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The 1918 Fanny Farmer Cookbook
Make a thin white sauce with butter, flour, milk, and seasonings. Separate yolks from whites
of
eggs. Chop whites finely, and add them to the sauce. Cut four slices of toast in halves
lengthwise. Arrange on platter, and pour over the sauce. Force the yolks through a potato ricer
or strainer, sprinkling over the top. Garnish with parsley and remaining toast, cut in points.
3
9
Eggs au Gratin
Arrange Dropped Eggs on a shallow buttered dish. Sprinkle with grated Parmesan cheese.
Pour
over eggs one pint Yellow Béchamel Sauce. Cover with stale bread crumbs, and sprinkle with
grated cheese. Brown in oven. Tomato or White Sauce may be used.
4
0
Eggs in Batter
1
1
egg
2
tablespoons fine
stale bread crumbs
1/2 tablespoons
thick cream
1
/4 teaspoon salt
Mix cream, bread crumbs, and salt. Put one−half tablespoon of mixture in egg−shirrer. Slip in
egg, and cover with remaining mixture. Bake six minutes in moderate oven.
4
1
Curried Eggs I
3
2
“hard−boiled” eggs
1
/4 teaspoon salt
tablespoons butter
1
/4 teaspoon curry
powder
2
tablespoons flour
1
/8 teaspoon
pepper
1
cup hot milk
Melt butter, add flour and seasonings, and gradually hot milk. Cut eggs in eighths lengthwise,
reheat in sauce.
and
4
2
Curried Eggs II
Chapter VII − EGGS
120
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