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The 1918 Fanny Farmer Cookbook
1
8
Brown Mushroom Sauce II
can mushrooms
1
1
1
/4 cup flour
/4 cup butter
2
cups Consommé or
Brown Stock
1
/2 tablespoon
lemon juice
Salt and pepper
Drain and rinse mushrooms and chop finely one−half of same. Cook five minutes with butter
and
and
lemon juice; drain; brown the butter, add flour, and when well−browned, add gradually
Consommé. Cook fifteen minutes, skim, add remaining mushrooms cut in quarters or slices,
cook two minutes. Season with salt and pepper. Use fresh mushrooms in place of canned ones
when possible.
1
2
2
9
0
1
Sauce Piquante
To one cup Brown Sauce add one tablespoon vinegar, one−half small shallot finely chopped,
one tablespoon each chopped capers and pickle, and a few grains of cayenne.
Olive Sauce
Remove stones from ten olives, leaving meat in one piece. Cover with boiling water and cook
five minutes. Drain olivers, and add to two cups Brown Sauce I or II.
Orange Sauce
1
1
1
/4 cup butter
Few grains cayenne
/4 cup flour
Juice 2 oranges
1/3 cups Brown
Stock
2
tablespoons Sherry
wine
/2 teaspoon salt
1
Rind of 1 orange, cut in
fancy shapes
Chapter XVIII − FISH AND MEAT SAUCES
310
Page
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