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The 1918 Fanny Farmer Cookbook
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Consommé with Vegetables
Consommé, served with French string beans, and cooked carrots cut in fancy shapes with
French vegetable cutters.
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Consommé Princess
Consommé, served with green peas and cooked chicken meat cut in small dice.
Claret Consommé
To one quart Consommé add one and one−half cups claret, which has been cooked with a
three−inch piece stick cinnamon ten minutes and one tablespoon sugar. Color red.
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Bortchock Consommé
Make same as Consommé, adding one−third cup chopped beets with vegetables; then add one
cup finely chopped beets when clearing.
SOUPS WITH FISH STOCK
Clam Bouillon
Wash and scrub with a brush one−half peck clams, changing the water several times. Put in
kettle with three cups cold water, cover tightly, and steam until shells are well opened. Strain
liquor, cool, and clear.
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Oyster Stew
1
4
quart oysters
1
/4 cup butter
cups scalded milk
1
/2 tablespoon salt
1
/8 teaspoon pepper
Clean oysters by placing in a colander and pouring over them three−fourths cup cold water.
Carefully pick over oysters, reserve liquor, and heat it to boiling−point; strain through double
cheesecloth, add oysters, and cook until oysters are plump and edges begin to curl. Remove
oysters with skimmer, and put in tureen with butter, salt, and pepper. Add oyster liquor
strained
Chapter VIII − SOUPS
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