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The 1918 Fanny Farmer Cookbook
Clean and parboil oysters; drain, and add to liquor body bones and tough claw meat from
lobster, water, celery, and onion. Cook slowly until stock is reduced to one cup, and strain.
Make sauce of butter, flour, strained stock, and cream. Add oysters and lobster meat cut in
strips; then add seasonings. One−half teaspoon beef extract is an improvement to this dish.
1
79
Fricassee of Lobster and Mushrooms
2
1
3
1b. lobster
1
/4 cup butter
1
/4 1b. mushrooms
Salt
/4 cup flour
1/2 cups milk
Few drops onion juice
Paprika
2
tablespoons Sherry wine
Remove lobster meat from shell and cut in strips. Cook butter with mushrooms broken in
pieces and onion juice three minutes; add flour, and pour on gradually milk. Add lobster
meat,
season with salt and paprika, and, as soon as lobster is heated, add wine. Remove to serving
dish, and garnish with puff paste or toast points and parsley.
1
80
Lobster and Oyster Ragout
1
1
3
/4 cup butter
Few grains cayenne
/4 cup flour
Few drops onion juice
/4 cup oyster
liquor
1
pint oysters parboiled
3
3
/4 cup cream
3
/4 cup lobster dice
/4 teaspoon
salt
1
1/2 tablespoons
Sauterne
/4 teaspoon
1
pepper
1
tablespoon finely
chopped parsley
Make a sauce of first eight ingredients. Add oysters, lobster dice, wine, and parsley.
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81
Chapter XI − FISH
226
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