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The 1918 Fanny Farmer Cookbook
egg, and working until smooth. Add seasonings, rub through a sieve, and then add cream.
2
2
Salmon Force−meat
1
1
/2 cup milk
1
egg
/2 cup soft stale
bread crumbs
2
tablespoons
melted butter
1
/2 cup cold flaked
salmon
1
/2 teaspoon salt
tablespoons
cream
2
Few grains pepper
Cook milk and bread crumbs ten minutes, add salmon chopped and rubbed through a sieve;
then add cream, egg slightly beaten, melted butter, salt, and pepper.
2
3
Oyster Force−meat
To Fish Force−meat add one−fourth small onion, finely chopped, and fried five minutes in
one−half tablespoon butter; then add one−third cup soft part of oysters, parboiled and finely
chopped, one−third cup mushrooms finely chopped, and one−third cup Thick White Sauce.
Season with salt, cayenne, and one teaspoon finely chopped parsley.
2
2
4
5
Clam Force−meat
Follow recipe for Oyster Force−meat, using soft part of clams in place of oysters.
Chicken Force−meat I
1
/2 cup fine stale bread
crumbs
2
/3 cup breast
raw chicken
/2 cup milk
Salt
tablespoons butter
Few grains
1
2
cayenne
White 1 egg
Chapter X − SOUP GARNISHINGS AND FORCE−MEATS
183
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