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Suggestions Concerning Réchauffés

Many of the dishes prepared in the chafing-dish are réchauffés of cold cooked meats, including game and fish. The composition of such dishes is called "the flower of cookery": but it is well to remember that we are dealing with a class of foods that are more digestible when cooked rare; also, that in these cases digestibility decreases in proportion to the length of time, as well as the number of times, the article has been cooked. The meat or fish composing such dishes should not come into direct contact with the source of heat; after being freed from skin, bone and fat, they should simply be heated in a hot sauce over hot water.

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Salads, Sandwiches, and Chafing-Dish Dainties (1909).


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