Creamed Dishes Recipe

Eggs, oysters, lobsters, crabs, shrimps, fish, chicken or lamb, tongue, etc., peas, asparagus tips, etc., are the ingredients usually selected for these dishes. Make a white sauce, using stock, milk or cream, or a part of each as the liquid; season with a few drops of onion juice, chopped parsley, celery salt, paprika or curry powder, and add the cooked article; oysters need be parboiled and drained before being added to the sauce or the large quantity of liquid in them will change the dish to a stew. Fish is improved for a creamed dish by standing in a marinade (lemon and onion juice, chopped parsley, salt and pepper) some hours before reheating in the chafing dish.

Creamed Chicken, Potatoes And Peppers Recipe

Sauté half a green pepper, chopped fine, in three tablespoonfuls of butter five or six minutes. Add three tablespoonfuls of flour and half a teaspoonful of salt. When frothy, add gradually a cup of chicken stock and half a cup of cream, stir until smooth and at the boiling point, then set over hot water and heat in the sauce one cup of chicken, cut in cubes, and half a cup of cold cooked potatoes, also cut in cubes. Turnip, carrot, peas, or asparagus tips may be substituted for the potato.