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The 1918 Fanny Farmer Cookbook
Egg Sauce I
To Drawn Butter Sauce add two “hard−boiled” eggs cut in one−fourth inch slices.
1
1
4
5
Egg Sauce II
To Drawn Butter Sauce add beaten yolks of two eggs and one teaspoon lemon juice.
Brown Sauce I
2
1
3
tablespoons butter
1
cup Brown Stock
/2 slice onion
1
/4 teaspoon salt
tablespoons flour
1
/8 teaspoon pepper
Cook onion in butter until slightly browned; remove onion and stir butter constantly until well
browned; add flour mixed with seasonings, and brown the butter and flour; then add stock
gradually, bring to the boiling−point, and let boil two minutes.
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6
Brown Sauce II (Espagnole)
1
1
1
/4 cup butter
Sprig of parsley
slice carrot
6
peppercorns
slice onion
5
tablespoons flour
Bit of bay leaf
2
cups Brown Stock
Sprig of thyme
Salt and pepper
Cook butter with carrot, onion, bay leaf, thyme, parsley, and peppercorns, until brown,
stirring
constantly, care being taken that butter is not allowed to burn; add flour, and when well
browned, add stock gradually. Bring to boiling−point, strain, and season with salt and pepper.
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7
Brown Mushroom Sauce I
To one cup Brown Sauce add one−fourth can mushrooms, drained, rinsed, and cut in quarters
or slices.
Chapter XVIII − FISH AND MEAT SAUCES
309
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