Sprinkle over the timbales and sauce.

Add a sprig of parsley to the top of each timbale.
=Pan-Broiling.= Chops, birds, venison, hamburg, sirloin and other steaks, even spring chickens, may be cooked successfully in the chafing-dish; but they are not the dishes upon which an amateur should begin his experiments.

Heat the blazer very hot, brush over the surface with a brush dipped in olive oil (or use a butter-ball and a fork), lay in the article to be cooked, sear upon one side, turn and sear upon the other; repeat, turning and cooking until done to taste; five minutes will suffice for small lamb chops.

Serve with =Maitre d'Hotel Butter.= Beat four tablespoonfuls of butter to a cream; add half a teaspoonful of salt and a few grains of pepper, also one tablespoonful of parsley, chopped very fine, and one tablespoonful of lemon juice, very slowly.
=Fillets of Beef, Mushroom Sauce.= Have half a dozen slices cut crosswise from a neatly trimmed fillet of beef.

The slices may be cut of any thickness desired, but from half to three-fourths an inch is preferable for chafing-dish cookery.