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The 1918 Fanny Farmer Cookbook
2
9
Spanish Sauce
tablespoons finely
2
chopped lean raw
ham
1
1
/4 cup butter
/4 cup flour
2 tablespoons
chopped celery
1
1/3 cups Brown
Stock
2
tablespoons
chopped carrot
2
/3 cup stewed
and strained
tomatoes
1
tablespoon
chopped onion
Salt and pepper
Cook ham and vegetables with butter until butter is well browned; add flour, stock, and
tomatoes; cook five minutes, then strain. Season with salt and pepper.
3
0
Béchamel Sauce
1
1/2 cups White
Stock
6
slice onion
1
slice carrot
1
peppercorns
/4 cup butter
/4 cup flour
1
1
Bit of bay leaf
1
cup scalded milk
Sprig of parsley
1
/2 teaspoon salt
1
/8 teaspoon pepper
Cook stock twenty minutes with onion, carrot, bay leaf, parsley, and peppercorns, then strain;
there should be one cupful. Melt the butter, add flour, and gradually hot stock and milk.
Season
with salt and pepper.
3
1
Yellow Béchamel Sauce
Chapter XVIII − FISH AND MEAT SAUCES
314
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