The chafing-dish supper
By: by Christine Terhune Herrick
Contributors: University of Leeds. Library
Publisher: Charles Scribner's Sons
Published: 1906
Place of publication: New York
Language: eng
Number of pages: 112
Copyright date: 1894
Subjects: Chafing dish cooking; Dinners and dining; Cooking
Notes: Includes index.

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

The University of Leeds Library.
Table of contents: title: 1. When to use the chafing-dish; title: 2. Practical suggestions; title: 3. Beginning with the egg; title: 4. A pretty kettle of fish; title: 5. Oysters, clams, scallops; title: 6. With the crustaceans; title: 7. A chapter on entrées; title: 8. Miscellaneous dainties; title: 9. Réchauffés; title: 10. The chafing-dish menu.