The 1918 Fanny Farmer Cookbook

tablespoons

corn−starch

Few grains paprika

cup chicken stock

cup cold cooked

chicken, cut in

small cubes

teaspoon lemon

juice

Yolk 1 egg

Cook butter and onion five minutes, add corn−starch and stock gradually. Add lemon juice,

celery, salt, paprika, and chicken; when well heated, add yolk of egg slightly beaten, and cook

one minute. Serve with buttered Graham toast.

Chicken Chartreuse

Prepare and cook same as Casserole of Rice and Meat, using chicken in place of lamb or veal.

Season chicken with salt, pepper, celery salt, onion juice, and one−half teaspoon finely

chopped

parsley.

Scalloped Turkey

Make one cup of sauce, using two tablespoons butter, two tablespoons flour, one−fourth

teaspoon salt, few grains of pepper, and one cup stock (obtained by cooking in water bones

and skin of a roast turkey). Cut remnants of cold roast turkey in small pieces; there should be

one and one−half cups. Sprinkle bottom of buttered baking−dish with seasoned cracker

crumbs,

add turkey meat, pour over sauce, and sprinkle with buttered cracker crumbs. Bake in a hot

over until crumbs are brown. Turkey, chicken, or veal may be used separately or in

combination.

Minced Turkey

To one cup cold roast turkey, cut in small dice, add one−third cup soft stale bread crumbs.

Make one cup sauce, using two tablespoons butter, two tablespoons flour, and one cup stock

(obtained by cooking bones and skin of a roast turkey). Season with salt, pepper, and onion

juice. Heat turkey and bread crumbs in sauce. Serve on small pieces of toast, and garnish with

poached eggs and toast points.

Salmi of Duck

Chapter XVII − POULTRY AND GAME

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