Fish A La Provencale

One-fourth cup butter, yolks four hard boiled eggs, two cups of milk, one teaspoonful of anchovy essence, two cups cold fish, three level tablespoonfuls of flour, salt and pepper to taste. Put the butter into the chafing dish, light the lamp, and when the butter is melted add the flour, stir until mixed. Add the milk, stir until it bubbles. Add the yolks of the eggs which have been reduced to a smooth paste with the anchovy essence. Stir a moment, add the fish and when heated serve.

Barbecue Of Calf's Liver

Purchase one-half pound of calf's liver in one piece, cover it with boiling water and add one-half bay leaf, small piece of celery and a very small onion sliced. Simmer one hour. Remove from water, and when cool slice into chips. Place in a dish ready for the table. Have a bottle of sherry and one of tomato catsup by side of chafing dish. Put four level tablespoonfuls of butter into the dish, when ready light the lamp and add to the butter two tablespoonfuls of sherry and same of catsup. When hot, add the liver, dust with salt and pepper and stir constantly until hot. Serve at once from chafing dish.

Mock Terrapin

Three level tablespoonfuls of butter, two level tablespoonfuls of flour, one-fourth teaspoonful of salt, one-fourth saltspoonful of pepper, a few grains of cayenne, one cup of milk one cup and a half of chicken or veal cut in dice, two hard boiled eggs, three tablespoonfuls of sherry. Melt the butter, add the flour and seasonings and then the milk; stir until it thickens; add the meat, yolks of the eggs chopped fine, and the whites cut in larger pieces. Cook three minutes; add the wine and serve.