The 1918 Fanny Farmer Cookbook

Heat butter, lard, and milk to boiling−point, add flour and salt, and stir vigorously. Remove

from

fire, add egg un−beaten, and stir until well mixed. Cool, and drop small pieces from tip of

teaspoon into deep fat. Fry until brown and crisp, and drain on brown paper.

Parmesan Pâte à Choux

To Pâte à Choux mixture add two tablespoons grated Parmesan cheese.

White Bait Garnish

Roll trimmings of puff paste, and cut in pieces three−fourths inch long and one−eighth inch

wide;

pass

fry in deep fat until well browned, and drain on brown paper. Serve on folded napkin, and

with soup.

Fish Force−meat I

/4 cups fine stale bread

crumbs

egg

/4 cup milk

Salt

/3 cup raw

fish

Cook bread and milk to a paste, add egg well beaten, and fish pounded and forced through a

purée strainer. Season with salt. A meat chopper is of great assistance in making force−meats,

raw fish or meat may be easily forced through it. Bass, halibut, or pickerel are the best fish to

use for force−meat. Force−meat is often shaped into small balls.

Fish Force−meat II

/3 cup raw halibut

Pepper

White 1 egg

Cayenne

Salt

/2 cup heavy cream

Chop fish finely, or force through a meat chopper. Pound in mortar, adding gradually white of

Chapter X − SOUP GARNISHINGS AND FORCE−MEATS

182