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The 1918 Fanny Farmer Cookbook
Chop cooked breast meat of fowl and rub through sieve; there should be one−fourth cup. Add
one−fourth cup White Stock and one egg slightly beaten. Season with salt, pepper, celery salt,
paprika, slight grating nutmeg, and few drops essence anchovy. Turn mixture into buttered
mould, bake in a pan of hot water until firm; cool, remove from mould, and cut in small
cubes.
1
4
Noodles
1
egg
1
/2 teaspoon salt
Flour
Beat egg slightly, add salt, and flour enough to make very stiff dough; knead, toss on slightly
floured board, and roll thinly as possible, which may be as thin as paper. Cover with towel,
and
set aside for twenty minutes; then cut in fancy shapes, using sharp knife or French vegetable
cutter; or the thin sheet may be rolled like jelly−roll, cut in slices as thinly as possible, and
pieces
to
unrolled. Dry, and when needed cook twenty minutes in boiling salted water; drain, and add
soup.
1
1
5
6
Noodles may be served as a vegetable.
Fritter Beans
1
2
egg
3
/4 teaspoon salt
tablespoons milk
/2 cup flour
1
Beat egg until light, add milk, salt, and flour. Put through colander or pastry tube into deep
and fry until brown; drain on brown paper.
fat,
1
7
Pâte à Choux
2
1
1
1/2 tablespoons milk
1
/8 teaspoon salt
/2 teaspoon lard
1
/4 cup flour
/2 teaspoon butter
1
egg
Chapter X − SOUP GARNISHINGS AND FORCE−MEATS
181
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