The cult of the chafing dish / by Frank Schloesser.

  • Schloesser, Frank
Date:
1905
Catalogue details

Licence: In copyright

Credit: The cult of the chafing dish / by Frank Schloesser. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    183/239 page 167
    added dose of oil and mustard. Mix a tablespoon of flour with the same of butter, a grating of nutmeg, half a teaspoon of pepper, the same of salt, the same of chopped parsley, and a good squeeze of lemon. Put this in the Chafing Dish with a tablespoon of bouillon, boil it up and skim it. Now mix up separately a tablespoon each of Tarragon and Chili vinegar and Worcester sauce, with a teaspoon of anchovy sauce. Boil up this mixture, and after two minutes’ boiling add it to the former mixture and combine the two. Reform Sauce. A cupful of bouillon in the Dish, add a wine-glass of port (or claret, but port is more orthodox), half as much Worcester sauce, a teaspoon of anchovy sauce, and a full table- spoon of red currant jelly. Boil it all up for three minutes, and skim before using. Soubise Sauce. Peel and slice four onions; put them in the Dish with a teaspoon of butter, a little
    No text description is available for this image
    No text description is available for this image
    No text description is available for this image