The 1918 Fanny Farmer Cookbook

eggs

tablespoons Sherry wine

Melt the butter, add flour, and pour on slowly the cream. Add terrapin meat with bones cut in

pieces, entrails cut smaller, liver separated in pieces, eggs of terrapin, and mushrooms. Season

with salt and cayenne. Just before serving, add eggs slightly beaten and two tablespoons

Sherry

wine.

WAYS OF USING REMNANTS OF COOKED FISH

Fish à la Créme

3/4 cups cold flaked

fish (cod, haddock,

halibut, or cusk)

Sprig of parsley

/2 slice onion

Salt and pepper

cup White Sauce I

/2 cup buttered

cracker crumbs

Bit of bay leaf

Scald milk, for the making of White Sauce, with bay leaf, parsley, and onion. Cover the

of small buttered platter with one−half of the fish, sprinkle with salt and pepper, and pour

bottom

over

one−half the sauce; repeat. Cover with crumbs, and bake in hot oven until crumbs are brown.

Fish à la crême, baked in scallop shells, makes an attractive luncheon dish, or may be served

for a fish course at dinner.

Turban of Fish

1/2 cups cold flaked

fish (cod, haddock,

halibut, or cusk)

/4 cup butter

/4 cup flour

1/2 cups milk

/2 teaspoon salt

slice onion

/8 teaspoon

pepper

Blade of mace

Lemon juice

Sprig of parsley

Yolks 2 eggs

Chapter XI − FISH

212