Home › Chafing-Dish Recipes › Chafing-Dish Recipes (Paprika Put the oysters)

Chafing-Dish Recipes (Paprika Put the oysters)

paprika. Put the oysters in the blazer and cook till the bacon is crisp and the oysters plump. Pour the sauce mixture over the oysters, stirring it thoroughly into the gravy.

Serve from the chafing-dish.

LOBSTER À LA NEWBERG-Take two tablespoons of butter; two tablespoons of water; one teaspoon of flour; one mediumsized lobster, or one can of lobster; one pint of boiled milk; three eggs (yolks only); one-half cup of sherry. Place the butter in the blazer and stir it as it foams. Rub the flour smooth with the water, add this and the salt and pepper, then one-half of the milk, stirring all of the time and being careful that the flame is not too hot. Beat the yolks of the eggs until frothy, add the remainder of the milk and stir all into the chafing-dish. When the mass is of the consistency of cream, add the sherry, then the lobster cut up coarsely, and when thoroughly heated, serve. If using the fresh fish, split it down the middle, remove the coral and creamy green fat and set them to one side. Make the sauce as above, and, just before adding the lobster, rub the coral and the fat together until a paste is formed, then stir this in. When quite mixed, add the lobster.