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The 1918 Fanny Farmer Cookbook
3
5
Cucumber Sauce II
Beat one−half cup heavy cream until stiff, and add one−fourth teaspoon salt, few grains
pepper,
and gradually two tablespoons vinegar; then add one cucumber, pared, chopped, and drained.
3
6
Celery Sauce
cups celery, cut in
thin slices
3
2
cups Thin White
Sauce
Wash and scrape celery before cutting into pieces. Cook in boiling salted water until soft,
rub through a sieve, and add to sauce. Celery sauce is often made from the stock in which
or turkey has been boiled, or with one−half stock and one−half milk.
drain,
fowl
3
7
Suprême Sauce
1
1
/4 cup butter
1
/2 cup hot cream
/4 cup flour
1
tablespoon
mushroom liquor
1
1/2 cups hot
Chicken Stock
3
/4 teaspoon lemon
juice
Salt and pepper
Make same as Thin White Sauce, and add seasonings.
3
8
Maître d’Hôtel Butter
1
/4 cup butter
1
/2 tablespoon finely
chopped parsley
1
1
/2 teaspoon salt
/8 teaspoon
pepper
3
/4 tablespoon lemon
Chapter XVIII − FISH AND MEAT SAUCES
316
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