Chapter XIV: Chafing-dish Cooking

The chafing-dish, 329.

Kind of chafing-dish to use, 329.

Russian bowls, 329.

Wooden spoons, 330.

Dishes suitable for chafing-dish, 330.

Panned oysters, 331.

Oyster stew, 331.

Creamed oysters and clams, 331.

Barbecue of fish, 331.

Eggs with tomatoes, 332.

Tomatoes and rice, 332.

Creamed dishes: eggs, chicken, veal, 332.

Dishes a la Newburg, 333.

Terrapin, 333.

Chicken livers with Madeira, 333.

Crab toast, 334.

Smelts a la Toulouse, 334.

Meats, 335.
Venison, 335.
Mutton, 335.
Beef, 335.

Welsh rabbit and golden buck, 335.

Fondu-Savarin, 335.

Pineapple canapes, 336.

Chocolate made with condensed milk, 337.