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Bain Marie Pan

The Bain Marie is a shallow vessel generally made of copper, which is used for keeping sauces, stews, etc., hot when they are already sufficiently cooked, and it is not convenient that they should be immediately served. It will be found most valuable in those families where regularity and punctuality in meals cannot be depended upon, as it affords the best means of keeping dishes hot without destroying their flavour or burning them. When it is to be used the Bain Marie should be filled with boiling water, and the pans containing the sauces or entrees should be put into it closely covered. It should then be put upon a hot plate or by the side of the fire, to keep up the heat of the water without allowing it to boil, and should there remain until the dishes are wanted. The principle of the Bain Marie may be adopted for keeping sauces and gravies warm when a proper pan is not at hand. Instead of retaining the compounds slowly simmering by the side of the fire in the pan in which it was made, by which means it would in all probability be either smoked, burnt, or rendered flavourless, put it into a basin or jar, cover it closely and place it in a pan of boiling water. If the water is allowed to boil the sauce or gravy will become too thick. Price of the Bain Marie: Block tin, with copper pan, soup pot, and glaze pot stewpans, pound2 15s. Strong copper from pound7 10s. to pound10 5s.