The 1918 Fanny Farmer Cookbook

butter

tablespoon

chopped parsley

tablespoon flour

/2 teaspoon salt

/3 cup milk

/8 teaspoon pepper

eggs

Few grains celery salt

Few grains cayenne

Make a sauce of the butter, flour, and milk; add yolks beaten until thick and lemon−colored,

add seasonings. Beat whites of eggs until stiff and dry, and cut and fold into first mixture.

then

Turn

into buttered moulds, set in pan of hot water, and bake in a slow oven until firm. Serve with

Tomato Cream Sauce .

Egg Croquettes

eggs

Salt

tablespoons butter

Pepper

slice onion

Yolks 3 eggs

/3 cup flour

Stale bread crumbs

cup white stock

Grated cheese

Poach eggs and dry on a towel. Cook butter with onion three minutes. Add flour and,

gradually,

stock. Season with salt and pepper; then add yolks of eggs slightly beaten. Cook one minute,

and cool. Cover eggs with mixture, roll in bread crumbs and cheese, using equal parts, dip in

egg, again roll in crumbs, fry in deep fat, and drain on brown paper. These may be served

with a

thin sauce, using equal parts of white stock and cream, and seasoning with grated cheese, salt,

and paprika.

Eggs à la Juliette

Decorate egg−shaped individual moulds with truffles, and cold boiled tongue cut in fancy

shapes,

and pistachio nuts blanched and split. Line mould with aspic jelly, drop in a poached egg

yolk,

cover with aspic jelly, let stand until firm, and turn on a thin oval slice of cold boiled tongue.

Chapter VII − EGGS

124