Heat the water to the boiling-point, then set the blazer into the hot-water pan partly filled with boiling water, cover and cook until the mixture is firm in the centre.

Serve, turned from the moulds, with cream or tomato sauce, flavored with onion, or with peas heated in a cream sauce.
=Fillets of Chicken.= (_Chafing-dish Style._) Remove the breast from a plump and tender chicken and separate from the bone and skin.

Detach the small fillets, then cut each side into two or three lengthwise slices the size of the small fillets.

Keep covered closely until ready to cook.

Heat the blazer very hot, butter slightly, and in it lay the fillets and sprinkle with the juice of half a lemon, salt and white pepper; add, also, one-third a cup of chicken stock and a tablespoonful of sherry.