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Gourmet Food The Chafing Dishrecipes from 1900s Gourmet food, the chafing dish is a relish and a savory. Gourmet Food WELSH RAREBIT.Allow for each person one egg, one tablespoonful of grated cheese, one half teaspoonful of butter, one saltspoon of salt, and a few grains of cayenne. Cook like custard until smooth. Spread on toast and serve at once. Gourmet Food GOLDEN BUCKA "Golden Buck" is merely the addition of a poached egg which is put carefully on top of rarebit. Gourmet Food LOBSTER À LA NEWBURG.Two pounds of lobster, one half cup of cream, two eggs (hard boiled), one tablespoon flour, two tablespoons of Sherry wine, two tablespoons of butter, salt and cayenne pepper to taste. Break the lobster meat into moderately small pieces, mash the yolks of the eggs with a silver spoon and gradually add half the cream. Place the butter in a granite ware saucepan, add the flour, let it cook slowly for one minute and then pour in the balance of the cream and stir until the liquid thickens. Add the first mixture and then the lobster meat and the whites of the eggs sliced, season with cayenne pepper, and salt, add the wine and serve at once. Gourmet Food LOBSTER À LA NEWBURG.Two tablespoons of butter, one tablespoon of flour, stir until smooth, add one cup of cream, let it heat through, then add one can of lobster. Pepper and salt to taste and one half cup of Sherry or Port wine, if desired; serve at once on squares of toast. Canned chicken or salmon can be done the same way. Gourmet Food OYSTER COCKTAIL.One dessertspoonful tomato sauce, one shake of tabasco, a sprinkle of horse radish, about half a dozen oysters, and the same on top. Serve in small tumblers on a plate with pounded ice around them and with oyster biscuits.
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