Excerpt from Chafing-Dish Recipes
Maitre d'Hotel Butter. - Put 1 ounce butter into a small bowl, stir to a cream, add slowly 1 tablespoonful lemon juice, a few drops at a time, ? teaspoonful grated nutmeg, and 1 teaspoonful fine-chopped parsley.
Tomato Sauce a l'Allemande. - Place the blazer with ? can tomatoes over the lamp, add 1 teaspoonful butter, ? teaspoonful salt, ? teaspoonful pepper, 1 teaspoonful sugar, cook 15 minutes; mix ? teaspoonful cornstarch with 1 tablespoonful cold water, add it to the tomatoes, cook 3 minutes, then press the tomatoes through a sieve; return the tomatoes to the blazer; mix the yolks of 2 eggs with 1 tablespoonful cold water, add it to the blazer, stir until nearly boiling, remove at once, add 2 tablespoonfuls whipped cream or 1 teaspoonful unsweetened condensed milk, and serve.
Pudding Sauces.
Snow Sauce. - Boil 1 cup of sugar with ? cup of water till it forms a thread between two fingers; beat the whites of 2 eggs to a stiff froth, add slowly, while beating constantly, the hot sugar sirup to the whites, add last 1 tablespoonful lemon juice and 2 tablespoonfuls white wine or orange juice.
Vanilla Sauce. - Put 1 pint of milk with the yolks of 3 eggs, 2 tablespoonfuls sugar, ? teaspoonful cornstarch in the blazer; mix well, then place the blazer over the hot-water pan and stir till the sauce begins to thicken and just about to boil; care must be taken not to let it boil; then remove, add 1 teaspoonful vanilla, and set aside to cool.
Tulip Sauce. - Mix in the blazer 1 pint of milk with the yolks of 3 eggs and 2 tablespoonfuls sugar; place the blazer over the water pan and stir till it begins to thicken.
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