| 163 | 164 | 165 | 166 | 167 |
| 1 | 180 | 359 | 539 | 718 |
|
The 1918 Fanny Farmer Cookbook
bread crumbs
2
tablespoons flour
1
2
slice onion
4
stalks celery
Salt
cups scalded milk
Sprig of parsley
Pepper
Clean and pick over oysters, reserving liquor, setting aside soft portions, and chopping gills
and
tough muscles. Cook White Stock, bread crumbs, reserved liquor, chopped oyster, onion,
celery, parsley, and bay leaf thirty minutes. Rub through a sieve, bring to boiling−point, and
bind
to
with butter and flour cooked together. Add milk, soft portion of oysters, and salt and pepper
taste.
9
4
Cream of Scallop Soup
1
quart scallops
1
tablespoon
chopped onion
4
2
cups milk
5
cloves
tablespoons butter
1
/4 cup flour
Bit of bay leaf
Salt
1
/4 teaspoon
peppercorns
Pepper
Clean scallops, reserve one−half cup and finely chop remainder. Add these to milk, with
seasonings and two tablespoons butter, and cook slowly twenty minutes. Strain and thicken
with
remaining butter and flour cooked together. Parboil reserved scallops, and add to soup. Serve
with small biscuits or oysterettes.
9
5
Lobster Bisque
2
2
4
lb. lobster
1
/4 cup butter
cups cold water
1
cups milk
1
/4 cup flour
1/2 teaspoons salt
Chapter VIII − SOUPS
162
Page
Quick Jump
|