The 1918 Fanny Farmer Cookbook

Pepper

slice carrot, cut in

small cubes

/3 cup buttered

cracker crumbs

slice onion

tablespoons flour

eggs

Cook butter five minutes with vegetables, add flour, and gradually the stock. Strain, add

chicken dice, and season with salt and pepper. Turn on a slightly buttered platter and sprinkle

with cracker crumbs. Make four nests, and in each nest slip an egg; cover eggs with crumbs,

and bake in a moderate oven until whites of eggs are firm.

Blanquette of Chicken

cups cold

cooked chicken,

cut in strips

tablespoon finely

chopped parsley

cup White Sauce

Yolks 2 eggs

tablespoons milk

Add chicken to sauce; when well heated, add yolks of eggs slightly beaten, diluted with milk.

Cook two minutes, then add parsley.

Scalloped Chicken

Butter a baking−dish. Arrange alternate layers of cold, cooked sliced chicken and boiled

macaroni or rice. Pour over White, Brown, or Tomato Sauce, cover with buttered cracker

crumbs, and bake in a hot oven until crumbs are brown.

Mock Terrapin

1/2 cups cold

cooked chicken or

veal, cut in dice

Whites 2

“

hard−boiled” eggs,

chopped

cup White Sauce

Chapter XVII − POULTRY AND GAME

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