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Fillets of Chicken

(Chafing-dish Style.) Remove the breast from a plump and tender chicken and separate from the bone and skin.

Réchauffés and Olla-Podrida.

Detach the small fillets, then cut each side into two or three lengthwise slices the size of the small fillets. Keep covered closely until ready to cook. Heat the blazer very hot, butter slightly, and in it lay the fillets and sprinkle with the juice of half a lemon, salt and white pepper; add, also, one-third a cup of chicken stock and a tablespoonful of sherry.

Cover and let cook about ten minutes. In the meantime prepare a sauce in a second chafing-dish, using two tablespoonfuls, each, of butter and flour, a dash of salt and pepper, and one cup of stock, in making which a small piece of ham or bacon was used. Add also a tablespoonful of mushroom or tomato catsup and a tablespoonful of sherry wine.

Mutton Rechauffé. (Creole Style.) Melt three tablespoonfuls of butter in the blazer and sauté in this a tablespoonful, each, of green pepper and onion, chopped fine; add three tablespoonfuls of flour and half a teaspoonful of salt, and stir and cook until frothy; then add, gradually, one cup of brown stock and half a cup of tomato purée (cooked tomato strained). Let boil two or three minutes, then set over hot water and stir in one cup of cold roast mutton cut in strips or cubes, and half a cup of cooked macaroni, blanched and drained. Two or three mushrooms or a tablespoonful of mushroom catsup improves this dish.