassed, the perfect seasoning.
A chafing dish is composed of two flat pans, one called the blazer,
the other the hot-water pan. The usual chafing dish recipe directs the
first cooking of the material to be directly over the heat--and is
finished and the food kept hot over the hot-water pan.
The chafing dish, particularly if it is one in which alcohol is the
heating element, should always be placed on a tray, to avoid any danger
from fire or a possible "boiling over" of the food. A wooden or chafing
dish spoon is a help although not essential. The butter, flour and
things necessary for the dish to be made should be measured and placed
on the tray besides the chafing dish so that the recipe may be made
up without hurry or getting up and down from the table. With electric
grills the toast may be made under the grill while the other things are
cooking above.
WELSH RAREBIT
_Improved with Lea & Perrins' Sauce_
1 teaspoonful of =Lea & Perrins' Sauce=.
1 tablespoonful of butter.
2 cupfuls of grated American cheese.
½ cupful of cream.
Buttered soda crackers or toast.
Melt the butter in the blazer over the hot-water pan, in which
the water should be boiling. Add the grated cheese and the cream
alternately, a little at a time, allowing the cheese to melt slowly.
Add the =Lea & Perrins' Sauce=.
Keep over the hot water while serving and serve on buttered crackers
or toast. Serve =Lea & Perrins'= on the side, to be used for a
flavor to suit each taste.
CHEESE AND TOMATO RAREBIT
_Improved with Lea & Perrins' Sauce_
In the Welsh Rarebit recipe, substitute tomato purée for the cream,
add a well-beaten egg and cook until smooth and creamy. Serve with
toast or crackers as desired.
RED PEPPER RAREBIT
_Improved with Lea & Perrins' Sauce_
To the Welsh Rarebit add one chopped red pepper from which the seeds
and pulp have been removed.
"PIGS IN BLANKETS"
_Improved with Lea & Perrins' Sauce_
Wrap around peeled mushroom caps or oysters a strip of bacon,
pinning it down with tooth-picks. Cook in the chafing dish until
the bacon is crisp, add a teaspoonful of =Lea & Perrins' Sauce= and
serve with toast.
CHICKEN À LA KING
_Improved with Lea & Perrins' Sauce_
1 teaspoonful Lea & Perrins' Sauce.
2 cupfuls of cooked cubed chicken.
½ cupful of cut mushrooms.
1 green pepper.
2 tablespoonfuls of flour.
4 tablespoonfuls of butter.
1 cupful rice or vegetable water.
Remove all seeds and pulp from the pepper and chop it up fine.
Peel the mushrooms and break them into fine pieces. Melt the 2
tablespoonfuls of butter directly over the chafing dish flame or
grill and sauté the mushrooms and peppers in it. Add the rest of the
butter and slowly stir in the flour. Add the rice water, stirring
all until smooth. Cook until it boils for one minute, then place
in the pan over the hot water, add the chicken and cook for five
minutes. Add the =Lea & Perrins' Sauce=. Serve on toast.
CREAMED SHRIMPS
_Improved with Lea & Perrins' Sauce_
Break the shrimps from a can into small pieces and run under the
cold water. Drain. Use the same amount of butter, flour and liquid
given in the Creamed Egg recipe to make a sauce, adding the shrimps
after the sauce has been cooked for one minute. Cook over hot water
for ten minutes before serving.
CREAMED EGGS
_Improved with Lea & Perrins' Sauce_
1 teaspoonful of Lea & Perrins' Sauce.
6 hard-cooked eggs.
½ teaspoonful of salt.
1 tablespoonful of butter.
1 tablespoonful of flour.
1 cupful of rice water or vegetable stock.
Melt the butter directly over the chafing dish flame or grill, add
the flour, stir until smooth and slowly stir in the rice water. Cut
the hard-cooked eggs into small pieces, saving out the yolk of one.
Add the chopped egg to the white sauce and continue the cooking over
hot water. Add the =Lea & Perrins' Sauce= and the salt. Serve on
points of toast and garnish with the yolk of 1 egg rubbed through a
fine strainer and sprinkle on top of the whole dish.
CREAMED SALMON
_Improved with Lea & Perrins' Sauce_
This is made by using salmon in the Creamed Egg recipe in place of
the eggs. Chop one hard-cooked egg into fine pieces and add to dish
before serving.
OTHER CREAMED DISHES
_Improved with Lea & Perrins' Sauce_
Any fish or meat which has been previously cooked may be creamed in
a chafing dish, using the Creamed Egg recipe and substituting the
desired ingredient for the eggs.
PANNED OYSTERS
_Improved with Lea & Perrins' Sauce_
2 teaspoonfuls of =Lea & Perrins' Sauce=.
25 oysters.
½ teaspoonful of salt.
2 tablespoonfuls of flour.
2 tablespoonfuls of butter.
1 cupful of oyster liquor.
Heat the oysters directly over the flame until the edges curl. Add
the butter and flour, which has been mixed with a little of the
oyster liquor to make a smooth paste, and when blended add the rest
of the liquid to make a white sauce. Continue cooking over hot water
for a few moments and add the =Lea & Perrins' Sauce=. Serve with
toast.