The 1918 Fanny Farmer Cookbook

Clean and chop two chickens’ livers, sprinkle with onion juice, and sauté in butter. Add the

yolks of four “hard−boiled” eggs rubbed through a sieve, one teaspoon chopped parsley, and

salt, pepper, and Tabasco Sauce to taste. Refill whites of eggs with mixture, cover with grated

cheese, and bake until cheese melts. Serve in toast rings and pour around Tomato Purée .

Lucanian Eggs

“hard−boiled” eggs

3/4 cups White

Sauce I

cup cooked

macaroni

Salt and paprika

/2 cup grated cheese

Onion juice

Anchovy sauce

/4 cup buttered

crumbs

Cut eggs in eighths lengthwise, add macaroni, white sauce, and seasonings. Arrange in

buttered

baking dish, cover with buttered crumbs, and bake until crumbs are brown.

Egg Soufflé

tablespoons butter

cup cream

tablespoons flour

eggs

cup milk

teaspoon salt

Few grains cayenne

Cream the butter, add flour, and pour on gradually scalded milk and cream. Cook in double

boiler five minutes, and add yolks of eggs, beaten until thick and lemon−colored. Remove

from

firm.

fire, add seasonings, and fold in whites of eggs beaten until stiff and dry. Turn into a buttered

dish, or buttered individual moulds, set in pan of hot water, and bake in a slow oven until

Egg Soufflé may be served with White Sauce I, highly seasoned with celery salt, paprika, and

onion juice.

Egg Timbales

tablespoon

Chapter VII − EGGS

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