Sliced Chicken, Paprika Sauce
Melt 1 tablespoon butter in a saucepan, add 1 tablespoon finely chopped onion, and cook until golden. Add 2 tablespoons paprika and mix well, Add 1 cup sweet cream gradually, mixing well, and cook, stirring, for about 10 minutes. Add 1 cup Cream sauce or 6 tablespoons velouté to thicken it. Correct the seasoning with salt.
Put slices of cooked chicken or turkey meat in the chafing dish and pour the hot sauce over it. Have the water underneath boiling hot. Serve with boiled rice.
Moules Marinière (Mussels in Wine Sauce)
Clean 3 to 4 dozen mussels, scrubbing the shells very thoroughly. Place them in a saucepan with 1 tablespoon finely chopped shallot or onion and 4 to 5 ounces of white wine. Cook over a hot fire for 6 to 8 minutes, or until the shells open. Take one shell from each mussel and put the half shells with the mussels in them in the chafing dish.
Reduce the cooking liquor left in the pan to about one third the original quantity. Thicken with manié butter made by creaming together 3 table spoons butter with ½ teaspoon flour. Add this to the liquid in the pan and bring the mixture again to a boil. Cor rect the seasoning with salt. Add a little freshly ground white pepper, 1 tablespoon chopped parsley, and 1 tea spoon chopped chives. With the water in the under pan very hot, pour the sauce over the mussels in the chafing dish.
Scallops and Progs' Legs Poulette
Poach 2 cups of scallops in their own juice for 2 or 3 minutes and put them in the chafing dish. The frogs' legs have been prepared by cutting off their feel, soaking them in cold water for 1 to 2 hours, draining them, and drying them well. Clean and chop or slice ½ cup mushrooms and put them in a saucepan with 1 tablespoon butter and 1 tablespoon chopped shallot or onion. Add the frogs' legs, 3 ounces of dry white wine or a few drops of lemon juice in ¼ cup water, and the juice from the scallops. Bring to a boil and cook for 10 to 12 minutes, or until the frogs' legs are tender. Remove them to the chafing dish with the scallops.
Cook the liquid in the pan until it is reduced to ¼ cup. Add ½ cup sweet cream, bring again to a boil, and cook for 2 or 3 minutes. Thicken with manié butter made by creaming 2 table spoons butter with 1 tablespoon flour. Add this to the sauce and bring it to a boil, stirring constantly, Correct the seasoning with salt and add a little freshly ground white pepper and 1 tablespoon chopped parsley. Turn the scallops and frogs' legs into the sauce, bring just to B boil, and return all to the chafing dish, keeping the water very hot underneath.
For a very rich sauce, omit the manié butter and add instead 1 cup cream sauce to the reduced cooking liquor. Thicken by adding 2 egg yolks beaten with a little cream or milk.
Shrimp and Crab Meal Creole
Melt 2 tablespoons butter or heat 2 tablespoons salad oil in a saucepan, add 1 onion, chopped, and cook until gold en. Add 5 or 6 mushrooms, chopped or sliced, ½ cup chopped celery. ½ cup chopped green pepper, and ¼ cup Chopped pimiento and cook for a few minutes. Add 3 cups freshly stewed or canned tomatoes, bring to a boil, and simmer for about 1 hour. Mix 1 table spoon cornstarch with 2 tablespoons cold water and add to the mixture. Cook, stirring until the mixture thickens. Correct the seasoning with salt and add a little freshly ground pepper and 1 tablespoon chopped parsley.
Add 2 pounds of shrimp, cooked and Cleaned, and 1 quart picked-over crab meat. Bring again to the boiling point and turn into a chafing dish for serving, having very hot water underneath.
Lobster Newberg
Usually the lobster is boiled in advance and the meat removed from the shells. If frozen lobster meat is used, it should be defrosted. Melt 2 table spoons butter in a saucepan and in it heat 2 cups lobster meat. Stir in 1 tablespoon flour and gradually add 1 cup cream. Stir gently until the sauce is smooth and thickened, add 3 ounces of dry sherry, and cook slowly for 5 to 10 minutes. Thicken by adding 2 egg yolks mixed with a little cream. Correct the seasoning with salt and turn the lobster into a chafing dish for serving.
Sprinkle a few drops of cognac or dry sherry over the top. Do not let the water underneath become too hot. If canned lobster is used, do not cook it in the sauce as it has already had more cooking than boiled or frozen lobster. Serve lobster Newberg on freshly made toast.
Pinterest
