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The 1918 Fanny Farmer Cookbook
3
tablespoons
Sherry wine
Yolks 2
hard−boiled” eggs,
finely chopped
“
1
/4 teaspoon salt
Few grains cayenne
Add to sauce, chicken, yolks and whites of eggs, salt, and cayenne; cook two minutes, and
wine.
add
9
7
Chicken Soufflé
2
cups scalded
milk
2
cups cold cooked
chicken, finely chopped
/3 cup butter
/8 cup flour
1
1
Yolks 3 eggs, well
beaten
1
1
teaspoon salt
tablespoon
finely−chopped parsley
/8 teaspoon
1
pepper
/2 cup stale soft
bread crumbs
Whites 3 eggs, beaten
1
stiff
Make a sauce of first five ingredients, add bread crumbs, and cook two minutes; remove from
fire, add chicken, yolks of eggs, and parsley, then fold in whites of eggs. Turn in a buttered
pudding−dish, and bake thirty−five minutes in a slow oven. Serve with White Mushroom
Sauce.
Veal may be used in place of chicken.
9
8
Chicken Hollandaise
1
1/2 tablespoons
butter
1
/3 cup finely
chopped celery
teaspoon finely
chopped onion
/4 teaspoon salt
1
1
Chapter XVII − POULTRY AND GAME
303
Page
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