List of dishes previously given that may be prepared on the Chafing-Dish:—
German Toast
Dropped Eggs
Eggs à la Finnoise
Eggs à la Suisse
Scrambled Eggs
Scrambled Eggs with Tomato Sauce
Scrambled Eggs with Anchovy Toast
Buttered Eggs
Buttered Eggs with Tomatoes
Curried Eggs
French Omelet
Spanish Omelet
Creamed Fish
Halibut à la Rarebit
Creamed Oysters
Buttered Lobster
Creamed Lobster
Broiled Meat Cakes
Salmi of Lamb
Creamed Sweetbreads
Sautéd Sweetbreads
Chickens' Livers with Madeira Sauce
Chickens' Livers with Curry
Sautéd Chickens' Livers Creamed Chicken
Chicken and Oysters à la Métropole
Stewed Mushrooms
Sautéd Mushrooms
Mushrooms à la Sabine
Soufflé au Rhum
Scrambled Eggs with Sweetbreads
4 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup milk
1 sweetbread, parboiled and cut in dice
2 tablespoons butter
Beat eggs slightly, using a silver folk, add salt, pepper, milk, and sweetbread. Put butter in hot chafing-dish; when melted, pour in the mixture. Cook until of creamy consistency, constantly stirring and scraping from bottom of the pan.
Scrambled Eggs with Calf's Brains
Follow recipe for Scrambled Eggs with Sweetbreads, using calf's brains in place of sweetbreads.
To Prepare Calf's Brains. Soak one hour in cold water to cover. Remove membrane, and parboil twenty minutes in boiling, salted, acidulated water. Drain, put in cold water; as soon as cold, drain again, and separate in small pieces.
