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The 1918 Fanny Farmer Cookbook
2
7
Tomato and Mushroom Sauce
slices chopped
2
bacon or small
quantity uncooked
ham
2
1
cloves
/2 teaspoon
peppercorns
slice onion
Few gratings
nutmeg
1
6
slices carrot
tablespoons flour
Bit of bay leaf
3
1
/2 can tomatoes
2
sprigs thyme
1
1/2 cups Brown
Stock
Sprig of parsley
Salt and pepper
/2 can mushrooms
1
Cook bacon, onion, and carrot five minutes; add bay leaf, thyme, parsley, cloves,
peppercorns,
nutmeg, and tomatoes, and cook five minutes. Add flour diluted with enough cold water to
pour;
as it thickens, dilute with stock. Cover, and cook in oven one hour. Strain, add salt and pepper
to taste, and one−half can mushrooms, drained from their liquor, rinsed, and cut in quarters;
then
cook two minutes. Use fresh mushrooms in place of canned ones when possible.
2
8
Tomato Cream Sauce
/2 can tomatoes
Bit of bay leaf
Sprig of thyme
1
1
cup White Sauce I
1
1
stalk celery
1
/2 teaspoon salt
slice onion
Few grains cayenne
/4 teaspoon soda
1
Cook tomatoes twenty minutes with seasonings; rub through a strainer, add soda, then White
Sauce. Serve with Baked Fish or Lobster Cutlets.
Chapter XVIII − FISH AND MEAT SAUCES
313
Page
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