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The 1918 Fanny Farmer Cookbook
Salt and pepper
Blanch, chop, and pound almonds in a mortar. Add gradually water and salt; then add stock,
sliced onion, and celery, let simmer one hour, and rub through a sieve. Melt butter, add flour,
and pour on gradually the hot liquor; then add milk, cream, and salt and pepper to taste. Serve
with Mock Almonds .
6
2
String Bean Soup
4
cups White Stock I,
II, or III
1
1
cups scalded milk
Salt and pepper
/4 cup flour
quarts string beans
/4 cup butter
2
2
Cook beans until soft in boiling salted water to cover; drain, and rub through sieve. Add pulp
White Stock, then milk; bind, and season with salt and pepper. Garnish with Fritter Beans.
to
6
3
Soup à la Soubise
Thinly slice two Spanish onions, and cook ten minutes in one−fourth cup butter, stirring
constantly. Add one quart White Stock III, cook slowly thirty minutes, and strain. Dilute three
tablespoons flour with enough cold water to pour easily, add to soup, and bring to
boiling−point.
Then add one cup cream, and one tablespoon chopped green peppers, or one−fourth cup
grated
cheese. Season with salt and pepper.
6
4
Chestnut Purée
4
cups White Stock II
or III
2
cups scalded
milk
cups French
2
chestnuts, boiled and
mashed
1
1
/4 cup butter
/4 cup flour
1
1
slice onion
Salt
/4 teaspoon celery salt
Chapter VIII − SOUPS
152
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